By popular request, here is the Christmas cake recipe I use every year. This is from the amazing Canadian Flour Cookbook, produced by Robin Hood Flour in the 1960s as promotional material for the brand. It’s the source of my most favourite baked goods recipes, the ones my mother cooked (and still does today!).
I’ve been making this for almost 2 decades, with a few tweaks:
- make half the recipe
- use 3 loaf pans, very very well-greased with my favourite Pam Baking Spray.
- no dates, no nuts, I sub in additional dried fruit like cherries or chopped apricots or prunes
- no cloves, thanks
- grape juice = brandy
- I don’t bother with the step of adding some of the flour mix to the fruit, I just add the fruit to the matter as-is. Seems fine!
- bake for 75 to 90 min
- make in October, brush with brandy once a week until Christmas, then cover with marzipan and fondant