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–+ servings
Christmas Cake on a glass plate waiting to be decorated
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3.72 from 14 votes

Quick Christmas Cake

A light, moist Christmas Cake that you can make on Christmas Eve and will keep for 6 weeks.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Teatime
Cuisine: British
Servings: 16 slices
Author: Susie@Everyday Cooks

Ingredients

Metric - US Customary
  • 200 g glacé cherries
  • 300 g raisins
  • 5 tablespoons brandy (75ml)
  • 50 g candied orange peel
  • 2 unwaxed oranges, zested OR
  • 2 teaspoons orange extract (10ml)
  • 250 g light brown sugar
  • 250 g butter
  • 5 large eggs
  • 275 g plain/all-purpose flour
  • ½ teaspoon baking powder (2.5ml)
  • 2 teaspoons mixed spice (10ml)
  • Pinch of salt
  • 125 g ground almonds

Equipment

20cm/8-inch deep round cake tin
Baking parchment circle
Lemon zester

Instructions

Preparation:

  • Wash, dry and halve the cherries
    200 g glacé cherries
  • 'Revive' the dried fruit:
    Put the cherries and raisins in a dish with the brandy. Heat in the microwave on MEDIUM for 3 minutes in total, stirring once or twice. Heat on HIGH for 30 seconds. Leave to stand for 30 minutes if possible
    200 g glacé cherries, 300 g raisins, 5 tablespoons brandy
  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Line the base of the tin with a parchment liner. Grease the sides  (if it needs it) with butter paper (or a little butter on kitchen paper)
  • Finely chop the candied peel. Zest the oranges, if using
    50 g candied orange peel, 2 unwaxed oranges,

For the cake:

  • Put all the ingredients. except the fruit and peel, into a mixer or processor and mix well
    2 unwaxed oranges,, 2 teaspoons orange extract, 250 g light brown sugar, 250 g butter, 5 large eggs, 275 g plain/all-purpose flour, ½ teaspoon baking powder, 2 teaspoons mixed spice, Pinch of salt, 125 g ground almonds
  • Stir in the dried fruit and chopped candied peel and excess brandy
    200 g glacé cherries, 50 g candied orange peel, 300 g raisins
  • Spoon into the cake tin and level the top with the back of the spoon. Make a slight depression in the middle to get a flatter top when it's cooked
  • Cook for 1 hour and test with a skewer. If it comes out clean the cake is done, otherwise cook for 10-15 minutes longer
    If you need to cook the cook for longer than an hour, cover the top lightly with greasproof paper or foil to stop the top darkening too much
  • Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool.
    If the cake has a very domed surface, immediately run a palette knife around the sides to loosen, put the wire rack over the top of the tin and turn upside down. Leave the tin round the cake for 10-15 minutes, then remove
  • If you aren't going to ice the cake immediately, leave the liner on, wrap it in baking parchment and put in an airtight container until you need it.

Notes

Everyday Cooks tips: 
  • Use any fruit or alcohol that you like to vary the flavour
  • Storage: This Christmas Cake will keep for up to 6 weeks in an airtight tin.