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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

136

What did you think of this recipe?

Isabel

Easiest and best Fruit cake ever!! Stays moist and fresh foronths

Mary-Anne

Easy to make. Made the two cakes. Can't wait to taste.

Macca

Dark and rich. First ever attempt at xmas cake and was excellent. Used port instead of sherry. Made in a wooden box for even cookingWill do again next year if I can wait that long!!

Val wilson

I have 8 x 10cm cakes to do this Christmas. Would 2 of these be good and would you divide into 8 small tins or 2 big tins and then cut into 4. I haven't tried this recipe yet but looks good and reviews are greatCHELSEA: either would work. Just reduce the cook time to allow for the reduced volume.

Tina

First time making Christmas cake. Turned out perfectly. I soaked the fruit in sherry for a few days prior as suggested in the comments which worked well. Very moist and easy to make.

Sue

I made this for Christmas but half the recipe in one tin. I gave it a couple of feeds with brandy and let it improve over a few weeks. It was the best tasting cake we've had at Christmas. I used different dried fruits. Cherries, apricots, candied peel, dates and craisins. I will be doing it again for sure.

Toni

Great cake keeps well using recipe again

Unknown

One of the most moist christmas cakes I have ever had. Definitely worth making two!

Unknown

Add a grated whole apple skin also and you will have the best fruit cake. I make this recipe a lot but have 1 C plain Flour and 1 C Self Raising flour. Happy baking Val

Jennie

Outstanding recipe. My family will eat as many as I make. Makes a lovely large cake and we never ice it, it's tasty as it is.

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.