Ultimate Christmas Cake

Looking for the ultimate indulgent Christmas cake recipe? Look no further!

Main ingredients : oranges, lemon, almonds, butter, eggs, cinnamon, mixed fruits, vanilla, sherry, cloves.


  • 1kg mixed dried fruits zest and juice 1 orange
  • 1 lemon, zest and juice of
  • 150ml Sherry
  • 250g butter, softened
  • 200g light soft brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 100g ground almonds
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • ½ tsp baking powder
  • 175g plain flour


  1. Place the dried fruit, zests and juice, sherry, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 minutes. Tip the fruit mixture into a large bowl and leave to cool for 30 minutes.
  2. Line a deep 20cm cake tin with a double layer of baking parchment. (If using a conventional oven then wrap a double layer of newspaper around the outside and tie with string to secure.)
  3. Add the vanilla extract to the fruit mixture, then add the eggs one at a time with a spoon full of flour each time. Stir in the almonds, spices, baking powder and the rest of the flour and mix well.
  4. Tip the mixture into the prepared tin and level the top with a spatula.
  5. Works best using the Smeg steam oven. Heat steam combination oven to 150°C on fan assist with 25% steam. Wait a few minutes for the oven to reach the correct temperature and bake on the bottom shelf of the oven for 2 hrs. (If using a conventional oven then use the top and bottom function at 150°C, and cook in the centre of the oven.)
  6. When cooked, remove the cake from the oven, poke holes in it with a fork and spoon over 2 tbsp’s of sherry. Leave the cake to cool completely in the tin.
  7. To store, peel off the baking parchment, then wrap well in a layer of cling film and then foil. Keep in an air tight container.
  8. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

Top tip: Don’t feed the cake to much as you may end up with a soggy bottom! Leave it dry for the last week so the icing goes on smoothly. Happy Christmas Baking!