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Auntie Vi's Christmas Cake

Cooking
3 - 4 hrs

This recipe comes from Mary Madge Vivien Ross - known to many as Auntie Vi. She's actually a Suma members mam and this recipe of hers has been passed down through members, friends, and family for many years. She must have made hundreds of these cakes and it’s been used for weddings, birthdays and christenings.

I can't lie - it's the best one I've tasted, really moist and so tasty! Great with a piece of creamy Lancashire and a small port.

If you are looking for a vegan version, have a look at our Vegan Christmas Cake.

Ingredients

225g Light Brown Sugar
225g Butter
225g Plain Flour
43g Almonds, Chopped
55g Cherries
1.5tsp Cocoa Powder
28g Black Treacle
1 tbsp Whisky/Brandy/Rum etc.
A Splash Milk (or a non-dairy alternative)
4 Eggs, Beaten
225g Currants
225g Sultanas
225g Raisins
28g Almonds, Ground
55g Mixed Peel
1 tsp Mixed Spice
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 Lemon Zest
1 Orange Zest

Method

Start by lining an 8-inch cake tin with baking parchment. Preheat your oven to 150c (300f).
Soak the dried fruits in boiling water for a few minutes to soften and then drain.
Beat the butter and sugar together before adding the lemon and orange zest.
Then add the beaten eggs and treacle and stir to combine.
Add the flour, cocoa powder, spices, and nuts then fold in the drained fruits and mixed peel.
Next, add your booze (or alternative) of choice alongside a splash of milk.
Transfer your mix to your cake tin, smooth the top with the back of a spatula, and bake in the oven for 3 – 4 hours. If the top is getting dark too early on, cover it with some foil. It’s ready when a skewer comes out clean.
Once baked, transfer to a cooling rack, and when completely cool - transfer to a tin.
Make a few holes in the cake with the skewer and tip in a couple of tablespoons of your chosen alcohol. ‘Feed’ the cake in this way every couple of weeks for 3 or 4 feeds. (If it becomes wet or stodgy, stop feeding)