Thursday, 24 December 2015

Rich Christmas Cake

Rich Christmas Cake

Rich Christmas Cake



Recipe Cook Time

:1 Hour 20 Minutes

Here's the recipe of the traditional Christmas cake, loaded with dry fruits, wine, rum and all things nice.


  • 80 gm raisins   

    30 gm cashew broken   

    30 gm walnuts   

    120 gm tutti frutti   

    40 gm figs dry   

    40 gm dates  

    2 gm cinnamon   

    2 gm nutmeg  

    150 ml red wine   

    100 ml rum dark  

    100 ml beer fosters   

    100 gm sugar  

    120 gm flour   

    2 eggs   

    20 gm mix fruit jam  

    120 gm butter 

    2-3 drops vanilla essence   

    5 gm baking powder 

    For the Icing:   

    1 egg white   

    2 gm cream of tartare  

    150 gm icing sugar  


Cut the figs, dates and cashew nuts into small pieces and soak them along with the raisins and tutti-fruity in the rum, red wine and beer(this is normally done 20-25 days in advance so that the dry fruit absorbs all the spirits).

Cream the butter and sugar along with the vanilla essence.

Add in the eggs gradually mixing all the while.

Fold in the flour sifted with baking powder.

Mix in the soaked ingredients.

Grease a 1kg cake tin and sprinkle a little flour on the surface. Place a sheet of paraffin paper on the bottom.

Pour the cake batter into the tin and bake at 160° c for about 20 to 25 minutes.

Un-mould and leave aside to cool down.

For the Royal Icing:

Make sure the egg whites are at room temperature before beginning.

In a clean, dry bowl, place the egg whites, powdered sugar, and cream of tartar. Using a hand  whisk, beat all together on low speed until combined.

Stop the whisk and scrape down the sides of the bowl. Beat the mixture on medium speed until very thick, shiny, stiff and white. This should take about 7-10 minutes.

Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point

Pour the icing on the cake and leave to dry.

Any decorative pieces need to be put before the icing dries.

The cake is ready to serve.