Simple Christmas Cake Recipe

For me, 2014 has been about trying new things and although I thought I hated it, I added make Christmas cake to my bucket list for the year. It turns out, I actually quite like Christmas cake and this recipe that I adapted from one of my recipe books is pretty damn good – and not as tricky as I thought it would be either! Also, I always thought sultanas, currants and raisins were the same thing – apparently not!

Christmas Cake Recipe
Iced Christmas Cake

Christmas cake is such an iconic bake. Christmas isn’t Christmas without Christmas cake and it’s something that is often baked for generations with the recipes being passed down from parents to their children as the years go by.

Many people add a lot of alcohol to a Christmas cake but I never do. Our cakes are made to be eaten pretty soon after and don’t need to keep for weeks or even months. I prefer the flavour of a fruit cake without too much alcohol and this is a cake the whole family really enjoy.

Many families don’t bother with Christmas cakes and instead have a red velvet cake, chocolate cake or even a gingerbread cake. For us though, Christmas is all about the traditional Christmas cake.

So here’s our easy Christmas Cake recipe:

Ingredients

  • 225 g sultanas
  • 225 g currants
  • 225 g raisins
  • 115 g chopped prunes
  • 50 g dried cranberries
  • 50 g dried peel
  • 45 ml brandy
  • 225 g plain flour
  • pinch of salt
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 tbsp cocoa powder
  • 225 g butter
  • 225 g brown sugar
  • 4 eggs
  • 50 g ground almonds
  • 50 g chopped almonds
  • 60 ml apricot jam
  • 1 pack of ready to roll marzipan
  • 1 pack ready to roll icing

Instructions

  • Put all the fruit and peel in a bowl with the brandy. Stir and cover with a teatowel overnight.
  • Grease a cake tin and preheat the oven to 160C/325F/Gas 3
  • Mix together the flour, spices and cocoa powder.
  • In a separate bowl, cream the butter and sugar together and then add the eggs.
  • Add the flour mixture and the rest of the ingredients and mix well.
  • Pour into the baking tin and smooth the top.
  • Bake for three hours.
  • Cool in the tin before turning out onto a wire rack.
  • You can then wrap the cake in foil once completely cooled until ready to ice.
  • To ice the cake, turn it upside down.
  • Heat the jam and spread over the cake.
  • Make a sausage of marzipan to fill any gap around the bottom edge and the roll out the rest of the marzipan onto a surface dusted with icing sugar.
  • Cover the cake in marzipan and then repeat with the icing.
  • The bottom edge of the icing on my cake didn’t look great in places but I just covered it with ribbon. You can decorate the cake however you like and it tastes great. I am now a Christmas cake convert and will be making this every year!
Christmas Cake Recipe
Decorated Christmas Cake

The bottom edge of the icing on my cake didn’t look great in places but I just covered it with ribbon. You can decorate the cake however you like and it tastes great. I am now a Christmas cake convert and will be making this every year!

If you’d like to print or pin the Christmas Cake recipe for later you can do so below. Enjoy!

Christmas Cake

You cannot beat Christmas cake and this is our tried and tested recipe that we make year after year.
Course Afternoon Tea, Dessert, Snack
Cuisine British
Keyword baking, cake, christmas
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 14 servings

Ingredients

  • 225 g sultanas
  • 225 g currants
  • 225 g raisins
  • 115 g chopped prunes
  • 50 g dried cranberries
  • 50 g dried peel
  • 45 ml brandy
  • 225 g plain flour
  • pinch of salt
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 tbsp cocoa powder
  • 225 g butter
  • 225 g brown sugar
  • 4 eggs
  • 50 g ground almonds
  • 50 g chopped almonds
  • 60 ml apricot jam
  • 1 pack of ready to roll marzipan
  • 1 pack ready to roll icing

Instructions

  • Put all the fruit and peel in a bowl with the brandy. Stir and cover with a teatowel overnight.
  • Grease a baking tin and preheat the oven to 160C/325F/Gas 3
  • Mix together the flour, spices and cocoa powder.
  • In a separate bowl, cream the butter and sugar together and then add the eggs.
  • Add the flour mixture and the rest of the ingredients and mix well.
  • Pour into the baking tin and smooth the top.
  • Bake for three hours.
  • Cool in the tin before turning out onto a wire rack.
  • You can then wrap the cake in foil once completely cooled until ready to ice.
  • To ice the cake, turn it upside down.
  • Heat the jam and spread over the cake.
  • Make a sausage of marzipan to fill any gap around the bottom edge and the roll out the rest of the marzipan onto a surface dusted with icing sugar.
  • Cover the cake in marzipan and then repeat with the icing.
  • The bottom edge of the icing on my cake didn’t look great in places but I just covered it with ribbon. You can decorate the cake however you like and it tastes great. I am now a Christmas cake convert and will be making this every year!
Christmas Cake Recipe

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