There’s nothing quite as special as a Christmas Cake served to friends and family that has been made at home with a little bit of love.

We’ve selected our Christmas Cake recipe because it is one that has been passed down through the generations of one of our team.  Every year she bakes several of these as gifts for her family and one for her own, so we know that it will be one that you will enjoy too.

Once you buy your kit, the instructions will be on the recipe card. It will be enough to make a cake of 20cm diameter.  You will first soak the fruit in the marmalade and alcohol for anywhere between a few days and a few weeks. Then, stir in all the other ingredients and bake the cake in a low, slow oven. We even tell you how to feed your cake so that it is moist and full of flavour when you serve it.

And, here’s a tip.  Use the calico bag as a Christmas ham bag! Just wash it in 2 cups of water combined with 2tbs vinegar, squeeze it out and leave it damp when storing the ham in the fridge. Re-rinse the bag every couple of days.

Within this Christmas Cake kit will be:

The Christmas Cake recipe card
The calico bag
625g Australian mixed fruit
80g glace cherries
50g mixed citrus peel
240g organic plain flour
1tsp mixed spice
80g organic self raising flour
200g brown sugar
90g slivered almonds

You will need to add:

1/4 cup orange marmalade
Zest of one lemon and one orange
1/3 cup brandy (or sherry, whisky or orange juice)
250g butter
4 eggs

A Christmas Cake makes a heartfelt gift.  Buy extra glace fruit or blanched almonds to decorate the top or leave it plain and put a beautiful ribbon around the outside.  This could become a wonderful Christmas tradition for your friends and family.

Images are for illustrative purposes only.