CHRISTMAS CAKE RECIPE – Rich Fruit Cake for the Holidays

If you want to make a delicious Christmas cake this year, then follow my Recipe and you will be sure to impress.

Once decorated this will form the centrepiece for any Christmas Table and it is delicious too.

A little bit of feeding with some alcohol and creative decorating and you will wow!!!!

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How to make A Christmas Cake
Prep Time: 30 Minutes

Cook Time: 2.5 hours
Oven Temperature: 150C / 300F – cooked slowly on this low temperature

I used a 8 inch / 20cm spring form cake tin for this recipe. See the below the Instructions if you want to use a different size tin.


1kg / 2.2lbs of Dried Fruit and Nuts — Any Combination of your Choice
Below are the Quantities that I used for this recipe

  • 200g / 7oz of Currants
  • 150g / 5oz of Dried Cranberries
  • 200g / 7oz of Sultanas
  • 50g / 2oz of Flaked Almonds
  • 100g / 3.5oz of Glace Cherries
  • 50g / 2oz of Mixed Peel
  • 200g / 7oz of Raisins
  • 50g /2oz of Ground Almonds
  • 200g / 7oz of All Purpose / Plain Flour
  • 200g / 7oz of Dark Brown Sugar
  • 4 Eggs
  • 200g / 7oz Butter
  • ½ a Teaspoon of Cinnamon
  • 1.5 Teaspoons of Mixed Spice
  • ½ a Teaspoon of Nutmeg
  • ½ a Teaspoon of Salt
  • Grated Zest of 1 Lemon and 1 Orange
  • 1 Tablespoon of Black Treacle

Watch the full Video Tutorial


  1. Prepare the cake tin by lining with baking paper. Use a double thickness that is twice as high as the tin to line the sides of the tin. I cut 1 inch / 2.5cm cuts along the bottom edge of the lining paper to allow it to tuck under the base circle of paper.
    Preheat the oven to 150C /300F.
  2. In a large mixing bowl cream the butter and sugar together using a wooden spoon. Crack the eggs into the bowl and stir into the butter mixture. Add the zest from the lemon and orange. Spoon in the black treacle and add the ground almonds.
    Mix through once again.
  3. Now sieve the flour, cinnamon, nutmeg and salt together over the bowl. Thoroughly mix together. The dried fruit goes in next, so add the raisins, currants, sultanas, cranberries, mixed peel and the flaked almonds.
    Now you need to give the whole mix a good mix and make sure everything is combined.
  4. Pour into the prepared tin and pressed down to fill any gaps.
    Smooth the top of the cake batter and make a small indentation in the centre to help you get a flat top to your Christmas cake.
    Place into the preheated oven and bake for 2 and a half hours.
  5. To check if the cake is cooked use a skewer and push it into the centre of the cake. If the skewer comes out clean the cake is cooked.
    Remove from the oven and allow to cool completely in the tin. Once cooled remove from the tin and remove all the baking paper.
    Store in a airtight container in a cool place until you are ready to ‘feed’ and decorate the cake.

    Here’s the link on How to Feed your Cake
    And then How to decorate it

    A note on Tin Sizes.
    I can not give all tin sizes but for example
    A 9 inch round Tin – Times everything by 1.3 So Currants become 260g and 9oz
    A 10 inch round Tin – Times everything by 1.5 So Currants become 300g and 10.5oz
    An 8 inch Square Tin becomes the same as a 9 inch round
    However a 9 inch Square Tin – Times everything by 1.6 so Currants become 320g and 11.3oz

    Screen Shot 2015-12-20 at 10.55.52 AM

    Christmas Cake









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