“Every year I tell my family I'm going to buy a Christmas cake and every year they twist my arm up my back and I end up making this last-minute Christmas cake. I find it a little crumbly but with trad. decoration it can look great and it tastes just fine.....”

Ingredients Nutrition


  1. Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
  2. Remove from the heat, cover and leave to get cold.
  3. Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
  4. Sift the flours with the spices on to a plate.
  5. Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
  6. Finally stir in the cherries and almonds.
  7. Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
  8. Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
  9. Leave to cool in the tin(s).

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