Christmas cake
30 minutes
Preparation time
3 hours 30 minutes
Cooking time
16 servings


350 g sultanas

200 g pitted prunes, chopped

200 g dates, chopped

125 g currants

125 g dried apricots, chopped

250 g raisins

1 Granny Smith apple, grated

250 g butter, cubed

125 ml (½ cup) brandy

125 ml (½ cup) Cointreau

250 g brown sugar

2 tsp ground cinnamon

2 tsp ground nutmeg

2 tsp mixed spice

1 tsp bi-carb soda

150 g (1 cup) plain flour

150 g (1 cup) self-raising flour

2 tbsp cocoa powder

4 eggs, beaten

2 tbsp marmalade

80 g whole blanched almonds, to decorate


  1. Place dried fruit, grated apple, butter, brandy, Cointreau, brown sugar and spices into a large saucepan on medium heat, induction setting 6, until the butter has melted. Stir all ingredients together and bring to a simmer. Remove from heat.
  2. Add the bi-carb soda to the hot mixture and stir through. The mixture will expand.
  3. Set the fruit mixture aside until it cools.
  4. Line a 20cm square, or 22cm round cake tin with two layers of baking paper. Ensure the baking paper has a 5cm collar above the tin edge.
  5. Preheat oven on Conventional at 130°C.
  6. Add sifted flours, cocoa, eggs and marmalade to the cooled mixture and thoroughly combine.
  7. Pour into prepared cake tin, smoothing the top with a wet palette knife or wet hand.
  8. Arrange the almonds decoratively on the top of the cake.
  9. Place into the oven on shelf position 2 and bake for 3–3½ hours, or until a skewer inserted in the centre comes out clean.
  10. Cool completely before cutting. This cake is best stored in the refrigerator.

Alternative appliance method

Dialog oven:

  • Preheat the Dialog oven on M Chef + Conventional at 150°C + GU: Gentle Intensity.
  • Cook cake for 1 hour and 20 minutes and continue steps as above.


Hints and tips

  • Traditionally Christmas cake is made in advance and then ‘fed’ with alcohol or fruit juice every fortnight in the lead-up to Christmas, feeding no more than four times during the maturation period.
  • The cake can be fed using rum, brandy, whisky, liqueurs or fortified wine such as Madeira or port.


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