Christmas Cake

Christmas cake is a “must have” to help celebrate Christmas. It is fruity and luscious with an intoxicating aroma.

I tried a slightly different recipe this year. I think this one tastes better – cake is moist and boozy. Hope you like it too.

Here’s a video on I prepare this Christmas cake.



  • 500 gm mixed dried fruit
  • 18 pecans
  • 200 ml brandy * see update below
  • 150 gm butter (softened)
  • 150 gm brown sugar
  • 2 eggs (beaten)
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla essence
  •  ½ teaspoon ground cinnamon
  • ½ teaspoon All-spice powder (equal portion of nutmeg, clove and cinnamon)
  • 150 gm self raising flour (leave 2 tablespoons for fruit) * see update below
  • 75 gm ground almond
  • ½ cup brandy (for brushing)

UPDATE (11 March 2021):

  • increased flour to 190 gm;
  • added 1 cup of orange juice to soak the fruit instead of brandy for a non alcoholic version. Soaking in the fridge for a couple of hours. Microwaved for 1 minute (3 times) to plump up the fruit.
  • baked at 160°C for 1 hour on lowest shelf of the oven, then reduced temperature to 140°C for 1.5 hours.
  • decorated the fruit cake with pecans and glacé cherries. Very pretty.

The result: a really nice moist texture and not so sweet.


1. Place mixed fruit and brandy in a saucepan and bring to the boil. Turn off heat and let fruit soak in the brandy overnight.

2. Pre-heat oven to 180ºC and line a 18 cm round baking tin with baking paper. Use double layers of baking paper and double the height of the tin.

3. Place softened butter and brown sugar and whisk till fluffy.

4. Add beaten egg, a little at a time, and beat till well incorporated.

5. Add orange zest, vanilla essence, ground cinnamon and all spice and mix to combine.

6. Add flour (leave 2 tablespoons for fruit) and ground almond (a third at a time) and mix in with a spatula. Set aside.

7. Sprinkle the flour onto fruit and stir into fruit to combine.

8. Add fruit to the cake mixture and stir in to mix well.

9. Spoon cake mixture into baking tin and smooth the top with a spatula. Use the back of a spoon to create a slight dip in the centre. This will help to ensure a flat cake top.

10. Decorate the top with pecans.

11. Bake in a 180ºC oven for 1.5 hours. After the first 30 mins, cover with foil to prevent the top from over burning.

12. Test for doneness with a skewer. It should come out clean.

13. Poke holes all over the cake with a skewer. Brush the top with 1/2 cup brandy. Cover with foil and let the cake cool in the tin for 20 minutes before removing.

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