Cloudy Kitchen's Heirloom Christmas Cake
Original recipe was developed using metric weights, so follow gram measurements for the best results.
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 1¾ cups (340 grams) dark brown sugar
  • ⅓ cup plus 1 tablespoon (130 grams) golden syrup
  • 3 cups (425 grams) all-purpose flour
  • 7 eggs
  • 3 cups (510 grams) currants
  • 2 cups (340 grams) raisins
  • 1 cup (170 grams) sultanas or golden raisins (if you can’t find, regular raisins are fine, too)
  • ¾ cup (100 grams) nuts (I used pecans)
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  1. Preheat the oven to 300˚F (150˚C). Grease an 8- or 9-inch cake tin with at least 3-inch sides, and line with two layers of parchment, ensuring that the parchment is higher than the sides of the tin.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or using an electric mixer, cream together the butter and brown sugar until pale and fluffy. Add the golden syrup and mix until combined.
  3. Measure the flour into a medium bowl and set aside. Add the eggs, one at a time, with a tablespoon of flour between each addition.
  4. Measure the currants, raisins, sultanas, and nuts into a large bowl. Add the remaining flour, and the spices, and stir well to evenly coat the fruit. Add the creamed mixture and stir with a spatula or wooden spoon until evenly combined.
  5. Scrape the batter into the prepared cake tin, and smooth down with the back of a spoon.
  6. Bake for an hour, then reduce the oven temperature to 285˚F (130˚C) and cook for a further 2 to 3 hours, until a skewer inserted in the centre of the cake comes out clean. Let cool completely in the tin before removing. Store in an airtight container wrapped in parchment paper until ready to serve.
Recipe by Bake from Scratch at