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Christmas Fruit Cake | 12 Days of Christmas Recipes

We're nearly half way through our 12 Days of Christmas Recipe feast and and we've had a delicious dining experience so far. From Kathy's Crab Starter to Cora's Chocolate Christmas Log we've been truly spoilt! On the fifth day of Christmas recipes, our wonderful host Sheila Lovett of White Heather Farm in Kenmare, Kerry is treating us to a Christmas Fruit Cake which she says is the perfect compliment to a cup of tea/coffee. Sheila and her family have been farming their land for generations have been welcoming guests to their home for over 40 years! We urge you to try this if not for Christmas day, but some day over the festive period.


  • 9 oz plain flour
  • 1 level tsp of mixed spice
  • 12 oz raisins
  • 12 oz sultanas
  • 12 oz currants
  • 2 oz candy peel chopped
  • 3 oz glazed cherries (chopped)
  • 2 oz almonds
  • 8 oz butter
  • 8 oz brown sugar
  • 4 eggs (lightly beaten)
  • 2 tsp black treacle
  • 3 tbs of brandy


  1. Line 8 inch round baking tin with grease proof paper (at least 3 layers)

  2. Mix all ingredients in a large bowl and mix them very well

  3. Pour mixture into the lined cake tin

  4. Place cake in middle of the oven and bake for 3 hours at 150°C /  300°F  / Gas Mark 2

  5. Then reduce the oven heat to 140°C / 275°F / Gas Mark 1 and bake for approx a further 1-1.5 hours.        

  6. Dip a clean knife down through the centre of the cake and if the knife is dry the cake is done.

  7. Remove from oven and leave in tin for 10 minutes until cool

  8. Turn cake out onto a wire tray (carefully) and cover with a clean tea-towel to keep the moisture in.

  9. Allow the cake stand for about 6 hours and then wrap the cake in grease proof paper and then a layer of tin-foil.

We'd like to thank Sheila for taking the time to send us in this delicious Christmas recipe and wish you all a Merry Christmas! Make sure to check out White Heater Farm Bed and Breakfast.

Posted: 12 Dec 2014 by Niall McKee | with 0 comments

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