Classic Christmas cake
- December 2007
- Serves 16
- Takes 25 minutes to make, 4 hours to bake, plus 24 hours’ soaking, cooling and storing.
This classic Christmas cake recipe is a real showstopper and can be made weeks in advance. One for Stir-up Sunday?
We’ve given this cake a natural look with bay leaves round the edge, but you could give our special gingerbread house decoration a go.
- 16g (8.5g saturated)
- 57.7g (44.6g sugar)
Because the fruit is pre-soaked, this is ready to decorate once cooled. But to store it, follow step 5 and keep for up to 6 months.
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