Traditional Christmas Cake (thanks to Party ‘n Bake, the one stop baking shop in Hilton Ave)

Ingredients (all available from Party ‘n Bake):

255g plain flour; ¼ level tsp salt; 1 level tsp mixed spice; 1kg Baker’s Mix; 56g candied peel, chopped; 85g glace cherries, quartered; 56g almonds, blanched & chopped; 226g butter; 226g soft brown sugar; 4 eggs , lightly beaten; 1.5 level tbsps black treacle; 2tbsp brandy.


Set oven to 150°, down to 120°. Line base and sides of an 8-in round cake tin with a dbl layer of greaseproof paper, then tie a double band of brown paper, 1-in wider that the depth of the tin, round the outside. Sieve flour, salt and spice into a large bowl. Cream butter and sugar until pale and creamy. Beat in a little egg at a time.

Stir in treacle, then flour, dried fruit, peel, cherries and almonds. Turn mixture into prepared tin and bake in a cool oven for 3 hours, then reduce to very cool and bake for a further hour, or until skewer inserted comes out clean.

Leave cake to cool in tin for 10 minutes, then turn it out on to a wire tray; remove paper. When almost cold turn it upside down, pierce with a skewer and spoon brandy over. When completely cold wrap in greaseproof paper and foil, or store in an airtight tin.

Quick Tip: Make the cake at least a month before Christmas: this gives it time to mature. Before almond pasting spoon a little more brandy over the top of the cake.

(if you want to check on the ingredients ring Karen from Party and Bake, 073 114 8960 or email:

Party n Bake pic for editorial ed145 oct14