Rom’s Christmas Cake (V1)
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a “wee dram” late at night. Can, theoretically, last for months.
Servings Prep Time
1cake 1hour
Cook Time
4 – 5hours
Servings Prep Time
1cake 1hour
Cook Time
4 – 5hours
  1. Preheat the oven to 150c.
  2. Grease a large cake tin with butter and line with baking paper.
  3. Rub butter into flour
  4. Mix all dry ingredients together
  5. Bring the milk to the boil and then let cool for a few minutes
  6. Pour over the eggs beating all the time. Ensure you don’t scramble the eggs. Add essence.
  7. Add the custard mixture to the dry ingredients. Mix well,
  8. If you are going to add brandy do it about now. The mixture should be quite wet. Add more milk or brandy as required.
  9. Pour into the greased and lined cake tin
  10. Bake four to five hours in a slow oven.
  11. When done remove from the oven and let rest for a few minutes. Then carefully turning out onto a cooling rack. Do not put into to a cake tin until completely cool. for long storage wrap in several layers of tin foil.
Recipe Notes


Nutrition Facts
Rom's Christmas Cake (V1)
Amount Per Serving
Energy 55031kJ Energy from Fat 16617kJ
% Daily Value*
Total Fat 441g 678%
Saturated Fat 240g 1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg 325%
Sodium 233mg 10%
Potassium 12471mg 356%
Total Carbohydrates 2282g 761%
Dietary Fiber 112g 448%
Sugars 1276g
Protein 167g 334%
Vitamin A 229%
Vitamin C 542%
Calcium 153%
Iron 408%
* Percent Daily Values are based on a 2000 calorie diet.