Chelsea’s Favourite Christmas Cake

The secret to success is baking on a low temperature for longer. This makes two cakes - half the recipe if you only want one!

  • 15 mins to prepare
  • 270 mins to cook
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250g butter
2 cups Chelsea White Sugar
2kg mixed dried fruit
1 cup sherry
2 tsp mixed spice
2 tsp baking soda
4 Tbsp Chelsea Golden Syrup or Treacle
4 eggs
450g plain flour
1 tsp baking powder
2 Tbsp orange zest


Heat butter, sugar, fruit, sherry, spice, baking soda and syrup into a saucepan. Heat over a medium heat for 2 minutes, stirring often. Allow to cool fully (at least 1 hour).
Heat oven to 125°C conventional bake. Grease 2 x deep 20cm tins (or 2 x regular 30cm tins) and triple line with baking paper ensuring the paper extends up the sides beyond the tin.
Beat eggs and stir through cooled fruit mixture. Sift dry ingredients, fold into fruit mixture with orange zest.
Spoon into tins, bake for approx. 3 -3 ½ hours or until cooked when tested with a skewer. Decorate once cool.

Hints & Tips

Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
Note: We have updated this recipe to make it easier to bake by spreading it across two cake tins. You can still make it as one cake, just allow for a longer cooking time (approx. 4 hrs) and check it regularly.
Recipe supplied by Chelsea Sugar. For more inspiration go to www.chelsea.co.nz.

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