thebestof Christmas Cakes
3rd December 2015
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thebestof easy Christmas Cakes


  • 5 tablespoons of either orange and cranberry juice or brandy.
  • 500g mix of raisins and sultanas
  • 900g chopped dried fruits such as apricots, dates and figs, glacé cherries, dried blueberries, and candied peel.
  • The zest and juice of a large orangeâ¨and a lemon
  • 350g soft butter.
  • 300g of soft brown sugar
  • 5 large free-range eggsand bake for another hour
  • 100g ground almonds
  • 150g shelled and roughly chopped nuts
  • 350g plain flour
  • 1 tsp baking powder
  • 1 tsp each of cinnamon and mix spice


Add all the dried fruit, raisins and sultanas to a large bowl and pour over the liquid. Mix thoroughly and soak overnight.

Preheat your oven to 160â°C/325F.

Line a 20cm cake tin with a double layer of parchment paper.

Add the butter and sugar to a bowl or mixer and mix until light and fluffy.

Add the eggs to the creamed mix one at a time. If the mix begins to curdle add a spoonful of flour to stop it before adding more eggs.

Add the ground almonds, flour, nuts, baking powder, cinnamon and mixed spice and mix,

Add the pre- soaked fruit and any remaining liquid and mix well.

Pour the mixture into the pre lined cake tin smoothing the top.

Bake for 1 hour then reduce the heat to 150â°C//300â°F and bake for another hour.

Insert a skewer into the centre of the cake, if it’s clean when you pull it out the cake it cooked. If the skewer has raw mix on it pop back into the oven until clear.

Leave too cool inside the tin.

Once cool, remove and either wrap in parchment and store in an airtight container until ready to decorate.

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