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David Connelly


Christmas Cake



Christmas Cake by Anna, East of Scotland






Preparation Time


Cooking Time



  • 180g self raising flour and add 1 heaped teaspoon of baking powder
  • 125g butter or margarine
  • 125g caster sugar
  • 3 eggs
  • 225g raisins (seedless)
  • 170g currants
  • 170g sultanas
  • 30g candied peel
  • 50g glace cherries
  • 1 teaspoon treacle
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tablespoon sherry


Prepare a 20cm x 8cm tin. Line inside tin and bottom with 2 thicknesses of greaseproof paper. Add 1 thickness of brown paper for bottom of tin. Wrap 2 thicknesses of brown paper round outside of tin for added protection

In a bowl cream margarine and sugar. Mix eggs together then add eggs to the creamed mixture. Fold in flour lightly with spices etc added. Mix in fruit lightly and evenly, using a metal spoon. Finally add sherry

Mixture should just fall from spoon

Add mixture evenly to tin and place in a preheated oven. Gas 3 Electric 150C for one hour and then at 1 for 2.75 hours. Check with skewer that cake has cooked before removing from oven.

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