Moist Christmas Cake

Moist Christmas Cake


26 people made this

This Christmas cake keeps very well and stays moist. You can use sherry instead of brandy if you prefer, it changes the taste a little.

Vickie de Vries

Serves: 12 

  • 185g glace cherries
  • 250g currants
  • 250g raisins
  • 250g sultanas
  • 60g mixed peel
  • 1 orange
  • 150ml brandy
  • 200g butter
  • 250g brown sugar
  • 4 beaten eggs
  • 250g flour
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground nutmeg
  • 60g chopped nuts
  • 4 tablespoons apricot jam
  • block of marzipan, rolled to 0.5cm thick
  • icing rolled to 1/2cm thick

Preparation:8hours  ›  Cook:3hours  ›  Ready in:11hours 

  1. Put all your dried fruit into a bowl with the orange rind and the juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
  2. Grease a round 20cm cake tin. Line the base and sides with 2 layers of greaseproof paper. Tie a double layer of brown paper around the outside of the tin.
  3. Preheat oven to 150 degrees C.
  4. Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and the chopped nuts.
  5. Spoon the mixture into the prepared tin. Bake for 3 hours.
  6. Cool in the tin. When cold take it out and wrap in greaseproof paper and silver foil for 2-3 weeks (or whenever you need it). Best if at least 1 week.
  7. When you're ready to use it, warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing.

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Reviews (4)


what kind of icing would you use to go over the marzipan? do you have a picture so I can see what the final product would look like? - 09 Nov 2009


The flavour of this cake is gorgeous, very rich just like a Christmas cake should taste like. I chopped all the fruit into small pieces to give it a finer texture. My only regret is that it was crumbly. I added what I thought was the right amount of butter for the cake as the amount of butter wasn't on the recipe at the time. Overall it was delicious. - 01 Jan 2011


The correct amount of butter has now been restored to this recipe's ingredient list. - 21 Dec 2010

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