Briony williams simple christmas cake

Briony Williams’ simple Christmas cake

Briony shares a super-easy festive fruitcake recipe that's perfect for you to make ahead

By , 30 October 2019

(14 votes)

Briony Williams’ simple Christmas cake
  • Cook: 4 Hours
    plus soaking and feeding

  • Serves: 22

Nutritional Info
Each 102g serving contains
  • Energy

    1434KJ

    343KCAL

    17%
  • Fat

    12.2g

    med

    17%
  • Saturates

    6.4g

    high

    32%
  • Sugars

    36.7g

    high

    41%
  • Salt

    0.24g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1406kJ/336kcal.
Ingredients
  • 350g raisins
  • 250g currants
  • 250g dried cranberries
  • 50g glacé cherries
  • 100g mixed peel
  • 175ml sherry (vegan, if preferred) or cold, strong tea (no milk)
  • 250g unsalted butter, melted, plus extra for greasing
  • Zest 1 orange
  • Zest 1 lemon
  • 50g flaked almonds
  • 200g light muscovado sugar
  • 4 medium eggs, beaten
  • 300g plain flour
  • 1tbsp ground ginger
  • 2tsp ground cinnamon
  • ½tsp allspice
  • Sherry (vegan, if preferred), spiced rum or cold tea, to feed the cake
Method
  • At least 1 day (but no more than 7 days) before you start to make the cake, put the dried fruits, cherries and mixed peel in a large bowl. Add the sherry or tea, cover and leave to soak.

  • When ready to make the cake, preheat the oven to 150C/130C Fan/ Gas 2. Grease a 20cm loose-bottomed springform cake tin with butter, then line the base and sides with at least 2 layers of baking paper.

  • Mix the soaked fruits, butter, citrus zests, flaked almonds and muscovado sugar in a large bowl. Add the eggs and mix again. Stir in the flour and spices. Pour into the cake tin and bake for 3 hrs-3 hrs 30 mins, until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and leave to cool completely.

  • Wrap the cake in baking paper, put in a lidded tin or airtight container and then store in a cool, dark place.

  • Each week, open the tin, unwrap the cake and ‘feed’ with 1-2tbsp sherry, rum or cold tea. Start by piercing holes with a skewer to help the liquid infuse. Drizzle over the liquid and give it a moment to soak it in. Rewrap, replace the lid and keep cool.

  • A few days before Christmas, it’s time to decorate the cake. Use royal or ready-to-roll icing for a traditional finish, then add festive touches, such as star-shaped biscuits (see below) or Christmas trees, cut out of icing. Embellish with white piping icing and glitter spray or silver balls.