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White Christmas Cake

(For those who don’t like traditional dark cake)


  • 8oz Butter
  • 8oz Caster Sugar
  • 8oz Plain Flour
  • 2oz Ground Almonds
  • 4 Medium Eggs
  • 1 tsp. Glycerine
  • Grated rinds of 1 Orange and 1 Lemon
  • 4oz Chopped Walnuts
  • 4oz Glace/ cherries
  • 4oz Glace/ pineapple
  • 4oz Glace/ apricots
  • 4oz Candied peel
  • 2oz Crystalised ginger
  • 12oz Sultanas
  • ½ Level tsp. Salt
  • 1 des sp. Lemon juice
  • 1 des sp. Rosewater
  • 2 tbsp. Brandy (if liked)


The cherries should be rinsed and the other fruits chopped to sultana size. Cream the butter and sugar until light and fluffy, add the beaten eggs and a little flour for each addition. Fold in lump free G. almonds and add L. juice, glycerine brandy and rosewater. With a metal spoon fold in the sieved flour and salt.

Add all the remaining ingredients and turn into an 8in tin well lined with greaseproof paper. If you are not icing the cake sprinkle with flaked almonds. Tie foil round the tin and put a piece on top

Bake for 1 hour at 325° F. 170°C. Gas no.3. Then decrease to 300°F 150°C. Gas no.2 and bake for a further 2hours until cake has shrunk from the sides of the tin-remove the foil from the top for the last half hour if it has not coloured.

Betty Jackson