An easy and delicious Christmas Cake, loaded with all the flavours you love, this really is the best!
I have been looking for a special Christmas Cake recipe to share with you for years. I know everyone has their favourite but I am so often asked for a good recipe so I thought I would share one that was highly recommended to me!
This one comes from my Mother in Laws lovely neighbour. My Mum had a taste of this earlier this year and declared it one of the best she has ever tasted and tracked down the recipe, which I now have a copy of! It turns out this recipe was given to said lovely neighbour many years ago by a guy from Turangi, so it has traveled well. Which is how it should be for really good recipes. This can be a staple year round, a lovely moist fruit cake, not only for Christmas!
There are many variations of a similar recipe online, this delicious Christmas Cake is lovely, moist, flavourful and with the addition of pineapple a lovely rich cake without being too heavy or dark. Which means you can enjoy this as is, uniced and fresh. It will keep incredibly well and can be made well ahead of time. Most fruit cakes improve as the days go by and this one is no exception.
The first step to create delicious plump fruit is to boil many of the ingredients together initially, for approximately 10 minutes, this ensures the butter and sugar melts into the fruit mix. Then you allow the mixture to completely cool, this allows the fruit to absorb all the delicious moistness and creates a lovely end result.
Cooling can take anywhere up to 4 or more hours depending on the room temperature, you can even do this step the night before and by morning the fruit mix will be completely cold. Then it is a simple matter of adding the dry ingredients and eggs then baking. Baking takes around an hour and a half.
Scroll Down for my Delicious Christmas Cake Recipe
Here are some of the most commonly asked questions when baking Christmas Cakes
What is a Boiled Christmas Cake?
A boiled Christmas Cake isn’t actually a boiled cake, rather it refers to the method of boiling the fruit mix to add extra plumpness and moisture to the end result. For this cake you boil the mix with butter, sugar, water, essences and pineapple for 10 minutes then allow to completely cool before adding additional ingredients.
What is mixed spice?
This blend of spices is a very British thing, it is a combination of cinnamon, allspice, nutmeg, coriander, ginger and cloves. Used in both sweet and savoury baking, it is lovely. You can make your own, follow this recipe by the Daring Gourmet HERE
Do I have to line my cake tin?
Yes! So important, the last thing you want after preparing the cake is for it to not come away from the sides of the tin, greasing the tin and lining with baking paper is a simple but important step.
How far ahead can I make my Christmas Cake?
This is very personal, some make it fresh, some 6 weeks ahead, some 12 weeks, others 3 months or more for the very rich type cakes! For this cake you can make it and enjoy it fresh. For others they prefer to “feed” the cake, which is brushing with alcohol to increase freshness and flavour over the weeks in the lead up to Christmas. Others will make it and freeze it until needed. If you wish to create a rich and dark cake which is “fed” check out more amazing recipes and tips online.
Can I freeze my Christmas Cake?
Yes definitely! This can be made and frozen for several months. How you store it is key. First wrap in two layers of baking paper, then in two layers of tinfoil. Be careful the foil does not touch the cake. Then in an airtight container. If you are feeding your cake, you would remove it every few weeks to add your alcohol
What is the best alcohol to use in my Christmas Cake?
Again this is personal preference. I have used none in mine, others swear by Brandy, Rum, Sherry or Whiskey. I have used a flavoured essence as we do not have Brandy and seems a waste to buy a bottle for a tablespoon! You can glaze your fruit cake fresh from the oven with your alcohol of choice also and continue to use the same alcohol to “feed” the cake.
How should I decorate my Christmas Cake?
Up to you! You can ice with the classic almond fondant followed by white fondant as I had when I was a child, and loved! You can leave this one as is, or with a dusting of icing sugar. Another lovely way to serve is with almonds and glaced cherries placed in a pattern on the top of the cake before baking.
How long does Christmas Cake keep?
It depends on how you store it and how it is made. It can keep if stored well at room temperature for a few weeks, however I would advise that you store it in the fridge. If you wish to store it for longer than this before you are eating it, then I recommend freezing it as suggested above. How long it keeps depends on how it was made, the moistness of the fruit used and the conditions it is stored. If in doubt store in the fridge in a well sealed container.
Onto the recipe, I hope you enjoy this lovely Fruit Cake recipe for many years to come.
Delicious Christmas Cake
This delicious Fruit Cake is perfect for Christmas or any occasion! Easy to make, simply the best recipe.
Ingredients
- 425 grams Crushed Pineapple, drained well
- 500 grams Cake Fruit Mix
- 75 grams Glace Cherries
- 125 grams Butter, diced
- 1 Cup Sugar, 215 grams
- 1 Cup Water, 250 mls
- 1 Tablespoon Brandy (or 1 teaspoon Brandy Essence)
- 1 teaspoon Vanilla Essence
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- 2 Cups Plain White Flour, 300 grams
- 1 teaspoon Mixed Spice
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 Eggs, beaten
Instructions
- In a large sauce pan place the pineapple, fruit mix, cherries, butter, sugar, water, brandy (or essence) and vanilla.
- Over a medium heat simmer for 10 minutes, until the butter and sugar have dissolved.
- Remove from the heat and set aside until the mixture is cool, approximately 4 hours
- Preheat the oven to 160C Bake
- Prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin.
- Grease the base and sides of the tin and place baking paper measured to size in the base and up the sides, ensuring the entire surface is covered
- Add to the saucepan fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.
- Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.
- Remove from the oven and allow the cake to cool completely IN the tin.
- Once the cake is cold, carefully remove onto a wire rack, see notes above for how to store, ensure your Fruit Cake is well stored in an airtight container
- Can be stored at room temperature, in the fridge or frozen.
- Enjoy!
Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
Some of my Favourite Christmas Recipes
If you love Christmas Baking there is something here for everyone
Christmas Shape Cookies
Step by step Instructions to make delicious Christmas Shape Cookies and Royal Icing
Whipped Cream Recipe
Easy Whipped Cream recipe using just 3 ingredients, and great tips for perfect peaks every time
Rocky Road Chocolate Brownie
A beautiful combination of my favourite Rocky Road and my favourite One-Pot Brownie.
Delicious Oatmeal Raisin Cookie Recipe
These are so delicious and moreish. The combination of vanilla, cinnamon and nutmeg tastes and smells amazing.
You can find even more Christmas recipes here
Richard says
Hi Anna. I “discovered” your recipe and I want to make it, but I can’t see the dimensions of the mold anywhere. Would you be so kind as to provide them to me? Thank you very much. Richard
justamumnz says
Hi Richard, see step 5 of the printable recipe card, a 20cm round tin is what I use. Happy Baking! Anna.
Nuri says
The excellent recipe! I made it few time and really enjoed with this.
Trish Campbell says
What would be the different baking times for a square tin instead of round?
Thanks, Trish
justamumnz says
No, if the tin is the same size it’ll be fine.
Despina Andriotis says
I made your beautiful.moisy Christmas cake.
Was very yummy.
Thanks for the recipe
Rachna Nadgir says
Hi what can I use in place of eggs
justamumnz says
I have not tested it sorry but there are many substitutes listed on google that might work for you.
sonia tomlins says
Can I omit the pineapple as not a fan of it.
justamumnz says
It does provide a lot of the moisture so you may need to find a substitute. You cannot really taste it but it provides the moisture and texture.
Rachna Nadgir says
Hi can I swap plain flour with gluten free flour in this recipe
justamumnz says
I have not tested it with gluten free flour sorry, if you do try it please let me know how it goes.
Rachna Nadgir says
Hi it came out perfect with gluten free flour except sank a bit in middle what could I do next time
David says
Hi, Is the 160c conventional oven or fan?
P.s your sultana loaf is super delicious.
Regards David.
justamumnz says
Hi, conventional bake. So glad you enjoyed the sultana loaf
Anne says
I made the fruit cake, tested it and the skewer came out clean so let it cool.
When I cut into it it was still raw in the middle. What did I do wrong!
justamumnz says
Oh no! I’m sorry to hear that. Usually when it’s raw it’ll have batter stick to the knife or skewer and have a wee jiggle still in the Centre of the cake. Also depends on the height and dimensions of the cake tin.
Patsy says
My cakes are baking in the oven as I type this. I would like to cover them with marzipan and fondant for Christmas week. Can I do this straightaway and store for the next two weeks or would it be better to cover it closer to when I’ll use it?
justamumnz says
I would freeze it now and thaw it completely for at least a day before covering in fondant.
Helena says
I’m not understanding what the cake mix really is…can you explain
Thanks ?
justamumnz says
Sure, it’s a great question. Fruit Mix in this case is dried fruit that is usually a combination of raisins, sultanas, currants and candied orange and lemon peel. sed for Christmas cakes. You can make up your own by using 30% raisins, 30% sultanas, 30% currants and 10% chopped candied peel.
Esther says
Thanks for sharing your recipe. With the pineapple..do I weigh them before or after drained well.?
justamumnz says
Good question! Before you drain it.
Sylvia parsons says
I have been making this fruit cake for the last 30 odd years and have given the recipe to dozens of people, always a favourite at the bowls club
justamumnz says
I’m so pleased I was given a copy! It’s been super popular.
Elaine says
Hi, thanks for this recipe. Can sugar be omitted totally?
justamumnz says
You’re welcome to omit and change ingredients but I cannot guarantee the outcome for you.
Suzanna says
Could you please be a little more clear on the “mixed spice’? Thank you
justamumnz says
Sure, I have also updated the post to include more on this. This blend of spices is a very British thing, it is a combination of cinnamon, allspice, nutmeg, coriander, ginger and cloves. Used in both sweet and savoury baking, it is lovely. You can make your own, follow this recipe by the Daring Gourmet https://www.daringgourmet.com/british-mixed-spice/
Shirl says
Could you list the measurements in ounces instead of grams for the Christmas Cake. Having trouble with gram measurements.
justamumnz says
Hi, with the grams measurement you can easily convert this online to ounces. Lots of online calculators available. With people all over the world accessing recipes I’m converting them to grams as this makes it easier to convert to whatever unit of measurement you prefer.
Marg says
This is an old kiwi classic that I have been making for years and it has never failed me yet. I like to use brown sugar and sometimes slivered almonds as well. By the way, the espresso martini cheesecake was nice, but couldn’t taste the alcohol at all. The coffee syrup on top with chocolate coated coffe beans was a hit.
Jaya says
Wow this recipe was fantastic!! I had tried so many recipes but just couldn’t get it right! The recipe was so simple, quick and easy to make and the consistency was perfect and it turned out yummm! Couldnt store it and it was all over ?? This recipe made my Anniversary special! Thank you so much!!
Pauline says
Hi when you say cake mix do you mean mixed fruit as I’m in the uk
justamumnz says
Yes mixed fruit.
Susan Mearns says
What is ‘mixed spice’ in your Delicious Christmas cake recipe
justamumnz says
It is a blend of spices, Cinnamon is the main flavour with nutmeg and all spice. Also includes coriander seed, cassia, Ginger and cloves.