Christmas Cake



  • Currents 1lb 6ozs
  • Sultanas 8ozs
  • Raisins 8ozs
  • Glace cherries 6ozs (halved)
  • Chopped mixed peel 4ozs
  • Almonds 4ozs  (chopped)
  • Lemon Rind 1/2 lemon


  • Plain flour 14ozs
  • Mixed spice 1 teaspoon
  • Cinnamon 1 teaspoon
  • Butter 12ozs
  • Dark brown muscovado sugar 12ozs
  • 6 large eggs
  • 3 tablespoons of Bowmore
  • Pinch of salt


Oven temperature (fan) 140c

Bake for about 4 hours (test with a skewer and if it comes out clean then the cake is done!)



  1. Line a 9″ round cake tin with double thickness greaseproof paper.  Tie a double layer or brown paper around the outside of the tin.
  2. Mix fruit, spices, salt, nuts with the flour to coat them
  3. Cream butter and sugar until light and fluffy
  4. Beat eggs and add a little at a time
  5. Fold in flour and fruit etc.
  6. You can add a drop more whisky at this point if you like but not too much.
  7. Put into the lined tin and tap tin on worktop a couple of times to get rid of air pockets.
  8. Smooth top and make a dip in the centre to keep it flat when cooking
  9. Put into oven ON A FOLDED NEWSPAPER (to prevent bottom burning)
  10. After 2 1/2 hours cover with double piece of greaceproof paper to stop top overcooking and fruit burning
  11. When cooked leave cake in tin until cool and then turn out and remove greaseproof paper
  12. When cold, turn upside down and prick all over and feed with 2 – 3 tablespoons of whisky
  13. Wrap in greaseproof paper and store in large tin until your Christmas cake is ready to use.





  • About 1 3/4 lbs ready made (white or yellow as desired)


  1. Keep cake upside down so flat top is uppermost.
  2. Cover cake with thin layer of sieved lemon marmalade so marzipan sticks (not as sweet as apricot jam)
  3. Roll Marzipan and cut circle for top
  4. Smooth over top of cake
  5. Roll marzipan into lengths and gradually cover sides of cake, smoothing and joining top and bottom as you go.
  6. Leave for a few days to dry out.


Royal Icing



  • 2 lbs icing sugar
  • 4 egg whites (whisked slightly but not stiffly)
  • Lemon Juice
  • 1 tablespoon glycerine to keep icing soft


  1. Sieve icing sugar into large bowl
  2. Gradually add egg whites, glycerine and enough lemon juice to make a pliable icing which will hold peaks for rough icing.


Cake Board 10″

  1. Place 1 teaspoon of icing onto the cake-board and place cake firmly on the board so it stays put. Make sure it is in the centre.
  2. Spoon icing on top of the cake and working with a palette knife in a to and fro motion until air bubbles are broken. Smooth icing all over with a ruler or palette knife. Pull up peaks all over cake (or sometimes swirls if preferred)
  3. Add decorations before icing has set.
  4. When completely dry store in airtight cake tin.