Christmas Cake

It's really hard to keep traditions alive!

I'm using the old New Zealand stand-by, Edmonds Cookery Book. I have my music going, I've lined a greased cake tin with parchment paper, and I'm using my new metric/imperial scales.


  • Currants 450g
  • Jumbo Thompson Seedless Raisins 150g
  • Jumbo Golden Raisins (sultanas) 250g
  • Pitted Dates (Majool style) 300g
  • Crystallized Ginger 150g (Australian is best)
  • Mixed peel 150g
  • GlacĂ© cherries 150g
  • Dried pears 150g
  • Figs (Turkish) 150g
  • 1 cup of brandy
  • 2 & 1/2 cups of flour
  • 5 eggs
  • Butter 250g
  • 1 cup of blanched almonds
  • 1 cup of orange juice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon of baking soda
  • 2 table spoons of molasses (original)
  • 2 & 1/2 cups of brown sugar

Read & Follow the Recipe

That's the hard part: read and follow! You also need to do this with everyone out of the house so you can concentrate.

Feed It

From now until Christmas, every week I'll give the cake a little drop of brandy - not too much and not too little - Good luck, Merry Christmas.

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