Rich Christmas Cake

Our wonderful celebration Christmas fruit cake. Just remember to start your cake by Labour Day in order for the flavours to fully develop for Christmas Day.

5 hours
Prep Time
Rich Christmas Cake


  • 1¾ cups orange juice
  • ¾ cup dark rum or brandy
  • 2 Tbsp finely grated orange zest
  • 500g currants
  • 500g raisins
  • 2 cups sultanas
  • 2 cups chopped dates
  • 150g crystallised ginger, chopped
  • 150g mixed peel
  • 150g glacé cherries, halved
  • ½ tsp vanilla essence
  • ¼ tsp almond essence
  • 2 tsp finely grated lemon zest
  • 1 cup blanched almonds
  • 2½ cups Edmonds High Grade Flour
  • ½ tsp Edmonds Baking Soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground nutmeg
  • 250g butter
  • 1½ cups Chelsea brown sugar
  • 2 Tbsp treacle
  • 5 eggs, beaten


  1. Place the orange juice, rum and orange zest in a saucepan and bring to the boil. Remove from the heat and add the dried fruit. Cover and leave the fruit to soak overnight.
  2. The next day stir the essences, lemon rind and almonds into the fruit mixture. Sift the flour, soda and spices into a bowl.
  3. Preheat the oven to 150ºC bake. Line a deep 23-25cm square tin with baking paper, extending the baking paper a few centimetres above the top of the tin. Tie a double layer of brown paper around the outside of the tin. 
  4. Cream the butter, sugar and treacle until light and fluffy and add the eggs a little at a time, beating well after each addition.
  5. Fold in the sifted ingredients alternately with the fruit mixture.
  6. Scoop the mixture into the prepared tin then wet your hand under the cold tap and smooth the surface.
  7. Bake for 2 ½ - 3 hours or until an inserted skewer comes out clean. Cool in the tin on a wire rack, covered with a clean cloth
  8. Wrap in tinfoil and a cloth and store in a cool place.
  9. If you want a more flavoursome cake to pour 2–3 tablespoons of brandy or sherry over the cake after it has cooled and before storing it. If the top is crusty, make little holes with a skewer or toothpick to help the alcohol soak in. 

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This makes a very fruit dense, moist Christmas cake, I had a lot of good feedback on this cake. I made 1x8” round and 1x6” round, each 7cm tall from this recipe. I would like to try this recipe with a slightly higher ratio of batter to fruit next time.


Absolutely brilliant. A true classic.