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Australian Traditional Christmas Cake

A community recipe by

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'Cakes' mentioned Traditional Christmas Cakes in a thread so I'm adding this one to the recipe list! It's from Australian Good Taste, Dec 2005 pg 110 and it's YUMMY!


Serves: 8

  • 2 cups golden raisins
  • 1 cup currants
  • 1 cup chopped raisins
  • ½ cup red candied cherries
  • ½ cup mixed citrus peel
  • ⅓ cup rum
  • 9 ounces chopped butter
  • 1 cup brown sugar
  • 2 teaspoons vanilla essence
  • 4 medium eggs
  • 4 ounces melted dark cooking chocolate
  • 2 tablespoons apricot jam
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 ounces sliced almonds
  • 2 ounces melted dark cooking chocolate
  • 2 ounces melted white cooking chocolate
  • confectioners' sugar (to dust)


Australian Traditional Christmas Cake is a community recipe submitted by kitchengirl and has not been tested by so we are not able to answer questions regarding this recipe.

  • Combine golden raisins, currants, raisins, cherries, peel and rum in a large bowl, cover, and stand for 1 hour or until ready to use.
  • Preheat oven to 160°C. Grease and line base and sides of a round 23cm (base measurement) deep cake pan with two layers each of brown paper and baking paper.
  • Place butter, sugar and vanilla in a bowl and beat until light and creamy.
  • Add eggs, one at a time, beating well after each addition. Beat in chocolate and jam. Add creamed mixture to fruit mixture with sifted flour, cinnamon, pumpkin pie spice and almonds, and mix well.
  • Spoon mixture evenly into prepared pan. Bake for 2 1/2 -3 hours or until cooked.
  • Cover cake and allow to cool in pan overnight. Place 2 sheets of baking paper on a flat surface.
  • Spread thinly and evenly with extra dark chocolate on one and white chocolate on the other. Set aside to cool.
  • When almost set, cut out stars with pastry cutters. Place in the fridge until completely set.
  • Dust cake with confectioners' sugar and decorate with stars to serve. Preparation Time: 25 minutes Cooking Time: 180 minutes
  • Additional Information

    Tip: Store in an airtight container for up to 8 weeks.

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