Florence’s Christmas Cake – Radio Live

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Recipe Image

Recipe from Radio Live Kitchen and Garden show.


  • 1.5kg mixed dried fruit
  • 6-8 dried figs, chopped
  • 1/2 cup currants
  • 1/2 cup chopped almonds
  • 1/2 cup sherry
  • 250g butter
  • 1 1/2 cups brown sugar
  • 1 tablespoon treacle
  • 6 eggs
  • 1 teaspoon each of lemon, vanilla and almond essence
  • 2 cups flour
  • brandy


Place dried fruit and almonds in large bowl and pour over sherry. Cover and refrigerate ofor 24 hours.
Preheat oven to 150 C. In a separate bowl beat butter and sugar until pale and creamy. Beat eggs in 1 at a time using a little flour as needed to prevent mixture curdling. Add treacle, essences and remaining flour and mix. Pour mixture into a well lined cake tin. Bake for 1 hour and then reduce temperature to 140 C and continue to cook for 4 hours or until cake tests cooked. Remove from the oven and pour over 1/2 cup brandy. Once cake has cooled, wrap and store in an airtight container and pour over another 1/4 cup of brandy after 2 weeks.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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