Mrs Rogers' Christmas Cake
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Cuisine
Christmas
Step back in time to the roots of festive baking with this treasured recipe from Mrs Rogers' original recipe book. Handwritten and filled with heart, this special Christmas Cake recipe has brought joy to generations of families, and now it’s your turn to make it your own!
This recipe celebrates the classic, rich flavours of a traditional Christmas Cake, packed with fruits, spices, and all the festive goodness you’d expect from a classic Christmas Cake, a true taste of tradition.
Ingredients
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2 cups (255 g) Plain Flour
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¾ cup (170 g) Brown Sugar
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1 cup (170 g) Currants
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3 tbsp (45 g) Candied Peel
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¾ cup (170 g) Sultanas
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3 tbsp (45 g) Blanched Almonds (chopped)
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3 tbsp (45 g) Raisins
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5 large Eggs
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1 tsp Baking Powder
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1 tsp Mrs Rogers Mixed Spice
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¼ tsp Mrs Rogers Pink Himalayan Salt
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3 tbsp (45 g) Crystallised Cherries
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1 cup (250 g) Brandy, Rum or Apple Juice (for soaking the fruit)
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¾ cup (170 g) Soft Butter
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Mrs Rogers Brown Baking Paper (for lining tin)
Directions
Prep Your Tin: Double line your baking tin with Mrs Rogers Brown Baking Paper to protect the cake during its long bake.
Prep the Fruit: Clean the dried fruits and soak them in brandy, rum or apple juice for at least an hour (overnight, or 2-3 days is even better!).
Blanch and chop the almonds.
Mix Dry Ingredients: Sift together the flour, baking powder, salt, and mixed spice.
Cream Butter and Sugar: Beat the butter and sugar until light and fluffy.
Add Eggs and Fruit: Add the eggs one at a time, beating well after each addition. Fold in the flour mixture and soaked fruits alternately until well combined.
Bake: Pour the mixture into the prepared tin and bake at 160°C (not fan bake) for 2–3 hours, or until a skewer inserted in the centre comes out clean.
Optional: Brush the top of the cake while still hot with some more brandy or rum.
Cool and Enjoy: Let the cake cool completely before serving or decorating.
Recipe Note
If not eating straight away, store in an airtight container or firmly wrap in a wax wrap or grease proof baking paper, in a cool place. Continue to brush weekly with more rum or brandy.