Classic Christmas Cake

Packed full of rich fruit, nuts and flavor, our classic Christmas cake recipe is quick and easy to bake.

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  1. Preheat the oven to 150ºC, fan 130ºC, gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado Sugar dissolves and butter has melted. Bring to the boil, then remove from the heat and set aside.
  2. In a large bowl, add the plain flour and self-raising flour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
  3. Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.
  4. Transfer onto a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed
  5. To decorate, use a star-shaped stencil (or similar) placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional finish.