Traditional Christmas Cake

I grew up eating this traditional English fruit cake EVERY Christmas. I have started to make it so I can continue the tradition. Do not be alarmed when making it...there is MUCH more fruit than batter. I usually add a little more brandy for an extra moist cake.

This cake turns out best when baked during the first week of December and frosted a week later. It will last a LONG time because of the fruit and alcohol.

2 sticks butter
1 cup sugar
5 eggs
2 cups flour
½ cup glacé cherries
1 ½ cups seedless raisins
1 cup currants
1 ½ cups sultanas
1 ½ cups dates
1 cup pecan nuts
½ tsp mace
½ tsp nutmeg
2 tsp ground ginger
4 tsp all-spice
½ tsp cloves
1 tsp cream of tartar
2 tsp baking soda
1 Tbsp milk
1 Tbsp maple syrup
1 Tbsp vinegar
1 cup brandy, divided



• Prepare the fruit by chopping the dates and nuts.
• Wash the raisins, sultanas, and currants in cold water and dry well in a tea cloth.
• Add the chopped ingredients.
• Cream the butter and sugar, and then add the eggs one at a time, mixing well after each addition.
• Add the prepared fruit to the sugar mixture.
• Work in the flour, spices and cream of tartar.
• Add the syrup, vinegar, half of the brandy and the baking soda blended with the milk.
• Fold in the cherries.
• Turn into a prepared tin diameter and bake for 1 hour at 320, and then for another hour at 280.
• No mixture should stick to the skewer when testing to see if cooked.
• Remove the cake from the oven.
• Cool slightly and pour over the remaining brandy, and then allow it to cool thoroughly before sealing in cling wrap/wax wrap/press ‘n seal in an air-tight container.



Icing the cake – you can choose to leave off the icing and just decorate with candied fruit and nuts

Melt smooth apricot jam on a low heat and then paint a thin layer of jam directly onto the cake. Knead and then roll out the marzipan to a thickness you like. Place on top of the cake and then with your hands covered in icing sugar, smooth the marzipan over the cake. Leave for a few days and then cover with fondant. Decorate to your heart’s desire!