Recipes
Recipes

Briony Williams' simple Christmas cake

Briony shares a super-easy festive fruitcake recipe that's perfect for you to make ahead

Briony shares a super-easy festive fruitcake recipe that's perfect for you to make ahead

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(59 votes)
Cooking Time

Cook: 4 Hours

Cooking Time

Serves: 22

Cooking Time

Price: 64p per serving

Nutritional Information

Each 102g serving contains

Energy
1434kj
343kcal
17%
Fat
12.2g
Med
17%
Saturates
6.4g
High
32%
Sugars
36.7g
High
41%
Salt
0.24g
Low
4%
of your reference intake.
Typical energy values per 100g:
1406kj/336kcal

Ingredients

350g raisins

250g currants

250g dried cranberries

50g glacé cherries

100g mixed peel

175ml sherry (vegan, if preferred) or cold, strong tea (no milk)

250g unsalted butter, melted, plus extra for greasing

Zest 1 orange

Zest 1 lemon

50g flaked almonds

200g light muscovado sugar

4 medium eggs, beaten

300g plain flour

1tbsp ground ginger

2tsp ground cinnamon

½tsp allspice

Sherry (vegan, if preferred), spiced rum or cold tea, to feed the cake

Method

1
At least 1 day (but no more than 7 days) before you start to make the cake, put the dried fruits, cherries and mixed peel in a large bowl. Add the sherry or tea, cover and leave to soak.
2
When ready to make the cake, preheat the oven to 150C/130C Fan/ Gas 2. Grease a 20cm loose-bottomed springform cake tin with butter, then line the base and sides with at least 2 layers of baking paper.
3
Mix the soaked fruits, butter, citrus zests, flaked almonds and muscovado sugar in a large bowl. Add the eggs and mix again. Stir in the flour and spices. Pour into the cake tin and bake for 3 hrs-3 hrs 30 mins, until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and leave to cool completely.
4
Wrap the cake in baking paper, put in a lidded tin or airtight container and then store in a cool, dark place.
5
Each week, open the tin, unwrap the cake and ‘feed’ with 1-2tbsp sherry, rum or cold tea. Start by piercing holes with a skewer to help the liquid infuse. Drizzle over the liquid and give it a moment to soak it in. Rewrap, replace the lid and keep cool.
6
A few days before Christmas, it’s time to decorate the cake. Use royal or ready-to-roll icing for a traditional finish, then add festive touches, such as star-shaped biscuits (see below) or Christmas trees, cut out of icing. Embellish with white piping icing and glitter spray or silver balls.