1lb. Brown Sugar 1lb. Butter
9 Eggs 1 1/4 lbs Flour
1/2 teasp. Baking Soda 1 teasp. Mixed Spice
1 teasp. Nutmeg 1 teasp. Cinnamon
4 1/2 lbs Mixed Fruit Lemon Essence
Brandy to cover fruit (as much as you like)
Bake 4 1/2 hours at 140 C degrees.
Keeps well
Enjoy
My husband says it is about 150 years old.

coastalskipper - 2013-10-09 19:11:00

Wow.Thanks for sharing.

sue62 - 2013-10-09 21:18:00

That's ok.. Sue I like sharing, all the people on here share.
Read further up about the cake tins and I have described the method we used.

coastalskipper - 2013-10-09 21:30:00

This message was deleted.

elliehen - 2013-10-09 23:28:00

Do you cream butter and sugar or melt butter? Think I might give this a go this year, I usually make Alison Holsts Pineapple Cake, but like the sound of this, thanks for sharing.

katalin2 - 2013-10-10 07:22:00

Katalin2. Cream the butter and sugar. I hope you enjoy the cake as we do. Friend made it for us when we had a Family reunion 2 years ago and it was well liked.

coastalskipper - 2013-10-10 09:16:00

Elliehen you are welcome

coastalskipper - 2013-10-10 09:17:00

coastalskipper wrote:

Katalin2-
. Cream the butter and sugar. I hope you enjoy the cake as we do. Friend made it for us when we had a Family reunion 2 years ago and it was well liked.

Thank you!

katalin2 - 2013-10-10 10:15:00

Sounds like my Nana's recipe. She used to soak the fruit in the alcohol for up to a week, as it got absorbed she tipped more in.... Always a rich, moist cake. Hers also had Parisian essence (gravy browning??) in which made it beautifully dark.

woody89 - 2013-10-10 10:36:00

One of my sisters is a great cook and I was surprised to learn that she makes and swears by the '4 ingredients' recipe for Xmas cake. She just adds more ingredients (obviously now it becomes more than 4 ingredients!!). She uses a tropical juice to soak the fruit and adds rum etc and nutmeg, cinnamon, essenses. She reckons the cake is very successful and is beautiful.

Edited by nzhel at 1:49 pm, Thu 10 Oct

nzhel - 2013-10-10 13:49:00

I made Jamie Olivers last year, he suggests if you like a moist cake to blitz half of your fruit mix in a blender and then mix it in with the remainder of the fruit. It does make a very moist cake. Guessing you could do it with any Christmas cake mix.

coolnzmum - 2013-10-10 13:54:00

Thanks for that I have saved it, converted to metric measurements. Will give it a go this year. Awaiting my cake tins to arrive back in NZ which should be next week so will get a bottle of brandy this week and start soaking the fruit ready for when my gear arrives back from Australia.

coolnzmum - 2013-10-10 14:08:00

Thanks for sharing your receipe, as I am a novice at this Christmas cake baking, what size tin did you use and any other tips you have for it

patty1955 - 2013-10-11 08:04:00

I had to use 2 elongated tins as I didn't have a larger tin, but when I had it made for a Family Reunion a 12" tin was used

coastalskipper - 2013-10-11 19:38:00

Always make Delia Smith's Creole Christmas Cake. A lovely dark cake, soak fruit for a week before making.

retired - 2013-10-11 21:25:00

Milly's in Auckland has 12" tins for sale on their web site

Edited by griffo4 at 9:41 pm, Fri 11 Oct

griffo4 - 2013-10-11 21:41:00

Thanks Griffo4

coastalskipper - 2013-10-11 21:43:00

retired wrote:

Always make Delia Smith's Creole Christmas Cake. A lovely dark cake, soak fruit for a week before making.

I had made that....just delicious!

rubyjane11 - 2013-10-11 22:27:00

Retired or Rubyjane would you mind putting up the recipe please

l am just starting to think Christmas cakes

griffo4 - 2013-10-12 09:54:00

griffo4 I have just googled the recipe. Sounds like a nice cake.

clair4 - 2013-10-12 11:38:00

griffo4 wrote:

Retired or Rubyjane would you mind putting up the recipe please

l am just starting to think Christmas cakes

google it ....well worth the effort I had made it twice so far will probably do again as well as the pineapple one also a fav in our house

rubyjane11 - 2013-10-12 12:25:00

This message was deleted.

cookessentials - 2013-10-12 12:34:00

griffo4 wrote:

Retired or Rubyjane would you mind putting up the recipe please

l am just starting to think Christmas cakes

Here is a googled recipe. I was thinking of making it but I see it is made with self-raising flour and I really, really dislike eating things with a metallic aftertaste that leaves a furry feeling in the mouth so I'll pass. Otherwise it looks like a really nice recipe.

Delia Smith’s Creole Christmas Cake
For the pre-Soaking:
3 tbsp dark rum
3 tbsp brandy
3 tbsp cherry brandy
3 tbsp port
3 tbsp water
1 ½ tsp Angostura bitters
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
1 ½ tsp vanilla extract
1 tbsp dark brown sugar
1 lb (450g) Thompson raisins
8 oz (225g) currants
4 oz (110g) stoned no-soak prunes, chopped
2 oz (50g) glace cherries, chopped
4 oz (110g) mixed candied peel, chopped
2 oz (50g) mixed chopped nuts (a mix of pecans, walnuts, and filberts is nice)
For the cake:
9 oz (250g) self-raising flour
9 oz (250g) demerara sugar
9 oz (250g) unsalted butter, room temp (stick: 75 min thaw if taken from freezer; 30 min if taken from fridge)
5 large eggs
Method: One week before baking:
Measure out all of the pre-soaking ingredients, checking them off to ensure you have all of them. Pour all into a large saucepan. Bring the mixture to simmering over low heat (so it does not boil); simmer 15 min. Allow to cool thoroughly; place into a container; leave in a cool place for 7 days, shaking or stirring from time to time.
When you’re ready to bake, preheat the oven to 275°F. Measure out the flour, sugar, and softened butter into a large bowl; add the eggs; whisk or beat until everything is blended (no creaming needed).
Gradually fold in the fruit mixture until it’s evenly distributed.
Pour into an 8inch square cake tin, greased, and with the base and sides lined with a double thickness of silicone (parchment) paper. Have an extra piece ready (with a 1” hole in the center).
Bake for 3 hours without opening the oven; cover with the vented piece of paper and bake for another hour or until a cake tester tests done. Cool 45 - 60 min in the tin, then remove. Store only when thoroughly cooled.
Try a nut topping (see photo above) with a clear glaze. You will find this cake is far too rich to ice.
You can also use 2 tins @5.8” square; cook for 2 h then add paper lid; cook 70 - 100min more.

http://williamlundy.ca/recipes_pdf/Delia_Smiths_Creole_Cake.
pdf

Filberts are hazelnuts.

buzzy110 - 2013-10-12 12:45:00

I have made it on two occassions....definitely NO metallic aftertaste!!!

rubyjane11 - 2013-10-12 14:02:00

Thanks for those;) oh my goodness! the recipie that is at the start is far easier than this googled one! Im sure they are both lovely - but sheesh! I know which one I will be making!

cableclamps - 2013-10-12 14:45:00

cableclamps wrote:

Thanks for those;) oh my goodness! the recipie that is at the start is far easier than this googled one! Im sure they are both lovely - but sheesh! I know which one I will be making!

So what method would you use for the 'easy' one. I can't decide.

buzzy110 - 2013-10-12 15:34:00

rubyjane11 wrote:

I have made it on two occassions....definitely NO metallic aftertaste!!!

It is just me. I know that. My family can taste self-raising flour as well when others do not seem to notice it at all. We obviously have some extra sense that can detect that particular ingredient. Watching their faces pucker up in disgust and their mad dash to find somewhere secret to spit the stuff out used to be hilariously funny. They must have inherited that particular taste gene from me. It's too bad, because there is more baking made with self-raising flour than not these days and it all looks pretty good. Luckily I don't bake much these days so it is not really a problem.

buzzy110 - 2013-10-12 15:43:00

Buzzy thanks for that l made a recipe that Bea put up here last year and it is the same one and it was so nice
Bea was an older lady and l haven't seen her on here lately so l hope she is still fit and well
l will have to start making my cakes l love the golden fruit cake from Alison Holst as alot of people like the light coloured cake

griffo4 - 2013-10-12 17:57:00

Just thought l would add that Bea's recipe l used plain flour and no raising agents

griffo4 - 2013-10-12 17:59:00

I'll go and look for Bea's recipe. Do you think it will still be on here?

buzzy110 - 2013-10-12 18:18:00

buzzy110 wrote:

I'll go and look for Bea's recipe. Do you think it will still be on here?

Was this Bea2's recipe?

Very Rich Boozy Fruit cake( true to title )
Put into a large Pot :--
1 lb Raisins 2 ozs chopped nuts (Pecan or )
2 ozs chopped cherries, 2 ozs chopped Prunes
8 ozs currants 4 ozs mixed peel
1 teaspn vanilla essence
2 teaspns bitters 1 table dark suger
2 teaspns mixed spice 1/2 teaspn salt
3 table spoons each of the following :-- Brandy, Rum, Cherry brandy, Port . Water .
Mix all together put on LOW HEAT for just 15 minutes , JUST TO HEAT.and stir . only has to just heat dont dare leave it.
Put in glass bowl in your fridge and leave 5 days before you make the cake
on 6 days later.
9 ozs. flour 9 ozs butter 9 ozs Demara sugar 5 eggs.
beat this all together in mixer at once, then add the fruit mixture mix well.
Bake in a well lined tin 150*c 3 - 4 hours till cooked
As stated VERY Rich and VERY Boozy.
cut very small pieces to serve. for those who like this, it is super. I Don't think it would be a great keeper, which ever way you look at it.
I have made this on request only 3 times. Quite expensive to make, and oh so very ,well, you know what . Lovely

Quote
bea2 (123 ) 2:19 pm, Fri 14 Sep #92

Angostura Bitters are, as their name suggest, a bitter or bittersweet type of spirit made from different herbs, roots and plants. Bitters are used to flavor and add a dry zest to cocktails and cooking. Because of their function as a digestive aid and appetite stimulant bitters are often used in before- and after dinner cocktails (aperitifs and digestifs).
When using bitters in cocktails it is important to be cautious as a little too much can ruin the cocktail. Generally, bitters also have a high alcohol content and should never be used in non-alcoholic drinks.
You can buy at your bottle store. never overuse it , I mean' DONT' put in that extra one for the road
I think I used a 22 or 24 cm tin. but of course I line my tins well. and I allow for that
As for storing a rich fruit cake depends on what you have in it. If you use Pineapple or raw fruit, then it should be kept in a fridge. Best to wrap it in a cotton cloth. A very rich cake takes about 4 weeks to really cool down before it is iced.

Edited by lindylambchops1 at 8:59 pm, Sat 12 Oct

lindylambchops1 - 2013-10-12 20:54:00

rubyjane11 wrote:

I have made it on two occassions....definitely NO metallic aftertaste!!!

Hi, i now use a box instead of a tin which will get you over the metalic taste, and would'nt go back to using a tin, just google cake boxes they are available in n.z.

effcee1 - 2013-10-14 11:33:00

Thank you very much lindylamchops1 and thank you bea2 for posting the recipe in the first place. It looks awesome and really easy to make.

buzzy110 - 2013-10-14 15:52:00

Fruit is soaking for op's recipe!

wheelz - 2013-11-10 10:35:00

I'm going to try OPs also, at what stage do you add the soaked fruit please?

rarogal - 2013-11-15 15:37:00

Well I tried the recipe posted in #31 and I can honestly say, it is not my idea of a nice Xmas cake. It isn't rich, nor is it boozy. It is edible and that is the best I can say about it. I also think that there needs to be some sort of rising agent in it. I'll have to try again. I think I'll return to the recipe that came with my baking box.

WOODEN CAKE BOX RECIPE (20cm X 19½cm)
Ingredients:
250g BUTTER
½ LEMON – Juice & Zest
250g BROWN SUGAr
70g ALMONDS – Chopped
1dsp GOLDEN SYRUP
150mls SHERRY or BRANDY
1kg MIXED FRUIT
4 EGGS – Beaten
¼tsp SALT
1Tblspn CORNFLOUR
¾ tsp MIXED SPICE
250g FLOUR
¾ tsp CINNAMON
¾ tsp BAKING POWDER
½ tsp CURRY POWDER
¾ tsp BAKING SODA

Pre-Mix:
1. Combine BUTTER, BROWN SUGAR, SOLDEN SYRUP and MIXED FRUIT in a pot
2. Combine SPICES, SALT and ALMONDS
3. Combine BRANDY or SHERRY with LEMON JUICE and ZEST
4. Measure out CORNFLOUR
5. Combine and sift FLOUR, BAKING POWDER and BAKING SODA
6. Beat eggs when required

Method:
A. Bring #1 (Fruit Mix) to the boil, stirring all the while to prevent burning
B. Add #s2 & 3 (Spices, nuts, Lemon & Alcohol) and stirring continuously, simmer for 10mins
C. Add #4(Cornflour) and mix in thoroughly
D. Remove from heat and put aside till COLD (Flour will go gluggy otherwise)
E. Take #5 and #6 (flour and eggs) and add alternately to the cooled fruit mixture
F. Pour into box which has been pre-lined with baking paper on the bottom and around the sides
G. Bake in the middle of the oven at:
• 160oC for 30mins then
• 120oC for 3½hours
• Cooking times vary depending on the oven
H. Cool in the box

buzzy110 - 2013-11-16 11:30:00

Bump

unknowndisorder - 2014-11-15 20:15:00

This message was deleted.

whitehead. - 2014-11-16 09:55:00

bump for GREATGRANNIES' SECRET CHRISTMAS CAKE.
This might outshine the 3 ingredient ones :)

uli - 2015-10-26 18:38:00

bump

nanee2jlp - 2015-11-03 15:36:00

Just wondering Buzzy, when you say you don't like self raising flour, is it different to using plain flour and Baking powder? I have definitely noticed in the past, an unpleasant dry aftertaste in scones I used to make. I never put it down to SR flour but Maybe it was. I definitely know the taste of baking soda and detected it in our water supply that got contaminated with swimming pool overflow. (And worse...)Nobody believed me till I found the problem and proved it! Id recently added bicarbonate soda to the pool and swore I could taste it in our drinking water... I was so right!

wendalls - 2015-11-04 09:06:00

Instead of using SR flour, those who hate the taste can use plain flour plus baking powder (1 tsp baking powder to every cup of flour) in the usual way.

punkinthefirst - 2015-11-04 20:41:00

sounds like a keeper

bev00 - 2016-11-04 00:05:00

I really dislike dark brown fruit cake.... my idea of heaven is a stained glass fruit cake... more fruit than mixture and none of that nasty almond and royal icing.

karlymouse - 2016-11-04 22:08:00

bump for christmas

bev00 - 2017-11-04 01:13:00

bumpetty bump

autumnwinds - 2018-11-01 23:13:00

a bump for Christmas

bev00 - 2019-10-23 23:12:00

There looks to be a nice Xmas cake recipe in this weeks Countdown flyer called Fig & Apricot Christmas Cake.
Its a Tasti recipe and I've found some of their recipes too be very nice in the past. Could be worth trying!

nzhel - 2019-10-24 14:00:00

bump

bev00 - 2019-10-26 00:25:00

Bumping for 2019 Christmas cake makers.

coolnzmum - 2019-11-10 07:52:00