Christmas Cake Recipe | Melissa's

Christmas Cake

Prep time
Cook time
See Instructions


2kg raisins
1.6kg sultanas
1.6kg currants
1.2kg glazed cherries
560g mixed peel
2kg treacle brown sugar
1.4kg butter
8 oranges, zest and juice
4 lemons, zest only
1 l brandy
1.44kg mixed nuts
1.4kg chopped preserved ginger, cut into pieces
4 cups carrots, grated
24 eggs
2 kg flour
4 tsp cinnamon
2 tsp ground cloves
1 tsp nutmeg
8 tsp bicarbonate of soda
8 tsp baking powder

45ml brandy over 10cm cake after baked
110ml brandy over 15cm cake after baked


  1. Put the fruit, butter, sugar, zest, orange juice and brandy in a cooking pot and allow to simmer for 20min.
  2. Add bicarbonate and allow to cool for 15min.
  3. Then add the chopped nuts, carrots and preserved ginger.
  4. Sieve the dry ingredients and stir into fruit mixture.
  5. Lightly beat the eggs and add into mixture.
  6. Weigh mixture into cake tins, lined with baking paper at the bottom and double lined at sides.
  7. 10cm = 550g (30-31 yield per batch) Using 1L +1,35L = 2,35L brandy
  8. 15cm = 900g (18-19 yield per batch) Using 1L + 1.98L = 3L brandy
  9. 20cm = 1.5kg (11-12 yield per batch) Using 1L + 1.7L = 2.7L brandy
  10. Bake at 150°C for 1 hour and then (10cm at 110°C for another 45min) (15cm at 110°C for another 1hour 45min) (20cm at 110°C for another 2hours 15min)
  11. Take the cakes out of the oven and cool down in tins.
  12. Cover with brandy the next day.