Cornish Christmas Cake
This recipe must be prepared several weeks before Christmas.
Combine these room temperature ingredients in a bowl with a lid.
1 1/2 cups raisins
2 cups sultanas
1 1/4 cups mixed dried fruit or peel
1 cup chopped nuts (walnuts, pecans, or Brazil)
3/4 cup currants
1 cup candied cherries
3/4 cup chopped almonds
1 level teaspoon ground ginger
1 level teaspoon ground cinnamon
All these ingredients must be kept in a lidded container to which 3/4 cup brandy has
been added. Shake every day for two weeks.
3/4 cup butter
3/4 cup brown sugar
3 eggs
2 cups plain flour
1 teaspoon baking powder
2 level tablespoons black treacle or molasses
1/2 teaspoon salt
Grated rind of 1 lemon and 1 small orange
Cream butter and sugar. Beat in the eggs separately, following each with a spoonful of
flour. Add treacle, lemon, and orange rind, stir in remaining flour and finally add the
fruit mixture. Mix well and turn into a deep 8-inch greased tube pan, lined with greased
parchment paper. Bake in a slow oven (275-350 degrees) over for about 3 hours and
15 minutes. Remove from the oven and allow pan to cool completely. Remove cake
from pan, leaving paper in place. Wrap cake in clean cheesecloth or muslin, place
cake in lidded tin and saturate cloth with additional brandy or port, checking contents
weekly and adding additional spirits to keep cloth damp.
Combine these room temperature ingredients in a bowl with a lid.
1 1/2 cups raisins
2 cups sultanas
1 1/4 cups mixed dried fruit or peel
1 cup chopped nuts (walnuts, pecans, or Brazil)
3/4 cup currants
1 cup candied cherries
3/4 cup chopped almonds
1 level teaspoon ground ginger
1 level teaspoon ground cinnamon
All these ingredients must be kept in a lidded container to which 3/4 cup brandy has
been added. Shake every day for two weeks.
3/4 cup butter
3/4 cup brown sugar
3 eggs
2 cups plain flour
1 teaspoon baking powder
2 level tablespoons black treacle or molasses
1/2 teaspoon salt
Grated rind of 1 lemon and 1 small orange
Cream butter and sugar. Beat in the eggs separately, following each with a spoonful of
flour. Add treacle, lemon, and orange rind, stir in remaining flour and finally add the
fruit mixture. Mix well and turn into a deep 8-inch greased tube pan, lined with greased
parchment paper. Bake in a slow oven (275-350 degrees) over for about 3 hours and
15 minutes. Remove from the oven and allow pan to cool completely. Remove cake
from pan, leaving paper in place. Wrap cake in clean cheesecloth or muslin, place
cake in lidded tin and saturate cloth with additional brandy or port, checking contents
weekly and adding additional spirits to keep cloth damp.
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