Our Secret Christmas Cake Recipe…

Mrs Sanderson’s Secret Christmas Cake Recipe


  • 12oz/340g Plain Flour
  • One teaspoon of Mixed Spice
  • 4oz/110g Ground Almonds
  • 8oz/225g Currants
  • 8oz/225g Sultanas
  • 8oz/225  Raisins (stoned)
  • 4oz/110g Cherries (halved)
  • 4oz/110g Mixed Peel (chopped)
  • 8oz/225g butter
  • 8oz/225g Caster Sugar
  • 4 Eggs, beaten
  • 8 Tablespoons of Milk
  • As it’s the spirit of Christmas you can add this to the fruit and soak the night before:
  • 4 tablespoons of Brandy
  • 2 tablespoons of Cointreau


  • Mix Flour, Spice and Ground Almonds.
  • Clean and mix the Fruits.
  • Beat the Butter and Sugar to a cream in a warm bowl.
  • Beat the Eggs and Milk together.
  • Then stir the flour mixture and the Eggs and Milk (alternatively, add a little at a time) with the Butter and Sugar.
  • Add the fruit last and mix thoroughly.
  • If a darker cake is desired add a teaspoon of Gravy Browning.
  • Use a large round cake tin (8-inch diameter) lined with greaseproof paper.  Bake for about 4 hours in a preheated oven at 120 °c.
  • Then leave to cool
  • Feed the cake with 1-2 tablespoons of alcohol every fortnight.

A Christmas cake should be rich and spicy; bursting with boozy fruit but never heavy. After all, you need to leave room for a mince pie.

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