Making the Christmas Cake

So in the next couple of posts, I am going to take you through the process of making an Irish Christmas cake one day at a time. I don’t always make this. I am kind of going all out to make this year special and it is so much better homemade than any fruit cake you will buy from the store. I like to start mine on stir up day when I put together my mincemeat for the mince pies.

Christmas Cake: Soaking the Ingredients


  • 450 g (1 lb) sultanas or golden raisins
  • 225 g (1/2 lb) raisins
  • 225 g (1/2 lb) currants
  • 100 g (4 oz) glacé cherries, halved or whole, not chopped
  • 50g (2 oz) mixed peel, finely chopped
  • 1 teaspoon mixed spice 
  • 1/2 teaspoon vanilla
  • 1 apple peeled and shredded
  • 100 g (3 oz) sliced or slivered almonds
  • 1 tablespoon cherry syrup from making the cherries or 1 tbsp Golden Syrup
  • 1 lemon
  • 1 orange
  • 4 tablespoons Irish Whiskey (give or take)


  1. Put the fruit, spices, and almonds in a bowl that has a tight fitting lid.
  2. Zest and juice the lemon and the orange. Chop the zest finely adding the zest and the juice to the mixture in the bowl.
  3. Add the syrup and the whiskey and stir until it is mixed together well.
  4. Put the lid on the pan and let it sit overnight.

Published by Stephany Riley Hoffelt

If you want to read more about me, it's on the website

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