As-you-like-it Christmas cake

As-you-like-it Christmas cake

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(33 ratings)

Prep: 50 mins Cook: 2 hrs - 2 hrs, 30 mins Plus overnight soaking


Cuts into 10-12 slices
Use your choice of dried fruit, nuts, citrus zest and booze (or even tea) and get your cake made up to six months in advance

Nutrition and extra info

Nutrition: per serving

  • kcal681
  • fat24g
  • saturates14g
  • carbs112g
  • sugars97g
  • fibre3g
  • protein8g
  • salt0.26g
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  • 1kg mixed dried fruit (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
  • 150ml sherry, brandy, rum or brewed tea, plus extra for feeding
  • zest and juice 2 oranges, 2 lemons or 4 clementines



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g pack unsalted butter, softened, plus extra for the tin
  • 250g light, soft brown sugar
  • 2 tsp vanilla extract
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • 2 tsp mixed spice
  • 100g whole or flaked almonds, chopped hazelnuts, walnuts or brazil nuts (optional)


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.

  2. Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.

  3. Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.

  4. Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 45 mins-1 hr or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.

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Comments, questions and tips

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14th Nov, 2013
Have again made this cake for now for 4th year running. Its just so easy and the smell while cooking is simple the best. Cant wait to unwrap the cake for the first feed. Roll on Christmas Day for the first slice!
althenasg's picture
7th Jun, 2013
Very easy and delicious. Half of the cake is already gone and the day is not even over!! Definitely will make a few for Christmas to give to friends and family. Thank you :)
sozmen's picture
20th Jan, 2013
Here we are in the picture, my daughter and I holding our 'As-you-like-it Christmas cakes' One of the pans was smaller so we had As-you-like-it Christmas muffins too. Like some others they took longer than the recipe says. Easy and delicious!!! I will make it again.
6th Jan, 2013
Comment for Carolyn..... I made this in my 5 oven aga using the baking oven.......FABULOUS and so easy!!! Just make sure that you double line the tin and put thick newspaper around the sides. If you think it is getting too brown put the plain cold shelf above it, or finish it off in the simmering oven. Test with a skewer and when it comes out clean it is cooked. Does take longer to cook than stated ( around half hour longer??) but well worth it! The taste is fantastic and very moist! I bake a lot but this is definately the best Christmas cake I have ever made and will be my recipe from now on.........sorry Delia :-)
31st Dec, 2012
i made this cake, we was late in doin so, bout a week before christmas. but we managed to get enough alcohol in. lol. it smelt wonderful during cooking. and when we presented it xmas day ppl were amazed, even accused us of cheating and going to a bakery to buy it. we now have our orders to make one for new yr party and a few birthdays through the yr. id say it was a massive hit with everyone.
sllyst's picture
25th Dec, 2012
Everybody who tried it raved about this cake. It's much easier than ones i've made in the past and so versatile i love it! My go-to from now on.
13th Dec, 2012
Best fruitcake i've ever made
11th Dec, 2012
third time making this cake.. family and friends who don't usually eat fruit cake are trying it.. cant wait till christmas day .. always looks lovely on the table.. and oh boy .. does it taste good.. doesn't last long in my house...cracking wee recipe....
9th Dec, 2012
Casn anyone help me. Do I had 150 ml of each of brandy,rum and sherry. Hope so. Looking forward to tasting it.
8th Nov, 2014
Nope, just 150ml of of ONE alcohol… hope that helps! x


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