Chelsea's Favourite Christmas Cake

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{has_more=true, offset=20, total=138, results=[{comment_text=Add a grated whole apple skin also and you will have the best fruit cake. I make this recipe a lot but have 1 C plain Flour and 1 C Self Raising flour. Happy baking Val, approved=true, hs_createdate=1702249883654, rating_new__1_5_=4, id=11175427232}, {comment_text=Outstanding recipe. My family will eat as many as I make. Makes a lovely large cake and we never ice it, it's tasty as it is., approved=true, user_name=Jennie, hs_createdate=1702249883514, rating_new__1_5_=5, id=11175501721}, {comment_text=Great recipe, very easy and tastes yummy. I let the fruit sit overnight and cooked the following day., approved=true, user_name=Kirsty Brown, hs_createdate=1702249882915, rating_new__1_5_=5, id=11175457156}, {comment_text=I made this cake last year and it turned out the best one I had ever made, so I have done it again this year, just waiting impatiently until Christmas to try it. It makes a lovely large tasty moist cake., approved=true, hs_createdate=1702249882869, rating_new__1_5_=5, id=11175452206}, {comment_text=Good recipe did take a lot longer to cook even in two cake tins. The cakes are delicious will make again, approved=true, user_name=Ros, hs_createdate=1702249882472, rating_new__1_5_=5, id=11175680029}, {comment_text=A beautiful, moist dark cake. The recipe was easy to follow and 3 and 1/2 hours seemed about the right length of cooking time. The lower cooking temperature is the key to this recipe, which I am sure I'll use again and again. I used my large preserving pan for mixing the ingredients which worked well. I also used a 23 cm round tin to cook the cake in (I halved the recipe, so one cake only). The round tin was perfect! Thanks Chelsea, this is a great recipe., approved=true, user_name=Robyn, hs_createdate=1702249882466, rating_new__1_5_=5, id=11175680028}, {comment_text=The best and very straightforward Christmas cake recipe. I used this recipe to make small cakes for fundraising. Split each recipe into eight small tins. They were fabulous. I made six mixes of the recipe and found (after doing the first two) that the easiest and quickest way to mix the fruit was to heat the booze, syrup, sugar and butter first so the butter is fully melted before adding the fruit. Had great reviews., approved=true, user_name=Catherine, hs_createdate=1702249882297, rating_new__1_5_=5, id=11175681589}, {comment_text=the only Christmas cake I make now after trying others this one is the best and super easy, approved=true, user_name=Julianne, hs_createdate=1702249881089, rating_new__1_5_=5, id=11175506275}, {comment_text=I just made this version of your Xmas cake recipes yesterday and while my “ live in offical cake tester“ thought it was delicious- I feel it doesn't need two cups of sugar- just one would be plenty. I do prefer your recipe for the “ moist Xmas cake. That made a really lovely cake., approved=true, user_name=Sylvia Penny, hs_createdate=1702249880549, rating_new__1_5_=4, id=11175420265}, {comment_text=If I was to soak the fruit, do I soak it in sherry then drain it off before following the recipe?CHELSEA: Hi there, yes if you want to soak the fruit we recommend soaking it in sherry and then draining it off. You can use this leftover sherry either in step one of the recipe or to feed the cake after baking., approved=true, user_name=1487293535, hs_createdate=1702249880490, rating_new__1_5_=5, id=11175587592}]}