www.odlums.ie /recipes/rich-christmas-cake/

What you need:

  • 450g/1lb Odlums Strong White Flour
  • 350g/12oz Shamrock Dark Muscovado Sugar
  • 350g/12oz Butter or Margarine
  • 675g/1½lb Shamrock Raisins
  • 675g/1½lb Shamrock Sultanas
  • 125g/4oz Shamrock Mixed Peel
  • 175g/6oz Shamrock Cherries (chopped)
  • 25g/1oz Shamrock Apricots (chopped)
  • 50g/2oz Shamrock Walnuts (chopped)
  • 50g/2oz Shamrock Ground Almonds
  • 50g/2oz Shamrock Chopped Almonds
  • ½ teaspoon Goodall's Cinnamon
  • ½ teaspoon Goodall's Nutmeg
  • ½ teaspoon Goodall's Mixed Spice
  • Pinch of Salt
  • 8 Eggs
  • Juice & Rind of 1 Lemon
  • Juice & Rind of 1 Orange
  • 1 tablespoon Glycerine (optional)
  • 1 Glass Dark Jamaican Rum

 

You will also need :

  • 10"round/9"square cake tin

How to:

  1. Line tin with a double layer of greaseproof paper and a layer of brown paper.
  2. Put sultanas, raisins, candied peel, cherries, apricots, walnuts, almonds, rind of orange and rind of lemon in a large mixing bowl. Mix well. Add the rum, juice of orange and lemon. Leave covered overnight.
  3. Sieve the flour, salt, nutmeg, cinnamon and mixed spice together.
  4. Cream butter/margarine and sugar together. Add the beaten eggs gradually with half the sieved flour mixture, giving a nice soft mixture.
  5. Mix the remaining flour into the fruit mixture. Combine both mixtures together and stir well.
  6. Finally, add the glycerine and mix until all ingredients are well blended.
  7. Transfer to prepared tin and bake at 140°C/275°F/Gas 1 in a central oven position for 5 hours approximately. After 4 hours, check at half hourly intervals.

Recipe Notes:

  • This cake can also be baked using Odlums Cream Plain Flour
  • As oven temperatures vary, cooking times may need adjusting to suit your own oven. For fan assisted ovens see manufacturer's handbook.
  • See here for Icing your Christmas Cake

Rich Christmas Cake

Category

Christmas

Cook Time

4-5 hours

What you need:

  • 450g/1lb Odlums Strong White Flour
  • 350g/12oz Shamrock Dark Muscovado Sugar
  • 350g/12oz Butter or Margarine
  • 675g/1½lb Shamrock Raisins
  • 675g/1½lb Shamrock Sultanas
  • 125g/4oz Shamrock Mixed Peel
  • 175g/6oz Shamrock Cherries (chopped)
  • 25g/1oz Shamrock Apricots (chopped)
  • 50g/2oz Shamrock Walnuts (chopped)
  • 50g/2oz Shamrock Ground Almonds
  • 50g/2oz Shamrock Chopped Almonds
  • ½ teaspoon Goodall's Cinnamon
  • ½ teaspoon Goodall's Nutmeg
  • ½ teaspoon Goodall's Mixed Spice
  • Pinch of Salt
  • 8 Eggs
  • Juice & Rind of 1 Lemon
  • Juice & Rind of 1 Orange
  • 1 tablespoon Glycerine (optional)
  • 1 Glass Dark Jamaican Rum

 

You will also need :

  • 10"round/9"square cake tin

How to:

  1. Line tin with a double layer of greaseproof paper and a layer of brown paper.
  2. Put sultanas, raisins, candied peel, cherries, apricots, walnuts, almonds, rind of orange and rind of lemon in a large mixing bowl. Mix well. Add the rum, juice of orange and lemon. Leave covered overnight.
  3. Sieve the flour, salt, nutmeg, cinnamon and mixed spice together.
  4. Cream butter/margarine and sugar together. Add the beaten eggs gradually with half the sieved flour mixture, giving a nice soft mixture.
  5. Mix the remaining flour into the fruit mixture. Combine both mixtures together and stir well.
  6. Finally, add the glycerine and mix until all ingredients are well blended.
  7. Transfer to prepared tin and bake at 140°C/275°F/Gas 1 in a central oven position for 5 hours approximately. After 4 hours, check at half hourly intervals.

Recipe Notes:

  • This cake can also be baked using Odlums Cream Plain Flour
  • As oven temperatures vary, cooking times may need adjusting to suit your own oven. For fan assisted ovens see manufacturer's handbook.
  • See here for Icing your Christmas Cake
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