Christmas Cake


450g sultanas

225g raisins

225g dried apricots, chopped

115g prunes, chopped

55g glacé pineapple

225g glacé cherries, chopped

225g chopped candied peel

115g blanched almonds, toasted and very roughly chopped

Finely grated zest and juice of 1 orange

70ml brandy

225g unsalted butter, softened

200g light muscovado sugar

5 large eggs

280g plain flour

To Finish

2 tbsp apricot jam

1 quantity of marzipan (see How To Bake), or a 500g pack of ready-made marzipan

Icing sugar for dusting

1 quantity of royal icing (see How To Bake), or a 500g packet of ready-to-roll royal icing

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Christmas Cake

Makes at least 16 slices
Prep 1 hour, plus pre-soaking fruit
Bake 3-3½ hours

This is a classic, richly fruited Christmas cake - deliciously moist and substantial. It tastes wonderful just as it is, but of course the addition of marzipan and snowy white icing makes it much more festive and spectacular. You can either make your own marzipan, or use a good-quality bought one. Sames goes for the icing.

1. Combine all the dried and glacé fruit, candied peel and almonds in a large bowl. Add the orange zest and juice, and the brandy. Mix well, cover and leave for several hours or overnight .

2. Heat your oven to 150°C. Line the base and the sides of a 20cm round deep cake tin with a double thickness of baking parchment, cutting it so that it stands a good 5cm proud of the top of the tin.

3. In a very large mixing bowl, beat the butter and sugar together for several minutes until pale and fluffy. Beat in the eggs, one at a time, adding a little of the flour with each to prevent the mixture splitting. Stir in the fruit mixture. Sift the remaining flour over the mixture and fold in, using a large metal spoon. Spoon the mixture into the prepared cake tin and level the surface.

4. Bake in the middle of the oven for 3 hours, then check by inserting a skewer into the centre – if it comes out clean, the cake is cooked. If not, give it a further 15-30 minutes. Leave the cake to cool before removing it from the tin.

5. When your cake is completely cooled – and ideally after a couple of days – you can marzipan and ice it. Warm the apricot jam gently in a saucepan with a splash of water to thin it down, sieve, then brush all over the cake.

6. Roll out 300g of the marzipan to a large circle, about 4mm thick. Using the cake tin as a guide, cut a round of marzipan to fit the top of the cake and then position it. Roll out the other 200g marzipan with the trimmings and cut 2 long strips to fit around the side of the cake. Position these, then smooth the marzipan and mould around the edges together.

7. If you are using ready-to-roll icing, roll it out on a surface lightly dusted with icing sugar to a thickness of about 5mm. Lift it over the marzipan, smooth down and trim off the excess at the base.

8. If you are using homemade royal icing, smooth it over the cake with a palette knife. You can leave it smooth or swirl it into peaks with the back of a spoon or your palette knife, as you choose. Leave to set.

 9. Wrap a ribbon around the side of your Christmas cake and finish as you wish with festive decorations.


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