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.
My Tips for Baking this Christmas Cake Recipe:
- 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 ½ -3 hours.
- This cake is also freezer friendly.
Easy Christmas Cake Recipe
You can't go wrong with this easy Christmas Cake recipe! Both regular and Thermomix instructions included.
Equipment
- 2 x 15cm square cake tins
- baking paper
Ingredients
- 1 kg dried mixed fruit
- 1 cup blanched almonds – roughly chopped 140 grams
- ⅔ cup sherry/brandy or orange juice
- 250 g butter softened
- 1 ½ cups brown sugar 240 grams
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups plain flour 300 grams
- ½ cup self raising flour 75 grams
- ½ teaspoon nutmeg
- 1 teaspoon mixed spice
- ½ teaspoon cinnamon
Instructions
- 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.
- Sift the flours and spices together into a bowl and set aside until needed.
- Place the softened butter and brown sugar into the bowl of an electric mixer and mix for 5 minutes or until the mixture is light and fluffy.
- Add the strawberry jam and vanilla extract and mix for a minute to combine.
- Add the eggs one at a time making sure you mix each egg in well before adding the next. If your mixture starts to split, add a spoonful of your sifted flours to it.
- With your mixer on a very low speed (or alternatively you can do this step by hand) add the fruit and flour mixture alternatively and mix until combined.
- 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 ¼ 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!
Thermomix Instructions
- 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 butter into the Thermomix and mix for 30 seconds on speed 3. Scrape down the sides of your Thermomix bowl and mix again for 10 seconds on speed 3.
- Add the brown sugar to your Thermomix bowl and mix for 30 seconds, speed 4.
- Scrape down the sides of your bowl and add the vanilla extract and strawberry jam and mix on 30 seconds, speed 5.
- 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, cinnamon, nutmeg and mixed spice to your Thermomix bowl and mix for 20 seconds, speed 5.
- 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 ¼ 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!
Notes
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 just prior to going into the oven if you wish.
This recipe can be halved for one cake.
You can also baked these cakes in smaller or larger tins. The cooking time will vary.
To store, wrap the cakes in the baking paper they were baked in and then cover in foil. Store in a cool, dark place for up to 3 months. Alternatively, you can also freeze the cooked cakes.
Nutrition
Serving: 0gCalories: 3146kcalCarbohydrates: 635gProtein: 62gFat: 52gSaturated Fat: 9gCholesterol: 341mgSodium: 379mgPotassium: 4543mgFiber: 60gSugar: 420gVitamin A: 731IUVitamin C: 8mgCalcium: 1320mgIron: 22mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Fiona
Im a little late to the party. The recipe sounds fabulous. Unfortunately, I only started this cake today, December 15th. I’m hoping the cake will still taste awesome. 😉
Alina
Hello, making this for the first time. A bit late to feed the cake, but was wondering if I can cover it in Marzipan and then Fondant for a traditional looking cake?
Karen
Just about to soak my fruit and nuts in brandy. This will be the third Christmas cake I have made. Everyone excited to be having it again this year I drizzle a tablespoon of brandy over the cake every week up until we have it at Christmas. So definitely an adults only cake! Will also make a child friendly one ☺️
Mercer Lynda
I made a wonderful cake over the holidays for a friend’s birthday. It was so moist and flavorful and so delicious!! Several people factually said it was the best cake they’d ever had! So now I’m just dying to find one more excuse to make it again!!!
Christine
What quantities did you use please & in what tins ?
Lauren Matheson
Hi Christine, you can use any amount/size tins for this recipe. The cooking time in the recipe is based on cooking in 2 x 15cm square cake tins. If you use smaller/larger you will need to adjust the baking time
Caroline
Hello and season’s greetings,
I have just made your Christmas cake recipe and it was very easy to follow, thank you. I divided the mix into two cake tins and plan to keep them for Christmas and New Year. Can I drizzle the cakes with a little brandy (which I used to soak the fruit) every now and again or you wouldn’t recommend that?
Thak you again.
Lauren Matheson
Hi Caroline, Thanks so much for your feedback! You certainly can drizzle the cakes with brandy, that sounds great x