Special Christmas Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 10oz butter
  • 5oz caster sugar
  • 5oz light soft brown sugar
  • 5 eggs
  • 12oz plain flour, sifted
  • pinch of salt
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon ground cinnamon
  • 8oz currants
  • 8oz sultanas
  • 8oz seedless raisins
  • 4oz glacé cherries (quartered)
  • 4ozchopped candied peel
  • 1 lemon
  • 4ozchopped walnuts
  • 2 tablespoons brandy or sherry


    Grease and line an eight-inch cake tin, and tie a band of brown paper round the outside. Cream together the butter and sugars till light and fluffy. Beat the eggs well and add gradually to the butter and sugar, together with a little of the sifted flour and spices. Fold in the rest of the flour, salt, fruit, peel, nuts, grated rind and juice of the lemon, brandy or sherry. When evenly mixed, turn into the prepared tin and make a slight hollow in the centre. Bake at 300°F, 150°C, gas mark 2 for two hours, then reduce heat to 275°F, 140°C, gas mark 1 for two hours. Cover top with a sheet of paper if getting too brown. Keep for three weeks before cutting. This makes a lovely moist cake.