Christmas Cake

Christmas Cake Recipe

December 18, 2017

Barry Warner has a favourite Christmas cake recipe, handed on to him by Marg from the executive offices.

Here’s the details, written by Marg:


  • 800g of mixed fruit
  • 2 cups plain flour plus a good pinch of salt
  • 1 scant cup white sugar
  • 120g butter
  • 1 cup milk
  • ½ cup of spirits (I use ¼ cup of overproof rum and ¼ cup brandy)
  • 2 large eggs
  • 1 good teaspoon bi-carb soda
  • Glace cherries
  • Slivered almonds


  1. Let butter soften at room temperature or zap for a few seconds in microwave but ensure that it does not melt!
  2. Sift flour and add to butter and mix with wooden spoon until all combined and mixed well (it takes some time).
  3. Add sugar and mix very well.
  4. Add fruit and this does require mixing well ensuring that it is all coated from the bottom of the bowl.
  5. Add eggs and keep mixing with wooden spoon. It sometimes becomes hard to keep mixing and then I do a surgical hand scrub (I was a theatre sister for 25 years!) and hand mix until everything is well combined.
  6. Heat milk on the stove until it boils and actually comes to the top of the saucepan. Quickly add the teaspoon of the soda bi-carb. It makes the milk sort of curdle. Stir quickly for about 5 seconds, and then add to mixture making sure that you scrape the saucepan well to get it all out.
  7. Once everything is well mixed, gradually add the spirits. I gently stir to ensure that it is combined well.
  8. Pour into a square cake tin (you could use round but the square cuts better) that has been greased with butter. I used to lightly flour the tin but now I use the butter and cut baking paper to fit the bottom and sides and have no problem with sticking.
  9. I then sprinkle well with slivered almonds and cut glace cherries (in halves) to add to the top.
  10. I cover with aluminium foil and cook with the oven on a normal top and bottom setting at about 200-220 for the first 20 minutes. Then I turn it back to 180 on fan forced for a further 1 hour and 40 minutes.
  11. I look at it about 10 minutes before it is due out and then decide to either keep the tin foil on if it is still soft. If firm I remove it and let it brown for the rest of the time.
  12. I generally leave it in the oven to cool for a further ½ hour with the oven off but no two cakes are the same. Because of the different ovens it is really trial and error.
  13. Send some to the Planetdwellers shop for testing.

Happy baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »