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Christmas Baking with Roma Sinclair

Thursday, December 06, 2018

I have been baking for... 20 years.

My foray into baking came... as a result of a good friend.

The most challenging aspect of Christmas cake baking is... to estimate the correct amount of batter when making a large batch.

What makes my Christmas cake special is... the combination of spices and flavours, like cinnamon powder and almond essence.

My must-have ingredients for my cakes are... nutmeg, orange peel and a heart full of love.

Roma Sinclair's Fruitcake


1 lb butter (Anchor, preferably)

3 cups brown sugar

4 cups flour

2 tsp baking powder

9 eggs

1 bottle browning (Benjamin's)

lb raisins

lb currants

lb prunes

lb cranraisins

lb orange peel

2 tsp lime juice

2 tsp rose water

2 tsp almond essence

1 tsp ginger

Wine and rum for blending fruits


• Cream sugar and butter until almost white and fluffy.

• Add flour alternately in three portions along with three eggs at a time.

• Add dry spices and baking powder to last batch of flour. Fold in flour and eggs until mixture is smooth.

• Add liquid spices and lime juice. Fold in blended fruits in two portions along with browning.

• Fold until mixture is smooth.

• Mixture will yield two 8-inch cakes.

• Bake for an hour-and-a-half in a pre-heated oven at 350 F.