Simmer-&-stir Christmas cake

Simmer-&-stir Christmas cake

An easy-to-make alternative to traditional Christmas cakes which requires no beating

Difficulty and servings

Moderately easy

Makes a 20cm round cake

Preparation and cooking times

Preparation time

Prep 1 hr - 1 hr 15 mins

Cook time

Cook 1 hr - 2 hrs 30 mins

(Cooking time 2 hrs 30 if gas oven)
Freezable

Method

  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.

Recipe from Good Food magazine, November 2002.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 21-40

  • Binder photo Bridget

    20 October 2008

    Bridget commented on this recipe

    This is simply the most simple and delicious Christmas Cake ever! This will be the 6th year in a row I have made this cake. Everyone who tastes the cake asks for the recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LINDAP

    21 October 2008

    LINDAP commented on this recipe

    I have made this cake since '02 and would not make any other Christmas Cake! I sometimes vary the fruit and nuts (and alcohol variety!) but this method is foolproof. I have always let mine mature for at least a month

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LINDAP

    21 October 2008

    LINDAP rated and commented on this recipe

    5 stars

    sorry forgot to rate it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Loustar14

    23 October 2008

    Loustar14 rated and commented on this recipe

    5 stars

    This was my first attempt at a christmas cake and I will definately be making it again!! Easy to make and deliciously moist. I'm going to try making a large square cake, cut into four, ice them and give them away as the perfect christmas present.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Susan

    01 November 2008

    Susan commented on this recipe

    My cake tin is 23cm or 9inch round will it be ok to use this size of tin also do I have to replace the nuts with something else if I don't use them.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jose & sarah jane

    04 November 2008

    jose & sarah jane rated and commented on this recipe

    5 stars

    I used fkaked almonds instead of macademia nuts. Children prefer them. I've made this cake every year for the past 8 years. Always moist and yummy.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo merretta

    05 November 2008

    merretta rated and commented on this recipe

    5 stars

    Have been making this since it came out in 2002 along with the Mary's Xmas Pud recipe, Fantastic, everyone loves it, a sure fire hit. This is now our family recipe and I have passed it on to many friends. Love it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HILARY JANE SHOOTER

    06 November 2008

    HILARY JANE SHOOTER rated and commented on this recipe

    5 stars

    Thankyou Mary for sharing this recipe. I will never use another recipe again. I took some cake into work and the comments I had were delicious amazing stunning. It really is moist the only variation I made to it was to soak the dried fruit in a little brandy and orange juice for a cpl of days prior to cooking it. If anyone is stuck for a last minute christmas cake this wont fail you, I made a taster for us to try which we ate the next day and it was still beautiful although I would recommend leaving it to mature

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Teresah

    08 November 2008

    Teresah commented on this recipe

    This recipe sounds lovely. I would like to use the mixture in a 2 lb loaf tin. Would anyone know what would be the best temp and cooking time to use? I havent a clue

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo CC

    09 November 2008

    CC commented on this recipe

    Really looking forward to making this for our family christmas cake this year. Please tell me the dimensions of a suitable tin to use. Thankyou

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Karen W

    10 November 2008

    Karen W rated and commented on this recipe

    5 stars

    I'd never made a Christmas cake before so I decided to try this recipe last year and it was fantastic, easy to make and went down a treat with everyone who had a piece. Shop bought Christmas cakes are now a thing of the past in our house!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo EMM

    13 November 2008

    EMM rated and commented on this recipe

    5 stars

    This was the first Christmas cake I made and it's been a great success every year since first published. So simple to put together, although I always find it needs a lot longer in the oven than the recipe suggests - whether cooking by gas or electric.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bonbon

    14 November 2008

    bonbon rated and commented on this recipe

    5 stars

    I made my first one 3 weeks ago and it went within a week. Fab recipe. I couldnt find all spice but used 2 tsp of mixed spice instead of that and the cinnamon. just making another one now

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HappyBunny

    16 November 2008

    HappyBunny rated and commented on this recipe

    5 stars

    Excellent!! I made it for the first time last year and it was a huge success. Super easy to make and so wonderfully moist. I've just made it again today and this time I added some sour cherries and dried cranberries. I can't wait to eat it in a few weeks!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Maggie

    17 November 2008

    Maggie rated and commented on this recipe

    5 stars

    I know I've left making my Cristmas cake a bit late, but it's in the oven now and smells devine. Got to b the easiest cake I'e ever made. I used walnuts instad of macadamias

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Good grub

    17 November 2008

    Good grub rated and commented on this recipe

    5 stars

    I made two of these for the first time at the weekend - one each for mine and my boyfriend's family Christmases. I've never made a Christmas cake before, but it was so easy! I made one as per the recipe, and one without any nuts to cater for different diets in our families. I chose this recipe because of its fantastic reviews and the generous glug of cherry brandy, but also because I made a cherry simnel cake from Mary Cadogan's recipe last Easter and it was absolutely divine. If this Christmas cake tastes half as good as that simnel cake, I'll be a very happy bunny indeed!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Constance

    18 November 2008

    Constance rated and commented on this recipe

    5 stars

    I made this last night and it was so easy! It smelled fabulous in the oven and looks perfect. I used brandy in the cake mix and fed it afterwards with lovely sticky Cherry Brandy! I will feed it again. Can't wait to try it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pauline

    21 November 2008

    Pauline rated and commented on this recipe

    4 stars

    Lovely and easy, haven't made a christmas cake for years, looks and smells great, gonna make the marzipan next.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Andy26172

    24 November 2008

    Andy26172 commented on this recipe

    Just made this cake for my Granny. The whole house smells divine. So easy and straightforward to do. My 3 year old did most of the work!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Andy26172

    24 November 2008

    Andy26172 rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Makes a 20cm round cake

Preparation and cooking times

Preparation time

Prep 1 hr - 1 hr 15 mins

Cook time

Cook 1 hr - 2 hrs 30 mins

(Cooking time 2 hrs 30 if gas oven)
Freezable

No beating required - just simmer and stir

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
Print this recipe
Add to your binder

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close