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Chelsea's Favourite Christmas Cake

Name: Chelsea's Favourite Christmas Cake
Prep time: 15 min
Cook time: 4 h 30 min
Yield: 24
Ingredients: 250g butter; 2 cups Chelsea White Sugar; 2kg mixed dried fruit; 1 cup sherry; 2 tsp mixed spice; 2 tsp Edmonds Baking Soda; 4 Tbsp Chelsea Golden Syrup or Chelsea Treacle; 4 eggs; 450g Edmonds Standard Grade Flour; 1 tsp Edmonds Baking Powder; 2 Tbsp orange zest

4.8

Preparation

15 mins

Bake

4 hours 30 mins

Difficulty

Moderate

Servings

This easy to make Christmas cake is the best! The secret to success is baking it on a low temperature for longer. This makes two cakes - halve the recipe if you only want one but it is worth making two!

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Ingredients
Method

Ingredients

250g butter
2 cups Chelsea White Sugar
2kg mixed dried fruit
1 cup sherry
2 tsp mixed spice
2 tsp Edmonds Baking Soda
4 Tbsp Chelsea Golden Syrup or Chelsea Treacle
4 eggs
450g Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
2 Tbsp orange zest

Additional tips

Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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White Sugar

The uniform size of the...

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Treacle

Like Golden Syrup, Treacle...

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Reviews

143

What did you think of this recipe?

Gale Johnstone

I make at least 6 of these cakes every year for family and friends and they all love it, even 2 people who dont like fruit cake actually like this one! So easy to make and would keep for a long time if it got the chance! Rich, dark and moist - what more could one ask for in a fruit cake?

Elissa

Wonderful and easy to make. Would it work with a gluten free flour?Chelsea Sugar:Yes, you can substitute the plain flour for gluten free flour.

Deb Roberts

I've just made up the wet mixture for this cake, and added the juice and zest of a lemon and orange, will add more zest of both before baking. I also added a grated apple (thanks for the tip further down) and a cinnamon stick along with the mixed spice. My kitchen smells like heaven and I burnt my tongue trying to taste it too soon - bad Deb. Super easy cake, I can tell it's going to be moist, thanks Chelsea.

Method

Heat Tararua Butter, Chelsea White Sugar, fruit, sherry, spice, Edmonds Baking Soda and Chelsea Golden Syrup in a large saucepan. Heat over a medium heat for 2 minutes, stirring often. Allow to cool fully (at least 1 hour).

Heat oven to 125°C conventional bake. Grease 2 x deep 20cm round tins (or 2 x regular 30cm tins) and triple line with baking paper, ensuring the paper extends up the sides beyond the tin.

Beat eggs and stir through cooled fruit mixture. Sift dry ingredients and fold into fruit mixture with orange zest.

Spoon into tins, bake for approximately 3 -3 ½ hours or until cooked when tested with a skewer. Decorate once cool.

Store in an airtight container in a cool, dry place. Wrap in tin foil, and then cheesecloth. Will keep for at least a year and stays deliciously moist.

Note
We have updated this recipe to make it easier to bake by spreading it across two cake tins. You can still make it as one cake, just use a larger tin and allow for a longer cooking time (approximately 4 hrs) and check it regularly.