Christmas Cake Recipe

This rich, fruit-filled traditional cake is sure to be the star attraction at any festive gathering, and it’s incredibly easy to make.


  • 750g sultanas
  • 500g currants
  • 250g raisins
  • 100g glacé cherries
  • 50g mixed peel
  • 200g blanched almonds, chopped
  • Grated zest of 1 orange
  • Grated zest and juice of 1 lemon
  • 125ml (1/2 cup) strong Nerada black tea, cold
  • 500g butter
  • 500g sugar
  • 8 eggs
  • 2 tbsp marmalade
  • 500g plain flour
  • Extra whole nuts and glacé fruit (optional) to decorate
  • Marzipan and fondant icing (optional), to decorate


  1. Place the fruit, peel, almonds and orange and lemon zest in a non-reactive bowl. Pour over the lemon juice and Nerada Black Tea, stir to combine, then cover and refrigerate overnight.
  2. Preheat oven to 150°C (130°C fan-forced) and grease and line a large cake tin with baking paper.
  3. Beat the butter and sugar until smooth. Add eggs one at a time, beating well between each addition. Fold in the fruit mixture and marmalade, then sift in the flours, a little at a time, mixing well after between each addition.
  4. Pour batter into the prepared tin, smooth top, and decorate with extra whole nuts and fruit, if using, then bake for 4 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  5. This cake is delicious served as it is, but you can decorate with a layer of marzipan, then fondant icing, if desired.