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Classic Christmas Cake
Classic Christmas Cake
Cakes

Classic Christmas Cake

5
15 mins
3 hours
Moderate

A delicious Christmas cake to brighten your holiday celebration! This Classic Christmas Cake is rich, fruity, and packed with festive spices. With each slice brimming with soaked dried fruits and a hint of rum, it's a traditional favourite that gets better with time. Perfect for the holiday season!

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  • Ingredients
  • Method

Ingredients

  • 1.4kg mixed fruit
  • 125g chopped dates
  • 125g glace cherries
  • 125g mixed peel
  • 2 cups Chelsea Soft Brown Sugar (400g)
  • 2 cups water (500ml)
  • 500g butter, cubed
  • 8 eggs
  • 2 cups plain flour (300g)
  • 2 cups self-raising flour (300g)
  • 1 Tbsp malt vinegar
  • 1 tsp baking soda
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 150ml rum

Additional tips

Cakes can be left un-iced. Alternatively, ice with a layer of white fondant (try a layer of marzipan/almond icing underneath), or simply dust with Chelsea Icing Sugar.

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
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Method

Place mixed fruit, dates, cherries, mixed peel, sugar, water and butter in an extra large saucepan and stir to combine. Bring to the boil, then reduce heat a little and simmer slowly for 20 minutes. Remove from heat and allow to cool (at least half an hour).

Meanwhile, line 2 x 20cm square cake tins with 4 layers of baking paper. Preheat oven to 150°C bake.

Whisk eggs together with a fork and add to cooled mixture. Add flours, vinegar, baking soda, mixed spice and cinnamon. Mix well.

Divide mixture evenly between prepared tins. Place a double layer of baking paper across the top each tin, to prevent cakes browning too quickly (avoid contact with cake mixture).

Bake for 2 - 2 1/2 hours, or until cooked in the centre. Cakes can be rotated halfway through cooking, to ensure they brown evenly.

Remove from oven and pour rum over the cakes while still warm. Leave for 10 minutes.

Remove cakes from tins and roll up in clean tea towels to cool completely.

Additional tips

Cakes can be left un-iced. Alternatively, ice with a layer of white fondant (try a layer of marzipan/almond icing underneath), or simply dust with Chelsea Icing Sugar.

Reviews
1

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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