Angela Nilsen's Christmas cake

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• yummystuff

  09 December 2007

  yummystuff commented on this recipe

  I made this today and it turned out well. Easy to make and the mixture looked 'right' if you know what I mean. It didn't curdle. I followed the recipe exactly except for substituting rum for the sherry. I put whole almonds in circles on the top of my cake as I don't want to ice it. I'm just going to put a tartan ribbon around it. The almonds didn't sink and it looks really nice. Will let you all know what it tastes like after Christmas!

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• CatR

  07 January 2008

  CatR commented on this recipe

  This is a delicious and easy recipe. 2 people devoured 3/4 of it (gave 1/4 to my mother) in under a month. It stayed moist and flavorsome the entire time. I used hazelnuts instead of pecans and Cointreau instead of sherry, as that was what was to hand. I liked that I made it about a week and half before Christmas and it didn't need feeding, so wasn't a really "boozy" cake.

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• Barny82

  15 November 2008

  Barny82 commented on this recipe

  I've tried this recipe this afternoon. This is my first try of making a Christmas cake fingers crossed it goes well. Its in the oven as we speak and filling the flat with the smell of Christmas (think to much mixed spice fell into bowl oops).

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• Becka

  15 November 2008

  Becka commented on this recipe

  i just made this today, it's my first christmas cake too :) i used sultanas in place of the mixed peel (does anyone actually like that) but other than that i stuck to the recipe. it's cooling now and looks perfect yay! going to keep it under my bed and feed it til christmas! x x x

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• Ali Lenton

  20 November 2008

  Ali Lenton commented on this recipe

  Made this for my brother serving in Afghanistan. As it naturally has a long life, hopefully it'll survive the rigmarole of the journey and still be delicious when it reaches the guys. Hopefully, we'll have a photo to prove it in the new year! Smells great, I can't wait to hear that they've got it. :D

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• Ursula

  07 December 2008

  Ursula commented on this recipe

  I want to make this cake for my mum but i am having trouble finding rosewater, I am in the Republic of Ireland so if anyone could let me know where to get it that would be great. Thanks

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• YummyMummy

  17 December 2008

  YummyMummy commented on this recipe

  Made this cake, the first Christmas cake I have ever made. I left out the rosewater as I couldn't get hold of it, then I 'fed it' some extra sherry for a couple of weeks. We started on it a week ago and there is only a quarter left. Very fruity and moist. Very easy to make and delicious. My 2 year old loved helping to make it, but Mummy licked the sherry bowl!

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• YummyMummy

  17 December 2008

  YummyMummy rated this recipe

  

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• soraya

  05 January 2009

  soraya rated and commented on this recipe

  

  So good that my sister and her husband who were visiting from Paris, took part of it. A great success.

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• Ruby Bell

  07 January 2009

  Ruby Bell commented on this recipe

  This is a gorgeous moist tasty cake. I couldnt find rosewater as I didnt look too hard (I could have found it if I had gone into town) so used some fresh orange juice instead. Also soaked the fruit for a very short time in some rum. Great success.

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• Kammleitn

  05 February 2009

  Kammleitn commented on this recipe

  I have now made this cake twice - once for Christmas and the other time, for New Year. I don't normally like Christmas cake, but this was delicious - very moist and so full of flavour. No need to try any other Christmas cake recipe - this is the one for me!! (Used Cointreau instead of sherry, and as we can't get Rosewater in Austria, I omitted it)

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• Becky

  24 July 2009

  Becky commented on this recipe

  This cake was simple to make and although I did not use all of the quantities of ingredients, it tasted delish...not sure if it had something to do with the amount of brandy used!!!!! Would recommend to anyone!!!

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• willgeary23

  05 August 2009

  willgeary23 commented on this recipe

  I made this cake yesterday, even though it isnt christmas, but yeh, i was bored so i thought i'd give it a go. It took me ages to make it cos i didnt have all the ingredients (i mean, who has rose water in their cupboards??) so i had to go to waitrose ( that's where everyone who goes on this website shops, right?). when i'd made it, about 2 hours later, i left it on the work top, next to the rosewater, and i came in the room after playing some croquet on the lawn to find the dorg licking it!! Well it tell you, i was horrified! So i iced it and donated it to the W.I fete. They wouldnt know...

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• Alison

  06 September 2009

  Alison commented on this recipe

  Hi, I am thinking of making this for as this years christmas cake but my husband is allegic to nuts!! Does anybody know if I can just omit the nuts or use extra fruit in its place? Any suggestions would be appreciated thanks.

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• Cook Alison

  12 November 2009

  Cook Alison commented on this recipe

  My family don't like nuts in their fruit cakes so I tend just to leave them out, I don't usually bulk up the fruit content as I tend to think it makes the cakes a wee bit heavy.

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• mmmmmmmmlekker

  18 November 2009

  mmmmmmmmlekker commented on this recipe

  you can get rosewater at your local middle-easternshop (turkish, marrocan or something like that). I am going to try and make one, my first one, as well. Fingers crossed!!

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• Laura the Baker

  18 September 2010

  Laura the Baker rated and commented on this recipe

  

  This cake is great! A foolproof recpe which i used last year to make 4 cakes for my relative which i decorated with marzipan, icing and elegant icing decortaions- they were a hit! I fully recommend this recipe.

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• wee senga

  24 October 2010

  wee senga commented on this recipe

  this is a great wee recipe, and do not be afraid to mix and match a wee bit more, as long as the contents you use fall in about the same weight as the ingredients mentioned, I add sultanas in the place of mixed peel, as some people dont like the peel, its a good way to use up all the bits and bobs left in the store cupboard, just make sure you have a good quality butter, eggs etc, and more importantly , its your special recipe your friends will be begging you for it. good luck.

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• rockcakeswales

  31 October 2010

  rockcakeswales commented on this recipe

  Made this cake today,Left out the Rose Water,and used Rum and a tot of whiskey!!! The house smells of Christmas,Going to make 5 more this week for Christmas presents for family and going to Regal Ice them and Tartan Ribbon with a Santa on top,stunning and so easy to make :)

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• rockcakeswales

  31 October 2010

  rockcakeswales rated and commented on this recipe

  

  5 stars *****

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Ingredients

• 200g butter , softened to room temperature
• 200g dark muscovado sugar
• 200g plain flour
• 4 eggs , beaten
• 50g ground almonds
• 100ml sherry , sweet or dry, whatever you have in the cupboard
• 85g candied peel , roughly chopped (we used Sundora)
• 85g glacé cherries , roughly chopped
• 250g raisins
• 250g currants
• 100g pack pecans nuts, broken into big pieces
• finely grated zest 1 lemon
• 1½ tsp mixed spice
• 1½ tsp rosewater
• ½ tsp vanilla extract
• ½ tsp baking powder

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Difficulty and servings

Cuts into 16 slices

Preparation and cooking times

Prep 45 - 50 mins

Cook 2 hrs - 2 hrs 45 mins

Can be frozen, but no need to

Ingredients

• 200g butter , softened to room temperature
• 200g dark muscovado sugar
• 200g plain flour
• 4 eggs , beaten
• 50g ground almonds
• 100ml sherry , sweet or dry, whatever you have in the cupboard
• 85g candied peel , roughly chopped (we used Sundora)
• 85g glacé cherries , roughly chopped
• 250g raisins
• 250g currants
• 100g pack pecans nuts, broken into big pieces
• finely grated zest 1 lemon
• 1½ tsp mixed spice
• 1½ tsp rosewater
• ½ tsp vanilla extract
• ½ tsp baking powder

Per slice

427 kcalories, protein 7.0g, carbohydrate 53.0g, fat 22.0 g, saturated fat 8.0g, fibre 2.0g, sugar 17.0g, salt 0.42 g

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