Angela Nilsen's Christmas cake

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• Stefi

  28 September 2012

  Stefi commented on this recipe

  How much alcohol are you supposed to 'feed' them with? I don't want to over power it or not do enough and it not be moist?

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• Karen

  21 October 2012

  Karen commented on this recipe

  With previous cakes I have put one tablespoon of alcohol every 2 weeks on the top. Make holes with a fork or cocktail stick first. This will be my first try at this recipe but all the reviews commend it so it should be good. Rosewater is available from Lakeland.

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• smcilroy

  28 October 2012

  smcilroy commented on this recipe

  Made this last year for Christmas and everyone loved it even the kids and those that dont really like Christmas cake. I made mine with Grand Marnier instead of rum and missed out the rose water as I didnt have any, but it was still delicious. Hope it is just as delicious this year.

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• ss

  24 November 2012

  ss commented on this recipe

  Reading all the comments and it sounds a wonderful cake. Would like to make it as 4 small cakes for pressies but not sure how long I should cook it for

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• poochy1978

  27 November 2012

  poochy1978 commented on this recipe

  Just made this cake and used cherry brandy soaked fruit and pure orange juice instead of rosewater... smells divine and looks amazing.. for a 1st attempt i'm very happy one down.. three to go

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• Sarah

  08 December 2012

  Sarah rated and commented on this recipe

  

  Made this last year and am currently making it this year. Hope it's as good as last time!

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• Susie J

  12 December 2012

  Susie J rated and commented on this recipe

  

  Made this cake - my first ever Christmas cake and it was so delicious, moist and full of flavour that it got eaten by the family and now I'm making another! Fantastic, easy recipe!

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• Karen

  30 December 2012

  Karen commented on this recipe

  Made 2 of these this year for the first time. I am told they were delicious. (I don't like Christmas cake) Will keep the recipe for next year. Covered them with regal icing with xmas trees on top. I made these by stacking snowflakes of different sizes on top of each other that I'd cut out with just a shop bought cutter. It looked very impressive.

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• Scrappydoo

  09 January 2013

  Scrappydoo rated and commented on this recipe

  

  Made this Christmas cake for the first time this year. I'm not a fan of the really dark, dense cakes and this one suited me much better. Moist, with enough fruit and a good hint of spice. I made it in two loaf tins as we only needed a small cake then gave the other one away as a present. Will make again.

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• G.Olsen

  12 January 2013

  G.Olsen rated and commented on this recipe

  

  I never liked Christmas cake myself, but I promised to make one for my Danish father in-law who had never tried it. So Xmas 2012 was my first attempt ever at making a Christmas cake, using this recipe. I didn't have rosewater so I left it out, and like others, I used hazelnuts instead of pecans. I made the cake at the end of October and I fed it with just a tablespoon of sherry every 2 weeks from then. I have to say my opinion of Christmas cakes has completely changed since trying this cake. It was the nicest cake I have tasted -ever. It was lovely and moist with a fantastic flavour - the spices were lovely. It wasn't too boozy either. My in-laws were equally impressed and I have received orders again this year! I will be sure to use this recipe again and this time I will make more than one! Thank you for this recipe. 5 stars from me!

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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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