Easy Christmas Cake Recipe – Rich, Fruity and Traditional

A rich, fruity Christmas cake recipe is one of the best parts of the festive season — and this easy recipe gives you all the traditional flavour without the fuss. It’s packed with dried fruit, warm spices and a generous splash of brandy, and it keeps beautifully right through Christmas.

Ingredients

For the fruit mix

• 750g mixed dried fruit (raisins, sultanas, currants)
• 100g glacé cherries, halved
• 100g mixed peel
• 150ml brandy, rum or orange juice

For the cake

• 225g unsalted butter, softened
• 225g soft brown sugar
• 4 large eggs
• 1 tbsp black treacle
• 225g plain flour
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Zest of 1 orange
• Zest of 1 lemon

Method

1. Soak the fruit Add all the dried fruit, peel and cherries to a large bowl. Pour over the brandy, mix well, cover and leave overnight (or gently warm for 5 minutes if you’re short on time).
2. Prepare the tin Line a deep 20cm round cake tin with baking paper, including a tall collar around the sides.
3. Cream the butter and sugar Beat until light and fluffy, then add the eggs one at a time. Stir in the treacle.
4. Add the dry ingredients Fold in the flour, spices and citrus zest until combined.
5. Add the fruit Stir the soaked fruit (and any leftover liquid) into the batter.
6. Bake low and slow Spoon into the tin, level the top and bake at 140°C (120°C fan) for 3–4 hours, or until a skewer comes out clean. Cover the top with foil if it browns too quickly.
7. Cool and feed Leave to cool in the tin. Once cool, poke a few holes in the top and spoon over 1–2 tbsp brandy. Wrap tightly in baking paper and foil.

Feeding & Storing Your Cake

• Feed with 1–2 tbsp brandy every 1–2 weeks for a richer flavour.
• Store in a cool, dark place — it keeps for up to 3 months.
• The cake can be frozen (un-iced) for up to 6 months.

Icing Options

• Marzipan + royal icing for a classic snowy finish
• Fondant icing for a smooth, modern look
• Simple glaze (icing sugar + orange juice) for a lighter option

Tips for the Best Christmas Cake

• Use fresh spices — they make a huge difference.
• Don’t skip lining the tin; it prevents the edges from drying out.
• If the top cracks, don’t worry — icing hides everything.
• For a non‑alcoholic version, soak the fruit in orange juice or tea.

Christmas Cake FAQs

Can I make this last-minute? Yes — warm the fruit with the brandy for 5 minutes and skip the feeding stage.

Can I use different fruit? Absolutely. Swap in cranberries, apricots or figs for extra colour and texture.

When should I ice the cake? Ideally 24–48 hours before Christmas, once the surface is dry.