Angela Nilsen's Christmas cake

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• Abigail Higgs

  27 December 2010

  Abigail Higgs rated and commented on this recipe

  

  Made this cake for Christmas this year, well i made two as my nan wanted one as well. I've never made a Christmas cake before in my life so was terrified how it would turn out but it was lovely, moist and not too rich. I hate shop bought Christmas cake it's always put me off so heavy and rich but this was a fantastic consistency and worked really well. Went down a storm! Very happy :)

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• Redcar Lascelles

  16 September 2011

  Redcar Lascelles rated and commented on this recipe

  

  I'm just making this today. So far so great, as the mixture smelt and tasted delicious and it's baking perfectly so far! I'll make sure to comment after Christmas when I've tasted it!

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• Andrea

  27 October 2011

  Andrea rated and commented on this recipe

  

  This is a fabulous recipe! I made a few of these cakes last year and was so pleased with them that I am using the same recipe again this year. Having catered for many functions and having sold many Wedding cakes and cakes for all other occasions, I don't think that I have ever come across a fruit cake recipe which is so good so quickly as this one, but it also stores well and matures nicely. The blend of flavours is interesting without being overpowering and the rose water doesn't make it taste 'perfumed' so don't be afraid to add it! Whether you are making a 'last minute' cake or planning ahead, I really would recommend this recipe -and if you are planning ahead, I would consider making two and 'trying one out' as you might find it hard to resist cutting into it once you smell the finished cake!

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• Benedicte

  31 October 2011

  Benedicte commented on this recipe

  This year I wanted to make mini individual Christmas cakes as not everyone in my family likes it. Will that change the cooking time and will they be dry? I don't know if it will work. Any suggestions gratefully received.

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• suzy

  04 November 2011

  suzy commented on this recipe

  Hi I would like to make small cakes as gifts has anyone else done this + do you know how many cakes would get from this recipe + how long i should cook them for? thanks

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• LCCupcakes

  06 November 2011

  LCCupcakes commented on this recipe

  i made this today, 1st ever christmas cake, but for some reason my cake is not half the thickness as in the picture, does this matter, how can i get it to rise more? it smells lovely though.

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• Elaine

  09 November 2011

  Elaine commented on this recipe

  I have made this today, my first ever homemade Christmas cake and couldn't believe how quick and easy it was to get going! I got everything weighed and measured in advance then set to work and after approximately 15 minutes my cake is now cooking away in the oven. I left out the nuts and replaced the peel with some nice chewy dates and I couldn't find rose water so just added extra vanilla instead which we all love and I don't think it will affect the end result too much. I'm planning to decorate it also so fingers crossed it comes out to plan!

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• zoe

  13 November 2011

  zoe rated and commented on this recipe

  

  been making this xmas cake since it first appeared in the mag, and its never let me down, a firm family favorite..... I always soak the fruit over night in sherry before I make it.

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• keith lamble

  16 November 2011

  keith lamble rated and commented on this recipe

  

  I made you recipe into a beautiful cake, decorated with almonds and cherries - first class, thank you so much.

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• keith lamble

  22 November 2011

  keith lamble commented on this recipe

  Made this fruit cake about three months ago and have fed it with a good Cognac for two months, it tasted wonderful and am now well into my second cake and feeding with Rum. Fingers crossed for another top tasting cake. I added 3oz of fresh chopped figs with the second one(Carribean touch), hence the Rum feed.

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• anneth

  27 November 2011

  anneth commented on this recipe

  cant wait to make this cake for christmas i will get back to you and let you know how it went have a good christmas and new year in 2012 x

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• keith lamble

  04 December 2011

  keith lamble rated this recipe

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• keith lamble

  04 December 2011

  keith lamble commented on this recipe

  first class

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• Cooking Mama

  12 December 2011

  Cooking Mama rated and commented on this recipe

  

  Beautiful cake, but next time i will cook for maybe 5 to 10 mins less as was a bit crunchy on the outside. Great cake though

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• Caroline

  26 December 2011

  Caroline rated and commented on this recipe

  

  I made this cake about a month before Christmas Day. The only ingredient I didn't use was rosewater. The night before I made the cake I also soaked the currants and raisins in Brandy, I fed the cake once a week with the remaining brandy too. I'm a novice at baking and I have to say this recipe was very easy to follow and make. Having just tried the cake for the first time, it's delicious, everyone commented it's way better than a shop bought one, next year I'm going to make two!

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• Kathryn

  01 January 2012

  Kathryn rated and commented on this recipe

  

  I make a Christmas cake every year and have tried a number of different recipes, from this site and various books. Most of the time there is little noticeable difference in the variations but this one had just about everything right and gave what I would describe as the perfect cake. Definitley one for the favourites folder.

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• Mrs Lou

  05 January 2012

  Mrs Lou rated and commented on this recipe

  

  Made 2 of these this year, have tried several recipes and loved this one! Added extra cherries, luxury fruit mix and more mixed nuts. Kept rest the same. It was delicious. A light full of spice cake. Made one square one and cut into 4 for pressies after marzipaning & royal icing. Would highly recommend.

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• sean the novice

  24 January 2012

  sean the novice rated and commented on this recipe

  

  Made this cake about three weeks before christmas, great recipe easy to follow only change i made i used whiskey instead of sherry, my first attempt at a christmas cake by the way, it looked geat and everyone loved the flavours but it was very dry and crumbley i didn`t feed it should i have done or what did i do wrong i would really love to make this cake again as it reminded me of the ones my mum used to make any suggestions would be great, thanks

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• Doosage

  25 February 2012

  Doosage rated and commented on this recipe

  

  I made 3 Christmas cakes in 2011. The first was this recipe exactly, the second I altered to suit family tastes (no nuts, used cognac, no rosewater, etc) and the third was a different recipe (Delia's classic). This one as written was the best Christmas cake I have ever tasted!!!

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• Sue Newby

  05 May 2012

  Sue Newby rated and commented on this recipe

  

  Tried this last year. It was the best Christmas cake I've tasted and moist too.

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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 7g, carbohydrate 53g, fat 22 g, saturated fat 8g, fibre 2g, sugar 17g, salt 0.42 g

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