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 specific Christmas Cake recipe has brought joy to generations of families, and now it’s your turn to make it your own The recipe celebrates the classic, rich flavours of a traditional Christmas Cake, packed with fruits, spices, and all the festive goodness
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 or Apple Juice (for soaking the fruit)
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¾ cup (170 g) Soft Butter
Directions
Prep Your Tin: Line a baking tin with parchment paper and add an extra layer of brown paper to protect the cake during its long bake.
Prep the Fruit: Clean the dried fruits and soak them in brandy or apple juice for at least an hour (overnight 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 for 2–3 hours, or until a skewer inserted in the centre comes out clean.
Cool and Enjoy: Let the cake cool completely before serving or decorating.