Mum’s Boozy Christmas Cake

Mum’s Boozy Christmas Cake

My Mum is well known for her cakes. She’s always baking something. So, since it’s the season to be jolly, I thought I’d share with you one of her Christmas specials… Mum’s Boozy Christmas Cake.

The recipe below will make 2 small cakes.


  • ½ lb Butter
  • ½ lb Brown Sugar
  • 1 tbsp Black Treacle
  • 12 oz Self Raising Flour
  • 1 tsp Baking Powder
  • 1 tsp Mixed Spice
  • 2¼ lbs Dried Fruit of your choice (Mum likes to use equal measures of Currants, Sultanas, Raisins and Cherries)
  • 5 Eggs (beaten)
  • ⅓ Pint of Alcohol (Mum’s favourites are Guinness, Brandy or Sherry)
Mum's Boozy Christmas Cake
Mum’s Boozy Christmas Cake


Soak the dried fruit in your chosen alcohol for 3 to 4 days. Remember to stir twice a day!

Beat together the butter, brown sugar and black treacle. Slowly combine the mixture with the 5 eggs, self-raising flour, baking powder and mixed spice. Finally, add the soaked fruit and mix well.

Pour the cake mixture equally into two 6” cake tins and bake in the oven for approximately 1½ hours at 150°c. Check the cakes after 1 hour, if browning too much cover the top of the cake and reduce the heat to 130°c.

A slice of cake.

When cool, wrap in grease-proof paper and foil. This is a cake which will “keep”. Put it away for a couple of weeks and then enjoy!


  1. Jo says:

    I’m sure you’ll all enjoy that. Here in Yorkshire Christmas cake is eaten with a slice of Wensleydale cheese, though I must admit, we don’t eat Christmas cake, Christmas pudding or mince pies in our house.

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