Orlando Murrin's Deluxe Christmas Cake

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• Vicki

  23 September 2008

  Vicki rated and commented on this recipe

  

  Love this cake. This will be the third year I've made it for Christmas

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• Claire

  01 October 2008

  Claire rated and commented on this recipe

  

  I cook this every year since first seeing the recipe in the magazine years ago. I detest the usual over sweet, over rich christmas cake and so always went without. But since doing this, I love it. I do mine at the end of October and skewer it once a week or so and drizzle with brandy (dont like bourbon). I can get nearly a whole bottle of brandy into my cake (not child friendly, lol). I also exchange the sultanas (dont like them) for dried cherries and blueberries and the walnuts (also dont like) for pecans. I use dates, mango, papaya any tropical or unusual fruits I can get hold of. I have done this cake for birthdays and parties etc and everyone loves it, although mine does come with a drink driving warning! I have this with Mary Cadogan's Jewelled Mincemeat every year and everyone has always said its the best they have had. Even my dad who hates everything and everyone!

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• emmawemma

  06 January 2009

  emmawemma rated and commented on this recipe

  

  I cooked two of these for xmas this year. I didn't have the varied number of fruit so used currants, sultanas and raisins and used almonds and brandy instead. Both cakes were fantastic and went down well.

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• AnnaBanana

  19 November 2009

  AnnaBanana commented on this recipe

  Wonderful cake, been making it for years as Christmas presents. New slant on it this year - I'm making them fairy-cake/muffin sized.

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• dat9517

  01 February 2010

  dat9517 rated this recipe

  

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• SabinaP

  24 November 2011

  SabinaP rated this recipe

  

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• Rachel M

  02 December 2012

  Rachel M commented on this recipe

  So glad I found this! Made this for a few years after it appeared in the magazine, but then lost the recipe!! No other Christmas cake compares.

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Ingredients

• 4 tbsp bourbon
• 200g sultanas
• 100g glacé cherries , halved
• 100g/4oz semi-dried pineapple , roughly chopped
• 2 pieces of stem ginger , finely chopped
• 500g crystallised fruits (including colourful ones such as orange slices, pears, figs, pineapple) roughly chopped, plus extra whole fruits to decorate
• 100g walnuts , roughly chopped
• grated zest and juice of 1 lemon
• 200g butter , at room temperature
• 200g golden caster sugar
• 4 large eggs , beaten
• 200g plain flour mixed with ½ tsp salt

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 35 - 45 mins

Cook 2 hrs 30 mins

Ingredients

• 4 tbsp bourbon
• 200g sultanas
• 100g glacé cherries , halved
• 100g/4oz semi-dried pineapple , roughly chopped
• 2 pieces of stem ginger , finely chopped
• 500g crystallised fruits (including colourful ones such as orange slices, pears, figs, pineapple) roughly chopped, plus extra whole fruits to decorate
• 100g walnuts , roughly chopped
• grated zest and juice of 1 lemon
• 200g butter , at room temperature
• 200g golden caster sugar
• 4 large eggs , beaten
• 200g plain flour mixed with ½ tsp salt

Per slice

594 kcalories, protein 7g, carbohydrate 90g, fat 24 g, saturated fat 11g, fibre 3g, sugar 38g, salt 0.69 g

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