It is the best fruit Christmas cake I have ever tasted, really moist and so tasty. Great with a piece of tasty Lancashire and a small port.
Auntie Vi is actually my mum Mary Madge Vivien Ross but to many she is known as Auntie Vi. A friend’s son Luke, who always knew her as Auntie Vi, was terribly upset when at about 18 or 19 he found out she wasn’t his real Auntie.
At 88 years young she is still using this recipe for Christmas cake and makes several each year for friends and family. She must have made hundreds of cakes using this recipe over the years as it’s been used for weddings, birthdays and christenings.
** If you are looking for a vegan version, have a look at our Vegan Christmas Cake recipe, also on this site. **
Christmas cake ingredients
- 8 oz/225g light brown sugar LJ241
- 8 oz/225g butter
- 8 oz/225g plain flour
- 1 1/2 oz/43g chopped almonds – NU013
- 2 oz/55g cherries – DR221
- 1 1/2 level teaspoons cocoa powder – LJ189
- 1 oz/28g black treacle
- 1 tablespoon Sherry, Brandy or Rum (or more)
- A splash of milk (or soya milk)
- 4 eggs – beaten
- 8 oz/225g currants – DR097
- 8 oz/225g sultanas – DR114
- 8 oz/225g raisins – DR668
- 1 oz/28g ground almonds – NU143
- 2 oz/55g mixed peel – DR203
- 1 level teaspoon mixed spice – HE148
- 1/2 level teaspoon nutmeg – HE150
- 1/2 level teaspoon cinnamon – HE139
- 1 teaspoon coffee
- Zest of 1 lemon
- Zest of 1 orange
- Prepare a cake tin 8” x 8” by lining with baking parchment. Soak the dried fruits in boiling water for a few minutes and then drain. Soften butter and cream together with the sugar then add the zest of lemon and orange. Add beaten eggs and mix in the treacle.
- Add the flour, cocoa powder, spices and nuts and fold in the drained fruits and mixed peel with either Sherry, Rum or Brandy and a little milk and the coffee. Bake in oven 150 degrees C, 300 degrees F or Gas mark 2 for 3 – 4 hours. It’s ready when a knitting needle inserted into the cake comes out clean.
- Transfer to a cooling rack and put in a tin when cold. I then make a few holes in the cake with the knitting needle and ‘feed’ the cake every few days by pouring over some brandy or rum.
*you may need to blanch your almonds before using, to remove their skin or husk. Do so by simply popping into boiling water for a couple of minutes and the skins will easily slip off.