Mark's Christmas Cake

Mark's Christmas Cake


21 people made this

About this recipe: A foolproof traditional Christmas cake. Ice it for a festive touch.

Mark Richards

Serves: 10 

  • 300g chopped dried mixed fruit
  • 175g roughly chopped glace cherries
  • 60g candied mixed citrus peel
  • 60g chopped walnuts
  • 300g caster sugar
  • 175g butter
  • 250ml milk
  • 1 teaspoon mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 350g sifted self-raising flour
  • 2 eggs

Prep:20min  ›  Cook:2hr10min  ›  Extra time:10min  ›  Ready in:2hr40min 

  1. Preheat oven to 170 C / Gas mark 3. Line one 20x7cm (8x3 in) round cake tin with parchment paper.
  2. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice and bicarbonate of soda. Bring to the boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
  3. Stir in flour and eggs. Pour into the prepared tin. Wrap outside of tin with brown paper or newspaper.
  4. Bake in the preheated oven for 40 minutes, then reduce temperature to 150 C / Gas mark 2, and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

And for the finishing touch...

For a traditional finish to your Christmas cake, use shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.

Icing and decorating your cake

Look at our handy guide to Icing and decorating a Christmas cake to learn how to prepare your cake, ice it and decorate it!

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Reviews (5)


this was lovely ... in fact making our second one tonight - 13 Dec 2011


Lovely..... first time I had made a christmas cake; soaked my fruit in brandy overnight. Now on cake number 5!!! - 28 Nov 2013


Well I finally made the cake but didn't have the correct size of tin, I had a 7"x 2" and a 10" x 2" so used the bigger one, did not have greaseproof paper either to line tin, this is probably why cake burnt around edges whilst middle was still cooking, so hands up its my fault. When cake cooled I cut away the burnt edges they were black dry and hard but rest of cake tasted really nice but bit dry so I would add/pour sherry/brandy to counteract this if I make it again. Lastly which I have to mention, I am from the old school and used to working in 1bs and ozs so I had to convert ingredients which was time consuming and annoying - 16 Dec 2012

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