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  • Helen’s Christmas Cake

Helen’s Christmas Cake

Posted on Oct 5th, 2015
by Paul Hegeman
Categories:
  • Christmas
  • Dessert

This recipe belonged to my wife’s mother, Helen. It’s delicious and without a doubt the best Christmas cake I have ever had.

Did I mention it’s delicious? Helen passed away and I wanted to share this recipe with you in honour of her. Putting it here on Chef’s Pencil with my name as the author is not strictly accurate, but I couldn’t think of another way to share it.  I’m going to bend the rules just this one time.

Thank you, Helen.

Helen’s Christmas Cake

Paul Hegeman
4.91 from 116 votes
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 3 hours hrs
Waiting Time 10 minutes mins
Total Time 3 hours hrs 45 minutes mins
Course Dessert
Cuisine British
Servings 12 servings

Ingredients
 
 

  • 8 ounces butter
  • 8 ounces dark brown sugar
  • 8 ounces sultanas
  • 8 ounces currants
  • 8 ounces raisins
  • 4 ounces glace cherries
  • 2 ounces almonds coarsely (chopped)
  • 1 lemon (rind of whole, juice of half a lemon)
  • 3 eggs
  • 8 ounces plain flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 3 tablespoons brandy

Instructions
 

  • Line the sides and bottom of an 8 inch round cake tin with baking paper.
  • Preheat the oven to 300℉ / 150 ℃.
  • Beat the butter and sugar until it gets light brown.
  • Add lightly beaten eggs (to stop it splitting add a tablespoon of the flour).
  • Add the rest of the flour and mix until combined.
  • Add all of the dried ingredients.
  • Fold in the fruit and lemon juice.
  • Add the brandy.
  • Pour mixture into pre-lined tin.
  • Bake for 3 – 3 3/4 hours.
  • Remove from oven when done.
  • Let it sit for 10 minutes.
  • Remove from tin and cool on wire rack.
  • Once cooled to room temperature cover with marzipan and ice with white fondant or basic icing sugar icing.

Happy Holidays!

    Notes

    Helen's Christmas Cake
    Tried this recipe?Let us know how it was!

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    Paul Hegeman

    Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

    4.91 from 116 votes (116 ratings without comment)

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