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Christmas cake dusted with icing sugar and wrapped with red ribbon
255Total Time
45Prep Time
210Bake Time

Easy Christmas Cake Recipe

4 Reviews

About our last-minute Christmas cake

It wouldn’t be Christmas without Christmas cake. However, as if the festive season wasn’t busy enough, the last thing you need to worry about is labouring over preparing one. Traditionally, Christmas cake is prepared up to 6-12 weeks before Christmas, and we recommend feeding your Christmas cake around every 4-6 weeks.

If, like us, you weren’t prepared enough this year or simply don’t have the time, then our quick and easy Christmas cake recipe is perfect for you. Now all you need to worry about is decorating your tree, preparing your turkey and hiding your Christmas shopping.

255Total Time
45Prep Time
210Bake Time


  1. Step 1:

    Preheat the oven to 150ºC (130ºC fan, gas mark 2), then grease and double-line an 8-inch cake tin with baking paper.

  2. Step 2:

    For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Light and Dark Muscovado Sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.

  3. Step 3:

    In a large bowl, add the plain flour and self-raising flour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture.

  4. Step 4:

    Pour into the prepared tin and level out with a spoon.

  5. Step 5:

    Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.

  6. Step 6:

    Transfer onto a wire rack and allow to cool completely in the tin.

  7. Step 7:

    Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed by a layer of foil and store in a cool dry place until ready to serve,

  8. Step 8:

    If you prefer, you can swap the apple juice with your favourite tipple. If you are baking your cake in advance, carefully make small holes in the top of the cake and feed with a tablespoon of alcohol or apple juice once a week.

  9. Step 9:

    To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional finish.


  • For the Cake

    • 150g Allinson's plain white flour
    • 50g Allinson's Self-Raising White Flour
    • 1 tsp Mixed spice
    • 1 tsp Cinnamon
    • 0.5 tsp Ground ginger
    • 0.5 tsp Ground cloves
    • 0.5 tsp Nutmeg
    • 100g Ground Almonds
    • 4 Free range eggs (lightly beaten)
  • For the Fruit & Nut Mix

    • 100g Billington's Unrefined Dark Muscovado Sugar
    • 200g Glacé cherries
    • 100g Mixed nuts (roughly chopped)
    • 200g Raisins
    • 100g Glacé ginger
    • 100g Dates (stoned, roughly chopped)
    • 100g Mixed peel
    • 150ml Apple juice
    • 175g Unsalted butter (softened)
    • 2 tbsp Silver spoon black treacle
    • 100g Billington's Unrefined Light Muscovado Sugar


  • Cake tin 8in
  • Greaseproof paper
  • Large bowl
  • Wooden spoon

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