Sometimes, if I am very quiet, I can feel my fat cells expanding.
Honestly, I wish I were kidding.
Sometimes, when you’ve been eating cream filled cakes cakes and croissants filled with honeyed ham and gruyere cheese, all in the guise of tasting or a delectable dish of butter poached marron wafts your way, well you would have to be a stronger soul than I to resist.
And coming up - can you hear the theme for Jaws – Christmas is definitely a time when we tend to eat a bit more. So what’s the best strategy for it? Wearing a tight dress or belt in one way-leave the expandable waists at home unless of course you care not a jot, and take along my envy with you please 
I treasure all of my readers and one long time reader is Joanne who leaves me lovely comments every day and sends me interesting things to make. Originally from America, she now lives in Australia and is a cake enthusiast and one day she shared her profile on Food.com with me. I looked a bit further into it and saw that one of her most popular items was her mum Joan’s spice cake.
The reviews raved about this moist, aromatic cake and not only that, it was a cake with only a little butter (a total of two tablespoons), eggless and was said to be simple but aged incredibly-and who says that cake and wine are the only things that can age well? Whilst it was good out of the oven, it was even better when left for 3 days or 3 weeks. Was it the perfect spicy Christmas cake for those that want a traditional cake but with a twist?
I did a little bit of mixing here and a bit of adding there and was reminded of science class when the bicarb of soda was added causing much foaming and after not even an hour, I had my spiced fruit cake baked. In fact I made two just in case-one to try and one to bring for Christmas dinner. And you know what? It was good when it was first baked, it was good 3 days later and it was still really good 3 weeks later!
So in honour of the fact that today is National Cake Day which Joanne also told me about (it’s in America but I think we can call it National Cake Day in the spirit of eating cake) I must thank Joanne for the recipe. It’s a keeper and the cake is one that Mr NQN cannot wait to devour over Christmas dinner (and he may just claim his birthright as the first born and eat the whole damn thing). The best thing is that I won’t have to be doing any last minute baking in the summer heat and even Mr NQN’s mother Tuulikki will eat it as it is without eggs. And with just a little bit of butter (ok there is sugar), perhaps, well I live in hope that my fat cells won’t be crying out so much…
So tell me Dear Reader, do you know what you are making for Christmas lunch or dinner? And I know it sounds loopy, but do you ever feel yourself putting on weight while you are eating? And if you could declare a national day for any food, what would it be?
Hiding one of the cakes in my vintage “wolf baby” pram
Christmas Spice Cake
A recipe by Joanne Ferguson from Food.com
- 2 cups sugar
- 2 cups hot water
- 2 tablespoons butter
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 450g/16 oz/1 pound raisins or sultanas
- 2 teaspoons baking soda
- 3 cups plain all purpose flour
- 1 round or bundt tin and oil non stick spray
1. In a large saucepan, bring sugar, hot water, butter, salt, cinnamon, allspice and raisins to a boil and simmer for 5 minutes.
2. Meanwhile, combine 2 teaspoons baking soda and 1 tablespoon hot water. Add baking soda and hot water combined to boiled mixture. Do not mix in, just pour in and it will sizzle/bubble.
3. The mixture must cool to room temperature-this can take a while. In the meantime, preheat the oven to 155C/311F and grease the tin very well so that it doesn’t stick. When the mixture is cool, mix in the flour. Bake for about 55 minutes to an hour or when a skewer inserted comes out clean.
4. The cake is best left for 3 to 4 days or 3 weeks before serving so wrap it in some baking parchment and foil and hide it away from prying fruit cake mad eyes! But if curiosity gets the better of you, trim off the bottom of the cake (this is the top when you bake it bottom side up). You can eat it straight away but if you can wait the 3 days or 3 weeks, then it is good too.
Read more at: http://www.food.com/recipe/mums-special-spice-cake-106510?oc=linkback’
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95 Comments | Add your own
A great recipe and delightful cake! Perfect with a cuppa.
Cheers,
Rosa
Oh, sweet temptation……
)) Looking at/reading this while listening to the crackling fire is just pure bliss (though it could be better if I had a slice right here).
I would declare a FRANCESINHA national day (one of the greatest dishes in northern Portugal).
)))
I wonder if I’m qualified to be a cake enthusiast too? LOL. This cake looks beautiful AND moist…cheers!!!
This cake does in fact look really healthy! I love Christmas cake so it might be almost time to make one! Thanks so much for sharing!
I have had a few prams in my time but never used them for food storage! I bet Mr NQN has never had an issue of hearing his own fat cells expand. Just last night I started soaking the fruit for the Christmas cakes I’ll be making – I’m so behind this year. I normally make mine in October and store them in the bottom of the cupboard – not in a pram! xx
Hi NQN, just a stupid question…as I’m not a fantastic cook. If I want to make thi cake into small loaves for gifts would it be posible and if so what would I adjust the cooking time too, I have a fanforced oven so I assume that I drop the temp by 10 to 20 degree also….oh ca I be devilish and add a bit of brandy ..LOL..PS I love your blogs and are my quiet (me) time of a morning reading them all…thank you so much for sharing..Cheryl
Hi Cheryl! Not a stupid question at all, a very good one
I think it would be fine to make these into loaves although cooking time perhaps depends on how many little loaves. I think if you quarter it, perhaps bake them for 25 minutes or so and check after then (just remembering cupcakes take about 15-20 minutes). I have a fan forced oven and just cooked it at the temperature stated 
Oh, and I love your idea to add brandy!! 
Thank you so much for your kind words Cheryl 
Mmmm this cake looks so warm and spicy and delicious – as awesome as it is 3 weeks later I doubt it would last that long
Great post!
Cheers
Choc Chip Uru
This year we are forgoing the traditonal Christmas dinner . We are going to have steak on the grill, potatoes , one normal white potato and 3 other sweet potatoes and a nice salad. Of course we will have our pies , pumpkin and sweet potato that is traditional at Christmas with us. My mother first got me started on having sweet potato pie and I have to have it when ever sweet potatoes are in season here.
Oh this is brilliant. I have at least 20 International College Students coming to share Christmas along with my family of 16 so looking out for easy and delicious ideas. I am making 2 of these beauties and can do them in advance.I already smell them and look forward to the joy of a house full of Celebration.
Mmmmm Christmas cake!
I’m from NZ but I’m living in France for 3 months. Nobody here can believe that in Australia and NZ we have Christmas in summer! Anyway I’m excited to have the chance to experience a true white Christmas!
But back to your cake…
it looks really lovely and moist. Do you miss the presence of brandy in this recipe? I’m a brandy fiend and I soak the fruit in it (and cold tea) and I also pour brandy over the finished cake every couple of days for a few weeks.
You are not loopy, sometimes when I’m indulging in an eclair or something like that I swear I can feel my stomach expanding!
For Christmas dinner I think we’re having salmon, truffles and foie gras among other things.
And choosing just one food for a national day is too hard!
I’m on a macaron binge at the moment so maybe a national macaron day!
Thank you for reminding me of one of my favourite foods Lorraine
xxx
This is brilliant. I am looking for great ideas that are fairly simple yet delicous for Christmas. I have 20 International College Students along with my own family of 16 to Celebrate on the 25th, so will be making 2 of these beauties. I already smell the spices and can’t wait for the Festive Season.Thankyou.
This looks fabulous – I like a bot of fruit cake myself, with a twist or otherwise.
No milk, no eggs, and just 2 tablespoons of butter..!!! That is a very very no fat cake, well, some sweet, but who cares. I added it to my “must do it” list.
I love a spice cake, I can practically smell this through my screen!
Yum this looks great! I would declare a national macaroni cheese day
National Cake Day – excellent, I want one too. I read the reviews on Food.com and THAT many people can’t be wrong! I have a free day today, so I’m going to make it and stick to the 3 day rule (hopefully).
Oh cake, how I have a much too addictive relationship with you. But wow, your cake looks so fluffy and soft yet almost no butter and no baking powder? I gotta try and twist this to suit some other flavours
I’ve gone on a little baking spree lately, and not of the healthy kind haha!
I’m still not sure what we’ll have for Christmas as it will be a joint effort with friends, but I will make my Mom’s fruitcake, which looks very similar to this beautiful specimen, during the holidays. I’d be afraid to sit and listen to my cells expand, because I believe that to be entirely possible!
OMG yay I can’t believe it
There’s actually a Christmas cake that I can make and I have all the ingredients at home! WOO HOO!
Thanks Lorraine and Joanne for sharing! Definitely bookmarking this recipe and making it soon ~
I definitely now what you mean about piling on fat…it happens to me on a daily basis but
I let food get the better of me hehe
If I could declare a food day, it’ll be ‘National Sugar Day’ where we must have sugar based meals for the whole day
What an interesting recipe! I can only tolerate sultanas in small doses (I pick them out of muesli, like a kid…), but I think Paul’s Mum would love this
Every day should be National Cheese Day, and yes, my fat cells frequently make noise at me as they multiply
Our Christmas feast will be topped off with my husband’s contribution of the most amazing Christmas Pudding ever….he has taken on the task since his mother can no longer manage it, and what a magnificent job he does!
Moist, fruity, spicy and delicious. Perfection with his Vanilla Creme Anglaise.
A long held family tradition that we hope to continue forever!
Recipe sounds different and incredible – no eggs and little butter, and not doughy. I suppose adding some brandy wouldn’t do any harm:)
Love the look of that cake, amazing that it has so little fat in it. If we had to declare a national day in this family it would definitely have to be National Ice Cream Day – Cones, tubs, wafers and cakes. Finishing with a gallon in front of the TV, then I’d really hear the fat cells. GG
Well, isn’t it a small world – Joanne is a friend of mine, too! I don’t usually bother making a Christmas cake as I’m lazy. I buy the Lion’s Christmas cake and pretend I do it to support their charity work. I must give this recipe a try, though – it looks great.
I love the idea of cooking this recipe. It’s a little different from the regular cake recipe and that makes it very attractive to me
3 weeks! Yikes – I’m glad it’s good straight out of the oven too because we’d probably end up eating it up within that time frame! LOL
That’s amazing that there’s only two tablespoons of butter in that entire cake. Hmmm, me thinks that’s health food then! LOL Definitely adding it to my baking repertoire. Happy holidays!
This is beautiful! I might volunteer to make the cake this Christmas! I would like a national pizza day…please say such a day exists?!
Yum yum! This looks like a delicious-easy recipe for Christmas, a must on my bake list!
Can we have a national onion ring day? LOL Just a thought.
This cake looks so good and it looks really easy to make.
I loved the idea of slicing off the bottom to taste it. You are a woman I admire.
I swear I felt myself putting on weight yesterday as we indulged in pate, rillettes, triple cream blue brie and a bottle of wine…
Obviously I would vote for a national cheese and pate day!
G’day and BIG, BIG thanks Lorraine! WHOO HOO!
Mum is CERTAINLY smiling down from up above too!
KNOWING her fourth generation recipe could excite and delight!
The recipe is GREAT for brekkie, lunch, tea or a snack in the middle of the night!
Cheryl Farrell …no question is ever stupid to me, as this is how we all learn, TRUE!
Yes you can make smaller cakes (I like and recommend the mini Bundt pans too) adjusting the amounts re greased pans and oven time to cook TRUE!
Happy National Cake Day one and all!
Hope everyone enjoys making mum’s cake and have a ball!
http://www.food.com/recipe/mums-special-spice-cake-106510
Great recipe, this will definitely get a whirl, even though my Xmas cake was made last month and I have it stored in cupboard under stairs. Every day is cake day in our place.Since I retired I love trying out all those recipes I tore out of maggos and newspapers over the years!
We’re having Seafood feast here at home for Xmas Day!
Oh dear I try not to be too quiet so I can’ hear them. I just got back from a weekend away with friends and there was some fat cell explosion!
Love that it’s all wrapped up in the pram hiding for the big day.
The furthest I’ve got in dinner planning is ordering the ham. Please tell me that counts!
What a lovely and easy cake for anyone to bake for Christmas! It sounds too good for it to be left for 3 weeks before touching it
What a lovely cake, Lorraine! I love how you learned of the recipe and then made it your own.
I guess for me and the national food day, it would be artichokes – I have an unnatural love of them!
Hi, Looks like a fantastic recipe. Just a question for Joanne, how do you store this cake?
Wrap and freeze?
Wrap and keep in an airtight container?
Thanks!
I’m not a fruitcake fan… I can’t stand the dried mixed fruit combo. However, this cake seems to be one even *I* am willing to try… and that says a lot! Thank you, I’ll be giving it a go this week for sure
Thank you Lorraine again…and one and all for your beautiful comments
AND so she would have SOME left by Christmas too 
WHOO HOO!
Andrea…mum used to allow the cake to cool, then she used to wrap it in cling wrap/saran wrap, then cover it completely with aluminium foil so was air tight; sometimes multiple layers to insure it would keep; as the longer it stays the better it is too! She used to store it in a cool place, not in the fridge…one year, I found her cool place was her walk in closet to hide it from “someone” eating it before its time too!
Thanks again Lorraine!
I thought it was going to take three weeks to make. Haha.In answer to feeling the fat expand, yes a million times yes. I gain and lose two pounds constantly. But, it’s fun.
sounds delicious!! like the cinnamon
I have Christmas day planned already! I am a Christmas nut.
I’ll be celebrating Christmas in Canada this year so we’re going to have a Canadian/American themed lunch with roast turkey and cornbread stuffing, spaghetti squash, pumpkin pie, yams, green bean casserole and much, much more!
I adore spice cakes and I love Christmas food – and your cake looks richly decadent despite the fact it has just a wee bit of butter.
(This Christmas is going to be a “leg of lamb with all the trimmings” year for us…)
This looks great! Well Christmas day will be with the family, I’m not sure what I’ll be contributing yet- maybe a trifle?!
Lorraine, you cracking me up with this post, really! I need to make a pause to stop giggling…
OK, now, oh dear…. hehehehehe…
Lovely cake, easy recipe. Would definitely make it… with some cayenne pepper, just a little. What? you don’t think so? I have a very strange taste, I could even add dill seeds to it. Now, speaking about national food day: that would be Dill and Tomato Day!
I have no clue what we will eat this Christmas!
Wow, this spice cake is definitely calling my name, I think I will make this for Christmas–I just hope I can wait that long.
I don’t even have to eat it to put on weight. Look at it. Walk by it. Smell it. Think about it. Hear someone talk about it. Read it in a book…….. Love this cake!
Sooo true – I gain a lot during holidays. Between Thanksgiving to Valentine’s Day, I just can’t stop myself from celebration after celebration. Yum! This recipe is so easy to follow. I’m sure I’ll enjoy this for Christmas, though I plan to make bundt cake.
I made a fruitcake about a month and a half ago and have been ‘feeding’ it with rum every three weeks. I’m SO looking forward to eating it come Christmas time
There must be at least a kilo of dried fruit in the thing, and almost as much alcohol xD
I get paranoid about my fat cells whenever I overdo it in the sweets department. Guess that’s where the treadmill comes in
Now that is really delicious and beautiful cake…I love the styling, I just wish to have a slice now with my tea!
I love christmas fruit cakes! It’s one of the christmas sweet treats that I enjoy the most. I have to give this recipe a go. I doubt it will last till Christmas though!! I’ve been soaking my dried fruits in brandy and spice for almost a month now. Gonna be baking my brandied xmas fruit cake soon.
Hi Lorraine..Sorry but what size is the diameter of the bundt tin you are using in this recipe?
Hi Jo! Oops sorry, it’s a 24.5 cm bundt tin
Yours sounds so delicious! I can’t wait to see it 
I saw this post on Twitter this afternoon. I decided right there I would make it after work. Now at 7:30 I’m still waiting for it to cool enough to bake. Not sure how I can wait 3 days. I made our Christmas cake Labour weekend (NZ) so this is to “tide us over” until Christmas. So looking forward to having a slice. Thanks also to Joanne for sharing her Mum’s recipe.
Hi Anita! That’s wonderful! Please let us know how you go. I’m sure Joanne would love to know too!
This is now baking in the oven, what a remarkably easy and delicious (smelling) cake – I’m sure it will taste as good as it smells!
I will do my utmost to put it aside for three weeks…with bub overdue a week, it will be good to have something to offer guests with a cuppa when they come to meet him. Or maybe we’ll just eat it ourselves (read: definitely will eat it ourselves)…
Thanks again all! I would LOVE seeing photos and hearing feedback from anyone that does make Mum’s Special Spice Cake…Mum used to get orders to make cakes from Thanksgiving right up to Christmas eve and don’t quote me but think her record of making was 35 plus…People didn’t want presents, just her cake! WHOO HOO! Thanks again Lorraine too!
PS Unbeknownst to Lorraine, my mum played Scrabble almost non-stop, so the Scrabble pieces (a sign) are her way of saying she is smiling from above today!
Finally a sexy gorgeous Christmas festive cake that I feel confident enough to make – !
This does sound lovely indeed! Why does the first born get too scoff all the cake? Is this some Finnish custom?
Oh yes, when I eat some particularly scrummy something, I can definitely feel my fat cells, and ass, expanding…sigh…
Cake currently baking in oven and smells wonderful. The only change I made was to add some cardamom to the recipe, along with the other spices, plus used dark brown sugar. Will wrap it and keep for later as husband still needs to eat his way through Apple Crumble slice and Apricot and Coconut slice I have made! Thanks Lorraine for sharing Joanne’s Mum’s Special Spice cake recipe and to Joanne too!
It’s done
Smells divine. Patience isn’t something I’m good at but I’ll try really hard to wait out the 3 days. I will have to wake up at midnight to cover it once it’s cooled. It’ll be so worth it! Here’s a photo: http://twitpic.com/bgl7r8
YAY Dirtgirl and Anita!! I’m so glad that you guys are trying it and I bet Joanne is so excited too!
I’d love to know how the dark brown sugar goes-I can imagine that it’s great! And Anita, just cut off a bit of the bottom-I bet nobody will miss a little bit 
Thanks for the pic, it looks great!
I know the expanding-fat-cell feeling all to well, and I am so relieved I am not the only one in this world!!!
Yeah for a no egg cake, this looks beautiful, can’t wait to get started on making this!
This looks like the *perfect* Chrissy cake – no evil dried citrus peel-y stuff! And love the Bundt shape, too.
Hi Rosa -I agree, it’s lovely with a cup of tea
Hi Alex -Ooh you’re drawing a lovely image there!
Ooh now I think I’m going to investigate that dish-I mean if you love it that much it must be good!
Hi The Squishy Monster-hehe I think most people are
Thanks! It was gorgeous 
Hi Clare-Yes, it’s such an unusual method! You’re very welcome and I hope that you like it!
Hi Charlie-Hehe well I bet you’ve never bought one for a ‘wolf baby’
NO, he’s lucky! Hehe try a pram next 
x
Hi Uru-Hehe I know, it’s hard to make it last that long
Hi Julia-Sounds delicious! Mmm those pies sound divine!
Hi Amanda-Oh fantastic!! Well this is one to reduce the stress as it can be done well in advance! I hope you and your guests enjoy it as much as we did!
Hi Morgana -Hehe it’s a funny concept isn’t it?
I was so excited when I had a white Christmas too! I don’t personally but I’m sure you can put brandy in it. Your Christmas dinner sounds incredible! :O I’m drooling already! I bet everyone is
hoping for an invite to your Christmas dinner
xxx
Hi Cakelaw-Hehe cool! I hpoe you like it!
Hi Nydia-I know! It’s crazy isn’t it? But it’s rich! I hope you like it!
Hi Laura-Hehe awesome!:D
Hi Erin-Hehe I like your thinking!
Hi Ann-I know, everyone loves this cake!
Hehe fantastic!! Let us know what you think!:)
Hi Sherrie-I know, it’s such an unusual recipe but it’s easy too!
Haha! 
Hi Victoria -Hehe I should have just turned the music up huh? I bet you have a wonderful Christmas!
Hi Daisy-YAY!! That’s cool!:) I know, it’s so hard as the food is so tempting!
Hi Chanel-Hehe you’re funny, I have a friend that’s the same
OOoh cheese yes! A great idea!
Hi Anna -Oh well done to your husband! I bet it’s fantastic and what a great accompaniment too!
Hi Three-Cookies-I know, it’s so different isn’t it? Absolutely not
Hi Glamorous Glutton-It’s so unusual I agree
Oooh ice cream day would definitely be popular!! 
Haha those damn fat cells 
Hi Amanda-Oh aren’t you lucky to have such a lovely friend! This one is easy though
Hi Theresa -I know, there’s not whipping or anything complicated with it!
Hi Martyna-Hehe just do what I did, make two and use one “for research purposes”
Hi Carolyn-Indeed! I like your thinking!!
Hi Anna -Oh there must be, there really must be!
Hi almond-Yay! I hope you like it!!
Hi Maureen -Haha you are hilarious!
Hehe I bet we’d be very naughty together!:lol:
Hi Di-Ooh but it sounds divine no?
Hehe I would vote with you!
Hi Joanne-Thank you so much for sharing your mum’s recipe with everyone! And now we have a delicious fruit cake to eat!
Happy National Cake day!
Hi dirtgirl-You’re so organised! Well done on you!
Hehe it sounds like every day is a good day at yourplace 
Yum!!
Hi Claire-Hehe I like your way of thinking
Oh yes that’s great! I mean it’s not even December! 
Hi Tina-That’s the difficult bit!
Hi Marissa-Oh you’re so unique! I love that you chose artichokes!!
Hi Andrea-Joanne has answered your question below
Hi Mish -Hehe it’s got a lot of spice so perhaps you might like it!
Wonderful! I hope you like it!
Hi angela-Ha! I don’t think I’m that dedicated!
Oh just two pounds? That’s great! 
Hi yojo -Yes the spices really make it
Hi Steph-Oh your Christmas sounds amazing!!
I love the idea of a Canadian Christmas!
Hi Midge-Hehe I know, when you eat it, you can’t believe that it’s got just a little bit of butter! Yum at the leg of lamb!
Hi Bek-oooh great idea to bring a trifle!!
Hi Marina-Hehe thank you!
Ooh I am intrigued by the idea of cayenne pepper! Mmm I love both dill and tomato!
Hi Tandy-Hehe me neither apart from this
Hi chef_d-I cna definitely recommend making two (or more!
) 
Hi Jay-Ha no way! But you look amazing!
Hi Linda-Tis the season isn’t it! I know what you mean-it goes for a while!
Hi Lucy-That sounds divine!! Oh you’re good to get on a treadmill. Our broke and I was quite glad about that!
Hi Sandra-Thank you so much! YOu are too kind!
Hi Ellie-YAY! I am so pleased!!
Hehe what a great hostess you are and I bet your guests love it! 
Hi Valentina-Fantastic!! I hope you like it!
Hi Rebecca-Hehe I don’t know, but he does it all the time!
It’s not fair is it? They should just keep quiet 
Hi Fiona-hehe you’re definitely not the only one
Hi YaYa-Cool! Let us know what you think of it!
Hi The Hungry Mum-I know, so many people don’t like citrus peel do they! Me too!
Thanks gals for the awesome recipe. No eggs and small amount of fat works for me.
This Christmas we will have a more formal meal than our usual as we have friends coming who really love the traditional fare. My husband will serve his 2 year old pudding lovingly cared for in the fridge. We had the first one which was only 1 year old last year and it was beautiful. So your cake will be in good company.. wonder what it would be like with royal icing
I haven’t made any plans for Christmas (and I’m normally pretty organised!) but Christmas at my house usually involves food and a cake of some sort – maybe this one
Hi Lorraine, It’s been a while since I have commented on your blog but I read it faithfully everyday,always enjoying the delicously, mouthwatering stories immensely. What a great cake to try this year for Christmas and how wonderful of Joanne to share it and her story. As far as Christmas lunch goes, it remains traditionally Italian although we always say we are going to do something different; we don’t. As in all cultures celebrating Christmas it is about abundance and the joy of family and friends to share the feast and the day with. What can I say about putting on weight; yes I can feel the weight gain when I over-indulge, an all to regular occurance I am afraid. I have just sat mindlessly in front of TV tonight spooning frozen ganache,[homemade of course and absolutely to die for]into my mouth until I felt a pang of guilt and stopped but it was so good!! A celebrity was recently interviewed on TV and was asked her diet secret for losing so much weight, she replied quite plainly,’joyless eating’; how right she is. Thanks Joanne, it is always lovely to read about family stories and traditions; food brings us together in so many good ways.
No cake has lasted 3 days in our place let alone 3 weeks
looks delicious. Our traditional Christmas Day lunch will be a seafood bbq with some salads easy relaxed summer food.
This does indeed sound very delicious Lorraine, I love all the warm spices. A beautiful caramel sauce would go well with it!
I sometimes feel like that about my weight when I go on holidays! Great idea about the belt!
My goodness, Lorraine, you always have the most beautiful food up here! I think my family would adore this cake. I’m definitely a sucker for a good xmas cake! x
You’re right, fruit cake provides a nice change from all the spongey soft cream cakes that are served all over the year. This cake looks amazing
I love that you have hidden the cake in the baby basket! What a great find from one of your readers. Thanks for sharing it.
What perfect timing Lorraine! I’ve been meaning to make fruitcake for Christmas but alas every year the months and weeks fly prior to Christmas that I run out of time, knowing that the fruit needs to be soaked to engorge itself with the beautiful Christmas flavours. This recipe is perfect and I must try it as it’s the only time of year that I eat fruitcake. It’s not really an Italian thing you see but it will be on my table this year. I purchased small Christmas tree cake moulds on special during the year and can’t wait to make them using this recipe. I will add brandy because I like my fruitcake boozed up,Lol!
My fat cells have been calling out to me all year but I haven’t been listening,hehe. So much food , so little time!!
National Gelato and Cake day for me of course .
The scrabble pieces are a nice touch. Very cool
What rave reviews for this cake, it looks so good and being patient for extra flavors to develop would be hard. I have nothing planned yet for Christmas…I tend to be last minute.
We make something very similar at this time of year, and Mum sometimes uses orange juice in place of some of the water.
Half of my family is Danish so we celebrate our Christmas on Christmas Eve with a traditional feast including roast pork, red cabbage, and then a massive table of sweets. After yesterday’s chocolate cheesecake, passionfruit souffle, and mushroom risotto I could definitely feel my fat cells expanding! A good workout helped to reverse some of the guilt though
Im all about Christmas. It’s my most fave holiday and the best time of year! For me anyway
I was never a great fan of Christmas cake but my dad looooves it so I’m going to make it for him this year.
Lorraine..as I red the semtence ‘feel my fat cells expanding’ because since Thanksgiving..which expanded my stomach so I need more food..I’ve been eating like a pig…stretchy pants in full use. I’ve got a muffin top over the waistband of my shorts this very minute and I feel awfully pudgy and uncomfortable. I have tried the tight clothes when eating, but I always end up changing to ‘continue’ and ‘expand’ lol This spice cake looks so moist and lovely. However, I think I need to stay away from it until the holiday is here or I’ll keep eating it. Love that you got the recipe from a long time reader..sweet story (no pun intended).
Hi Chele-Hehe you’re welcome! Isn’t Joanne great?
Oh wow, 2 years old! It must be amazing 
I think royal icing would be very pretty!
Hi Libby-This year has been a bit of a surprise for me too!
Hi Tricia-Aww thank you so much lovely Tricia!
Now I know yours will be magnificent! And home mde ganache-how wonderful! 
I love reading family stories too-yours included!
Hi Stefanie-Ha, now you’re a girl after my own heart
Yum! So weather perfect!
Hi Eva-Oh yes a caramel sauce and ice cream!
Hehe thankyou!
Hi Scrambled Megs-Why thank you kindly!
Me too, I love all of that plump fruit! 
x
Hi Avanika-Thanks Avanika! I find them something nice to look forward to
Hi Cara-Hehe imagine if I had forgotten about it
Although the chances of me forgetting about food are slim 
Hi Matilda-Oh how wonderful! Well I hope you like it!
I know what you mean, my family hate fruit cake and it’s not really a Chinese thing but I love it 
The molds sound gorgeous! And yes adding brandy I think is a great idea! 
Hehe I think you’d get a lot of support for that 
Hi Pet-Thank you so much!
Hi Eve-I know, I just had to make it!
Hey that’s fair enough, no need to stress coming up to it!
Hi Amy-Oh I like that! That would add some flavour to it too!
Oh I’d love to celebrate a Danish Christmas one year. It sounds magical when you mention a table of sweets! Mmm sounds like you had lots of delicious things to eat but also a clever
plan in place afterwards!
Hi Nic-I can’t wait to see what you do Nic!
Aww aren’t you a nice daughter!
Hi Lisa-But that turkey you made looks amazing! :O I was drooling! Hehe well you sound like you are at least comfortable over dinner unlike me!
patience has never been a virtue of mine, so i doubt i could wait three weeks to dig into this cake. also, for the record, i think there’s an unofficial day of celebration for every food ever created.
I’m not a huge fan of fruit cake but this is a stunner and looks so out of this world good! Christmas here is decided at the last minute after Hanukkah is done!
1. I love your writing.
2. I love your presentation of the spice cake.
3. I love seeing the butter simmer.
4 I love your adventures.
5. I love how you connect to your readers.
6. I love this blog.
xx kiss from MN.
I dearly missed your posts. I have accumulated posts of yours in my inbox and will take time to read them. What a beautiful Christmas cake. I love fruit cake and your food styling makes this cake even more charming!
oh I need a vintage wolf baby pram for my cakes to hide in – that would give my fat cells so relief
sounds like a great cake
That looks wonderful! I love spicy fruity cakes, and as you can imagine I’m greatly looking forward to Christmas, hehe.
I’ll be doing a Northern Hemimsphere-style Christmas dinner: turkey with all the trimmings! Can’t wait to see what you come up with for Christmas.
Best and easiest cake! Thank you Joanne and NQN!
I forgot to add, did the little shaving off the bottom trick. Worked a treat!
I’m not a fan of fruit cake but I can’t stop thinking about this one. I am going to make it and leave it for my partner who has to organise Xmas for his sons and dil’s while I visit my Mum.
This looks amazing. I’ve got my mix on the stove right now.
Still deciding whether to do mini cakes baked in muffin tins, or one large cake
I made this cake using the original recipe (at the link provided) with Crisco. Currently waiting three days before trying it – as that is all I think we can safely wait in the tropics. Used some chopped dates as well as raisins, as didn’t have enough raisins. Cake looks great and smells great.
Hi grace-hehe well even if you don’t, it’s still good straight away!
I like your thinking!
Hi Jamie-Thanks! I don’t mind fruit cake but I loved this cake
Happy Hanukkah!
Hi Kim-You are the sweetest-sweeter than this cake! xxx
Hi Nami-I hope you had a great holiday Nami! We missed you
Thank you!
Hi Johanna-Haha everyone should have one!
Hi Sarah-Thanks!
Me too! I can’t wait to have a break 
That sounds delicious!
Hi Banana-You’re welcome Banana! And hehe it would be foolish not to try it I think!
Hi Carol-I’m so glad! I hope that everyone enjoys it!!
Hi Sally-YAY! What did you end up making?
Hi Christine-Great! Let us know what you think of it
I’m sure Joanne would also love to know!
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