Grans Traditional Christmas Cake Recipe


Difficulty LevelBetter BuyHealth IndexHealthy


 Butter1 Pound (450 Gram)
 Brown sugar500 Milliliter (2 Cups)
 Glace cherries250 Milliliter, chopped (1 Cup)
 Mixed candied peel125 Milliliter (1/2 Cup)
 Golden raisins750 Milliliter (3 Cups)
 Currants875 Milliliter (3 1/2 Cups)
 Raisins375 Milliliter, chopped (1 1/2 Cups)
 Ground allspice2 Teaspoon (10 Milliliter)
 Rum60 Milliliter (1/4 Cup)
 Vanilla1 Teaspoon (5 Milliliter)
 Milk60 Milliliter (1/4 Cup)
 All purpose flour1 1⁄4 Liter (5 Cups)
 Baking powder2 Teaspoon (10 Milliliter)
For almond paste
 Ground almonds250 Milliliter (1 Cup)
 Icing sugar85 Milliliter (1/3 Cup)
 Sugar60 Milliliter (1/4 Cup)
 Egg white1
For icing
 Egg whites2
 Icing sugar1 1⁄4 Liter (5 Cups)
 Glycerin1 Teaspoon (5 Milliliter)
 Lemon juice2 Teaspoon (10 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 21262 Calories from Fat 4151

% Daily Value*

Total Fat 471 g725.1%

Saturated Fat 253.6 g1268%

Trans Fat 0 g

Cholesterol 3096.1 mg

Sodium 1957.3 mg81.6%

Total Carbohydrates 4123 g1374.5%

Dietary Fiber 134.7 g538.9%

Sugars 2791.7 g

Protein 273 g546%

Vitamin A 295.6% Vitamin C 949.8%

Calcium 252.8% Iron 554.1%

*Based on a 2000 Calorie diet


Preheat oven to 325°F (160°C).
Cream butter and sugar until smooth.
Add eggs one at a time and beat mixture for 5 minutes.
Add fruits, allspice, rum, vanilla and milk.
Lastly add flour sifted together with baking powder and blend.
Spoon mixture into a 9 inch (22 cm) round or square cake tin double-lined with buttered brown paper.
Carefully bang tin twice on counter to release air pockets from cake mix.
Bake for 5-5 1/2 hours.
Insert wooden skewer to test if cake is cooked.
Stand on cake rack and cool cake in tin 1/2-1 hour before inverting onto cake rack to cool.
Leave lining paper on cake.
When cold, wrap in wax paper and aluminum foil to store.
Decorate cake with icing or can died fruit.
Almond paste Blend together ground almonds and both sugars in a bowl.
Stir in egg white and knead mixture to a smooth, thick paste.
Dust a board with a little icing sugar and roll paste out to form a circle to fit top of cake.
Icing Beat egg whites until frothy.
Add sugar gradually, beating after each addition.
Add glycerine and lemon juice and beat for several minutes.