This delicious Christmas cake will be the talk of your Christmas Day meal or party. Serve with a dollop of brandy butter for a real Christmassy experience.

  • Serves: 12 people
  • Prep time: 20 minutes
  • Cooking time: 120 minutes
    • British

    Christmas Cake

    Recipe Information

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    4 Organic Eggs

    250g Greenvale Unsalted Butter at room temperature

    100g The Pantry Dark Brown Soft Sugar

    100g The Pantry Light Brown Soft Sugar

    300g The Pantry Plain Flour

    1 tsp The Pantry Baking Powder

    500g pack The Pantry Mixed Dried Fruits

    2 x 70g packs Crunchy Woodland Nut Mix

    200g carton The Pantry Glace Cherries

    50ml Specially Selected Maple Syrup

    1 tsp Stonemill Ground Cinnamon

    1 tsp Stonemill Mixed Spice

    150ml Napoleon Brandy or Caversham Cream Sherry

    22cm springform cake tin

    Non-stick baking parchment


    Line the base and the sides of the tin with a triple layer of non-stick parchment, making sure that the side lining stands about 3cm higher than the sides.

    Pre-heat the oven to 150°c/300°f/Gas Mark 2.

    Chop the nuts into smaller pieces.

    Put the dried mixed fruit, nuts, glace cherries and the dried spices into a large mixing bowl and mix well.

    Add the brandy or sherry and the maple syrup, then mix well.

    Cream the butter with the sugars until light and fluffy.

    Beat in the eggs one at a time with a heaped tablespoon of flour to prevent the mixture curdling.

    Add the rest of the flour and the baking powder and mix well.

    Spoon in the fruit mixture and gently fold together.

    Spoon into the prepared tin and flatten the top.

    Bake in the centre of the oven for 2 hours.

    The top with be browned and lightly cracked.

    Test with a wooden skewer – it should be slightly damp when removed.

    Allow to cool in the tin.

    Then remove any paper and wrap in cling film until needed.

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