Recipe for Granny's Christmas Cake.

  1 lb equals 450 grams
  ½ lb equals 225 grams
  ¼ lb equals 110 grams

My Granny was born in 1865 in Australia and died in 1954.

As I write this, in 2013, I am now 81 years of age.

The original recipe has been handed down to her daughter-in-laws who have now up-graded it to modern language. In Grannies day there was no thermostat to measure to temperature. She just took hold of the wood fired oven door handle and could judge the suitability of the temperature to bake her cakes. The paper for lining the tins was known as grease proof paper, Gladbake is a modern innovation.

Ingredients. Makes two small or one large cake.

1 lb plain flour
3 tablespoons corn flour
1 lb. Sugar
8 or 9 eggs
1 lb. Butter
1 lb. Currants
1 lb. Sultanas
¼ lb. Lemon peel.
½ lb. Raisins

1 teaspoon of Mixed Spice
1 teaspoon of Cinnamon
1 teaspoon of Ginger
1 teaspoon of Essence of Almond
1 teaspoon of Vanilla Essence
1 tablespoon of Marmalade jam -optional
1 heaped teaspoon Essence of Lemon.
1 tablespoon of Brandy

1. Line the tin with Gladbake paper.
2. Prepare fruit, peel and almonds.
3. Sift dry ingredients.
4. Cream butter and sugar and gradually add the well beaten eggs.
5. Fold in flour, spices and fruit alternately.
6. Place in prepared tin or tins.
7. Bake in a moderate oven at 150C for one hour and then turn down to 100c for two hours.

Email received 22 October 2013 - From: Marieluise

I am living in Germany and at the moment preparing a website about travelling and eating in countries around the world. Now I am preparing a Christmas Special with Christmas Food in countries worldwide.

On your site - which is very very informative - I found a recipe of Grandmothers Christmas Cake. Would you please allow me to take this recipe - translated into German - on my website?

Below is a summary of our exchange of information over several further emails.

My reply was:
Yes certainly use the recipe.
What are the diameters of the tins for the small and big cake?
My wife and I still have the tins. My wife is 80 years of age and is not making the cakes this year as she finds it too much effort. The duty has been passed on to our granddaughter, who is only 27.
We located the tins in the cupboard and measured them, they are
19cm square by 7cm deep and 17.5cm square by 7cm deep.
Is the ginger dried or do you use fresh ginger?
Ginger powder comes from the shops, in a round container, it is usually about 10cm high and 4cm diameter.
We do not have such mixed spices. Could you please inform me, which spices are in this mixture? So I can mix it myself.
Today we went shopping and purchased a 25gram satchel of mixed spice.
Part of the label reads.
Ingredients: Coriander, ginger, nutmeg, cassia, clove.
Refill your empty spice jars.
Cassia spice.
Cassia is a kind of cinnamon. But the real cinnamon is of better quality!
The lemon peel: is it fresh or dried lemon peel?
Lemon peel, grate it off a fresh lemon.
How do you serve this cake? After lunch / dinner? For coffee time? Do you eat it "pure" or do you serve any cream or custard or sauce with it?
This is a nice moist cake which we eat with tea or coffee, three times a day if my wife will allow me, no cream or custard or sauce with it.