Helen’s Christmas Cake Recipe

Helen’s Christmas Cake Recipe

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Ingredients

Adjust Servings:
8 ounces Butter
8 ounces dark brown sugar soft
8 ounces sultanas
8 ounces currants
8 ounces raisins
4 ounces glace cherries
2 ounces almonds coarsely chopped
1 lemon rind of whole, juice of half
3 Eggs
8 ounces plain flour
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground mace
3 tablespoons brandy

This is without a doubt the best Christmas cake I have ever had.

  • 230 min
  • Serves 12
  • Medium

Ingredients

Directions

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This recipe belonged to my wife’s Mother, Helen. It’s delicious and without a doubt the best Christmas cake I have ever had.

Did I mention it’s delicious? Helen passed away and I wanted to share this recipe with you in honour of her. Putting it here on Chef’s Pencil with my name as the author is not strictly accurate, but I couldn’t think of another way to share it.  I’m going to bend the rules just this one time.

Thank you, Helen.

How to Make Helen’ Christmas Cake

  1. Line the sides and bottom of an 8 inch round cake tin with baking paper.
  2. Preheat the oven to 300F / 150C.
  3. Beat the butter and sugar until it gets light brown.
  4. Add lightly beaten eggs (to stop it splitting add a tablespoon of the flour).
  5. Add the rest of the flour and mix until combined.
  6. Add all of the dried ingredients.
  7. Fold in the fruit and lemon juice.
  8. Add the brandy.
  9. Pour mixture into pre-lined tin.
  10. Bake for 3 – 3 3/4 hours.
  11. Remove from oven when done.
  12. Let it sit for 10 minutes.
  13. Remove from tin and cool on wire rack.
  14. Once cooled to room temperature cover with marzipan and ice with white fondant or basic icing sugar icing.

Happy Holidays!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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