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Christmas cake Gramma Brett


Rate this recipe 3.8/5 (6 Votes)
Christmas cake    Gramma Brett 0 Picture


  • 1 lb. sultana raisins
  • ½ lb. Red and green glazed cherries
  • 2/3 cup mixed fruit
  • 1 15oz tin crushed pineapple
  • ¼ cup flour
  • ¾ cup butter
  • 3 eggs
  • 2 tbsp. baking powder
  • 1 cup white sugar
  • 1 tsp. salt


Level of difficulty Average
Cost Average budget


Step 1

Combine raisins, cherries, mixed fruit and crushed pineapple, let stand overnight, in morning sprinkle with ½ cup flour. Cream butter add sugar gradually; add eggs beat thoroughly after each sift 2 ¼ cups flour, baking powder and salt. Add to butter mixture mix well, add fruit mix well. Grease cake pan put double thickness wax paper. Bake at 300 for 2 ½ hours. Cool in pan for 2 days before removing. In loaf pan 1 ½ hours 2 pans.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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