What's stir up Sunday? It's the last Sunday before Advent and traditionally the day when Christmas cakes and Christmas puddings are made. The stir-up part is so-called because everyone in the family should take a turn at stirring up the mixtures. In 2016 it falls on 20th November.

Here's countrywoman and accomplished chef Rachel Green's recipe for the perfect Christmas cake - an excellent way to spend stir up Sunday in the traditional way.

White Glace Christmas Cake by Rachel Green


10oz/275g plain flour

8oz/225g butter

8oz/225g caster sugar

4 eggs

4oz/110g Glace cherries

4oz/110g Glace Pineapple

4oz/110g Glace Apricots

4oz/110g Glace Peaches

4oz/110g Glace Pears

2oz/55g Angelica

4oz/110g Ground or chopped almonds

2oz/55g Mixed peel



6 tbs icing sugar

A little water to mix in



  • Preheat oven 150ºC/300°F/ Gas 2
  • Line an 8-9 inch tin with a double thickness of greaseproof.
  • Chop glace fruits.
  • Cream butter and sugar together, lightly beat the eggs and add to the mixture, beating thoroughly. If the eggs show signs of curdling add a little flour.
  • Fold in the flour and all dry ingredients.
  • Place mixture in the prepared tin and bake for approximately 3 hours. The cake is ready when a skewer comes out clean once inserted.
  • To serve: Decorate with some runny white icing and frosted bay leaves.
Rachel Green true countrywoman

Rachel Green is a true countrywoman – and an expert chef

About Rachel Green

Chef, author, TV presenter, demonstrator and food campaigner Rachel Green has made a name for herself as a passionate ambassador of British produce and comes from 14 generations of Lincolnshire farmers. She is a true countrywoman and a wonderful cook.