This easy to make Christmas cake is the best! The secret to success is baking it on a low temperature for longer. This makes two cakes - halve the recipe if you only want one but it is worth making two!
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Reviews
148
What did you think of this recipe?
Steve
Easy to make always a great cake.
5
Chris Andrews
Made by a friend it was as good as my great grandmother’s
5
Anne
I've made my family and friends, using this recipe. I make 1 and a half times this recipe in a stock pot x 2 give me 7 various sized cakes. I cook them in all together in 2 ovensyears. By mixing 1 and a half times this recipe in 2 stack pots, I get 7 cakes of various sizes. I do have 2 sized ovens though to cook them at the same time.
5
Anne
I've made my family and friends, using this recipe for years. By mixing 1 and a half times this recipe in 2 stack pots, I get 7 cakes of various sizes. I do have 2 sized ovens though to cook them at the same time.
5
Mary
Yummy. First time I've tried recipe. Will it freeze okay?
5
Robyn Clarke
I have made this recipe for the past 3 years and find it easy, economical and tastes divine.
5
Marie
This is a never fail recipe.
5
Maree wadams
Can I be bold and just make one very large cake.
5
Miriam
Have made this cake for years now. It’s so easy and a winner every time. Have got brave enough to substitute other alcohol for sherry and selected dried fruits for the ready mixed dried fruit.
Heat Tararua Butter, Chelsea White Sugar, fruit, sherry, spice, Edmonds Baking Soda and Chelsea Golden Syrup in a large saucepan. Heat over a medium heat for 2 minutes, stirring often. Allow to cool fully (at least 1 hour).
Heat oven to 125°C conventional bake. Grease 2 x deep 20cm round tins (or 2 x regular 30cm tins) and triple line with baking paper, ensuring the paper extends up the sides beyond the tin.
Beat eggs and stir through cooled fruit mixture. Sift dry ingredients and fold into fruit mixture with orange zest.
Spoon into tins, bake for approximately 3 -3 ½ hours or until cooked when tested with a skewer. Decorate once cool.
Store in an airtight container in a cool, dry place. Wrap in tin foil, and then cheesecloth. Will keep for at least a year and stays deliciously moist.
Note We have updated this recipe to make it easier to bake by spreading it across two cake tins. You can still make it as one cake, just use a larger tin and allow for a longer cooking time (approximately 4 hrs) and check it regularly.
Additional tips
Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
Made by a friend it was as good as my great grandmother’s
5
Anne
I've made my family and friends, using this recipe. I make 1 and a half times this recipe in a stock pot x 2 give me 7 various sized cakes. I cook them in all together in 2 ovensyears. By mixing 1 and a half times this recipe in 2 stack pots, I get 7 cakes of various sizes. I do have 2 sized ovens though to cook them at the same time.
5
Anne
I've made my family and friends, using this recipe for years. By mixing 1 and a half times this recipe in 2 stack pots, I get 7 cakes of various sizes. I do have 2 sized ovens though to cook them at the same time.
5
Mary
Yummy. First time I've tried recipe. Will it freeze okay?
5
Robyn Clarke
I have made this recipe for the past 3 years and find it easy, economical and tastes divine.
5
Marie
This is a never fail recipe.
5
Maree wadams
Can I be bold and just make one very large cake.
5
Miriam
Have made this cake for years now. It’s so easy and a winner every time. Have got brave enough to substitute other alcohol for sherry and selected dried fruits for the ready mixed dried fruit.