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For boiling

  • 200g mixed fruits and berries (No cherries, tutti frutti or nuts)
  • 2 pieces
  • ¼ cup water
  • 100 ml dark rum
  • 100 ml brandy
  • ½ tsp baking soda

Other ingredients

  • 55g butter
  • 80g brown sugar
  • 115g flour
  • 100 ml buttermilk
  • 100 ml dark rum
  • ½ tbsp baking powder
  • 50 ml strong coffee
  • ½ tbsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp mixed spice
  • 1 tbsp orange marmalade
  • 75g nuts
  • ½ tsp rum plum essence
  • ¼ tsp orange rind essence
  • ¼ tsp ginger extract

For soaking

  • 50 ml dark rum
  • 50 ml brandy
  • 50 ml red wine


  1. Boil and simmer all the ingredients listed in the “for boiling” section till all liquid is absorbed. Leave to stand overnight in a bowl.
  2. Next morning, brew the coffee in hot water and leave to cool.
  3. To the boiled mix, add buttermilk, brewed and cooled coffee, all essences and orange marmalade. Mix gently with a spatula and keep aside
  4. Preheat the oven 160°C with the fan.
  5. Line a 6-inch baking pan with parchment paper.
  6. Take all the dry ingredients in one bowl and using a whisk, mix them well.
  7. In another bowl, whisk the butter and sugar well till light and fluffy.
  8. To this, add the wet ingredients and gently incorporate in the butter and sugar mix.
  9. Add the nuts to the dry ingredients and fold into the wet mix.
  10. Alternate with rum and mix till all ingredients are well incorporated.
  11. Pour into the lined and greased tin to bake.
  12. After about 15 minutes, switch off the upper element and let the cake bake on lower element and fan for about 30 minutes or longer till the skewer inserted comes out clean.
  14. In the meantime, while the cake is baking, get your soaking liquid ready by mixing them altogether.
  15. As soon as the cake is out of the oven, soak it with the mixed alcohol with one tbsp at a time till it covers the surface area. It’s not important to pour the entire liquid in one go. The balance can be stored in the refrigerator.
  16. Leave the cake in the tin to cool. Once it has cooled, cover and store in an airtight container for two days.
  17. Use your balance liquid to soak into the cake again.
  18. Let the flavours mature for next two days.
  19. Your Christmas cake is ready.

Useful Tip:

  • Cover the baking tin with a loose piece of brown paper while baking if you think its browning too much.
  • Place a container of water on the bottom tray of the oven to prevent the cake from drying out.

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