Christmas Cake Recipe

Our Favourite Christmas Cake Recipe. For me Christmas brings back fond memories of waking up to the entire house filled with the aroma of Christmas cake. This, would mark the count down to the big day.

Always have and always will love Christmas.


350g glace cherries, rinsed
500g sultanas
400g raisins
150ml sherry
Zest & juice of 2 oranges
250g unsalted butter
150g dark muscouado
150g light soft brown sugar
4 eggs
1 tsp ground cinnamom
1 tsp mixed spice
1 tsp black treacle
40g hazlenuts
100g pinenuts
75g self-rasing flour
175g plain flour


  • Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily.
  • Heat oven to 160C/fan 140C/gas 3
  • Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper.
  • Add the butter, sugar, eggs, treacle and nuts into a  large bowl and beat well. Next, add the flours, mixed spice and then mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
  • Bake in the centre of the oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Remember to check after 2 hours, and, if the cake is a perfect colour, cover with foil. A good test is if skewer inserted into the centre of the cake comes out clean, its cooked. Leave the cake to cool in the tin.


Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place (Don’t remove the lining paper when storing as this helps to keep the cake moist).

This cake will keep for months and can be doused in alcohol every week if you like a stronger taste.

So there you go, a beautiful Christmas cake that we hope you enjoy eating whilst creating some of your own Christmas memories.

Please click here to see our other recipes and feel free to share with us your favourite childhood memories x