The 2013 Christmas Cake


To be honest with you, I don’t particularly like christmas cake! I love the Almond paste though! Every year Myself and my mother use this recipe to make the cake! I’m in charge of the icing! Well I take over!! It is quite a lengthy process so be prepared of you’re going to try this one!

There will be more photos added later!

Christmas cake


350g butter

350g brown sugar

450g currants

350g sultanas

350g raisins

150g cherries

150g mixed peel

150g blanched almonds

zest of 2 lemons

zest of 1 orange

425g plain flour

1.5 tsp mixed spice

1/2 tsp nutmeg

75g ground almonds

7 eggs

2 tbsp whiskey


Preheat oven to 150ªC.

Use a 25cm round tin.

4.5-5 hours baking time.

Grease and line tin.

Put all ingredients into a bowl and mixx for  3-4 minutes with a wooden spoon.

Pop into tin and smooth the top.

Bake for 4.5-5 hours.

Leave in tin overnight to cool.

Almond Paste


575g ground almonds

275g icing sugar

275g caster sugar

3 tsps lemon juice

1/2 tsp almond essence

2 eggs


Mix the ground almonds, icing sugar and caster sugar.

Mix lemon Juice and, almond essence and eggs.

Add to a well in the dry ingredients.

Pull together into a dough with hands.

Roll out enough to cover the entire cake.

Brush the cake with apricot jam before adding the almond paste.

Then leave to dry for a few days before Icing.

The Icing

I mess about when it comes to icing and I quite like a sort of messy finish.

Just grab a couple of bags of royal icing and go according to the instructions, I use one bag at a time!

For the trees on this I used ice cream cones and green colour paste!


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