'Sing while you bake'

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ESB Monthly Bake - December

In this last, but no means least episode of the ESB Monthly Bake to complete a Baker's dozen, the English Singing Baker sprinkles a little Christmas spirit into her Granny's Cake for Christmas, a family favourite. A lighter take on traditional Christmas Cake, it is an English cake version of panettone and so easy, it is a must have for any Christmas kitchen to whip out for friends and family in the run up to Christmas. With some of her favourite festive songs to accompany the recipe.

Watch the video

Relive the songs

ESB's Spin on Christmas Playlist


1. The Virgin Mary had a Baby Boy/Trinidadian Carol

2. Ho ho hope, it's Santa Claus/Tom Fletcher

3. Silent Night/Joseph Mohr and Franz Xaver Gruber

4. We wish you a merry Christmas/Traditional

Make it yourself

Download the recipe

Ingredients &


How to make the




10. Pastry Brush 11. Wire Rack ESB Monthly Bake - DEC - FINAL ESB 1

1. Sift the flour and salt into the big mixing bowl, making sure you get as much air in as possible. Then add in the sugar to the mix.


2. To make sure the fruit is evenly distributed, next put the sultanas, raisins and glace cherries into the sieve and cover with a tablespoon of flour. Shake the fruit in the flour to coat it over the sink, letting the excess fall through the sieve, and then add it to the bowl with the other dry ingredients.


3. Next add the softened butter to the mix and break in the two eggs. Finally add the milk before mixing all the ingredients together into a smooth mixture with a wooden spoon. This is really as hard as it gets in this recipe so it's important to mix it together well.


4. When the mixture is well combined, preheat the oven to 180'C or equivalent temperatures and instead of greasing and lining the tin with greaseproof paper, grease the tin with butter and then coat with flour to cover the entire surface to stop the cake sticking.


5. Put the mixture into the cake tin and even out with the back of a spoon. When you have smooth surface, sprinkle over the extra sugar before baking in the centre of the preheated oven for 35 - 40 minutes till a sharp knife or skewer inserted in the centre comes out clean and the top is a beautiful golden brown.


6. Leave to cool in the tin for 10 minutes before taking the cake out of the tin and leaving to cool on a wire rack. Cut into generous slices to serve to your friends and family with a hot drink in the run up to Christmas!

1. Flour 2. Sugar 3. Sugar 4. Salt 5. Fruit 6. Eggs 7. Butter 8. Milk 1. Sieve 2. Bowl 3.Tablespoon 4. Wooden Spoon 5. Tin 6. Wire Rack 7. Butter and flour 8. Knife