Spiced Canadian Club and chocolate fruit cake. Yum!


My gorgeous sister in law Lisa is a great cook and she was kind enough to share her Christmas Cake recipe with us, it has quite a few ingredients but so worth it!

You will need:

375 g sultanas

320 g chopped raisins

270 g dried currants

250 g chopped pitted prunes 210 g chopped seeded dates

125 g mixed peel 1

40 g red glacé cherries quartered

330 mls soiced Canadian Club whiskey

1/3 cup honey

1 tbs grated lemon rind 250 g butter, softened

330g packed dark brown sugar

6 eggs

90g dark chocolate grated coarsely 1

50g pecans chopped

200g plain flour

150g self raising flour

25g cocoa power

125g pecan halves

6 glacé cherries.




  • Combine fruit, 1cup of whiskey, honey and rind in a bowl.
  • Cover bowl with plastic wrap and stand in a cool place for 1week.
  • Stir every 2 days. Preheat oven to 120C.
  • Grease a six hole texas muffin pan; line bases with baking paper. Line a deep 20cm square cake pan with 4 layers of baking paper, extending 4 cm above the sides.
  • Beat butter and sugar in a medium bowl with electric mixer until just combined.
  • Beat in eggs one at a time.
  • Stir butter mixture into fruit mixture with chocolate and chopped nuts.
  • Stir in sifted dry ingredients in two batches.
  • Fill each hole in muffin pan to the top and put the remaining mixture into cake pan.
  • Decorate tops of muffins with pecan halves and cherries.
  • Bake muffins for 1 1/2 hours (the cake can stand while the muffins cook). Brush hot muffins with half of the remaining whiskey, cover with foil and cool in pan.
  • Increase oven temp to 150C; bake large cake foe 3 1/2 hours or until cooked when tested.
  • Brush hor cake withe whiskey, cover with foil, wrap in a clean towel; cool in pan over night.

How awesome do they look? Do you have a Christmas cake you would like to share? If so leave the recipe in comments X

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