This Christmas cake is very easy and, if you choose a large enough bowl to soak your fruit in at the start, then you can mix it all up in the same bowl!
This post does not have a link but I just had to share the recipe that I use to make my Christmas cake. I found this recipe a couple of years ago in a local paper and I have just made it again for Christmas this year. It is so very easy and is actually a one bowl recipe if you choose a large enough mixing bowl for your first step.
The original recipe states that you should soak your fruit overnight but the last time I made it I soaked the fruit for 2-3 days. I find that this ensures that the cake is extra moist.
Wrap and store in an air tight container for 6 to 8 weeks and it tastes just divine on Christmas Eve!
>>> 24th December Update: Have just had my first piece of cake for this Christmas and it was truly delicious.
Click here to get some hints and tips to ensure that your Christmas cake turns out super moist and delicious!
Easy Mix Christmas Cake Recipe
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My Favourite Easy Mix Christmas Cake
- Prep Time: 12 hours 45 mins
- Cook Time: 4 hours
- Total Time: 16 hours 45 mins
- Yield: 40 Slices
- Category: Snack, Dessert
- Cuisine: Cake, Holiday
Description
This Christmas cake is very easy and, if you choose a large enough bowl to soak your fruit in at the start, you can mix it all up in the same bowl!
Ingredients
- 1kg mixed fruit
- ½ cup sherry (or rum)
- 250g butter
- 1 tablespoon golden syrup
- 1 cup brown sugar, firmly packed
- 4 large eggs
- 1 ½ cup plain flour
- ½ cup self-raising flour
- 1 teaspoon mixed spice
- 1 green apple (grated)
- 2 tablespoons sherry (extra)
Instructions
- Place mixed fruit into large mixing bowl with ½ cup of sherry and stir to coat.
- Cover bowl with cling film and allow fruit to soak in the sherry overnight or for up to 72 hours.
- When you are ready to bake your cake, line and grease a 23 cm (9 inch) square baking tin with baking paper and preheat oven to 150 °C (300 °F).
- Melt butter, add golden syrup and stir to combine.
- Add butter mixture, along with all other ingredients (except extra sherry), to the soaked fruit and mix well.
- Spoon mixture into prepared tin and smooth the top.
- Bake for 3 ½ to 4 hours* or until a toothpick or skewer inserted into the middle comes out clean.
- Once cooked remove from oven and brush the top with extra sherry. Wrap tightly (tin and all) with clean tea towels. Leave to cool completely before removing from cake tin.
- Once cold wrap and store in an airtight container for 6 – 8 weeks.
Notes
*Cover top of cake with baking paper or aluminium foil half way through cooking.
*Preparation time is a minimum and includes soaking fruit for 12 hours.
Nutrition
- Serving Size: 57g
- Calories: 179
- Sugar: 22g
- Sodium: 94mg
- Fat: 5.7g
- Saturated Fat: 3.4g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg
For more great Christmas recipes be sure to check out my Christmas Recipes board on Pinterest!
If you like this Christmas Cake recipe you might also like my recipe for an Easy Steamed Christmas Pudding. It is a delicious traditional style Christmas pudding.
Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!
Hi from Chile…
One question…I’m reading carefully your recipe…but i don’t see when you add the sugar or flour…
Hi Gigi, thanks for the question. Once you are ready to mix up the cake you need to melt the butter and mix it with the golden syrup. Then you can add this butter mixture to the soaked fruit. Now you can add all the rest of the ingredients (sugar, eggs, flours, mixed spice, and grated apple) and just mix it all together. Just make sure to save the extra sherry and you use that to brush the top of the cake after it is cooked. I hope this helps – Merry Christmas!
Thank you!!!!!
I’ll try it!!!!
It really looks good!
Loves and Merry Christmas to you too!!!
Hi Kaylene, Looks lovely, am looking forward to making this cake but can see nuts & cherries ? Although not listed in the ingredients.
Hi Beth, thanks for your question, others might be wondering the same thing! I’m in Australia and I use the Sunbeam brand of mixed fruit which has glace cherries and mixed peel included in it. I’ll have to add a note to this recipe and suggest that some cherries and peel can be added if desired. There is no nuts in this cake however. It might be the pieces of orange and lemon peel that you can see. I hope that you do make it because it’s the best Christmas cake recipe that I’ve ever used!
How much in American measurements are 1 kg mixed fruit and 250 grams butter?
Hi Jane, if you’re using pounds and ounces you will need 2 pounds 3 ounces of mixed fruit and 8 ounces of butter for this recipe. I hope this helps and that you enjoy the cake! Have a great Christmas!
Just came across this recipe in January 2019 but have saved it to try for Christmas 2019 it looks good and an easy recipe.
This cake is one of my favourite foods at Christmas. I hope you enjoy it when you do get to try it Anne!
I’ve recently tried making matured gingerbread dough (it’s been in the fridge for a few weeks, awaiting making cookies for a few more weeks), and am interested in this recipe! Christmas desserts are the best! I’m curious – after baking and cooling, do you keep it at room temperature or in the fridge for the next 6-8 weeks (I assume the fridge)?
Hi Mary, after baking I brush the Christmas cake with alcohol and then wrap it up well and put it in an airtight container. I then store it at room temperature. Because it is warm weather here in Australia around Christmas I store it in the coolest room of the house. Which is probably 20 – 25 degrees C (maybe 70 – 75 degrees F). That seems to be enough to ensure that the cake keeps really well until Christmas. I hope this helps Mary and that you enjoy it!
Can you describe what mixed spice is?
Hi Carolyn, the mixed spice that I use is a blend of cinnamon (80%), allspice (10%), and nutmeg (10%). I buy a shaker jar of it at the supermarket in a brand called Masterfoods which is an Australian based company. It’s just a spice blend really but it might be sold under a slightly different name in other parts of the world. If you have some cinnamon, allspice, and nutmeg you could probably make your own!
Hi….is the grated apple a necessary ingredient? Will the cake not spoil at room temperature with fresh fruit in it.? The recipe looks n im.going to try it soon. Only a bit skeptical about the apple
Hi Rachael, I have been making this Christmas cake for many years and I’ve never had any problems storing it a room temperature. I think the apple adds to the moisture of the cake but not so much that it spoils when stored. That being said if you are really worried I don’t think it would hurt if you leave the apple out. I usually make it about 6 weeks before Christmas and the flavour is amazing when we cut it on Christmas eve! I hope you enjoy it Rachael!
Hi love to try this Christmas cake recipe. However I’ve never heard of golden syrup? Would that be a golden corn syrup, or an Agave ?
Hi Virginia, golden syrup is a thick (honey like) syrup that is a by product of sugar cane processing and is used widely hear in Australia. It is sweet but also has a buttery/caramel like flavour to it. I have read that there is a brand called Lyle’s Golden Syrup that is available internationally (I think you can buy it on Amazon). Otherwise from what I have read you could probably use light corn syrup instead. I hope you enjoy this cake!
Could you please help as I don’t cups cups only mugs which are larger ..so how much in ounces would that be equal to.
Hi Gloria, the ingredients that are measured in cups are 1/2 cup of sherry (125ml or 4.25 fluid ounces); 1 cup of brown sugar (200g or 6.5 ounces); 1.5 cups of plain flour (225g or 8 ounces); and 1/2 cup of self raising flour (75g or 2.5 ounces). I hope that helps!
Hello Kaylene
This is the very best Christmas cake recipe and I’ve made it 3-4 times and not just at Christmas time.
I follow the recipe to the letter however I add approximately half cup extra of both finely chopped uncyrstallised ginger and dried cranberries.
The compliments are endless when I serve this cake.
Kind regards
Suzanne S
Queensland, Australia
Thanks for your feedback Suzanne, it’s great to hear that you have enjoyed this recipe as much as I have. And thank you for sharing your variations because other readers might also like your suggestions! I make it every year for Christmas but I’ve never thought to make it away from Christmas! I might have to try making it soon with your add ins! I’m in Victoria so a nice piece of this fruit cake on a chilly day sounds nice!