If you want to make a delicious Christmas cake this year, then follow Steve’s 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!!!!

Christmas Cake

Steve’s Kitchen, is FREE consider Becoming a Patreon we Love our Patreons, they keep the show Rolling
Or send some Love through PayPal every little helps.. ❤️

How to make A Christmas Cake
Prep Time: 1-2 Hours

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
  • Extra Brandy or Liquid of choice to Feed the CakeTo Decorate the Cake
  • Apricot Jam or Marmalade to ‘stick’ the marzipan to the cake
  • 450g / 1lb of Marzipan
    Check out my Video Here
    ➡️ Homemade Marzipan Here
  • 450g / 1lb of Royal Icing
    Check out my Royal Icing Videos Here
    ➡️ Royal Icing Video
    ➡️ Egg Free Royal Icing
  • And some Modelling Chocolate Christmas Figures.
    Check out my Video Here
    ➡️ Modelling Chocolate Recipe

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.
  6. The cake will need to be fed 2 or 3 times before it is decorated. I like to use a brandy but you can use any alcohol you prefer or even a fruit juice or dark tea.
    After the first week unwrap the cake and make a few holes evenly over the top of the cake with a skewer or chopstick. Only push the skewer halfway into the cake. Next drizzle 3 or 4 tablespoons of your chosen liquid into the holes and allow to soak in. Then re wrap the cake and store again for another week and repeat. You can do this a few times depending on how moist you want the cake.
  7. Then maybe a few days before Christmas you can decorate the cake. Dust your counter liberally with icing sugar and Roll out some Marzipan so it is an inch or so bigger than your cake.
    Brush the top of the cake with your jam or marmalade and this will act as the ‘glue’ to help the marzipan stick.
    Turn the cake over so the top is now the bottom and carefully place onto your prepared marzipan circle. Trim around the cake making it an inch or so bigger than the cake. Remove the excess.
    Next take a palette knife and gentle push the marzipan in towards the cake and smooth the edge. This method will even out any irregularities with the top of your cake.
    Now carefully turn your cake over and it should have a marzipan top.
  8. Lastly you just need to top the cake with royal icing. This doesn’t have to be smooth as you want a snowy effect, decorate with your modelling chocolate figures and tie a ribbon around the outside of the cake and you are done. One deliciously moist and fantastically decorated Christmas Cake

    ***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

Leave a comment