LJ fairburn Poultry


Granny Green’s Christmas Cake



Line a deep 20cm square tin with a double layer of baking parchment then grease with butter.


  • 1 kilo dried fruit (to include plenty of cherries, cranberries, chopped apricots, mixed peel etc to make it a luxury fruit mix)
  • 275g plain flour
  • 250g butter, softened
  • 250g soft dark brown sugar
  • 1tbsp black treacle
  • 60g ground almonds
  • 4 large Fairburn’s British Blue eggs
  • 1tsp vanilla
  • 1tsp almond extract, optional
  • ¼ tsp grated nutmeg
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 4 tbsp medium sherry
  • ½ lemon zest and a dash of the juice
  • ½ orange grated

Preheat the oven to 140C/275G/Gas 1


Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp sherry and stir in to mix well. Cover and leave overnight.

Put the remaining ingredients in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the soaked fruit with any soaking liquid.

Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.

To make Mini Christmas Cakes

Cut out small disks of cake using a cutter then top the mini cakes with a disc of marzipan, then top with royal icing, so the icing drips down the cakes. Top with a whole pecan nut sprayed with edible gold or dried orange peel or cranberries.

Place on a plate or a piece of slate and dust with more edible gold.