My Mum'S Christmas Cake Recipe

Name: My Mum'S Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups currants, 250g; 1 1/2 cups sultanas, 250g; 1 1/2 cups raisins, 250g; 60 g glace cherries, halved; 1 cup butter (250g); 1 cup brown sugar, firmly packed; 1/2 cup water, hot; 1 teaspoon bicarbonate of soda; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 4 eggs, beaten; 250 g plain flour; 1/2 cup rum, maybe little more; 1/2 cup almonds, blanched to decorate

Servings: persons

1 1/2 cups currants, 250g
1 1/2 cups sultanas, 250g
1 1/2 cups raisins, 250g
60 g glace cherries, halved
1 cup butter (250g)
1 cup brown sugar, firmly packed
1/2 cup water, hot
1 teaspoon bicarbonate of soda
1 teaspoon nutmeg
1 teaspoon cinnamon
4 eggs, beaten
250 g plain flour
1/2 cup rum, maybe little more
1/2 cup almonds, blanched to decorate

1
CHRISTMAS CAKE:
2
Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
3
Add eggs and then fold in flour, then add water.
4
Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
5
Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
6
BOILED FRUIT CAKE:
7
Soak fruit with rum overnight.
8
Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
9
Cook at 150oC (300degF), for 2 1/2 hours.
10
NB: Check both types of cakes after 2 hours.

1093

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups currants, 250g, 1 1/2 cups sultanas, 250g, 1 1/2 cups raisins, 250g, 60 g glace cherries, halved, and more.

Yes, My Mum'S Christmas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Mum'S Christmas Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions