Recipe: My no fail easy Christmas Cake


440g raisins

200g sultanas

130g currants

100g glacé cherries

160g candied mixed peel

100g silvered almonds

175 g chopped dates

¾ cup brandy or sherry

320g brown sugar

250g soft butter

4 eggs

370g plain flour

¼ tsp bicarbonate of soda

5g ground cinnamon

5g ground allspice

2-3 tablespoons brandy or sherry, extra


1. Place the raisins, cherries, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over the brandy.

2. Cover and allow to macerate for at least 8 hours or overnight, and if you running out of time simply pop it all in the microwave and blitz it on medium heat for 10 minutes.

3. Preheat the oven to 140ºC

4. Place the butter and sugar in a bowl of an electric mixer and beat until light and creamy.

5. Gradually add the eggs and beat well

6. Place the butter mixture, soaked fruit mixture, flour, bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.

7. Line a 20cm round cake tin with two layers of non-stick baking paper.

8. Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.

9. Pour over the extra sherry or brandy while the cake is still hot.

10. Cool in the tin. Remove, pour a tot or two ( be generous!) of sherry over the cake and EAT ! Or, wrap in tinfoil and feed with a tot of sherry once a week to mature or until ready to ice.

This cake may be stored in an airtight container for up to two months.

To Decorate.

I don’t usually decorate our Christmas cakes, because we are more into the cake than the icing, if you’re a purest and like both, here’s what I did ?

I covered the cake in homemade marzipan and fondant icing. I then made royal icing and covered ice cream cones in royal icing, edible glitter and sugared rosemary.

Styling & Recipes : Taryne Jakobi

Photography: Nestling Photography

Shot on location at Paradigm Studios


Never Fail Christmas Fruit Cake



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