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  • Writer's pictureDanny Joyce | Editor

Christmas Cake recipe

Yesterday we made our Christmas cake..

We've followed this recipe for the last few years and it always goes down a treat. It's great to bake it around this time of year if you can, but closer to Christmas is fine too. This is a very simple recipe to follow, and produces a beautiful fruity Christmas cake.. can't wait to ice it in a few weeks now!


• 225g of Cream Plain Flour

• 175g of Butter (at room temperature)

• 175g of Muscovado Sugar

• 4 Large Eggs

• 375g of Fruit Mix

• 375 of Luxury Fruit Mix

• 100g packet of Ground Almonds

• Rind of 1 Lemon

• Rind of 1 Orange

• ½ teaspoon of Mixed Spice

• ½ teaspoon of Nutmeg

• 2 tablespoons of Whiskey (preferably Irish 'cos ya know, patriotism!) My tradition for the past few years has been to use Teeling Whiskey.

How to:

  • Preheat oven to 120°.

  • Line an 8 inch round, deep cake tin with a double layer of baking parchment.

  • Cream the butter and sugar together in a large mixing bowl.

  • Beat in the eggs with a few spoonfuls of the flour. Sieve in the remaining flour and the spices.

  • Mix well.

  • Finally, stir in the fruit mixes, ground almonds, lemon rind, orange rind and whiskey. Make sure Ingredients are well combined.

  • Transfer to prepared tin. Level off top with back of the spoon. Bake for about 3½ to 4 hours but check at regular intervals after 2½ hours.

  • When baked (a knife inserted into cake should come out clean, no dough attached to it) remove from oven and allow to cool in tin.

  • When cold, remove from tin and wrap in greaseproof paper then tin foil.

  • Store in a cool dry place until ready for decorating.

Let me know if you make it, tag me on Instagram @danny_joyce84. I'll be icing this one Christmas week.

Slán go fóill,



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