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+ servings
Christmas cake cut

Small Christmas Cake

This Small Christmas Cake is packed with a variety of different fruits, nuts and spices and is deliciously soft and moist.
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Course: Cake, Dessert
Cuisine: British
Keyword: Christmas, Christmas cake, Fruit cake
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 10 slices
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TOGGLE TO ALTER SERVINGS (metric only) 10 slices

Ingredients you'll need...

Christmas Cake Stage 1

  • 80 g Raisins (US = ¾ Cup)
  • 175 g Currants (US = 1 Cup)
  • 150 g Sultanas (US = 1 Cup)
  • 30 g Dried cranberries (3 tablespoons)
  • 25 g Dried Apricots (3 tablespoons)
  • 125 g Unsalted butter (US = ½ Cup)
  • 130 g Dark muscovado sugar (US = ¾ Cup packed) or dark brown sugar
  • 2 teaspoon Dark treacle (US = molasses)
  • 3 tablespoon satsumas juice plus zest
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon Ground nutmeg
  • 100 ml Cold water

Christmas Cake Stage 2

  • 50 g Prunes (ready to eat) (US = ⅔ Cup)
  • 100 g Morello cherries (glace) halved and rolled in flour (US = ⅔ Cup)
  • 30 ml Brandy (2 tablespoons)
  • 25 g Whole almonds chopped (2 tablespoons)
  • 25 g Walnuts chopped (2 tablespoons)

Christmas Cake Stage 3

  • 2 Large eggs at room temperature and beaten (US = Extra large)
  • 150 g Plain flour (US = 1 Cup- + 1 tablespoon of all-purpose flour)
  • 1 teaspoon Bicarbonate of soda (US = baking soda)
  • pinch salt
  • Demerara sugar to sprinkle of top (optional)

Here's what we do...

Christmad Cake Stage 1

  • Take your large saucepan and add all your Stage 1 ingredients.
  • Heat on a low setting until your butter has melted, then turn up the heat and simmer for 2 minutes.
  • Leave to cool completely.

Christmas Cake Stage 2

  • Once your Stage 1 mixture has cooled add all of your Stage 2 ingredients and mix together thoroughly.

Christmas Cake Stage 3

  • Heat your oven 140°C Fan/160°C/320°FGas Mark 3.
  • Sift together your flour, salt and bicarbonate of soda.
  • Add all of your beaten eggs and two large dessertspoonfuls of flour to your dried fruits mixture in your saucepan and fold in to fully incorporate.
  • Fold in the rest of your flour mixture.
  • Tip your Christmas Cake mixture into your prepared tin and place in the lower half of your oven. Bake for 1 hour and 25 minutes.
  • Your cake is baked once it has set on top and is shiny and firm. A skewer inserted into the centre should come out with a few fudgy bits of cake still stuck to it.
  • Leave to cool in your tin for 20 minutes, then invert onto a cooling rack. Store once fully cooled.
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Supporting Notes

  • Check your dried fruits to ensure they are not stuck together in clumps and if so pull apart.
  • You don't need to feed this cake, but if you want it to be boozier simply prick the base of the cake with a skewer and paint over 1 tablespoon of brandy each week using a pastry brush. I recommend only doing this for a max of 4-6 weeks otherwise your cake can become a bit too heavy and solid. Ensure you wrap and store your cake properly (see "Storage" section) in between feeding.
  • Ensure your Christmas cake is fully cooled before storing, otherwise it can become a little sticky.
This Christmas Cake will keep for a month in an airtight container.
If you want to make your cake and store it for a month or so until Christmas, then wrap it in a layer of greaseproof paper and then in a layer of foil, to ensure it is fully airtight.

Make Your own Notes on this Recipe here...