Easy Christmas Cake Recipe

Is there anything quite like the scent of a Christmas cake baking, filling your kitchen with the essence of the season?

This recipe is your ticket to that wonderful experience, a truly simple path to a rich, moist, and deeply festive cake.

Why This Cake is a Holiday Game-Changer

Let’s be honest, the thought of making a traditional fruitcake can be a little daunting, what with all the creaming and the overnight soaking.

This method throws all that fuss out the window, delivering a spectacular cake with minimal effort and, believe it or not, only one saucepan.

Ingredients Needed for the Recipe

Gathering these ingredients is the first step toward your cozy, cake-filled kitchen.

• Unsalted Butter: Provides rich moisture and a tender crumb.
• Light Brown Muscovado Sugar: Adds a deep, caramel-like sweetness and beautiful color.
• Mixed Dried Fruit & Dried Cranberries: Create the classic fruity base with a little tartness.
• Glacé Cherries: Offer sweet, chewy bursts of flavor and a pop of color.
• Orange & Lemon Zest/Juice: Brightens the entire cake with a fresh, citrusy zing.
• Cherry Brandy: Infuses the cake with warmth and complexity, both inside and out.
• Ground Almonds: Gives the cake a lovely, dense yet moist texture.
• Large Eggs: Bind all the ingredients together for a perfect structure.
• Plain Flour, Baking Powder, & Spices: The supporting cast that provides lift and that quintessential Christmas spice aroma.

The Perfect Time to Bake Your Cake

Now, you might be wondering about the best time to get started on this project.

Early November is actually the sweet spot, giving the cake plenty of time to mature and for you to ‘feed’ it, which builds an incredible depth of flavor.

How to make Easy Christmas Cake Recipe?

The magic happens right on your stovetop, it’s a wonderfully straightforward process.

Step 1- THE FRUIT SIMMER

Place your butter, sugar, all the dried fruits, the citrus zests and juice, and most of the cherry brandy into a large saucepan.

Gently bring it to a bubble, then let it simmer for ten minutes, stirring occasionally, until the fruit is plump and the mixture is fragrant.

Step 2- THE COOL DOWN

This is a crucial step, so don’t rush it.

Take the pan off the heat and let the fruity mixture cool down for a good 30 minutes; this prevents the eggs from scrambling when we add them later.

Step 3- PREPARE THE TIN

While the mixture cools, preheat your oven and line your cake tin.

Using baking parchment with sides that stand a couple of inches above the tin will protect the cake from over-browning.

Step 4- BRINGING IT TOGETHER

Stir the ground almonds into the lukewarm fruit mixture, followed by the lightly whisked eggs.

Then, gently fold in the flour, baking powder, and all those wonderful spices until you can no longer see any dry pockets.

Step 5- INTO THE OVEN

Spoon the thick, fragrant batter into your prepared tin and smooth the top.

Bake initially at a higher temperature, then lower it for the remainder of the cooking time, until a skewer inserted into the center comes out clean.

Step 6- THE FIRST FEEDING

The moment the cake comes out of the oven, poke holes all over the top with a skewer.

Then, slowly spoon the reserved cherry brandy over the hot cake, letting it seep right down into the heart of it.

Step 7- WRAPPING IT UP

Once the cake is completely cool, remove it from the tin.

Wrap it first in a double layer of baking parchment, then in a double layer of foil, and store it in an airtight container.

Creating a Non-Alcoholic Version

This cake can be just as delightful without a drop of alcohol, making it perfect for everyone.

Simply replace the cherry brandy in the recipe with an equal amount of cold tea, or fresh orange or apple juice.

Tips

A few little insights can make a big difference in your baking journey.

• Use coarsely ground almonds for a more interesting texture, rather than a super-fine almond flour.
• If the top of your cake is browning too quickly, don’t hesitate to tent it loosely with a sheet of foil.
• When feeding the cake, use a clean skewer to make new small holes each time for the best absorption.
• Let the cake cool fully in the tin before wrapping it, this prevents any steam from getting trapped and making it soggy.

How to Decorate Simply and Beautifully

You don’t need to be a pastry chef to create a stunning centerpiece.

A simple dusting of powdered sugar, or a layer of marzipan topped with ready-to-roll white icing a few days before Christmas, looks effortlessly elegant.

Storing and Feeding Your Masterpiece

This cake actually improves with time, becoming richer and more complex.

Keep it wrapped in its parchment and foil in a cool, dark place, and ‘feed’ it with a tablespoon or two of your chosen spirit or juice once a week until you’re ready to decorate and serve.

Print Recipe

Easy Christmas Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: British Courses: Dessert

Difficulty: easy Prep Time 30 mins Cook Time 120 mins Rest Time 30 mins Total Time 3 hrs

Cooking Temp: 150  C Servings: 12 Estimated Cost: $ medium Calories: 420

Best Season: Winter

Description

This easy Christmas cake is rich, moist, and bursting with festive fruit—no soaking, creaming, or beating required! Simmered gently on the stove with butter, brown sugar, dried fruits, citrus zest, and cherry brandy, then baked low and slow for perfect texture. Feed it weekly with more brandy (or a non-alcoholic alternative) for deep, complex flavor that improves with time. Ideal to make in November for a beautifully matured holiday centerpiece.

Ingredients

Servings

Main Cake Ingredients

• 175 g unsalted butter (chopped)
• 210 g light brown muscavado sugar (packed)
• 400 g mixed dried fruit (raisins, sultanas, currants)
• 200 g glacé cherries (roughly chopped)
• 100 g dried cranberries
• 1 orange (zest and juice)
• 1 lemon (zest only)
• 120 ml cherry brandy (plus extra for feeding)
• 85 g ground almonds (coarsely ground)
• 3 large eggs (lightly whisked)
• 200 g plain (all-purpose) flour (sifted)
• 0.5 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 0.25 tsp ground allspice

For Feeding the Cake

• 1–2 tbsp cherry brandy (per week (or non-alcoholic substitute))

Instructions

1. In a large saucepan, combine butter, brown sugar, mixed dried fruit, glacé cherries, cranberries, orange zest and juice, lemon zest, and 120ml cherry brandy (reserve 4 tbsp for later).
2. Heat over medium heat until the mixture reaches a gentle bubble. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Remove from heat and let cool for 30 minutes.
4. Preheat oven to 150°C (300°F). Line a 20cm (8-inch) round springform cake tin with double-layered baking parchment.
5. Stir ground almonds and whisked eggs into the cooled fruit mixture.
6. Add flour, baking powder, mixed spice, cinnamon, and allspice. Gently fold until just combined.
7. Spoon the batter into the prepared tin and smooth the top.
8. Bake at 150°C for 45 minutes. Then reduce heat to 140°C (275°F) and bake for another 60–75 minutes, or until a skewer inserted comes out clean. Cover with foil if top browns too quickly.
9. While still hot, pierce the cake 10–12 times with a skewer and pour over the reserved 4 tbsp cherry brandy.
10. Cool completely in the tin. Once cool, wrap tightly in double layers of baking parchment and foil. Store in an airtight container at room temperature.
11. Feed the cake weekly with 1–2 tbsp cherry brandy (or non-alcoholic substitute) for 4–6 weeks before icing.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 7g35%

Cholesterol 65mg22%

Sodium 180mg8%

Potassium 320mg10%

Total Carbohydrate 62g21%

Dietary Fiber 4g16%

Sugars 45g

Protein 6g12%

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Calcium 60 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No soaking needed: Simmering plumps the fruit perfectly—no overnight prep!
• Non-alcoholic option: Substitute cherry brandy with cold black tea, apple juice, or orange juice. Do not store longer than 6 weeks.
• Best made in November: Allows 4–5 feedings before Christmas for optimal flavor.
• Height tip: In a 20cm tin, cake rises to ~3.75cm; in a 23cm tin, ~3cm.
• Feeding tip: Stop feeding 2–3 days before marzipanning to let surface dry.

Keywords: christmas cake, easy fruit cake, no soak christmas cake, boozy christmas cake, festive baking, holiday cake, make ahead christmas cake