This cake is a rich, moist fruit cake, perfect at Christmas. Try icing with marzipan for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays.
For a traditional finish to your Christmas cake, use shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.
Look at our handy guide to Icing and decorating a Christmas cake to learn how to prepare your cake, ice it and decorate it!
Something else. After 2.5 weeks I took this cake out of the air tight container and unwraped it from the double layer of foil and layer of greaseproof and it smells gorgeous, no more treacle smell just a lovely traditional christmas cake smell, almost like christmas pudding!! I skewered 50 times and poured over a tbls of each whisky and brandy. Update: Very moist but may add double the mixed spice next year. NOTE: this is for a 20cm square cake, but if you use a round pan you must use a 23cm one!! - 07 Aug 2008
Used different ingredients. try swapping the black treacle for golden syrup, makes the cake lighter tasting. - 26 Mar 2011
Altered ingredient amounts. Im wondering if its ok to soak the fruit in the Brandy for a few days,I usually do this and it plumps up the fruit I love the look of this recipie,cant wait to try it! - 08 Jun 2011