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Cooking In The Fountain – Christmas Cake

Homemade Christmas cake mixture recipe guide

Christmas Cake recipe – Our guide to making homemade Christmas cake!


10 oz. Sultanas
6 oz Raisins
3 oz. Currants
3 oz. Cherries
3 oz. Mixed Peel
2 teaspoons of grated Lemon Rind
7 oz. Self- Raising Flour
2 teaspoons of Mixed Spice
2 oz. Ground Almonds
6 oz. Soft Brown Sugar
6 oz. Stork (Softened)
4 Eggs


Line an 8 inch round cake tin with two layers of greaseproof paper inside and 1 layer of brown paper, tied with string, on the outside of the tin. Mix all fruit and mixed peel together, moisten with rum and leave to soak overnight. Sift flour and mixed spice together and add to the fruit mixture with the ground almonds. Mix well with a wooden spoon.

In a separate bowl, cream stork, brown sugar and grated lemon rind. Add eggs to this mix, one at a time. Pour the egg mix over the fruit and flour mix and blend thoroughly. Spoon the mixture into the prepared tin. Place tin in the middle of a pre-heated oven, heated to Gas Mark 1 ½. Bake for 3 to 3¼ hours.

You can also view Betty’s recipe for Almond icing here.

IMAGE: Homemade Christmas Cake – image credit: LadyB/Flickr

Fountain News DigitalThis article was originally published in:
Fountain News Digital – December 2011 (Issue 7)

We are re-publishing all articles from our past newsletter, Fountain News Digital, and you can view all completed newsletters here. There were nine issues published in total between 2010 and 2012.

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