Creole Christmas Cake

If there were a Delia’s Christmas cake poll this would now be a clear leader. Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking; but one thing’s for sure, you’ll want to make it again and again so all those bottles will be awaiting you next year.

This recipe is from Delia's Cakes

Creole Christmas Cake
For the pre-soaking:
 3 tablespoons rum
 3 tablespoons brandy
 3 tablespoons cherry brandy
 3 tablespoons port
 3 tablespoons water
 1½ teaspoons Angostura bitters
 ½ level teaspoon ground cinnamon
 ½ level teaspoon nutmeg, freshly grated
 ½ level teaspoon ground cloves
 ½ teaspoon salt
 1½ teaspoons pure vanilla extract
 1 level tablespoon molasses sugar
 450g raisins
 225g currants
 110g no-soak prunes, chopped
 50g glacé cherries, chopped
 110g whole candied peel, finely chopped
 50g mixed chopped nuts
For the cake:
 250g self-raising flour
 250g demerara sugar
 250g spreadable butter
 5 large eggs
A 20cm round loose-based cake tin, greased with base and side lined, plus some baking parchment


About 7 days before you want to make the cake, measure out all the pre-soaking ingredients into a large saucepan, ticking them off as you add them as it’s so easy to leave something out!

Now place the mixture over a medium heat and bring it up to simmering point, giving everything a good stir.

Then turn the heat down to very low and let everything simmer without covering for about 15 minutes.

After that remove the pan from the heat and let everything get completely cold. Then transfer the mixture to an airtight plastic container and leave it in the fridge for a week, giving it a shake or a stir from time to time.

When you want to bake the cake, pre-heat the oven to 140°C, gas mark 1.

Then sift the flour into a large bowl, add the sugar, butter and eggs and, using an electric hand whisk (or a wooden spoon), beat until everything is thoroughly blended. After that gradually fold in the soaked mixture until it’s all evenly distributed.

Now transfer the mixture to the prepared tin, and level with a back of a spoon.

Place the cake near the centre of the oven and bake it for 3 hours, then cover with a double thickness of baking parchment, resting it on top of the liner, and bake it for another hour, until the centre feels springy.

Allow the cake to cool in the tin for 45 minutes, then transfer it to a wire cooling tray to cool.

When it’s absolutely cold, wrap it in parchment-lined foil, and store in an airtight tin or polythene box.

We have discovered a supplier who will provide everything you need with superb quality, for example pinhead currants, which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes, whole candied peels and many others

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