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.

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Latest comments and suggestions

Results 221-231

  • Binder photo Laura

    21 December 2012

    Laura rated and commented on this recipe

    5 stars

    This was the easiest Christmas cake I've ever made - normally beating all the ingredients is such a chore and this recipe left far less washing up than normal. I made a muffin test run which was delicious - and I'm sure the cake will taste even better with a few weeks maturing.

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  • Binder photo Ruth

    28 December 2012

    Ruth rated and commented on this recipe

    5 stars

    This is a brilliant recipe. I made it with my 13 year old son and we did it without getting blisters from stirring! It is the most moist delicous Christmas cake I have ever made. Thank you

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  • Binder photo bean_mother

    29 December 2012

    bean_mother rated and commented on this recipe

    5 stars

    This s definitely the easiest Christmas cake recipe I've ever tried. I made two. A smaller one which I left in-iced and then I double the ingredients for a square tin which I then covered in the traditional marzipan and royal icing. Really lovely and I'll definitely be doing it again next year.

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  • Binder photo NatsEdwards

    31 December 2012

    NatsEdwards commented on this recipe

    Fantastic recipe! I've wanted to make a Christmas cake for years, this year I made this one, it was moist and so tasty. I used cherry brandy, lovely! It was so good, my Nan thought I'd got someone else to make it? It went within days and I've just made another one �

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  • Binder photo KAZZLES

    02 January 2013

    KAZZLES rated and commented on this recipe

    2 stars

    Where did I go wrong � I am quite an experienced baker and followed recipe carefully apart from leaving out nuts � made in plenty of time � fed with brandy � mine has a great taste but the consistency of clompy sawdust � oh dear - back to drawing board

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  • Binder photo Sarah39

    15 January 2013

    Sarah39 rated and commented on this recipe

    5 stars

    Made this for Christmas, was lovely! Really moist and easy to make. Even my gran liked it!

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  • Binder photo JG

    24 January 2013

    JG commented on this recipe

    This is an absolutely fabulous cake. I have previously used Delia's Christmas cake recipe and always been very happy with it, but I stumbled upon this one and thought I'd try it. Moist and flavourful, it was really delicious and kept brilliantly - it's almost the end of January and we've only just finished it. I adapted the recipe a bit so I could include dried cranberries and pineapple as part of the dried fruit, but otherwise I followed the recipe exactly. I iced it with bought marzipan and fondant and overall it had a fab flavour. Oh, and I only made it a week before Christmas, too - it didn't suffer from the lack of maturation. Highly recommended, I'll now make again.

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  • Binder photo KimSimm

    11 February 2013

    KimSimm commented on this recipe

    This is an excellent cake loved by all. I'd like to use the recipe to make my daughter's wedding cake. Can you give me advice on quantities and timings for a 14", 12" and 10" round cake if at all possible please? Many thanks

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  • Binder photo crayola_smiles

    20 February 2013

    crayola_smiles rated and commented on this recipe

    5 stars

    I have made this cake for the past two Christmas's and each time been so pleased with the results. My family really enjoy this cake and I love how moist and fruity it tastes! A real hit

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  • Binder photo Kathjb66

    27 February 2013

    Kathjb66 rated and commented on this recipe

    5 stars

    I make christmas cake every year and this is the best recipe I have come across. Made for first time this Xmas and it was fab, really moist and no doubt the best fruit cake I have tasted. I doubled the quantities as I made 2 one for my parents and they loved it too. Fed for a coupe of weeks with more cherry brandy and omitted the nuts but added more cherries.Am just about to make one as a birthday cake. For any fruit cake lovers a must and so easy !!!

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  • Binder photo Clara B

    17 March 2013

    Clara B rated and commented on this recipe

    5 stars

    I've made the "Delia" Christmas cake for the last 10 years but this is outstanding (sorry Delia) and I'll be making it again for this Christmas.

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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
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