Simmer-&-stir Christmas cake

Simmer-&-stir Christmas cake

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(199 ratings)

Prep: 1 hr - 1 hr, 15 mins Cook: 1 hr - 2 hrs, 30 mins (cooking time 2 hrs 30 if gas oven)

More effort

Makes a 20cm round cake
An easy-to-make alternative to traditional Christmas cakes which requires no beating

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 175g butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark muscovado sugar
  • 750g luxury mixed dried fruit (one that includes mixed peel and glacé cherries)
  • finely grated zest and juice of 1 orange
    Orange

    Orange

    or-ange

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

  • finely grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100ml/3½ fl oz cherry brandy or brandy plus 4tbsp more
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 85g macadamia nut
  • 3 large eggs, lightly beaten
    Eggs

    Egg

    egg

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

  • 85g ground almond
    Almond

    Almond

    arr-mund or al-mund

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

  • 200g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp ground allspice

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 a 20cm round 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.

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Comments, questions and tips

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kateymolloy
18th Nov, 2019
5.05
Fantastic recipe. Made it for the first time when it was first published and I was 14, have made it every year since. My absolute go to recipe. Moist, delicious and always a crowd pleaser.
Flosssy
17th Nov, 2019
5.05
This is simply an outstanding cake. I’ve been making it for almost 10 years. I used it to make the three tiers for my wedding cake too. It is moist and delicious and gets incredible feedback from everyone. I don’t like lumps of nuts in a cake, so I just omit the chopped nuts and increase the ground almonds a bit. Perfect. I’ve just made 2019’s cake. A thin layer of marzipan and fondant Just before Christmas and it can’t get more yummy.
jillybonbonbon
7th Nov, 2019
5.05
My go to Christmas cake recipe, so easy and the cake is so moist, made it again today for the third year running. I stick to the recipe but soak the dried fruit overnight in brandy before I make the cake and feed it every week with more brandy until Christmas although we tend not to get round to eating it until January. I don’t decorate it as just prefer a straightforward fruit cake, delicious!
S S's picture
S S
2nd Oct, 2019
5.05
I've been making this cake every Christmas for the last 5 or 6 years. Great for someone like me who's terrible at baking. The cake has turned out wonderful every time and has become a family favourite. I usually add a lot more nuts into the mixture and it turns out really well.
paula45c
1st Dec, 2018
I have made this twice, no alcohol just fresh squeezed orange juice and the same to feed it. Personally I do not like xmas cake but oh my gosh it was so delicious. I love this recipe, so moist sooo nice and that was only after 2 weeks x
Hattie63
25th Nov, 2018
5.05
I've just made this cake today for the 6th year in a row, it's simplicity itself! I think I take longer to zest the orange and lemon ( is there an easy way of doing it?) than all the other elements put together! It's so much simpler than the standard recipes, and I use the zesty orange marzipan to finish, it's excellent.
Louise Cini's picture
Louise Cini
17th Nov, 2018
5.05
Since I discovered this recipe I do not change for another one. Super easy to make, no need of any mixers as it's done all in one pan and everyone loves it. I even recommended it to my friends and they sticked to it too. Thanks for sharing
slacey65
10th Nov, 2018
5.05
Love this recipe. Have made several times now not only for Christmas but also used this recipe for my daughter's wedding cake. It is extremely moist and I had lots of lovely comments about how delicious the cakes were. This is my go to recipe now for Christmas cake and I have tried several different recipes but this has been the best.
lros
22nd Mar, 2018
5.05
Amazing! My first time baking Christmas cake and what a hit. I made 2 of these at the beginning of November and fed them weekly until Christmas before he marzipan and icing. I stuck to the recipe and oh my days the cake was moist and tasty. My husband didn’t like Christmas cake before he tried this recipe. Everyone who received a slice wanted more. I’ll definitely use his recipe yearly.
RSned
5th Jan, 2018
5.05
Delicious! Super easy- the first Christmas cake I have ever made and I can't imagine why I would ever look for a different recipie. The cake was moist, rich and very tasty. I followed it to the letter and then marzipanned/ iced for serving up. Yum!

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Melissa Inness's picture
Melissa Inness
29th Oct, 2019
Do I need to wrap the outside of the tin in paper as I would with other fruit cakes?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2019
Thanks for your question. The oven temperature is quite low so the you do not need to wrap this cake. It will cook well without the sides becoming overdone or burnt. However, we'd suggest covering the top of the cake with foil if it starts to darken too much.
Hungry-monk
26th Oct, 2019
I unfortunately omitted to add the 1/2 teaspoon of baking powder. Is this likely to result in the cake being inedible?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2019
Thanks for your question. Many Christmas cake recipes don't include any baking powder at all. This is because they are meant to be a dense, fruity consistency. We've added a small amount in ours but the cake will still work really well without it.
Elfwood
4th Nov, 2018
5.05
I have made this cake before and have always uses an 8" round tin, but this year I would like to make it in a 7" round tin. Could you tell me if the cooking times will be different. Ruth
goodfoodteam's picture
goodfoodteam
6th Nov, 2018
Thanks for your question. The quantities and cooking times in this recipe are designed for an 8" tin. If you transfer it to a 7" the cake will be deeper and this will affect the cooking time. Unfortunately we can't give exact timings without testing. We'd always recommend using the suggested tin size for best results.
Louise Rouse's picture
Louise Rouse
21st Dec, 2017
How soon after making can this cake be eaten?
goodfoodteam's picture
goodfoodteam
23rd Dec, 2017
Thanks for your question. You can eat this straightaway.
Andriaforever29
8th Dec, 2016
Is the cake moist enough?? I dont like the cakes to be dry
jcolston
28th Dec, 2017
2.05
Quite dry sadly.

Pages

Biddlybong
13th Nov, 2018
Mine took an hour and a half longer to cook
silvia115
11th Dec, 2015
5.05
This fruit cake is delicious. I've been making boiled fruit cake for years. It was an old recipe and nice...I saw this one and wanted to change. After reading the comment below I left out the maple syrup altogether even though I love maple syrup, but don't like overly sweet cakes. It's moist and full of fruit and almost like a christmas pudding. It will be my favourite from now on. I make Christmas cakes as gifts for neighbours in place of a card. I collect large tuna tins during the year and wash them and put them away then at Christmas I make a fruit cake and divide it amongst 4 tins and bake them. I then wrap them in cellophane to give away. This year I used this recipe to do that. Hope everyone has a nice Christmas! Thanks for the lovely recipe :)
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