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Lindas Christmas Cake image

This cake was my mums recipe who sadly no longer with us, its a beautiful rich christmas cake I make every year for the whole family as a gifts.

Provided by quinsgirlkel

Time 4h30m

Yield Serves 30

Number Of Ingredients 11

10oz (280g) Butter / marg
10oz (280g) moist brown sugar
1 lemon & 1 orange finely grated rind
1 tablespoon black treacle
6 beaten eggs with 2 tablespoons of brandy or sherry or rum
Sieve 12oz (340g) plain flour & 1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1oz (25g) ground almonds
Add 3lb (1 1/2 kg) mixed dried fruit
6oz (170g) chopped glace cherries
10oz (300g) mixed chopped nuts


  • Take a 9-inch (23cm) square or a 10-inch (26cm) round cake tin.
  • Grease the tin 1st with marg then cut two rounds of greaseproof paper to fit the base and a double greaseproof paper to fit the sides,( making the sides a little large then the tin) Snip the base of this band (side) at regular intervals, so it fits flat at the bottom. Press the band into the cake tin. Making the sides large then the tin
  • Preheat oven 325 F- 160C, gas mark 3
  • Cream the butter with brown sugar, add finely grated orange and lemon rind, blend together then add the black treacle. beat the eggs with the "brandy or sherry or rum" and gradually blend into the creamed mixture.
  • Sieve the flour & mixed spice into the mixture along with the ground cinnamon, then add the ground almonds, mix well then add the 3lb mixed dried friut.
  • once all mixed add the chopped glace cherries, and the 300g mixed nuts, you can add little at a time to make sure its all mixed in well.
  • spoon the mixture into the prepared cake tin, smooth the mixture on top and press gently with damp but not too wet knuckles, this helps to keep the cake flat on top and also prevents it becoming hardened with baking.
  • Bake for approximately 4 - 5 hours in the centre of the oven.
  • Allow 1 hour at a moderate heat (325 F- 160C, gas mark 3) then lower the heat to slow (275-300F. 140-150 C gas mark 1-2) and continue the cooking,
  • Check carefully and lower the heat if the cake is becoming to brown.
  • Test the cake ensure the cake has shrunk away from the sides of the tin and when a fine skewer is inserted into the cake it should come out quite clean
  • Then follow another test listen carefully an uncooked rich cake makes a distinct hum.
  • Cool in the tin only turn out when cold.
  • To give a very moist texture, prick the cooked cake at 10 days intervals and soak with a little sherry, brandy or rum.
  • To marzipan a rich fruit cake
  • Try not to handle the marzipan to much.
  • First brush away any surplus crumbs from the cake, make sure the cake is level; it is often a good idea to turn the cake upside-down and use the base as the top as it is 100% level
  • Coat the cake with sieved apricot jam before putting the marzipan on make sure your marzipan covers the sides, extra trims can be cut off to neaten it later
  • Before icing the cake decide weather you want to leave the marzipan for 48hrs to dry out, but marzipan is nicer if moist, but if it has been handled a lot the oil for the ground almonds will soak through the icing, you can paint the marzipan with egg white and ice at once

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