The Best Easy Christmas Cake Recipe (No Soaking Required!)

Embrace the festive spirit with this incredibly simple Christmas cake recipe! Forget complicated steps or lengthy fruit-soaking. This fuss-free method delivers a rich, moist, and deeply aromatic cake with minimal effort. It’s perfect for beginner bakers and busy parents, allowing you to create a traditional holiday treat weeks in advance. Get ready to bake a truly delicious festive fruit cake.

Why You’ll Love This Easy Christmas Cake

This recipe truly simplifies your holiday baking without sacrificing flavor. Here’s why this Easy Christmas Cake will become your new favorite:

• It uses a simple simmer-and-stir method, making preparation incredibly straightforward.
• There’s no fruit pre-soaking needed, saving you valuable time and planning.
• Enjoy a deeply rich and aromatic flavor, a hallmark of traditional festive dessert.
• Every slice boasts a wonderfully moist and tender texture.
• You have options for a boozy or completely alcohol-free version.
• It’s ideal for making weeks ahead, developing even richer flavors over time.

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The Best Easy Christmas Cake (No Soaking Required)

A moist and flavourful Christmas fruit cake that requires no overnight soaking — perfect for holiday baking with dried fruits, warm spices, and pantry staples.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: British, Holiday

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Cake Fruit & Nuts

• 200 g mixed dried fruit (raisins, sultanas, apricots)
• 50 g glacé cherries, chopped
• 50 g mixed peel
• 50 g walnuts or pecans, chopped (optional)

Cake Batter

• 200 g brown sugar
• 200 g all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves or mixed spice
• 100 g unsalted butter, softened
• 2 eggs beaten
• 100 ml water or fruit juice

Equipment

• 9-inch Cake Pan
• Mixing bowls

Method

 

1. Preheat the oven to 150°C (300°F). Grease and line a 9-inch cake pan with baking paper.
2. In a large bowl, combine the mixed dried fruit, glacé cherries, mixed peel, and nuts.
3. In another bowl, cream together the butter and brown sugar until smooth.
4. Add the beaten eggs to the butter mixture, mixing well after each addition.
5. Sift in the flour, baking powder, and spices, then fold into the wet mixture.
6. Stir in the fruit mixture and water or fruit juice until fully combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for about 2 hours, or until a skewer inserted into the centre comes out clean.
9. Allow the cake to cool in the pan before transferring to a rack to cool completely.

Notes

This Christmas cake uses mixed dried fruits and warm spices for rich flavor without the need for overnight soaking. Serve sliced with tea or dessert wine.

Ingredients

Gather these simple ingredients to create your delicious Christmas cake. This list includes everything you need for the cake itself, plus the weekly “feeding” brandy.

• 175 g (3/4 cup) unsalted butter, chopped
• 210 g (1 packed cup) light brown muscovado sugar
• 400 g (2 2/3 cups) mixed dried fruit
• 200 g (1 cup) glacé cherries, roughly chopped
• 100 g (1 cup) dried cranberries
• Zest and juice of 1 orange
• Zest of 1 lemon
• 120 ml (1/2 cup) cherry brandy (for cake mix)
• 85 g (1/2 cup) ground almonds (coarsely ground)
• 3 large eggs, lightly whisked
• 200 g (1 2/3 cup) plain (all-purpose) flour
• ½ tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• Cherry brandy (1-2 tbsp per week for feeding)

Notes & Substitutions

You can easily adapt this dried fruit cake recipe to your preferences. Use a mix of sultanas, raisins, and currants for your dried fruit. Light brown muscovado sugar offers excellent depth. For an alcoholic cake, brandy, rum, or amaretto work well. Replace alcohol with cold tea or orange juice for a non-alcoholic version. A gluten-free flour blend can substitute plain flour. Ensure your ground almonds are coarsely ground, not flour-like, for best texture.

Equipment

You only need a few basic items to make this lovely Christmas cake.

• A large saucepan for simmering the fruit mixture.
• A 20cm (8-inch) springform cake tin for baking.
• Baking parchment and aluminum foil for lining and covering.
• A sturdy wooden spoon for mixing.
• A skewer or toothpick to test for doneness.

Instructions

Follow these clear steps to prepare your festive Christmas cake. This process simplifies traditional methods, ensuring a wonderful result.

1. Combine the butter, sugar, mixed dried fruit, glacé cherries, cranberries, orange and lemon zest and juice, and all but 4 tablespoons of the cherry brandy in a large saucepan.
2. Heat the mixture on medium until it comes to a gentle bubble. Reduce the heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
3. Remove the pan from the heat. Let the fruit mixture cool for 30 minutes.
4. Preheat your oven to 150°C/300°F (fan). Line a 20cm (8-inch) springform round cake tin with baking parchment. Line the sides first, extending about 2 inches above the tin. Then cut a circle for the base and fit it in.
5. Stir the ground almonds into the slightly cooled fruit mixture. Then mix in the lightly whisked eggs until well combined.
6. Add the plain flour, baking powder, ground mixed spice, cinnamon, and allspice to the fruit mixture. Fold gently until everything is just combined. Avoid overmixing.
7. Spoon the prepared Christmas cake batter into the lined tin. Smooth the top flat with the back of a spoon.
8. Bake for 45 minutes at 150°C/300°F. Then reduce the oven temperature to 140°C/275°F (fan) and continue to bake for another 1 to 1½ hours. The cake is ready when it’s dark brown on top and an inserted skewer comes out clean. If the top darkens too much, loosely cover it with foil.
9. Remove the cake from the oven. While still hot, use a skewer to make 10-12 holes all over the top surface.
10. Pour the reserved 4 tablespoons of cherry brandy evenly over the hot cake.
11. Let the cake cool completely in the tin. Once cool, remove it and wrap it tightly in a double layer of baking parchment, then a double layer of foil. Store it in an airtight container at room temperature in a dark place.
12. Feed the cake with 1-2 tablespoons of cherry brandy once a week until a few days before you plan to marzipan and ice it.

Pro Tips for Perfect Christmas Cake

Achieve your best Christmas cake with these helpful tips. These simple tricks ensure a delicious and moist result every time.

• No Soaking: Simmering the fruit mixture plumps the fruit beautifully, eliminating the need for pre-soaking.
• Pan Lining: Properly lining your cake tin prevents sticking and ensures even baking, protecting the cake from burning.
• Doneness Check: Always ensure a skewer inserted into the center comes out completely clean before removing the cake from the oven.
• Foil Cover: If the top of your cake starts to brown too quickly, loosely covering it with foil prevents over-browning.
• Feeding Time: Start feeding your cake in early November for the best flavor development.
• Flavor Boost: Alcohol enhances the flavor and moisture, making the cake even more delicious over time.

Serving, Storage & Variations

This versatile festive cake offers many options for enjoying throughout the holiday season.

Storing Your Cake

Wrap your cooled Christmas cake tightly in a double layer of baking parchment, then in a double layer of foil. Store it in an airtight container in a cool, dark place at room temperature. An un-iced cake can freeze for up to a year when properly wrapped.

Feeding Your Christmas Cake

For an alcoholic cake, drizzle 1-2 tablespoons of cherry brandy (or your chosen spirit) over the top weekly, piercing it with a skewer first. If making a non-alcoholic cake, use cold tea or fruit juice instead. Continue feeding until a few days before you plan to decorate it.

Decorating Ideas

Traditional Christmas cakes are often adorned with a layer of marzipan and royal icing, a practice with historical roots in English baking traditions.

For a simpler look, top with candied fruits, nuts, or a light dusting of icing sugar. Add festive ribbons around the base for an elegant touch.

Cake Size Variations

Adjust baking times for different tin sizes. A 23cm (9-inch) tin might require slightly longer baking, while smaller tins will need less time. When converting from round to square tins, ensure you maintain a similar volume for equivalent results.

Nutrition Information

This Christmas cake recipe provides a rich, indulgent treat. Here’s an approximate nutritional breakdown per serving (based on 16 servings):

Disclaimer: Nutritional information is an approximation and can vary based on specific ingredient brands and preparation methods.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making this delicious Christmas cake.

Conclusion

This easy Christmas cake recipe proves that traditional holiday baking doesn’t have to be complicated. With a straightforward simmer-and-stir method, you can achieve a wonderfully moist, rich, and flavorful cake that will impress everyone. It’s perfect for gifting or enjoying with family, bringing joy and deliciousness to your festive season. Get baking and create a delicious holiday tradition with this fantastic cake!

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