Easy Christmas Cake Recipe (2024)

• ▢ 1 kg dried mixed fruit
• ▢ 1 cup blanched almonds – roughly chopped 140 grams
• ▢ ⅔ cup sherry/brandy or orange juice
• ▢ 250 g butter softened
• ▢ 1 ½ cups brown sugar 240 grams
• ▢ 2 tablespoons strawberry jam
• ▢ 1 teaspoon vanilla extract
• ▢ 4 eggs
• ▢ 2 cups plain flour 300 grams
• ▢ ½ cup self raising flour 75 grams
• ▢ ½ teaspoon nutmeg
• ▢ 1 teaspoon mixed spice
• ▢ ½ teaspoon cinnamon

• Place the mixed fruit, chopped almonds and sherry into a container and give it a good stir to ensure all the fruit and almonds are coated with sherry. Place a lid on the container and leave for 24 hours.

• When you are ready to make your Christmas cake, line the base and sides of 2 x 15cm cake tins with baking paper and preheat your oven to 160 degrees.

• Sift the flours and spices together into a bowl and set aside until needed.

• Place the softened butter and brown sugar into the bowl of an electric mixer and mix for 5 minutes or until the mixture is light and fluffy.

• Add the strawberry jam and vanilla extract and mix for a minute to combine.

• Add the eggs one at a time making sure you mix each egg in well before adding the next. If your mixture starts to split, add a spoonful of your sifted flours to it.

• With your mixer on a very low speed (or alternatively you can do this step by hand) add the fruit and flour mixture alternatively and mix until combined.

• Pour the mixture into your prepared tins and lightly smooth the surface. I like to create a small indent in the centre of the cake (no more than 5mm) to ensure a flat surface. You can also decorate your cake with almonds at the point if you wish.

• Place your cakes in the oven and set the time for 1 ¼ hours. When the timer goes off, place a piece of foil over the tops of your cakes to prevent them from over browning. Test your cakes and cook for a further 20 minutes or until soft crumbs appear when testing with a skewer.

• Remove your Christmas cakes from the oven and allow them to cool completely in the tin, simply wrap them in a tea towel.

• Once the cakes are completely cool, cut and enjoy!

Thermomix Instructions

• Place the mixed fruit, chopped almonds and sherry into a container and give it a good stir to ensure all the fruit and almonds are coated with sherry. Place a lid on the container and leave for 24 hours.

• When you are ready to make your Christmas cake, line the base and sides of 2 x 15cm cake tins with baking paper and preheat your oven to 160 degrees.

• Place the butter into the Thermomix andmix for 30 seconds on speed 3. Scrape down the sides of your Thermomix bowl and mix again for 10 seconds on speed 3.

• Add the brown sugar to your Thermomix bowl and mix for 30 seconds, speed 4.

• Scrape down the sides of your bowl and add the vanilla extract and strawberry jam and mix on 30 seconds, speed 5.

• Add the eggs and a tablespoon of flour one at a time into your Thermomix bowl and beat for5 seconds on speed 5 each time.

• Add the remaining flour, cinnamon, nutmeg and mixed spice to your Thermomix bowl and mix for 20 seconds, speed 5.

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• Add the soaked Mixed Fruit and gently fold through using your spatula.

• Pour the mixture into your prepared tins and lightly smooth the surface. I like to create a small indent in the centre of the cake (no more than 5mm) to ensure a flat surface. You can also decorate your cake with almonds at the point if you wish.

• Place your cakes in the oven and set the time for 1 ¼ hours. When the timer goes off, place a piece of foil over the tops of your cakes to prevent them from over browning. Test your cakes and cook for a further 20 minutes or until soft crumbs appear when testing with a skewer.

• Remove your Christmas cakes from the oven and allow them to cool completely in the tin, simply wrap them in a tea towel.Once the cakes are completely cool, cut and enjoy!

I like to create a small indent in the centre of the cake (no more than 5mm) to ensure a flat surface.

You can also decorate your cake with almonds just prior to going into the oven if you wish.

This recipe can be halved for one cake.

You can also baked these cakes in smaller or larger tins. The cooking time will vary.

To store, wrap the cakes in the baking paper they were baked in and then cover in foil. Store in a cool, dark place for up to 3 months. Alternatively, you can also freeze the cooked cakes.