Hazel's Christmas Cake

Hazel's Christmas Cake

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Marianne Sanders


From Hazel in Australia - was her Mum's recipe....

Hazel says best to start it in November......


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2 Hr
3 Hr


  • 500 g
  • 1 kg
    mix of sultanas, raisins & currants
  • 2 tsp
    cake spice
  • 2 tsp
  • 6
  • 500 g
  • 2 tsp
    orange marmelade
  • ·
  • 1 recipe
    royal icing
  • 1 jar(s)
    apricot jam
  • 1 tsp
    baking soda
  • 1 Tbsp

How to Make Hazel's Christmas Cake


  1. Soak fruit in copious amounts of brandy/sherry for at least 48hours...turning and stirring ..left longer the better.

    Sift dry ingredients.

    Cream butter and sugar and add eggs one at a time, mixing well after each addition.

    Add marmalade.

    Mix fruit with flour.

    Mix 1 tsp Bicarb soda with milk and add to mix ( this was my mums secret ingedient! ).

    Grease and line large square cake tin with greasproof paper and alfoil 6" above tin.

    Cook in a SLOW oven (150deg C to 160 deg C). For 3 to 3 1/2 hours.

    Cool in tin, wrap in fresh alfoil and stash away somewhere so you won't smell it! YUMMO!!

    Just before Christmas, Spread with apricot jam, thinly roll mazipan and place over jam. Make royal icing from icing sugar and egg white and spread over marzipan and decorate with Christmas things ...ENJOY!!

Printable Recipe Card

About Hazel's Christmas Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: English
Hashtag: #Christmas cake

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