Christmas Cake


Christmas Cake

Spices, dry fruits and nuts preserved in orange juice
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Continental
Servings 10 people



  • Combine all the dry fruits and nuts in a deep bowl and add 1/2 cup orange juice. Leave it for a few hours or overnight to penetrate. :- to speed up the process, put the bowl in the microwave oven and microwave for 10 seconds.
  • Set the oven temperature at 160c. Grease an 8' pan or 13 x9 ' cake pan.
  • Beat sugar and butter together till light and fluffy. Beat in eggs one at a time. Add 1 tbsp flour with every egg to prevent the batter from curdling. Sieve the flour with the baking, soda bi carb, salt and all the spices.
  • Gradually fold in the flour into batter mixture. :- Do it only in one direction, clock wise. Too much beating is bad for the cake.
  • Fold in the fruits, marmalade, remaining orange juice, treacle and vanilla. :- The batter should fall off in a lump when dropped from a spoon. If too stiff, add more orange juice and stir.
  • Pour into a 13 x 9 inch pan or a 20 cm round cake pan.
  • Bake in a pre-heated oven of 160 c for 1 1/2 hrs to 2 hrs.
  • The cake will shrink from the sides of the pan when done.
  • Leave to cool in pan. Turn the cake upside down prick holes into the base with a skewer (about 10 -12 holes) and pour the brandy over. Cover the cake with a thick foil and allow the cake to mature for a week or two.
  • Christmas cake is ready.
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