Easy Christmas Cake Recipe: Rich, Moist, & Perfect Every Time

Get ready for the ultimate Christmas cake that takes the stress out of holiday baking! This incredible recipe simplifies the traditional process: no need for complicated creaming, endless beating, or pre-soaking fruit. You’ll achieve a wonderfully rich, moist texture with minimal effort, making it ideal for busy parents and beginners. Plus, it’s a fantastic make-ahead treat that improves with time. Discover how easy and delicious this festive Christmas cake can be!

Why You’ll Love This Christmas Cake

This easy Christmas cake will become your new holiday favorite for many reasons. First, its fuss-free method means you simply combine ingredients and simmer – no tricky techniques required. The result is an incredibly moist and rich flavor that truly tastes like Christmas. It’s perfect for making ahead, allowing you to get a head start on your festive preparations. You can easily adapt it for a boozy or alcohol-free version to suit all tastes. We even include simple storage and feeding tips to keep your cake delicious for months!

wiame recipes

Easy Christmas Cake Recipe: Rich, Moist, & Perfect Every Time

A simplified version of a rich and moist Christmas fruit cake that eliminates pre‑soaking and uses a simmer method to deeply infuse flavour and moisture — perfect for festive baking and make‑ahead desserts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 16 slices

Course: Dessert

Cuisine: British/Western, Holiday

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Wet Mixture

• 175 g unsalted butter chopped
• 210 g light brown muscovado sugar packed
• 400 g mixed dried fruit e.g., currants, raisins, sultanas
• 200 g glacé cherries roughly chopped
• 100 g dried cranberries
• zest and juice of 1 orange
• zest of 1 lemon
• 120 ml cherry brandy divided

Dry Mixture

• 85 g ground almonds coarsely ground
• 3 eggs lightly whisked
• 200 g plain (all‑purpose) flour
• 1/2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice

Equipment

• Large saucepan
• 20cm (~8‑inch) spring‑form round cake tin
• Baking parchment/greaseproof paper
• measuring cups and spoons
• wooden spoon or spatula
• Wire Cooling Rack
• Airtight container

Method

 

1. Combine wet ingredients: Add chopped unsalted butter, light brown muscovado sugar, mixed dried fruit, glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy to a large saucepan.
2. Simmer gently over medium heat until a mild bubble forms, then reduce heat and simmer for 10 minutes, stirring occasionally.
3. Remove the pan from heat and allow the fruit mixture to cool for 30 minutes.
4. Prepare the cake tin by lining a 20cm (~8‑inch) spring‑form round cake tin with baking parchment, ensuring the paper extends about 2 inches above the rim.
5. Stir in the ground almonds and then gradually add the lightly whisked eggs to the cooled fruit mixture and mix well.
6. Sift plain flour, baking powder, ground mixed spice, ground cinnamon, and ground allspice into the fruit mixture and fold together gently until just combined.
7. Spoon the cake mixture into the prepared tin and smooth the top with the back of a spoon.
8. Bake in a preheated oven at 150°C/300°F (fan) for 45 minutes, then reduce the temperature to 140°C/275°F (fan) and bake for another 1–1½ hours or until a skewer inserted in the center comes out clean.
9. After baking, use a skewer to pierce the hot cake about 10–12 times, pour the remaining cherry brandy over the top, and allow the cake to cool completely in its tin.
10. Once cool, remove from tin, wrap in double layers of baking parchment and foil, and store in an airtight container. Feed weekly with 1–2 tablespoons of cherry brandy for extra moisture until a few days before serving.

Notes

This recipe skips pre‑soaking fruit by simmering ingredients together. Variations include using rum, whisky, or a non‑alcoholic juice substitute. Proper feeding and storage enhance moisture and flavour over time. For gluten‑free, swap to a gluten‑free flour blend with xanthan gum. Cake keeps well for months when wrapped and stored cool. Alcohol‑free versions have shorter storage life. Elegant marzipan and royal icing can be added for decoration.

Ingredients

Here’s everything you need for your delightful Christmas cake:

• Wet Mixture:
  • 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 (e.g., currants, raisins, sultanas)
  • 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 (divided)
• Dry Mixture:
  • 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
• For Feeding (Optional):
  • Cherry brandy (1-2 tbsp per week)

Notes & Substitutions

Traditional mixed dried fruit typically includes currants, raisins, and sultanas; feel free to customize with a blend of your favorites. For glacé cherries, you can use red, green, or even substitute with additional dried cranberries for a tarter flavor. Light brown muscovado sugar adds a wonderful depth and moisture that granulated sugar cannot replicate, so it’s highly recommended for this rich fruit cake. When it comes to alcohol, rum, whisky, or amaretto work beautifully in place of cherry brandy. For a gluten-free Christmas cake, simply swap the plain flour for a good quality gluten-free all-purpose flour blend, ensuring it contains xanthan gum for structure.

Equipment

You won’t need many special tools for this easy Christmas cake. Gather these kitchen essentials:

• Large saucepan
• 20cm (~8-inch) spring-form round cake tin
• Baking parchment/greaseproof paper
• Measuring cups and spoons
• Wooden spoon or spatula
• Wire cooling rack
• Airtight container

Instructions

Creating this delicious Christmas cake is straightforward. Follow these steps for a perfect result:

1. Combine Wet Ingredients: Take a large saucepan. Add the chopped unsalted butter, light brown muscovado sugar, mixed dried fruit, roughly chopped glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy.
2. Simmer: Place the saucepan on medium heat. Gently heat the mixture until it comes to a mild bubble. Reduce the heat and simmer for exactly 10 minutes, stirring occasionally to prevent sticking.
3. Cool Slightly: Remove the pan from the heat. Allow the fruit mixture to cool for 30 minutes. This step is crucial before adding eggs.
4. Prepare Tin: While the fruit cools, preheat your oven to 150°C/300°F (fan). Line a 20cm (~8-inch) spring-form round cake tin with baking parchment. Line the sides first, ensuring they extend about 2 inches above the tin’s rim, then cut a circle for the base and push it in.
5. Add Almonds and Eggs: Once the fruit mixture has cooled slightly, stir in the ground almonds. Then, gradually mix in the lightly whisked eggs until well incorporated.
6. Fold in Dry Ingredients: Sift the plain flour, baking powder, ground mixed spice, ground cinnamon, and ground allspice into the fruit mixture. Gently fold everything together using a wooden spoon or spatula until the dry ingredients are just combined. Avoid overmixing.
7. Fill Tin: Spoon the cake mixture evenly into your prepared spring-form tin. Use the back of a spoon to smooth the top for an even bake.
8. Bake Cake: Place the tin in the preheated oven. Bake for 45 minutes at 150°C/300°F (fan). After 45 minutes, reduce the oven temperature to 140°C/275°F (fan) and continue baking for another 1 to 1½ hours. If you use a gas oven, the bake time might extend by 15-30 minutes.
9. Check for Doneness: To check if your festive cake is cooked, insert a skewer into the center. It should come out clean. If the top starts to brown too quickly, loosely cover it with a piece of foil.
10. Initial Feed: As soon as the cake comes out of the oven, use a skewer to make about 10-12 holes evenly across the hot surface. Pour the remaining 4 tablespoons of cherry brandy all over the top.
11. Cool and Store: Allow the Christmas cake to cool completely in its tin. Once fully cooled, remove it from the tin. Wrap the cake tightly in a double layer of baking parchment, then in a double layer of foil. Place the wrapped cake in an airtight container and store it at room temperature.
12. Weekly Feeding: For an extra moist and flavorful Christmas cake, continue to feed it with 1-2 tablespoons of cherry brandy once a week. Do this until a few days before you plan to marzipan and ice the cake.

Pro Tips & Troubleshooting

Achieving a perfectly moist Christmas cake relies heavily on the simmering method and regular feeding. Simmering the fruit infuses it with moisture and flavor from the start. To prevent a dry cake, ensure you follow the exact baking times and temperatures. Over-baking is the primary culprit for dryness. If your cake top is browning too quickly, simply tent it loosely with aluminum foil to protect it without stopping the cooking process. Maturation is key for the richest flavor; allowing your cake to sit for weeks, with regular feeding, deeply enhances its taste. For different sized or shaped tins, remember to adjust baking times. A smaller, deeper tin might need more time at a slightly lower temperature to cook through evenly.

Serving, Storage & Variations

Proper storage ensures your festive Christmas cake stays delicious for months. After cooling, wrap the cake tightly in a double layer of baking parchment, then a double layer of aluminum foil. Store it in an airtight container at room temperature, away from direct sunlight. An unfrosted Christmas cake can keep well for 4-5 months, and it even freezes beautifully for up to a year.

The addition of alcohol acts as a natural preservative, contributing to the cake’s extended shelf life and enhanced flavor over time, as highlighted in various culinary resources. The science behind alcohol as a preservative in fruitcake explains how it prevents microbial growth and maintains freshness.

For an alcohol-free version, substitute the cherry brandy for simmering and feeding with cold strong tea, orange juice, apple juice, or even a non-alcoholic cordial. Be aware that alcohol-free cakes have a shorter shelf life, typically 2-3 weeks. When it comes to decorating, simple marzipan and royal icing are classic choices, but you can also go for a rustic look with glacé fruits, nuts, or a dusting of icing sugar. Experiment with flavor variations by adding candied peel, chopped figs, or a pinch of ground ginger or cardamom to the spice mix.

Nutrition

Enjoying a slice of this delightful Christmas cake is part of the festive cheer!

Note: Nutritional information is an approximation and can vary based on specific ingredient brands and preparation methods. This is for a serving size of approximately 1/16th of the cake.

FAQ

Conclusion

This easy Christmas cake recipe proves that a rich, moist, and utterly delicious festive treat doesn’t have to be complicated. By simplifying traditional methods, we’ve created a foolproof way to enjoy this holiday classic. It’s perfect for new bakers and busy schedules, promising a delightful result every time. Embrace the joy of homemade baking this season. Happy holiday baking from our kitchen to yours!

wiame recipes