When I tell you this Christmas cake is simple to make, I mean super duper simple. It takes minutes to put together, doesn’t need to be made in advance or soaked in brandy, and is deliciously soft and moist. You can make this Christmas Cake the day you need it, and can serve it for afternoon tea. It doesn’t need any cover ups of marzipan, fondant icing or any fancy topping.
It couldn’t get easier than this. I love how this cake, is so light compared to normal fruit cakes, yet still has the beautiful moist flavour of a traditional Christmas Cake. No one would ever know that you have taken the easy route. This cake is a winner, and the secret to this recipe is it’s made with a bottle of Fruit mince, the type you use for mince pies. I’ve also added plump cranberries and raw almonds , because what would Christmas be without cranberries and nuts?
I made two cakes, one in a round tin which I decorated with a light dusting of icing sugar and wrapped with a layer of baking paper and then a sheet of old manuscript paper. The other in a square tin which I wrapped in newsprint paper with a beautiful linen ribbon and then added one of my printed Shades of Cinnamon ribbons . Easy and quick, and great to take as a gift to a Christmas lunch.
If you would prefer the traditional dense Christmas Cake you will never go wrong with this one which I have made just about every year for the last 30 years. Plus there are some easy ideas on how to decorate your cake without any fuss.
For the linen serviettes, I tied them with stripped red and white fabric and string, and added the pine cones and grass balls . Decorating the Christmas table is a freeze when you are not using fresh flowers, as everything can be done in advance.
How do you like to decorate your Christmas Cakes? Do you like them traditional or modern? Share your thoughts in the comments below.
- 150 g / 5oz softened butter
- 150 g / 5oz light brown sugar
- 225 g / 8oz self raising flour
- 2 large eggs
- 400 g / 14oz bottled fruit mince
- 100 g / 6oz raisins
- 75 g / 3 oz cranberries
- 50 g / 2oz chopped almonds
Preheat your oven to 160ºC / if using thermofan 140ºC .
Grease and line a 25cm /10in round baking tin.
Soften butter by beating in a mixer, and add sugar. Beat until thoroughly mixed.
Add the flour, whisked eggs, fruit mince, raisins , cranberries and chopped nuts.
Beat for one minute until all is combined.
Spoon into prepared baking tin and level the surface.
Bake for 1 1/2hours or until nicely browned and a skewer comes clean when inserted in the cake.
Cover the cake with foil after 1 hour if it starts becoming too brown.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
Once completely cool you can decorate it .