Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

on air now

Create a 6PR account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 6PR content and other benefits.

Joining is free and easy.

You will soon need to register to keep streaming 6PR online. Register an account or skip for now to do it later.


Christmas Cake

Article image for Christmas Cake

Christmas Cake

Recipe by Chef Dale Sniffen


Preparation time:    Fruit marinating 12 hours

Baking time:           2.5 /  hour @ 140c slow oven

Tin prep                 20cm lined with glad bake

Ripened ready         3 to 10 weeks



Prep list the day before baking

Combine all and soak fruit over night

350gm raisins                   60gm glacé apricots

350gm sultana’s                60gm glacé pineapple

120gm mixed peel            3 tbsp brandy

120gm glace cherries        3 tbsp sherry


Christmas cake base


250gm butter

250gm brown sugar          1 teaspoon mixed spice

Zest of 1 lemon                1-teaspoon cinnamon

1 tbsp golden syrup           ¼ teaspoon salt

2 tbsp marmalade             100gm toasted almonds

5 eggs / 55gm

300gm plain flour sifted     3 tbsp brandy to brush over the cake


Extra almonds for garish

  • Beat butter, sugar and zest until creamy.
  • Add golden syrup, marmalade and beat well
  • Beat in eggs 1 at a time. Add 1 tbsp flour after the last egg
  • Stir in flour, mixed spice, cinnamon and salt and beat well
  • Stir in fruit and almonds. Garnish top with almonds & cherries
  • Pour into lined baking tin
  • Straight after baking brush cake with brandy.
  • Allow cooling before wrapping in glad wrap.


Recipe thanks to Chef Dale –