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Christmas cake

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Basic Christmas cake
  • Serves: 14-21

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cooling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Woman's Weekly recipe Fancy making your own Christmas cake this year? This simple, all-in-one recipe by Woman's Weekly makes the perfect fruit base for your festive treat

Ingredients

  • 3 large eggs
  • 300g (10oz) plain flour
  • 250g (8oz) butter, softened
  • 250g (8oz) light muscovado sugar
  • 1 tbsp ground mixed spice
  • Pinch of salt
  • 410g jar of mincemeat
  • 500g (1lb) dried mixed fruit
  • 4 tbsp brandy
  • 20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment

Nutritional information

Each portion contains:

  • Calories242
    12%
  • Fat11.0g
    16%
  • Saturates2.0g
    10%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

When unwrapping the cake to decorate, an extra couple of tablespoons of brandy can be spooned over it to add extra.

Method

  1. To ensure the cake is positioned centrally in the oven, put one of the shelves just below the centre of it. Set the oven to 140C/280F/Gas Mark 1.
  2. Break the eggs into a bowl and add the rest of the ingredients, except for the brandy. Beat the mixture until smooth, then spoon it into the lined cake tin. With a wet hand, press the mixture into the tin and smooth on top, so that it's level.
  3. Bake the cake in the centre of the oven for 3 - 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.
  4. Remove the cake from the oven and place the tin on a wire rack. Leave the cake to cool for about 15 minutes, then spoon over the brandy. Leave it to cool completely in the tin.
  5. Remove the cake from the tin and peel away the lining paper. Wrap it in clean baking parchment and then foil, and store in a cool place for up to 3 months, until ready to cover with icing and decorate. If you're planning to cover your Christmas cake in marzipan and icing, click here to follow our step-by-step guide.

Average rating

  • 4
(75 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

prem

Can I not use mincemeat?

Ohemaa Abena Nyarko Nkum

What can you use instead of mincemeat

Celine

It's never too late to make your cake, so don't mind the critics. This one is gorgeous so try it now.

Ohemaa Abena Nyarko Nkum

Can I make it now for my friends as Christmas gift? The Christmas is less than three months

milly

made this xmas cake today in loaf tins came out lovely .

Jo

Hi what else can I use instead of brandy would I get off with using a orange liquer or sherry/rum etc

tinaarena

just made this cake looks lovely, can not wait to eat it. can I keep on feeding the cake before ice it

Lynsay

How do I use this recipe in a tree shaped cake pan? (I have bought the Wilton cake pan). Will it still be the one quantity mixture and will I still have to cook it for the amount of time it states above?

lindsey

hi can you make this cake without the brandy? as i have a t-totaller coing over for christmas!?!?

Rose Fitzsimmons

can you use sherry instead of brandy in this recipe.

babs

yes you can make it now

Maureen

No, I love this recipe as so easy and all family ate it last year. I am making mine next week. Good luck

dawn banks

thank you you are alife saver i promise to do this year x mas cake and not got round to doing it yet. with your recipe i can do it

Diane

yeah I would also like to know is it too late to make this?

MrsBun

I haven't made a Christmas cake for a number of years but bought the ingredients today as this seems a much easier recipe. Looking forward to the result (and so is hubby)!

g.lia

Hi, I love your cake and demonstration! Would you please provide the US measurements in cups and teaspoon measurements? g.lia99@yahoo.com

jopea

Do you have to leave it for 3 months before icing etc? Can I make the cake and now ready for xmas?

Hazel Smallman

I used this recipe to make my first ever Christmas cake and was thrilled with the results. Everyone who tried it loved it and it was very easy to make. In fact I've just made it again but won't bother icing it this time.

Jolene goodtoknow Editor

Hi Sharon You could use soft brown sugar instead.

sharon alice

What sugar can be used in place of muscovado ?

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