Mrs Daly’s Fail-Proof Christmas Cake

Lorraine first baked this Christmas cake back in 1971, as a fourteen-year-old student in Mrs Daly’s domestic science class at St Angela’s Convent School in Woodgreen. Over the following weeks, she learnt the delicate art of layering marzipan, smoothing royal icing, and adding the final festive touches. Her mum was so utterly delighted with that first cake that every year, until her passing, she asked Lorraine to bake their family’s Christmas cake using Mrs Daly’s recipe. It has proven to be completely fail-proof ever since—a tradition still so proudly baked half a century later.

Ingredients

280g plain flour

225g margarine or butter

225g brown sugar

5 large eggs

½ tsp mixed spice

Pich of salt

1-2 tsp cocoa powder

2 tbsps. black treacle

A splash of milk if the mixture is too stiff

Fruit & Nuts

225g raisins

225g sultanas

225g currants

115g glace cherries, washed and dried

115g candied peel

115g ground almonds

2 tbsp brandy, rum, or sherry (plus extra for feeding)

Equipment

8” deep round cake tin (4” deep)

Greaseproof paper

Aluminium foil

Cooking Steps
Step 1: Preparation

Prepare the tin: Grease an 8" deep cake tin and line the bottom and sides with greaseproof paper.
Soak the fruit: In a large bowl, combine the washed and dried fruit (raisins, sultanas, currants, cherries), mixed peel, and ground almonds. Pour over the 2 tablespoons of brandy, rum, or sherry, stirring well to coat, and allow the fruit to soak.
Dry ingredients: Sift together the plain flour, cocoa powder, mixed spice, and a pinch of salt into a separate bowl. Set aside.

Step 2: Mixing and Baking

In a large mixing bowl, cream together the butter (or margarine) and brown sugar until light and fluffy. Stir in the black treacle.
Beat in the eggs one at a time, mixing thoroughly after each addition. If the mixture shows signs of curdling, fold in a small spoonful of the flour mixture between eggs.
Blend the alcohol-soaked fruit mixture into the creamed mixture until evenly distributed. Gently fold in the sifted flour. If the mixture feels too stiff add a tiny splash of milk to bring it to a rich, dropping consistency.

Step 3: Bake

Spoon the mixture into your prepared tin, smoothing the top slightly with the back of a spoon. Bake in a pre heated oven at 150C /Gas Mark 2 for approximately 3 ½ hrs.
To check the cake is done, insert a clean toothpick or skewer into the centre of the cake. It should come out completely clean. If wet cake mixture or crumbs cling to it, return the cake to the the oven for a further 10-15 minutes before re-checking.

Step 4: Feeding and Storing

First Feed: As soon as the cake comes out of the oven, use a skewer to poke holes across the top. Spoon over 2 tablespoons of your chosen alcohol (brandy,rum, or orange liqueur) and allow it to soak in while the cake cools completely in its tin.
Wrapping: Once fully cool, remove the cake from the tin and peel off the baking parchment. Wrap tightly in a fresh sheet of greaseproof paper, followed by a layer of foil. Store in a cool, dark place.
Maturing: Feed the cake with 1-2 tablespoons of alcohol every fortnight until you are ready to decorate, re-wrapping it tightly each time.
Stop feeding the cake one week before you plan to ice it, allowing the surface to dry. Leave at least a full week between applying the marzipan and adding the final royal icing.