Easy Christmas cake

    3 hours 15 min

    This lovely Christmas cake is packed with fruit and flavour, yet doesn't need any aging. The cake will provide a fantastic blank canvas upon which you can get creative with Christmas cake decorations.

    327 people made this

    Serves: 12 

    • 225g (8 oz) margarine
    • 340g (12 oz) plain flour, sifted
    • 225g (8 oz) caster sugar
    • 1 teaspoon mixed spice
    • 110g (4 oz) glace cherries, halved
    • 110g (4 oz) mixed peel, finely chopped
    • 225g (8 oz) raisins
    • 225g (8 oz) currants
    • 225g (8 oz) sultanas
    • 110g (4 oz) blanched almonds, finely chopped
    • 4 eggs, beaten
    • full fat milk, as needed

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Preheat the oven to 220 C / Gas 7. Line and grease a 25cm (10 in) cake tin.
    2. Rub the margarine into the flour then add the sugar, spice, fruit and almonds. Pour the eggs into the mixture and add a little milk. Beat well so that the cake mixture should just be able to drop off a spoon, adding a little more milk if necessary. Pour the cake mixture into the prepared tin.
    3. Bake in the middle of the oven for 1 hour, then reduce the heat to 120 C / Gas 1/2 for a further 2 hours until a skewer inserted into the centre comes out clean. Cool on a rack before decorating.

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    Reviews in English (8)


    If you want to stop the cake from going hard around the edges, grease and line the tin as usual, the wrap two layers of brown paper around the OUTSIDE of the tin, tied with string and cook as usual, it may take a bit longer to cook but its worthwhile.....  -  26 Oct 2015


    i have made this cake a few times now for other occasions and it has turned out perfect  -  01 Mar 2015


    Followed the recipe, preheated to the right temp and the cake is rock solid on the sides and top  -  20 Dec 2014