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.
Ingredients
For the Cake
- 150gAllinson's plain white flour
- 50gAllinson's Self-Raising White Flour
- 1 tspMixed spice
- 1 tspCinnamon
- 0.5 tspGround ginger
- 0.5 tspGround cloves
- 0.5 tspNutmeg
- 100gGround Almonds
- 4Free range eggs (lightly beaten)
For the Fruit & Nut Mix
- 100gBillington's Unrefined Dark Muscovado Sugar
- 200gGlacé cherries
- 100gMixed nuts (roughly chopped)
- 200gRaisins
- 100gGlacé ginger
- 100gDates (stoned, roughly chopped)
- 100gMixed peel
- 150mlApple juice
- 175gUnsalted butter (softened)
- 2 tbspSilver spoon black treacle
- 100gBillington's Unrefined Light Muscovado Sugar
Method
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.
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.
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.
Step 4
Pour into the prepared tin and level out with a spoon.
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.
Step 6
Transfer onto a wire rack and allow to cool completely in the tin.
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,
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.
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.