Festive Time – Christmas Cake Recipe

It’s Festive Time folks and also the time to welcome another new year. I wish all a Merry Christmas a Happy New Year 2009. Let us all hope this new year brings joy, happiness, prosperity including peace around the world.Well the first thing which comes in mind if we all think about Christmas is Christmas Cake…….

Here let me share the recipe with you all. Even if you don’t have time to bake the cake by Christmas, you can always enjoy in New Year’s Eve. Happy Cooking !!!!!



  1. Self Raising Plain Flour:         11oz (310 gms)
  2. Salt:                                       ¼ tsp
  3. White Butter (Unsalted):         10oz (280 gms)
  4. Soft Brown Sugar:                  10 oz (280 gms)
  5. Eggs:                                     5
  6. Black Treacle:                        2 tbsp
  7. Vanilla Essence:                    ½ tsp
  8. Glace Cherries:                      5 oz (140 gms)
  9. Glace Pineapple:                    5 oz (140 gms)
  10. Chopped Almonds:               3 oz (85gms)
  11. Brandy / Rum:                       3 tbsp
  12. Mixed Spices:                        1½ level tsp (Cinnamon, Nutmeg, Allspice, Mace and ground Cloves)
  13. Mixed Dried Fruit:                 2½ lb (1 kg) (Dates, Sultanas, Currants, Raisins)

 Let’s start:

  1. Prepare a 9 in. round cake tin, well greased with little flour on the surface and lined with a double thickness (two layers) of greaseproof paper. Keep aside.
  2. Sift self raising powder flour (flour with a pinch of baking powder), salt and mixed spices.
  3. Cream butter and sugar till light and fluffy.
  4. Blend eggs with black treacle and vanilla essence.
  5. Beat in egg mixture a little at a time, sifting in one rounded tbsp flour with each addition.
  6. Add dried fruit, glace cherries, glace pineapple and almonds and mix thoroughly.
  7. Stir in remaining flour and transfer mixture into the prepared tin and hollow out the centre.
  8. Bake in micro oven at 335 degree Fahrenheit for 30-35 minutes,
  9. Test the cake by inserting a clean knife in the centre of the cake, if the knife comes out clean, the cake is ready.
  10. If the cake is not done, reduce the heat to 250 degree F and bake for another 10 – 15 minutes or until done.
  11. Cover the cake with kitchen paper when it is nicely colored.
  12. Leave at least 15 minutes before turning out on to a wire tray to cool.
  13. Wrap in greaseproof paper on aluminium foil and store in cool place / airtight tin till required.

 Note: The brandy / rum may be added to the mixture with the eggs, but it gives more flavour to the cake if the top is lightly pricked with a skewer and the spirit is poured carefully over the cake.


You can also find some other posts:


Recipe of a new Sweet Dish

Tempura – Try it out!!!




Last 5 posts by Malini


  1. Khushi

    Right on time, Malini, thanks!

  2. Anonymous

    Hi, can you explain what black tracle is. I am excited about the recipe.

  3. malini

    Treacle is actually any syrup made during the refining of sugar cane.
    Black Treacle has a slightly burnt caramel flavour that is a bit stronger than that of medium molasses and is most often used in confectionery such as toffee and baked goods (breads, cakes and biscuits) for colour and flavour, but can also be used in savoury recipes such as glazes, sauces and stews or casseroles.
    It can be used as a substitute in most recipes calling for dark molasses – Malini

  4. Asha A

    Malini, thank you for this recipe. Your momo worked very well for our home. I will be sure to try it.

    A very happy new year and merry christmas to you and your family!

  5. Anoymous

    Malini, great recipe. I like the treacle touch. In our family we soak the cake in brandy overnight. In a tight cantainer, and after cutting out a section for the kids. Try it, it is amaxing.

  6. malini

    thanks….i’ll try this out next time………

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