Suits-all Christmas cake

Suits-all Christmas cake

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 30 mins Cook: 3 hrs - 3 hrs, 20 mins plus overnight soaking


Makes 1 x 20cm or 22cm round or square cake (each cuts into 20 pieces)
Give the classic Christmas fruitcake a makeover with cinnamon, rose, orange blossom and tropical mango for a fruity and fragrant cake

Nutrition and extra info

  • Freezable

Nutrition: per serving (20)

  • kcal396
  • fat16g
  • saturates8g
  • carbs57g
  • sugars46g
  • fibre3g
  • protein5g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • zest 1 orange or 2 clementines, plus 100m juice



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • zest 2 lemons, plus 100ml juice



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

  • 1 tbsp orange blossom water
  • 1 tsp rosewater
  • 3 tbsp clear honey
  • 200g glacé cherries
  • 200g mixed peel
  • 200g dried apricots, diced
  • 175g golden sultanas
  • 140g dried cranberries or sour cherries, or a mix


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g dried mango, diced
  • 280g butter at room temperature, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g golden caster sugar
  • 140g light muscovado sugar
  • 4 large eggs, beaten



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

  • 250g plain flour
  • 100g ground almonds
  • 2 tsp ground cinnamon

To feed the cake

  • 1 tsp orange blossom water
  • 50ml orange juice


  1. Mix together the orange and lemon zests and juice, the orange blossom water, rosewater and honey in a large bowl. Stir in all of the dried fruit, cover and leave overnight to soak.

  2. The next day, heat oven to 160C/140C fan/ gas 3. Grease and double-line a 22cm round or square cake tin (for a flatter cake) or a 20cm round or square tin (for a deeper cake) with baking parchment. In another big bowl, beat the butter and sugars together with an electric mixer until pale and fluffy. Beat in the eggs, one by one, then fold in the flour, almonds and cinnamon.

  3. Tip in the soaked fruits and any juices left in the bowl, and stir in. Spoon the mix into the prepared tin and level the top. If you want your cake flat rather than slightly rounded, make a gradual dip in the centre of the mix with the back of a wooden spoon. Bake for 1 hr 30 mins, then turn the oven down to 140C/120C fan/gas 1 and bake for another 1 hr 30 mins for 22cm cakes, or 1 hr 50 mins for 20cm cakes, until a skewer poked into the centre comes out clean. Cool in the tin, sitting on a wire rack.

  4. While the cake is still warm, mix together the feeding ingredients, pepper the cake with holes using a thin skewer and spoon over the liquid. If you’re making the cake ahead of time, feed once a week for up to 4 weeks. Keep well wrapped in parchment, inside an airtight container, for up to 1 month. If you’re not getting ahead, this cake tastes just as delicious a day or two after baking.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Dec, 2018
This is my families Christmas cake of choice, if it survives the day after being cut I'm very surprised. Made it the first time when looking for a cake to bake for a family Christmas cake competition, needless to say it won easily against its alcohol based competitors.
Sarah Masson's picture
Sarah Masson
3rd Jan, 2018
I made this with dove farm's gluten free flour and it worked well. It was lovely and moist and held together. It had quite a tangy citrus taste.
lizfisher56's picture
3rd Jan, 2015
I made this on a whim as an alternative to my tried and trusty recipe and I'm very pleased that I did. I made it about 3 weeks before Christmas but didn't feed it once it was made. I'm glad I didn't as it is a very moist cake. It is also not a 'heavy' cake although it weighs a lot when you take it out of the oven ;) I will certainly make this again.
13th Nov, 2019
Where can I buy orange blossom water & rosewater? Or can you suggest a replacement please, maybe with something alcoholic? Many thanks.
goodfoodteam's picture
14th Nov, 2019
Thanks for your question. These will be available in larger supermarkets or you can buy them online from companies such as We hope this helps. Alternatively you could replace them with rum.
15th Nov, 2018
Im using small cake tins to make individual cakes,they're 13cm in diametre, how many cakes would this recipe make please? Any help gratefully received as this is our first go at baking chrimbo cakes for gifts.
goodfoodteam's picture
18th Nov, 2018
Thanks for your question. We haven't tested this recipe in smaller tins so can't give exact recommendations on how many or how long to cook. It should be enough for roughly 1 1/2, so if you're doubling or tripling the recipe you can work it out from there. We'd suggest dividing the mixture equally between the tins, adding a bit more and a bit more so that they're all even. You'll need to cook them for less time so keep an eye on the cakes through the oven door, and test when they're just starting to become golden.
8th Dec, 2017
This is the second time I made this cake (I usually change every year, but this one was really appreciated, so I made it again), but this year, I was wondering if I could feed it with alcohol (Grand Marnier?) to help it keep slightly longer. Or maybe once every 2 weeks with alcohol and otherwise with juice & ornage blossom water as advised? Thanks in advance for your help.
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. Yes, you can feed it with alcohol if you like. Rum would work well in this recipe.
5th Dec, 2014
The marinating fruit looks & smells great, though subtle. But, since my family isn't keen on any form of icing, can this be served with "brandy" butter or cream? maybe rather "orange blossom/rosewater" butter? would you have any recipe for that? thanks a lot
goodfoodteam's picture
5th Dec, 2014
Hi Idupuy this cake is fine to serve with any of those accompaniments you have suggested or you could try the apricot butter icing from this recipe however, if you leave the cake un-iced make sure you keep it well wrapped up so that it doesn't dry out. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?