Lux Christmas Cake

Fruit mixture
  • 150g seeded dates 
  • 200g dried currents 
  • 188g raisins
  • 250g sultanas
  • 250g seeded prunes
  • 150g chopped glazed cherries
  • 250ml organic apple juice
Christmas cake
  • 250-gram butter, melted, cooled 
  • 5 eggs
  • 100gm rapadura sugar
  • 375 plain flour
  • 80g blanched almonds whole 
  • 7 glazed cherries


  1. To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally. The longer the fruit is stored the richer the cake will be in flavour.
  2. Preheat oven to 150°C (130°C fan-forced). Line the base and side of a deep 22cm round cake pan (or deep 19cm square cake pan)with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edge of the pan.
  3. Place fruit mixture in a large bowl. Cream rapadura sugar and eggs until foamy. Stir in eggs and sifted flour, in two batches; mix well and fold in fruit mix
  4. Spread mixture evenly into prepared pan. Decorate top of cake with almonds and cherries. Bake about 4 hours, or until cooked when tested. Cover the hot cake tightly with foil, cool in pan

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