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Chelsea's Favourite Christmas Cake
Chelsea's Favourite Christmas Cake
Cakes

Chelsea's Favourite Christmas Cake

4.8
15 mins
4 hours 30 mins
Moderate
24

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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  • Ingredients
  • Method

Ingredients

  • 250g butter (or Olivani Spread)
  • 2 cups Chelsea White Sugar
  • 2kg mixed dried fruit
  • 1 cup sherry
  • 2 tsp mixed spice
  • 2 tsp Edmonds Baking Soda
  • 4 Tbsp Chelsea Golden Syrup or Chelsea Treacle
  • 4 eggs
  • 450g Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Powder
  • 2 Tbsp orange zest

Additional tips

Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).

Chelsea Products in Recipe

Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
White Sugar

White Sugar

The uniform size of the...
Treacle

Treacle

Like Golden Syrup, Treacle...
approved=true&orderBy=-hs_createdate&limit=10&offset=80


{has_more=true, offset=90, total=169, results=[{comment_text=This is The best Christmas cake recipe! Makes 2 large cakes or 1 Large cake and 4 small ones or 3 6in cakes which I just made last night. So flavoursome and all wrapped up in cellophane they make amazing gifts. Make sure you prep your tins well and have the baking paper above the edge of the tin as the instructions say., approved=true, user_name=Alison, hs_createdate=1702249873690, rating_new__1_5_=5, id=11175490133}, {comment_text=An excellent cake with lovely texture and taste! Worth baking 2, ice with marzipan and the royal icing to create a truly delectable Christmas Cake!, approved=true, user_name=1463743749, hs_createdate=1702249873677, rating_new__1_5_=4, id=11175566237}, {comment_text=I make this for every Christmas. Its my go to, favorite recipe. So moist and delicious., approved=true, user_name=Sue, hs_createdate=1702249873389, rating_new__1_5_=5, id=11174113865}, {comment_text=very easy to bake and tastes great! have made one for the freezer to., approved=true, hs_createdate=1702249873349, rating_new__1_5_=5, id=11175531841}, {comment_text=Very moist... and easy to make... just cook, low and slow., approved=true, user_name=Kelly Miles, hs_createdate=1702249873257, rating_new__1_5_=5, id=11175396961}, {comment_text=This is the best Christmas cake ever. I have used the recipe to make small Christmas cakes for gifts. This is my third year of making this cake. Such an easy recipe. I used whiskey instead of sherry., approved=true, user_name=Jen, hs_createdate=1702249873207, rating_new__1_5_=5, id=11175460936}, {comment_text=I've made this Christmas cake every year for the past 3 years... so easy so delicious so moist, approved=true, user_name=Jo, hs_createdate=1702249873183, rating_new__1_5_=5, id=11175575978}, {comment_text=All my friends are impressed with me thanx Chelsea! Though now I have to make 6 smaller round cakes just as well I like baking. I don't have Sherry so substituted it with brandy ? Works well as a preserver., approved=true, user_name=Bill Pratt, hs_createdate=1702249872930, rating_new__1_5_=5, id=11175594007}, {comment_text=Is it possible to swap the alcohol for black teaCHELSEA: Hi there, yes you can replace the alcohol with black tea, fruit juice or water!, approved=true, user_name=Angela, hs_createdate=1702249872768, rating_new__1_5_=5, id=11175604873}, {comment_text=Excellent recipe thank you, used square tin as easier to cut and didn't ice. Doubled the spice and booze :), approved=true, user_name=Ro, hs_createdate=1702249872434, rating_new__1_5_=5, id=11175594000}]}
Reviews
169

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Method

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).

Reviews
169

What did you think of this recipe?

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