Stork Christmas Cake (10 inch/25cm)


Staff member
S: 18st3lb
Stork Christmas Cake


12 oz/350g Stork Margarine (at room temperature)
12 oz/350g dark brown sugar
1lb./450g currants
12 oz/340g sultanas
12 oz/350g raisins
5 oz./150g cherries washed, dried and halved.
5 oz/150g mixed peel
5 oz/150g almonds, blanched and chopped
Grated rind of 2 lemons
Grated rind of 1 orange

15 oz/425g plain flour sieved together with 1 ½ level teaspoon ground spice
½ level teaspoon ground nutmeg.

3 oz/75g ground almonds
7 eggs, size 1 or 2
3 tablespoons whiskey

Oven Temperature: Pre-heat to Gas Mark 1-275 F-140 C

Shelf: Shelf below centre.
Size of Tin: 10 inch/25 cm round.

Approximate Baking Time: 5-6 hours.

All-in-One Method:
  • Brush the tin with melted Stork ad line the bottom and sides with double greaseproof paper.
  • Place all the cake ingredients together in a very large mixing bowl or basin and beat with a wooden spoon until well mixed (3-4 minutes).
  • Place the mixture in the prepared tin and smooth the top with the back of a wet tablespoon.
  • Bake in the pre-heated oven for approximately 5-6 hours. Check at intervals after 3 hours, as ovens ten to vary. Cover the cake with double greaseproof paper or foil for about the last 1-2 hours, to prevent the top of the cake from becoming too brown.
  • Test the cake by pressing the centre top with the fingers, it should feel firm. Thrust a clean warm skewer into the centre of the cake, if it comes out clean with no uncooked mixture clinging to it, the cake is ready. At this stage there should be no sizzling noise to be heard from the cake.
  • Leave the cake to cool in the tin over night. Turn out and remove papers.
To Store: Wrap in double greaseproof paper and foil then store in a cool place.

  • This recipe is equally suitable for the traditional creaming method, if preferred.
  • This cake may be baked in a 9 inch/23 cm square tin. Approximate Baking Time: 5-6 hours.
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Staff member
S: 18st3lb
Almond Paste for the top and side of the cake

Almond Paste for the top and side of the cake


1 ¼ lbs./575g ground almonds
10 oz./275 icing sugar, sieved
10 0z./275g castor sugar
3 teaspoons lemon juice or whiskey
½ teaspoon almond essence
2 eggs (size 1 or 2)

  • Put the ground almonds, sieved icing sugar and castor sugar in a mixing bowl. Mix well.
  • Lightly mix the lemon juice or whiskey, almond essence and eggs together. Make a well in the centre of the dry ingredients and add enough of the beaten egg mixture, to form a fairly stiff paste.
  • Gather together with the fingers.
  • Turn out onto a table dusted with icing sugar or castor sugar and knead until smooth.
  • Brush the top and sides of the cake with boiling apricot jam then ice with the almond paste. Leave to dry for 1-2 days.


Staff member
S: 18st3lb
Royal Icing for the top and sides of the cake

Royal Icing for the top and sides of the cake


2lbss./900g icing sugar
4 eggs white
3 drops lemon juice
2 teaspoons glycerine (optional)


  • Sieve the icing sugar.
  • Place theegg whites and lemon juice in a mixing bowl and beat lightly with a fork.
  • Then using a wooden spoon, beat in the icing sugar, adding in small quantities and beating well between each addition.
  • When ready the icing should be smooth and glossy and should form a peak with a fine point when the spoon is lifted from the bowl.
  • Beat in the glycerine, if used. Colour the icing at this stage, if required.
  • Scrape down the bowl with a clean scraper and cover with a damp cloth or a plastic container with a tight fitting lid. Leave t stand at least one hour before use.
  • Ice the top and side of the cake with the royal icing. Leave to dry for at least 24 hours. Keep any left over icing in a plastic container with a tight fitting lid.
  • Pipe on the decoration (see hit 2). Decorate with bells, made from suitably coloured almond paste or marzipan, and red ribbon.


  • Royal icing may be made in a mixer if liked. (Use the flat beater). When made, cover and leave to stand for several hours before icing the cake. Mix well with a wooden spoon before using.
  • If more elaborate decorations are required make further ¼ or ½ quantities of the basic royal icing.