I have received so many requests for the Christmas cake recipe.
Here it is.

Christmas cake

1.5 kg mixed fruit
1 cup slivered almonds
1 cup Sherry
1 1/2 cups brown sugar
250 gm butter
2 tbl spn caramelised sugar to add that rich dark colour
5 eggs
2 cups flour
i tsp vanilla essence
1 tsp lemon essence
1 tsp cinnamon Powder
1/2 tsp clove powder
1/2 tsp cardamom powder
1/2 tsp nutmeg powder.

In a Ziplock bag mix the fruits, almonds and 1/2 cup sherry.
Drink the other half cup of sherry.

Minimum soaking period is 48 hours.

The butter and egg should be at room temperature before mixing the batter.

Cream butter and sugar, add one egg at a time along with a table spn of flour and mix. Slowly add the rest of the flour, spice powders, essence and the caramel. Fold in the fruits.
If the batter looks too dry, add a bit more sherry.

Line the cake tin with paper. Wrap the outside of the tin with a layer of brown paper.
Pre heat oven to 150(C) or 300 (F) degrees.
Bake at 150(C) for a 3 hours.
I usually start checking the cake after 2 1/2 hours.

Once the cake is done, cool the cake in the tin, prick it with a needle and pour 1/4 cup of sherry on top.
I wrap the cake in foil and store in the fridge until Christmas, adding more sherry on top of the cake every week.

I have a large catering order to do today..
See ya all on Monday..
Have a nice week end

9 thoughts on “

  1. Shankari: You are welcome

    Santosh: Do let me know how it turned out

    Chak4: of course that is the best part.. why do ya think I love to bake fruit cake?

    Rose: Sorry ma, forgot to mention the pan size.. Large( 10 inch).

  2. Nikhil: It is 1.5 kg(3lb6oz). This cake needs 1.5 kg mixed fruit, so the fruit won’t sink to the bottom of the cake.. ie an even distribution of the fruits!

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