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Nutrition: per slice

  • kcal594
  • fat24g
  • saturates11g
  • carbs90g
  • sugars38g
  • fibre3g
  • protein7g
  • salt0.69g
    low
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Method

  • step 1

    Preheat the oven to fan 130C/ conventional 150C/gas 2. Butter and double line a deep 20cm cake tin with greaseproof paper. Stir bourbon into the sultanas and let stand while you continue with the next step, stirring occasionally.

  • step 2

    Put the remaining fruits and the nuts into a big bowl with the lemon juice. In another very large bowl, cream the butter with the lemon zest and sugar. Add the eggs alternately with the flour in three or four batches, then stir in the sultanas plus any liquid, and all the fruit and nut mixture.

  • step 3

    Transfer to the tin and smooth the top, sloping it in towards the centre so it’s 2cm below the level of the sides.

  • step 4

    Bake for about 2½ hours – it’s done when a skewer comes out with no cake mixture sticking to it. Cool in the tin for 10 minutes, turn out and let it cool fully.

  • step 5

    Wrap the cake tightly in cling film and foil. (It will keep in a cool spot for up to 2 months.) To add even more flavour and moistness, pierce the top with a skewer and pour over 2 tbsp bourbon every few weeks.

Recipe from Good Food magazine, November 2003

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

Geoff.wilkinson

question

I'm unsure on this recipe whether the crystallised fruit goes in the mixture or on top as decoration. Can anyone help as its a bit vague as to how you get from the cooling period to the finished cake in the picture.

maryjaneeva

They go on top of the cake. I also purchased mine from Edinburgh. It's a really nice recipe

agetliff

I had no end of trouble finding the crystallised fruit. None of the main supermarkets stocked them. Finally I have found somewhere in Edinburgh that does mail order - looking forward to them arriving later this week so I can try this recipe!

raemac

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.

Geoff.wilkinson

Hi Raemac I'm unsure on this recipe whether the cristallised fruit goes in the mix or on top of the cake or some in(chopped) and some on top. Can you help. Geoff

annajones avatar

annajones

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

emmawemma

A star rating of 4 out of 5.

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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