Soft Brown Sugar
This popular sugar is used...
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Cakes
Classic Christmas Cake
15 mins
3 hours
Moderate
A delicious Christmas cake to brighten your holiday celebration! This Classic Christmas Cake is rich, fruity, and packed with festive spices. With each slice brimming with soaked dried fruits and a hint of rum, it's a traditional favourite that gets better with time. Perfect for the holiday season!
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- Ingredients
- Method
Ingredients
- 1.4kg mixed fruit
- 125g chopped dates
- 125g glace cherries
- 125g mixed peel
- 2 cups Chelsea Soft Brown Sugar (400g)
- 2 cups water (500ml)
- 500g butter, cubed
- 8 eggs
- 2 cups plain flour (300g)
- 2 cups self-raising flour (300g)
- 1 Tbsp malt vinegar
- 1 tsp baking soda
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- 150ml rum
Additional tips
Cakes can be left un-iced. Alternatively, ice with a layer of white fondant (try a layer of marzipan/almond icing underneath), or simply dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Reviews
4
What did you think of this recipe?
Dave Pegg
excellent recipe same as my mums 60 years ago and its never changed
5
Janice Jones
Yummy and such an easy cake to prepare
5
Leonie Loeber
Beautiful flavour and a great keeper.
5
S
it was just great the family loved it
5
Method
Place mixed fruit, dates, cherries, mixed peel, sugar, water and butter in an extra large saucepan and stir to combine. Bring to the boil, then reduce heat a little and simmer slowly for 20 minutes. Remove from heat and allow to cool (at least half an hour).
Meanwhile, line 2 x 20cm square cake tins with 4 layers of baking paper. Preheat oven to 150°C bake.
Whisk eggs together with a fork and add to cooled mixture. Add flours, vinegar, baking soda, mixed spice and cinnamon. Mix well.
Divide mixture evenly between prepared tins. Place a double layer of baking paper across the top each tin, to prevent cakes browning too quickly (avoid contact with cake mixture).
Bake for 2 - 2 1/2 hours, or until cooked in the centre. Cakes can be rotated halfway through cooking, to ensure they brown evenly.
Remove from oven and pour rum over the cakes while still warm. Leave for 10 minutes.
Remove cakes from tins and roll up in clean tea towels to cool completely.
Additional tips
Cakes can be left un-iced. Alternatively, ice with a layer of white fondant (try a layer of marzipan/almond icing underneath), or simply dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
4
What did you think of this recipe?
Dave Pegg
excellent recipe same as my mums 60 years ago and its never changed
5
Janice Jones
Yummy and such an easy cake to prepare
5
Leonie Loeber
Beautiful flavour and a great keeper.
5
S
it was just great the family loved it
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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