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Cranberry and Port Christmas Cake

Submitted by Stacey Sargant 11 June 2009



225g/8oz raisins,225g/8oz sultanas,100g/4oz glace cherries halved,225g/8oz dried cranberries,Finely grated rind of 1 orange,150ml/¼ pint cranberry juice,150ml/¼ pint port,225g/8oz butter softened,225g/8oz light soft brown sugar,1 tbsp black treacle,4 medium eggs,225g/8oz plain flour sifted,2 tsp ground cinnamon,2 tsp ground mixed spice,75g/3oz flaked almonds toasted


1. Place raisins, sultanas, cherries, cranberries and grated orange rind in a large bowl. Pour cranberry juice and half the port into a small pan; heat gently until warm. Pour over the fruits; stir well. Cover bowl with a clean towel; leave to soak for 3 hrs or overnight, stirring occasionally, until the fruits plump and swell and most of the liquid has been absorbed.

2. Preheat the oven to 150C/Fan 130C/Gas Mark 2. Line the cake tin and wrap newspaper or similar around the outside of the tin. Beat the butter and sugar together until soft and creamy. Beat in the treacle. Gradually add the eggs, beating well between each addition. Add flour and spices; gently fold into the mixture. Add the soaked fruits, their juices and the almonds; stir until evenly mixed.

3. Transfer the mixture to the prepared cake tin, spreading it out firmly and evenly. Level the surface with the back of a spoon. Make a slight well in the centre of the mixture. Bake for 4 – 4½ hours until golden brown and a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin.

4. Once cold, remove from the tin. Pierce all over with a skewer; drizzle over the remaining port. Leave to stand for 10 mins to allow the port to soak in; wrap in greaseproof paper then over-wrap with foil. Leave for at least a week, or up to eight weeks, so that the flavours can mature. The cake can be iced or left plain.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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