Glen’s Christmas Cake (Fruitcake)

Recipe by Ninna
READY IN: 5hrs 10mins




  • PREPARE FRUIT; Wash fruit separately and dry thoroughly; chop raisins and put all fruit into container with tight lid along with cherries, add rum and sherry; mix to coat fruit, chill overnight or several days.
  • CAKE MIXTURE; Beat butter and brown sugar with grated lemon rind, until light and creamy; add golden syrup, marmalade (or jam) and parisienne essence, beat well.
  • Add eggs one at a time, beating well after each, add 1 tbs flour with last egg.
  • Sift together flour and spices and stir into creamed mixture alternately with fruit and chopped almonds.
  • Prepare 20cm (8") square or round cake tin with 2 thicknesses each of brown and greased greasproof paper, paper should extend 10cm above the rim of the tin.
  • Spoon mixture into tin, smooth top; brush milk over top of cake to stop cracking and arrange extra almonds on top (omit this is icing cake) and bake in a slow oven 140degC (275degF) for about 4 to 4 1/2hrs or until cooked.
  • Place a baking dish of water on the shelf below during cooking to help keep cake moist.
  • Brown paper can be placed over top of cake to keep top from scorching.
  • Remove from oven, test with knife or skewer if it comes out clean it is cooked and immediately sprinkle with 1 tbs extra sherry; remove cake from tin but leave paper on cake; wrap well in tea towels or sheets of foil and leave until cold.