I’ve been using this easy Christmas Cake recipe my Mum gave me for over five years now and it’s hands down the BEST Christmas Cake recipe you will ever try!
I’d always been a little intimidated when it came to making Christmas Cakes, I think it was a combination of so many ingredients and the length of time these cakes can take to bake. However this Christmas Cake recipe changed all of that and each year I make a minimum of six of these little gems to give to family and friends.
If I’m feeling super organised I start making my Christmas Cakes around the end of October and then wrap them in baking paper and foil and store in a dark cupboard until Christmas. The advantages of doing this is not only do I feel calmer in the lead up to Christmas, but the flavour in this cake continues to develop after it has been made. However don’t be alarmed if you haven’t started making Christmas Cakes this year, this cake still tastes amazing when cooked and eaten within a couple of days.
Thermomix Christmas Cake Recipe
- Place the mixed fruit, chopped almonds and sherry into a container and give it a good stir to ensure all the fruit and almonds are coated with sherry. Place a lid on the container and leave for 24 hours.
- When you are ready to make your Christmas cake, line the base and sides of 2 x 15cm cake tins with baking paper and preheat your oven to 160 degrees.
- Place the self raising flour, flour and spices into your Thermomix and blitz on turbo 2/3 times to sift and combine. Transfer to a separate bowl and set aside until needed.Place the butter into the Thermomix and blitz on speed 7 for 30 seconds to cream. Scrape down the sides of your Thermomix bowl and blitz again for 10 seconds.
- Add the brown sugar to your Thermomix bowl and mix on Speed 7 for 30 seconds.
- Scrape down the sides of your bowl and add the vanilla extract and strawberry jam and mix on speed 7 for a further 30 seconds.
- Add the eggs and a tablespoon of flour one at a time into your Thermomix bowl and beat for 5 seconds on speed 5 each time.
- Add the remaining flour to your Thermomix bowl and mix on speed 4 for 15 seconds to combine.
- Add the soaked Mixed Fruit and gently fold through using your spatula.
- Pour the mixture into your prepared tins and lightly smooth the surface. I like to create a small indent in the centre of the cake (no more than 5mm) to ensure a flat surface. You can also decorate your cake with almonds at the point if you wish.
- Place your cakes in the oven and set the time for 1 1/4 hours. When the timer goes off, place a piece of foil over the tops of your cakes to prevent them from over browning. Test your cakes and cook for a further 20 minutes or until soft crumbs appear when testing with a skewer.
- Remove your Christmas cakes from the oven and allow them to cool completely in the tin, simply wrap them in a tea towel.Once the cakes are completely cool, cut and enjoy!
My top tips when making this Christmas Cake are:
- Use room temperature eggs
- Create a small indent in the top of your cake to ensure it rises evenly and has a flat surface.
- Check on your cake regularly (through the oven door – don’t open it!) and if you feel it’s browning too much, place a piece of foil over the top of your cake earlier.
- If storing your Christmas Cake, you can use the baking paper from the tin to wrap it and then cover it with foil.
- This also makes one large cake, I use a 20cm square tin and the cooking time is around 2 1/2 -3 hours.
Do you make Christmas Cakes each year too?