- Because of not being able to see many friends or family these last 3 years, I have not made an English style Christmas Cake for ages.
- I have just been making one for my friend who is about to celebrate a significant birthday and loves fruit cake.
- I found that the usual amount was quite a lot and I had forgotten how hard it was to mix it all up.
- I thought that next time I would just make a half sized one.
- Rather than halve the amounts ‘on the hoof’ I thought I would write this up with the half sized amount.
- Decided it was better to do this now whilst things are fresh in my mind.
- Of course I will not have the timings for baking but I can give estimates and check these later when I make this size of cake.
It is a very moist cake and therefore it will only keep for about 2 months.
- However if you want to add marzipan & icing then you should make it about 2- 3 weeks in advance, to give time for this to be done.
- 450g mixture of currants, raisins & sultanas
- 100g chopped mixed peel
- 100g glacé cherries cut in half
- Grated rind of 1 lemon & 1 orange
- 1 medium cooking apple, peeled and coarse grated
- 100g fine grated carrots
- 1 tablespoon rum
- 60 ml strong cold tea (I use a scented one like Earl Grey)
- 175 g Butter
- 175 g soft dark brown sugar
- 2 tablespoons of black treacle
- 3 large eggs – beaten
- 200g plain flour – sieved
- 1/4 level teaspoon salt
- 3 level teaspoons mixed spice
- ½ level teaspoon of cinnamon
- ¼ grated nutmeg
- ½ tablespoon cocoa – yes cocoa! – sieved
- 1 tablespoon ground almonds
- Put all the fruit, rinds, carrots, rum & tea into large bowl, mix and leave for 15 minutes.
- Pre-heat the oven to Gas Mark 2 – 150oC.
- Grease and line the cake tin – 20cm or 18cm square.
- In another large bowl, cream the margarine and sugar, beat in the treacle and eggs.
- Mix all the dry ingredients together & fold them in using a large metal spoon.
- Fold in the fruit mix using a large metal spoon
- Put all the cake mixture into the tin to fill the shape and smooth the top.
- 20 cm square – try 1hr 30mins
- 18 cm square -try 1hr 15 mins
- The above are guides as it does depend on your oven – you need to check earlier.
- Leave to cool completely in the tin.
- Wrap in several layers of foil to store.
Decorating the cake
- It depends on who is coming and whether there are lots of marzipan & icing lovers on how much I decorate the cake.
- Sometimes I just dust the top with icing sugar.
- See the full sized recipe for more details.
- Cut down the amounts to suit the cake size.
2 thoughts on “Half Size – Mama’s Never too Late Christmas Cake”
This sounds lovely, though I would call it a cross between a traditional Englush Christmas cake and a carrot cake. I’m not sure that it needs decoration, but I would use the one traditionally meant for carrot cake, say cream cheese and icing sugar.
I suppose if you were keeping it for longer then marzipan and icing would seal it better. It wouldn’t last long in my house!
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It is much more like a traditional Christmas Cake.
Many recipes for for Christmas puddings have carrots – the moistness is more that.