Classic Christmas Cake


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


  1. Heat butter, sugar, fruit, sherry, spice, baking soda and syrup in a large saucepan. Heat over a medium heat for 2 minutes, stirring often. Allow to cool fully (at least 1 hour).
  2. Heat oven to 125°C conventional bake. Grease 2 x deep 20cm round tins (or 2 x regular 30cm tins) and triple line with baking paper, ensuring the paper extends up the sides beyond the tin. 
  3. Beat eggs and stir through cooled fruit mixture. Sift dry ingredients and fold into fruit mixture with orange zest. 
  4. Spoon into tins, bake for approximately 3-3½ hours or until cooked when tested with a skewer. Decorate once cool.


For alcohol-free, recplace sherry with black tea, fruit juice or water!

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