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Christmas Cake



  • 1 c. Thompson raisins
  • 1 c. Sultana raisins
  • 1 c. currants
  • 3 oz. chopped candied lemon peel
  • 3 oz. chopped candied orange peel
  • 8 oz. sliced candied cherries
  • 8 oz. sliced candied pineapple
  • 8 oz. sliced citron
  • 1 c. coarsely chopped pecans
  • 1 c. chopped blanched almonds
  • 1/3 c. flour

Dredge the fruit, raisins, and nuts in the flour.

  • 1 1/3 c. sifted flour
  • 1/4 tsp soda
  • 1/4 tsp nutmeg
  • 1/4 tsp mace
  • 1 tsp cinnamon
  • 1 tsp allspice


Sift flour and spices together


  • 2/3 c. butter
  • 2/3 c. light brown sugar
  • 4 beaten egg yolks



Cream the butter.
Add the sugar and cream it together with the butter.
Beat in the egg yolks.

  • 1/3 c. molasses
  • 3 tbsp. fruit juice
  • 3 tbsp. brandy or cider
  • 2/3 c. canned or frozen strawberries

Beat these into the butter/sugar/egg mixture and blend thoroughly.


Stir in the fruit and nuts.
Fold in the flour/spice mixture 1/3 at a time.

  • 4 egg whites

Beat until stiff but not dry, and fold in.



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Recipe continued...

Turn the batter into loaf pans that have been greased and lined smoothly with waxed paper.
Fill the pans 3/4 full.
Cover with heavy waxed or parchment paper, extending 1” over the edge of the pan. Tie the paper down around the pan.
Steam as follows:

1 lb cake 2 hrs
2 lb cake 2.5 hrs
3 lb cake 3 hrs
4 lb cake 3.5 hrs

Uncover. Brush with a brown sugar glaze.

Bake at 250 degrees Fahrenheit as follows:

5 lb cake or less 1.5 hrs
more than 5 lb 2 to 2.5 hrs

Let cool in pans for a while.
Tip out of pans and brush on all sides with brown sugar glaze.
When completely cool, you may wrap in a cloth soaked in brandy, port, Grand Marnier, etc.
Wrap in waxed paper.
Store so they are airtight (may refrigerate in a zippered freezer bag).
Ice with almond paste if desired.