Try This Rustic Recipe for Mrs Talbots Christmas Cake to Fill The Tins This Holiday Season
- Back Country
- Oct 16
- 2 min read
Are you looking at those empty tins and questioning whether it's worth making a Christmas cake this year? The one I bake isn't enjoyed by anyone, and the store-bought cake lacked an authentic feel and taste.
Maybe Backcountry gifts can assist you with some family favoruite recipes to fill the Christmas cake tin.
Ingredients required
6 eggs (well beaten )
1/2 lb of butter (metric 227grams ) 12oz flour (340 grams )
1/2 lb of brown sugar (metric 227Grams ) 1 teaspoon cinnamon
4 1/2 lb fruit mixture ( metric 2.04 kg )
1/2 cup Brandy sherry or wine or whiskey or fruit liqueur
1/4 teaspoon nutmeg
1/4 teaspoon rose essence
1 teaspoon mixed spice 1/4 teaspoon lemon essence
1 tin crushed pineapple 432grams ( strained)
1/4 Almond essence
Recommended fruit combination to create 4 1/2 lb if not purchasing a pre-made mix.
1/2 lb (227 grams) dates
3/4 lb raisins (340 grams)
3/4 lb sultanas (340grams) 1/2 lb currants (227grams)
1/2 lb cherries (227 grams ) 1/2 lb lemon peel (227g )
1/2 preserved ginger 1/2 lb almonds
(if can not find use crystalised ginger soak
or 15 min before used in hot water)
Cream butter and sugar till smooth and well beaten eggs , then sifted flour ,spices and the prepared fruit then lastly add the essences and brandy/fruit liqueur. Bake slow for 4-5 hours on 140- 150 c (120 fan or gas )
The recipe makes one large cake or two good size ones.
After the Cake is cooled put it a cake tin ( Hopefully purchased from Backcountrygifts .This is a large recipe so options are to gift the cake in one of our Tins.
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