Jo's Christmas CakeFeatured

This recipe has been modified from one found in our local archives of the Oxford Museum.  I think it was first developed when the Highlander sweetened condensed milk came on the market.  It doesn’t have any eggs in the recipe Prep Time 15 Minutes and Cook Time 2 Hours


For 15 Serving(s)

Main Ingredients

  • 1 Cup Orange Juice
  • 250 Grams Butter
  • 1 Tablespoon Cider Vinegar
  • 1 KG Mixed Dried Fruit
  • 1/2 Cup Red Glace Cherries
  • 1/2 Cup Green Glace Cherries
  • 1/2 Cup Mixed Citrus Peel
  • 2 Teaspoons Cinnamon
  • 2 Teaspoons Mixed Spices
  • 1 Teaspoon Ground Cloves
  • 400 Grams Sweetened Condensed Milk
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Vanilla
  • 1/2 Cup Orange Liqueur
  • 2 1/2 Cups Self Raising Flour
  • 1 Cup Nuts

Jo's Christmas Cake Directions

  1. Preheat oven to 150˚C.  Line the base of a 22 -23 cm square spring form tin with baking paper and spray the sides with baking spray
  2. Place the orange juice, butter, cider vinegar, mixed fruit, cherries and peel in a large saucepan and bring to the boil.  Remove from heat and stir in the spices, condensed milk, soda and vanilla.  Add half (1/4 cup) of the brandy or liqueur and the self-raising flour.  Mix well.  Stir in the nuts.
  3. Transfer the mixture to the prepared tin and smooth the surface.  Bake for one hour then turn the temperature down to 140˚C and bake a further 30 – 50 minutes until the cake feels firm in the centre when pressed and a deep golden brown.  It should be pulling away from the sides of the tin.
  4. Remove from oven and pour over the remaining ¼ cup of liqueur or brandy.  Cool in the tin then unclip the sides and remove the cake.  Peel off the baking paper and wrap in fresh baking paper and tin foil and store in a cool place.  It can be eaten immediately but will keep well for up to six weeks and can be frozen. 
  5. Serve plain, traditionally iced or with Brandy Butter frosting.