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Classic Christmas Cake

By Howard Blomfield
Classic Christmas Cake
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 1 hrs 30 mins
  • Cooking time 3 hrs
  • Serves

    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.

    This recipe has not been tested by Chelsea Sugar.

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