Christmas Cake

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5 from 5 votes

An old-fashioned Christmas Cake Recipe from 1941 with fruit, chopped walnuts, spices and rum.

Prep Time45

Cook Time2 30

Total Time3 15

Course: Dessert

Cuisine: Australian

Servings: slices

Calories: 140kcal

Author: Libby Hakim

Ingredients

225 grams butter
1 cup brown sugar (200 grams)
4 eggs
3 cups plain flour (400 grams)
½ teaspoon nutmeg
pinch salt
450 grams currants (3 cups)
450 grams sultanas (3 cups)
340 grams raisins (2 cups)
90 grams glace cherries, halved (⅔ cup)
90 grams walnuts, chopped (⅔ cup)
1 teaspoon bicarb soda
½ cup rum or brandy (plus a little extra to brush over the cake once it's out of the oven)
1 tablespoon white vinegar
½ cup hot milk

Instructions

Pre-heat oven to slow (150 degrees celsius or 140 degrees celsius, fan-forced)
Line a round cake tin (approx 24cm in diameter) with 3 layers of baking paper.
Cream butter and sugar until the mixture is pale and creamy. Beat on med-high if using a stand mixer.
Add eggs and beat again (on med if using a stand mixer).
Sift flour, salt and nutmeg.
Add dry ingredients to mixture alternately with the fruit and nuts, stirring to combine.
Mix hot milk with vinegar and rum. Add bicarb soda and dissolve. Add to the mixture and stir well to combine.
Pour mixture into cake tin and use the back of a dessertspoon if necessary to spread the mixture evenly in the tin.
Bake in a slow oven for 2 ½ hours or until golden in colour and a skewer inserted into the middle of the cake can be removed without any cake sticking to it.
Remove the cake from the oven and brush the top with a little extra rum or brandy. Place foil over the top of the cake and then wrap in a clean towel.
Leave the cake to cool for at least 24 hours, preferably a few days.
Remove the cake from the tin and wrap in foil and a clean tea towel. Store in a cool, dark place for up to 3 weeks. Store in the fridge for up to 2 months and in the freezer for a year. (Always use your own judgment though, these times are a guide only).

Nutrition

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