Castleford Heritage Trust

The Recipe Collection

Dave's Christmas Cake

Dave's Christmas Cake This recipe was supplied by CHT volunteer Dave Weatherson.
A traditional Christmas cake needs to be made before Christmas to give the cake time to mature and the fruit to be fed.

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Dave's Christmas Cake
    Dave's Christmas Cake
  • 500g currants

  • 350g natural glacé cherries, halved, rinsed, and thoroughly dried

  • 350g sultanas

  • 250g Castleford wholewheat flour

  • 250g butter, softened

  • 250g light muscovado sugar

  • 180g raisins

  • 80g blanched almonds, chopped

  • 4 free-range eggs, at room temperature

  • 150ml brandy or sherry, plus extra for feeding

  • 1 orange, zest only

  • 2 tbsp black treacle

  • 2 tsp mixed spice
Dave's Christmas Cake
    Dave's Christmas Cake
  • 18oz currants

  • 12oz natural glacé cherries, halved, rinsed, and thoroughly dried

  • 12oz sultanas

  • 9oz Castleford wholewheat flour

  • 9oz butter, softened

  • 9oz light muscovado sugar

  • 6oz raisins

  • 3oz blanched almonds, chopped

  • 4 free-range eggs, at room temperature

  • 6floz brandy or sherry, plus extra for feeding

  • 1 orange, zest only

  • 2 tbsp black treacle

  • 2 tsp mixed spice
Dave's Christmas Cake
    Dave's Christmas Cake
  1. For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest.  Leave for 24 hours.

  2. Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper.

  3. Preheat the oven to 140°C gas 1.
    (Baking Tip:  Place a tray of water on the shelf below the cake.  This will keep the cake moist throughout the baking)

  4. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer).

  5. Add the flour and ground spice and mix thoroughly until blended.  Stir in the soaked fruit.  Spoon into the prepared cake tin and level the surface.

  6. Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown.

  7. Check after two hours, and if the cake is a perfect colour, cover with foil.

  8. A skewer inserted into the centre of the cake should come out clean.

  9. Leave the cake to cool in the tin.

  10. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy.