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Tulip-Fairy's Family Christmas Cake

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“My friend made our wedding cake using this recipe back in 1988. I have used it for my Christmas cake ever since. There would be a divorce in my house if I changed anything about it. You can eat it as it is or decorate it in the traditional way. The recipe is for 1 10" cake...However, I always make two as one is never enough in my house!!!”
1 cake

Ingredients Nutrition


  1. Weigh out all fruit and leave to soak in the brandy overnight.
  2. Cream butter and sugar until pale and fluffy.
  3. Add eggs and flour and mix in milk and brandy until combined.
  4. Stir in fruit and nuts, at this point I have been known to mix with a pair of very clean hands to ensure that all the fruit is mixed into the cake mixture.
  5. Place mixture into a greased and lined 10" tin, protect with brown paper -- see note!
  6. Bake in a slow oven 150°C 300°F Gas mark 2 for 5 1/2 hours or until a skewer can be pulled out of the centre of the cake clean.
  7. Note: Protect a large cake by fastening a band of brown paper round the tin 2-3" higher than the tin, and cover the top of the cake with greaseproof paper after 3 hours.
  8. The preparation time is a guess as this is not a job to be rushed, especially if you take on board a brandy or two while mixing it! Don't forget to make a wish while stirring it -- this has become a family tradition in my house!
  9. Servings: Another guess as it depends on how big your slices are ;-).

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