Mrs Williams' Christmas Cake

Mrs Williams (Frances) was a lovely friend and general baby-care, life and cooking guru. Sadly she’s not here any more, the angels are enjoying her cooking now and her and Mr Williams are back together, in heaven. But her recipe book is still here, and it’s almost like being with her when you look at all the handwritten notes ❤️.

I make no apology for the amounts being given in pounds and ounces because a) I understand them better, being an old bugger, and b) I like to keep it true to Mrs Williams.

Frances and David, if you’re reading this – love you always xx

Prep: 30 mins
Cook: 2hrs
Servings: 20

Ingredients

For a 12in cake

  • 2lb currants
  • 1lb raisins
  • 1lb sultanas
  • ½lb of mixed peel
  • ¼lb of ground almonds
  • ¼lb of walnuts, crushed (rolling pin or briefly in food processor)
  • grated rind of 2 lemons or oranges
  • 7 free range organic eggs (I put ‘free range organic’ but Mrs Williams would’ve got them straight from the chickens anyway)
  • 1 tablespoon of treacle
  • 1lb butter (not marge, no)
  • 1lb brown sugar
  • 10oz plain flour
  • 10oz self raising flour
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of nutmeg
  • ½ teaspoon of ground mixed spice
  • 2 teaspoons of vanilla extract
  • ¼ teaspoon of salt
  • pinch of bi-carbonate of soda
  • ½ teacup of brandy or sherry

For an 8-9in cake

There are inconsistencies but it doesn’t matter!

  • 12oz currants
  • 6oz raisins
  • 12oz sultanas
  • 2oz of mixed peel
  • 2oz of ground almonds
  • 2oz of walnuts, crushed (rolling pin or briefly in food processor)
  • grated rind of a lemon or orange
  • 4 free range organic eggs
  • 1 tablespoon of treacle
  • 8oz butter (not marge, no)
  • 8oz brown sugar
  • 6oz plain flour
  • 4oz self raising flour
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of nutmeg
  • ½ teaspoon of ground mixed spice
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • pinch of bi-carbonate of soda
  • 3-4 tablespoons of brandy or sherry

Instructions

Easy Christmas cake recipe UK
Frances and David Williams with my little shy dot.
Treasure

In a large heavy saucepan or casserole gently heat the fruit, spices, alcohol, treacle, sugar, butter and zest until everything is warm and combined. Leave to cool for half an hour.

Heat the oven to 130-140 deg C or if you have a fan oven that has too much poke (like mine!) set it lower to about 110 deg.

Line the cake tin with a double layer of baking paper and tie a double layer of newspaper around the outside with string, this is to stop the outsides from burning. Then cut a double-layer circle of newspaper or baking paper to cover the top.

Add all the other ingredients to the cooled mixture and combine. Tip into the tin and level it off before putting the circle of paper on top.

Bake for 2hrs or more in the centre of the oven, or until a skewer comes out clean when you poke it into the centre. Turn out and make some small holes all over with a long skewer. Feed with a bit of brandy.

Store in an airtight tin, well wrapped in baking paper and feed with alcohol weekly until Christmas. I make mine at the end of September/beginning of October so it gets a long time to mature. I wrap it up in baking paper and foil then keep it in a large plastic box in the garage, feeding it once in a while with brandy.

When the time comes, Marzipan and ice the top (or all round as shown) and add decoration of choice. Obviously you will find my decorating skills quite a complex task to follow….. 😉 Anyhow, it’s Christmas, keep it real, no need to sculpt a Nativity out of sugar-craft or whatevs, but do if you want!

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Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Nutrition Info

Christmas Cake

Nutrition info for Christmas cake is irrelevant 🙂

One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don’t clean it up too quickly.

Andy Rooney
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