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!
Courtney
Hi there, I just made this cake for a wedding and they loved the flavour, they said it was a bit crumbly though, any ideas why that could have happened? Thanks
Lauren Matheson
Hi Courtney, thanks for your comment. Hmm, possibly it was a little over cooked?
Kirstie
How long does this keep am wanting to make them as for Christmas hamper but don’t want to make them too soon thankyou
Lauren Matheson
Hi Kirstie, you can make these quite awhile in advance, I made my first batch for Christmas back in October. I wrap them in the baking paper I use to bake them and then cover in foil and store in the pantry. They flavour actually improves the longer you leave it.
CARMEN
REALLY GOOD RECIPE THANKS A MILLION
Lauren Matheson
Yay, I’m so glad you enjoyed it xx
Alicia
Hi. Thanks for the recipe. I am very keen to give it a try. I’m wondering whether you have tried making smaller cakes. I’m thinking of baking some smaller cakes for the oldies in the family as they just wouldn’t be able to eat a whole cake. Mini loaf sizes. Any suggestions? TIA 🙂
Lauren Matheson
Hi Alicia, I have made these into smaller tins and even using mini loaf trays before. They turn out well, you just need to adjust the cooking time. From memory the mini loaves took around 45 mins? I hope that helps 🙂
Alicia Black
Thanks Lauren. They came out beautifully. And, my husband, who doesn’t usually like Christmas cake, loved it. How does the cake not go mouldy when left in the cupboard for so long? I’m just wanting it to last five days…will it really be ok just wrapped and left in the cupboard? Thanks so much for the advice and recipe.
Lauren Matheson
Hi Alicia, I’m glad your husband enjoyed it! If you are worried about it going mouldy, you can keep it in the fridge, however I’ve had two cakes sitting in our pantry for the past 8 weeks or so and they are both fine (I just checked them today as I packed them for our trip to visit family), the alcohol helps to keep them 🙂
Karen MacKinnon
Hi, I can’t eat nut what else can I use. Thank you
Lauren
Hi Karen, you can easily leave the nuts out xx
Katrina
I have a quick question for you. I make all your recipes gluten free and have had great success. The key to gf cooking is measuring by weight. Is there a trick to converting cup measurements to weight (I really hope this isn’t a dumb question)?
Lauren
Hi Katrina, not a silly question at all! I use this website to do most of my conversions, I hope it helps 🙂 http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
Lisa @ Chocolate Meets Strawberry
I’ve always been intimidated by making a Christmas cake too Lauren, as I always thought they looked so tricky to make! I must say I still haven’t made one to date! This looks delicious and surprisingly simple to make. Thanks for sharing your family recipe 🙂
Vicki @ Boiled Eggs & Soldiers
This looks great, I’ve yet to make a Christmas cake.
Lauren
There is still time!
Fleur
Hi This cake looks yummy, I am goimg to make it but I only have large tins one big round and large square ones approx 22 to 25 cms, will this work and do i need to increase cooking time for that? Thanks.
Lauren Matheson
Hi Fleur, I have made this cake in a large square tin approximately 20cm x 20cm before and it turned out well. You will need to cook if for longer (I think at least 3 1/2 – 4 hrs from memory) and I’d suggest popping a piece of foil on top of it after a couple of hours to stop it from browning too much. I hope that helps, Merry Christmas 🙂
Lucy @ Bake Play Smile
Ooh yum! These really are simple! Love the idea of giving them as gifts too – especially because they last so long!
Lauren
I know, it’s such an easy Christmas gift to put together!
Kathryn Doherty
You’ve inspired me to give these a try! This sounds like such a delicious cake – and manageable, which I’m all about this time of year 🙂 I think a weekend baking project is in my future!
Lauren
Oh I hope you enjoy it!