Christmas Cake Recipe - Ready to Go!

Christmas Cake Recipe - Ready to Go!

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All the exact ingredients you need with the exact amounts to make your traditional Christmas Cake. Avoid buying every ingredient in individual packets, over buying the amounts and wasting food and your money and lets not even talk about the plastic!

So we thought we would cut all that out and using the amazing recipe from Good Food

All ingredients all ready weighed out for you, follow the instructions, add the wet stuff and bake your Christmas Cake to perfection!


Ingredients Jar 1 & 2

300g Mixed Vine Fruit (Currants, Sultanas, Raisins), 300g Raisins, 200g Sultanas, 50g Glace Cherries, 50g Candied Peel (Orange and Lemon), 200g Cranberries, 200g Light Brown Sugar

Ingredients Jar 3

175g Plain White Flour, 100g Ground Almonds, 1/2tsp Baking Powder, 2 tsp Mixed Spice, 1 tsp Ground Cinnamon, 1/4tsp Ground Cloves, 100g Flaked Almonds


Extras you can add:

4 large eggs

1 Orange

1 Lemon


1 tsp Vanilla Extract


Part of the recipe but not available in the pack:

150ml Brandy/Sherry/Whiskey/Rum


Christmas Cake Recipe Instructions


Put in Jar 1 and Jar 2, then the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter in a large pan set over a medium heat.


Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.


Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.


Add Jar 3 into a bowl and mix with 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.


Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.


Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.


To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.


Don’t feed the cake for the final week to give the surface a chance to dry before icing.