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Nana Val's Christmas Cake



Nana Val's Christmas Cake

  • 340 grams Butter
  • 310 grams brown sugar
  • 1 heaped tbsp golden syrup
  • 450 grams flour
  • 700 grams sultanas
  • 200 grams currants
  • 400 grams raisins
  • 150 grams Cranberries
  • 150 grams glace cherries
  • 150 grams mixed peel
  • 1 tbsp vanilla essence
  • 1 tbsp lemon essence
  • 1 tbsp almond essence
  • 1 tbsp Rum essence
  • 2 tsp Nutmeg
  • 1 heaped tablespoons cinnamon
  • 2 tsp baking powder
  • 8 eggs
  • 6
    4h 20min
    Preparation 20min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    The Best Christmas Cake you will ever make
  1. Add butter and sugar to Thermomix bowl. Cream on speed 6 for 1 minute, or until nice and creamy and pale.
  2. Add in eggs one at a time, through the lid while the motor is running on speed 5. Then add the golden syrup.
  3. Add in the essences.
  4. Pour the creamed mixture into a large bowl and wash and dry your bowl.
  5. Place the flour and spices into your bowl and give it a good mix on speed 5 for 10 seconds. Pour into a large clean bowl and set aside.
  6. Place all of the fruit into your bowl and give it a good chop on speed 10 for 5 seconds. Some of the fruit won't chop at all, and that is fine.
  7. Sprinkle baking powder over the fruit.
  8. Add the flour and fruit mixture to your creamed mixture alternatively. You may need to use your hands to get it mixed properly.
  9. To Prepare Your Tin for Baking - I use my largest biscuit tin I have. It is a square 24cm x 24cm.

    Line the insides of your tin with tinfoil, then a double layer of baking paper. Let it come up an inch or 2 above the sides.

    Add a double layer of baking paper on the bottom of your tin.
    Grease the paper with an oil spray or butter.

    Cut lengths of corrigated cardboard and fit them around the outside of the tin.

    Tie it in place with some string.
  10. Pour cake into prepared tin and cover with a piece of baking paper.
  11. Bake at 150 degrees for 2 hours then turn your oven down to 90 degrees and cook for a further 2 hours. Take the baking paper off the top when you start the second 2 hours.
  12. ICING

    I cover my cake with apricot jam. Just use a brush to brush it all over.
    Next I cover my cake with almond icing from the supermarket. Roll it out to about 3ml thickness then carefully place over the cake.
    Next I make some butter icing and spread this over the top of the almond icing. Fluff it up a wee bit to make it look like rough snow.
  13. I make my cake in November, then I leave it for a few weeks and then ice it just before I am going to cut it. It lasts super well.


Prepare your tin first and warm up your oven to 150 degrees while you prepare the cake batter.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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