Rich christmas cake recipe

Rich Christmas Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This rich Christmas cake recipe is the perfect indulgence for the festive season. Packed with a delightful combination of fruits, nuts, and spices, this cake is sure to be a hit with your family and friends. The recipe yields a generous 36,400 grams of cake, making it ideal for large gatherings or for gifting. With its moist and flavorful texture, this Christmas cake is a true treat for the taste buds.

Keywords: Christmas cake, rich, recipe, fruits, nuts.

Rich christmas cake recipe details

Rich christmas cake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

450 g	sultanas
450 g	raisins
230 g	currants
230 g	mixed peel
230 g	prunes, pitted, chopped
450 g	butter
450 g	brown sugar
12 large	eggs
450 g	flour
120 g	rice flour
4 tbsp	brandy
4 tbsp	sherry
2 tbsp	strong freshly brewed coffee

Instructions

Clean and prepare all fruit. Chop the larger fruit into small pieces and then combine all fruit, except prunes, in a bowl. Add brandy and sherry. Cover tightly and leave to marinate overnight.

Prepare 3 cake tins (different in size) and grease with butter. Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm. Inside the brown paper, fit a layer of grease proof paper, projecting similarly. Butter the inside of the grease proof paper.

Cream together the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes and mixed peel.

Sift flours together and add to the butter cream mixture. Add the marinated fruit and coffee and mix until well combined.

Preheat oven to 150°C.

Put the mixture into the prepared tins and flaten the surfaces. Bake for 1 hour, then reduce the heat to 135°C and bake for a further 2 1/4 hours.

Take the cake from the oven and fold the extra paper layers over the top of the cake, tin and all, while still hot in at least 4 layers of newspaper. Place on a rack and leave overnight. The next day, remove from the tin, peel off the paper and store the cakes in an airtight tin.

Preparation time:
ca. 12 hrs 30 min
Grade of difficulty:
easy
Calories per portion:
n/a