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Recipe by Mary Cadogan

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1. Video tutorial: Lining a cake tin
2. Video tutorial: Decorating a classic winter fruit cake

1. Put the butter, sugar, fruit, zests, juice and 100ml/3½fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
2. Remove the pan from the heat and leave to cool for 30 minutes.
3. Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line the cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.
4. Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.
5. Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1¼ hours (about a further 1¾ hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.
6. Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

'This cake truly was a pleasure to prepare, all in one saucepan. It was moist and wellflavoured, really rich without being at all heavy.'

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Results 1-20

• Lindyloo

  04 November 2007

  Lindyloo commented on this recipe

  This is one of the simplest Christmas cakes around. I change the types of fruit, using luxury mixes with pineapple etc. This year I am using pecan nuts. My 13 year old son will be making the cake for the first time. It is always moist & never fails.

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• Lindyloo

  04 November 2007

  Lindyloo rated this recipe

  

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• Matthew

  12 November 2007

  Matthew rated and commented on this recipe

  

  Superb, easy cake to make for someone like like me who is a non-baker!

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• Kitty's Nims

  12 November 2007

  Kitty's Nims rated and commented on this recipe

  

  as the previous folk have said; always moist, never fails and you can alter the fruit and nuts (I like to add extra cherries) a great recipe for busy working mums and dads, I have made this and an earlier version for years now, give it a try

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• topsy

  18 November 2007

  topsy commented on this recipe

  Always use this recipe for celebration cakes. It is easy , moist and receives praise all the time

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• bambini

  18 November 2007

  bambini commented on this recipe

  Has anyone any suggestions as to what I could use instead of the brandy/cherry brandy, as I have a non drinker coming for christmas. I've not made this cake before and I'd like it to stay as moist as everyone says it is.

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• Kings Binder

  20 November 2007

  Kings Binder commented on this recipe

  Have used this smple easy recipe since it was published in 2002. Its has been successful every time. This has now become the "family" recipe PS Bambini, try using orange juice or cherry juice instead of alcohol

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• Jen

  25 November 2007

  Jen rated and commented on this recipe

  

  Fantastic! This is the easiest and tastiest Christmas cake I've ever made - definately going to be my standard from now on. Give this one a try - so much easier than tradional recipes and you can can alter it to suit yourself.

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• amp

  23 December 2007

  amp commented on this recipe

  My first ever Christmas cake and it was wonderful! I would change the difficulty level from "moderately easy" to "very easy". I can easily see this becoming a standard cake at home.

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• Noodles

  29 December 2007

  Noodles rated and commented on this recipe

  

  Definitely the best Christmas cake I've made. So easy to make and very moist and delicious. I'll make sure I use this every year from now on.

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• Janet

  17 January 2008

  Janet commented on this recipe

  The best, the easiest cake ever. Has now become a must for Christmas cake and any birthday, celebration. Have just made 2 for a tiered 60th Wedding anniversary cake for my parents.

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• Janet

  17 January 2008

  Janet rated and commented on this recipe

  

  Whoops forgot to rate it!!

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• tigerbynyte

  14 February 2008

  tigerbynyte commented on this recipe

  brillant recipe, make for my dad's retirement party, went down a treat, easy to prepare and make, thanks.

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• Pete's Fanny

  12 April 2008

  Pete's Fanny rated and commented on this recipe

  

  Best Christmas cake I've ever made. Very moist - I always feed it with brandy again. A firm favourite - the only drawback is that I now have to make five each year after requests from friends and family!!!

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• Poochie

  12 April 2008

  Poochie rated and commented on this recipe

  

  Made this christmas cake November 03 the most moist and delicious cake ever..!! My family loved it and have been snapping at my ankles for more ever since'' but gess what i lost the recipy until today'' :0) I better put my pinny on and start creating.

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• JS1312

  05 May 2008

  JS1312 rated and commented on this recipe

  

  I have made this cake every year since it was published. I never liked fruit cake until I tried this cake! Pure simple luxury.. I've just subscribed to this site and this was the first recipe I looked for to add to my binder. 10/10.

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• Shazomatic

  26 June 2008

  Shazomatic rated and commented on this recipe

  

  Well what can I say? Incredibly easy and absolutely delicious. I shall be making this on a regular basis from now on. I fed it for 10 days with regular doses of cherry brandy and cognac, and it was beautiful. Omitted the nuts as a can't bear them, but it certainly wasn't lacking anything as a result. The cherry brandy came through beautifully (though I was generous when feeding it), and don't worry about the alcohol, it evaporates when cooked and just leaves the flavour, just don't feed it afterwards! A stunning moist, rich fruit cake suitable for any special occasion.

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• Sally

  18 July 2008

  Sally commented on this recipe

  Of course the best fruit cake ever "delicious" the first one each year made gets eaten straight away, I then make several more for family and friends. No need to change recipe as like it the way it is.

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• Lyng

  26 September 2008

  Lyng commented on this recipe

  I used this recipe to make the 'one' of an eighteenth birthday cake and everyone loved it. Many thanks for providing me with just the right recipe.

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• bakerDan

  03 October 2008

  bakerDan commented on this recipe

  Has anyone eaten this cake straight away or does it have to mature? I need to make a fruit cake for sunday!!! (and it's friday)

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http://www.bbcgoodfood.com/recipes/1160/

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Ingredients

• 175g butter , chopped
• 200g dark muscovado sugar
• 750g luxury mixed dried fruits (one that includes mixed peel and glacé cherries)
• finely grated zest and juice of 1 orange
• finely grated zest of 1 lemon
• 100ml/3½ fl oz cherry brandy or brandy plus 4tbsp more
• 85g macadamia nuts
• 3 large eggs , lightly beaten
• 85g ground almonds
• 200g plain flour
• ½ tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground allspice

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Difficulty and servings

Makes a 20cm round cake

Preparation and cooking times

Prep 1 hr 1 hr 15 mins

Cook 1 hr min 2 hrs 30 mins

(Cooking time 2 hrs 30 if gas oven)

Ingredients

• 175g butter , chopped
• 200g dark muscovado sugar
• 750g luxury mixed dried fruits (one that includes mixed peel and glacé cherries)
• finely grated zest and juice of 1 orange
• finely grated zest of 1 lemon
• 100ml/3½ fl oz cherry brandy or brandy plus 4tbsp more
• 85g macadamia nuts
• 3 large eggs , lightly beaten
• 85g ground almonds
• 200g plain flour
• ½ tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground allspice

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