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A fruit cake with baking parchment peeled away from the sides Tried & Tested

Last minute Christmas cake

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2.125 stars based on 8 ratings

This cake is best baked and enjoyed over the festive season and will not keep for much longer.  This recipe uses festive store cupboard ingredients so no special shopping trip required!

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

  • 125g 4½ oz Butter (unsalted) softened
  • 225g 8 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
  • 125g 4½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 2½tsp 2½tsp Baking powder
  • 1 1 Lemon zest grated
  • 1 1 Orange zest grated
  • 2tbsp 2tbsp Brandy
  • 2 2 Egg(s) (free range) beaten
  • 400g 14⅛ oz Mincemeat

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Prepare a deep 23cm tin by lining the base and sides with greaseproof paper. Preheat the oven to 170°C (fan 150°C, gas mark 3).

  2. Classic mode Step 2

    Cream together the softened butter and the sugar. Stir in the zest of the lemon and orange.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) softened
    • 225g 8 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 1 1 Lemon zest grated
    • 1 1 Orange zest grated
  3. Classic mode Step 3

    Mix in the flours, baking powder, eggs, brandy and mincemeat.

    Ingredients for this step

    • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
    • 125g 4½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 2 2 Egg(s) (free range) beaten
    • 2tbsp 2tbsp Brandy
    • 400g 14⅛ oz Mincemeat
  4. Classic mode Step 4

    Once all combined transfer to the prepared tin. Remember to flatten the mixture with the back of a spoon before tapping sharply on a worktop to settle the contents. Then make a smooth depression in the centre of the mixture to help it rise evenly.

  5. Classic mode Step 5

    Bake in the preheated oven for 1 1/2 hours. Leave in the tin for 30 minutes to cool then turn out with the paper still on.

  6. Classic mode Step 6

    Leave to cool then decorate as you like. Remember this cake is best enjoyed fresh!