Callestock Blog

21 Nov

Nick's Boozy Christmas Cake

It's not just Liz who can create wonders in the kitchen.... when he's not working on the farm, Nick is a dab hand with a mixing bowl and a set of scales. This month, we'd love to see your Christmas cake creations, so here is our favourite recipe for you to try. Get baking early and keep your cake moist with regular feeds of brandy...


Nick's boozy Christmas cake recipe


150ml brandy

680g sultanas

680g currants

450g raisins

170g glace cherries

170g candied peel

560g plain flour

½ tsp cinnamon

½ tsp nutmeg

½ tbsp cocoa powder

½ tsp salt

450g Rodda's butter

½ orange, zested

½ lemon, zested

450g golden caster sugar

½ tbsp black treacle

8 large eggs


1. Put the sultanas, currants, raisins, cherries and peel in a large bowl. Stir in half (75ml) of the brandy, cover and leave in a cool place overhight

2. Preheat the oven to 160C/140C fan/ gas3

3. Line a deep 25cm square cake tin with a double layer of baking parchment, and then wrap a double layer of newspaper around the tin and secure with string. Ensure the newspaper comes about 2½cm above the sides of the tin

4. Sift the flour, spices, cocoa powder and salt into a separate bowl

5. Cream the butter, zest and sugar until light and fluffy, stir in the treacle and beat in the eggs one at a time You should now have three bowls - the boozy fruit, the flour mix and the creamy butter mix

6. Stir approximately ⅓ of the flour mixture into the soaked fruit and another ⅓ into the butter mix

7. Combine these two together, and add the rest of the flour mixture

8. Spoon the combined mixture into the prepared tin, smoothing the top with the back of a spoon

9. Bake in the centre of the oven for 2-2½ hours, until the cake feels firm and a skewer comes out clean

10. Leave to cool in the tin for 30 minutes and turn out onto a wire rack

11. Poke holes into the top of the cake with a skewer, and pour over the remaining brandy

(For an extra boozy cake, Nick continues to 'feed' with brandy for another couple of weeks)

Serve with a scoop of Rodda's clotted cream (as ever...).

Your finished Christmas fruit cake will store, wrapped tightly in cling film for up to 3 months (but we doubt it will last that long....)

Download and print the recipe to try it for yourself

Christmas cake recipe download