My Christmas Cake recipe

No, this blog isn't turning into Wendy's baking blog. But I'm still feeing under the weather (actually probably worse than on Friday), and someone's just handed me an easy topic for another blog post (thanks Sarah).

I put our Christmas Cake in the oven after lunch. Australian Christmas Cakes are pretty traditional British style. I cook one every year. Aside from chocolate-themed sweets, it is one thing that I can be guaranteed that everyone in our family likes. Actually my husband practically salivates when I mention it. I could bake one every month!

Unfortunately a main ingredient is "mixed fruit" and that isn't something you buy here. So I always bring some back from Australia with me or get someone to post some so I can make my Christmas Cake.

This recipe also came from my mum. I forget where she got it from, but it's worked every year for me and it is nicely simple.

Christmas Cake

This year's Christmas Cake just after I
put it in the oven.

2 kg mixed fruit (you can add in mixed peel, sliced almonds, cherries, if you have them).
2 teasp. mixed spice (or cinnamon, if you don't have mixed spice)
1 teasp. nutmeg
250ml orange juice (or any fruit juice or rum or brandy)


500g butter
500g white sugar
10 eggs
750g plain flour
Parisian essence (makes the cake dark, but I don't have any and the cake works out fine without it)

1. Add the orange juice to the dried fruit and spices. Leave to soak overnight in a sealed container.
2. Prepare tin. Line with at least two layers of baking paper, base and sides.
3. Heat oven to 150 degrees C.
4. Cream the butter and sugar.
5. Add eggs one at a time, beating well between eggs.
6. Add parisian essence if you're using it.
7. Add dry ingredients, mixing thoroughly.
8. Add fruit mixture (you might need a wooden spoon by now, especially if you're using a Japanese hand held mixer).
9. Place in the tin and stab through with a knife. Flatten the top with a hand dampened in cold water (this gives it a nice finish).
10. Cook for 45 minutes at 150 degrees, then reduce heat to 120 degrees for approximately five hours.
11. When it is cooked remove it and cover with a towel, leaving to cool in tin.

I almost always cut the size of this in half (only because it is hard to get mixed fruit, not because we couldn't eat it all). In a small Japanese oven (microwave sized) I used to cook it for 1.5 hrs at 150 degrees and then 1.5 hrs at 120 degrees. Basically you just have to keep testing it the first time you cook it in a new oven. When a skewer comes out clean, it is cooked.

I'll leave you to it. I'm just going to check if mine's done yet. Enjoy!