Lynne’s Christmas cake

Mum’s made this cake for many years since her dear Aussie friend Lynne shared it with her. It is always a success, thus their friendship remains intact! Photography by Todd Eyre

  • 3 hrs 30 mins cooking
  • Makes 1
  • Print


Lynne’s Christmas cake
  • 1.5 kilogram mixed dried fruit
  • 1 tablespoon honey
  • 1 apple, grated
  • 1/2 cup brandy, plus 2-3 tbsp extra
  • 1 cup brown sugar, firmly packed
  • 2 cup flour
  • 2 teaspoon baking powder
  • 250 gram butter, melted
  • 4 eggs, beaten
  • 20 blanched almonds


Lynne’s Christmas cake
  • 1
    In a very large bowl, mix together the dried fruit, honey, apple and the first measure of brandy, then leave overnight.
  • 2
    Preheat oven to 150°C. Prepare a 20 x 20cm wooden cake box with 2 layers of baking paper, sides and bottom. If using a metal cake tin, line with 4 layers of newspaper, followed by 2 layers of baking paper.
  • 3
    Add the brown sugar to the fruit and stir thoroughly.
  • 4
    Sift in the flour and baking powder, then give it another good mix.
  • 5
    Pour in the butter followed by the eggs. Mix well (a mum’s strong arms are needed!).
  • 6
    Tip into the prepared box or tin. Decorate with the almonds (if it’s for a gift, try shaping them into a heart).
  • 7
    Place the box or tin on a magazine in the middle rack of the oven. Bake until a skewer comes out clean – about 3½ hours.
  • 8
    Remove from the oven, but leave in the box/tin until cold.
  • 9
    Pour 2 to 3 tbsp of brandy over it before wrapping. If you are keeping it for 3 months or more, use the same amount each month.
  • 10
    Wrap well in clingfilm. Store in a cool place in an airtight container until needed.


If you're in need of a wooden cake box go to www.woodencakebox.co.nz

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