Chelsea’s Favourite Christmas Cake

1.4kg mixed fruit
125g glace cherries
125g mixed peel
125g chopped dates
2 cups Chelsea Soft Brown Sugar
2 cups water
500g butter
8 eggs
2 cups plain flour
2 cups self-raising flour
1 Tbsp malt
1 tsp mixed spice
1/2 tsp cinnamon
1 tsp baking soda
1 wine glass rum
Preheat the oven to 150°C.
Combine first seven ingredients in a large saucepan and bring to boil, and simmer slowly for 20 minutes. Allow to cool.
Beat eggs and add to cooled mixture. Add 2 cups plain flour and 2 cups self-raising flour, malt, spices and baking soda, mix well.
Line two cake tins 20 x 20cm square with 4 layers of baking paper. Pour in mixture and cover top with a layer of baking paper. Bake 2 3/4 hrs or until cooked in the centre. Rotate cakes halfway through cooking time to ensure they brown evenly.
Remove from oven, pour 1 wine glass of rum over cake while still warm and allow to absorb.
Roll cake up in tea towel and allow to cool completely in tea towel.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating