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Christmas Cake

December 26, 2015

My kinda Christmas

For the Christmas before last I wanted to create another memorable novelty cake which shouted Christmas but embraced the cultural diversity of the company I was in.  The African diaspora is extremely vast so black people cannot be identified by one cultural practice or one artistic interpretation.  So… I wanted to create a cake that: influenced by the colours of Ghana, the meaning of Christmas (as represented by the star), a black jolly Santa Claus (who was not only delivering Christmas cheer but playing the drums), because this Christmas was going to be full of African pride, laughter and completely unique to this celebration.  If you would like to try your very own novelty Christmas Cake then please use this tried and tested recipe by Levi Roots.  Not only is this a delicious cake but it is perfect for practicing decorations on with layers of icing that wont collapse it and be ridiculously overwhelming.

This recipe was taken from Levi Roots Caribbean Food Made Easy with Levi Roots (BBC Books, 2009).


250g currants, 250g raisins, 150g no – soak pitted prunes (quartered), 115g cut mixed peel, 300ml dark rum, 250g softened butter, 200g dark brown soft sugar, 5 eggs (lightly beaten), 250g self – raising flour, 50g blanched almonds (roughly chopped), 1/2 tsp mixed spice, 1 tsp vanilla extract.


  1. Put the dried fruit and mixed peel in a saucepan and cover with rum.
  2. Bring to the boil, stir, then immediately turn off the heat.
  3. Cover and leave the fruit to macerate in the rum either overnight or up to 2 days, stirring from time to time.
  4. Pre heat the oven to 160 degrees c.
  5. Grease and with baking parchment line a 10 inch round cake tin or in another shape of your choice.  You can always cut the cake into a different shape if you do not have another shaped tin.
  6. Cream together the butter and sugar in a large bowl until pale then beat in the eggs a little at the time adding 1 tbsp of flour after each addition until smooth and creamy.
  7. Beat in the remaining flour.
  8. Stir in the almonds, spice and vanilla extract followed by the fruit.
  9. Mix well, adding a couple of spoonfuls of rum if the mixture is too stiff.
  10. Spoon the mixture into the prepared tin, cover loosely with foil and bake for about 2 hours.
  11. Remove the foil 30 minutes before the end of the cooking time.
  12. The cake is ready when a skewer inserted into the center comes out clean.
  13. While the cake is still warm make holes all over it with a skewer and pour over the 4 tbsps of rum.
  14. Leave to cool in the tin overnight then turn the cake out.

Saffy’s Top Tip:

If you are not going to decorate the cake straight away you can wrap the cake in foil and store in a cool dry place for up to a week before decorating.


From → Baking

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