As-you-like-it Christmas cake

As-you-like-it Christmas cake

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(34 ratings)

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

Easy

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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Ingredients

  • 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
    Orange

    Orange

    or-ange

    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
    Eggs

    Egg

    egg

    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)
    Almond

    Almond

    arr-mund or al-mund

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

Method

  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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penner1955
16th Nov, 2017
I made this cake yeste5day but encountered a problem. The cooking time was a good 2 hours longer than the recipe - I used the fan oven temps, it really wasn’t cooked before then. Now I have a dilemma, will the cake be dried out and should I try another one? I have rechecked the ingredient measurements but did note that there seemed to be a lot of mixture for a 20cm tin.
cheflambey
16th Nov, 2017
5.05
Hi, cake should be fine, if you feed it with a mixture of cold brewed tea and brandy cake should come out wonderful. I feed it every other week up till a week before xmas.
cheflambey
13th Nov, 2017
5.05
Another great christmas bake completed, cant wait to taste this years model! This is the 7th year i have baked it !. Merry Christmas one and all!!
sweg
8th Oct, 2017
It's in the oven now, with minor modifications and a nod to those of you who recommended Delia's timings. I hope to be able to report back favourably .............................!
warners.12
17th Dec, 2016
For the past 10 years I have taken over the Christmas cake/pudding baking that my Mum did every year. Just a tip that I remember her doing, is that it is important to place many layers of greased paper (I use 4) and this should remedy the cake drying on the outer edges. My Mum always used brown paper to line her cake tins for Christmas, however I find grease proof paper satisfactory. Hope this helps. She was the most amazing cook!
JuliaWeston
5th Dec, 2016
Just out of the oven! This is the fourth year I have made this for Christmas. I also used the recipe for my wedding cake last year making 10 and 8" It really makes such a delicious, moist fruit cake. Can't wait for Christmas!
tj7
26th Nov, 2016
5.05
I have just used this recipe instead of my usual one and I am so impressed. I did change the cooking time and cooked at 140 degrees four four and a quarter hours.The cake looks and smells wonderful.This recipe is with me now for good.Thank you and roll on Christmas.
Nashkerry
21st Nov, 2016
5.05
I've made this cake a few times and always a success, I have just made it a third time and it is cooling right now. I use earl grey tea and orange juice and it is delicious. Highly recommended
fairystoryteller
15th Nov, 2016
5.05
How great to find such a simple formula for a Christmas cake allowing me to use up all the bits and pieces of dried fruit I had in the cupboard. This year's cake is a much more frugal offering but by the look and smell of it will taste no less decadent. My tip is to pour over a generous slug of brandy just as you take the cake out of the oven. It soaks in immediately with a satisfying sizzle and every year I get compliments on how tasty and moist the cake is. I still feed it with a spoonful or two a couple of times in the weeks leading up to Christmas but I think that first shot of brandy takes it to another level.
ruthiebabe
7th Dec, 2016
What a great tip with the first shot of brandy! I'm going to give that a try - thank you !

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elenapudge
5th Nov, 2017
Any advice on how to reduce the quantities to make this as an 8inch/15cm round cake? thanks!
goodfoodteam's picture
goodfoodteam
9th Nov, 2017
Thanks for your question. An 8 inch (20cm) round cake tin is used in this recipe. A 15cm tin is actually 6 inches.
louisa1711
4th Sep, 2017
Hello, I have been asked last minute to make a birthday cake for Saturday 9/9/17 and they would like a fruit cake. Is it too short notice for this cake or will it be ok to use so soon? Many Thanks
meggiej
14th Nov, 2016
If you want to do a nut free cake, can you just minus the nuts or do you have to increase a different ingredient to balance it out?
jenhr7777
11th Nov, 2016
Can this recipe be converted to gluten free?
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Thanks for your question. Unfortunately you can't simply swap the flours but we do have a gluten-free fruit cake which would make a great alternative. We also have a gluten-free Christmas recipe collection.
AnneYashYash
14th Dec, 2015
Hi, just wondering - how much does a single serving weigh?
goodfoodteam's picture
goodfoodteam
18th Dec, 2015
That is quite a difficult question to answer, but we estimate a slice (approximately a twelfth of the cake) would weigh approx 185g.
jo50
2nd Oct, 2014
Can you use malibu, as still has rum it
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
Hi there, thanks for the question. Yes Malibu would work fine. 

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Di1
4th Nov, 2014
5.05
Making this now for the third time. Lovely cake but the timings are wrong. I cook for 4 hours. It is a slightly heavier cake than Delia's with more fruit, sugar and butter. She suggests 4-4.5 hours at similar temperature for her cake, so use that as a guide. Well worth it.
kokenyv
27th Dec, 2013
When you add the parchment paper to the baking ring, make sure that the paper covers the whole cake area, otherwise it runs out. You might see that you need longer when baking, even by 30 min, but it will not influence the success in a negative way. Just take it easy with the time, as all ovens are different.
burmarose
16th Oct, 2013
Fabulous recipe, very easy. I used spiced rum and the smell is divine. Top tip: don't tie the newspaper round the tin until after you have filled it with the cake mix.