This recipe forms the second of a three-part series that we are doing in the build-up to Christmas.

Our fruitcake recipe is wonderfully flavourful, moist and chockful of delicious fruit and nuts. The recipe is fairly simple to follow, just make sure you add the brown paper to the cake to prevent any burning.

Christmas Cake – Part 2: Making the cake

Makes: One 20cm cake / Prep Time: 10 mins / Cooking Time: 4-5 hours


  • Your soaked fruit from step 1
  • 225g butter or margarine
  • 115g of brown sugar
  • 4 eggs
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • 2 1/4 large cups of flour
  • 1 tsp baking powder
  • 1 cup of brandy or sherry
  • 2 tblsp brandy or sherry (optional)


Preheat the oven to 180 degrees
Cream the butter and sugar together.
Add the eggs one at a time.
Mix in the fruit and then the dry ingredients (flour and baking powder)
If necessary, add a bit of brandy or sherry.
The mixture should be firm.
Line a 20cm cake tin with foil.
Place cake tin on a baking sheet with brown paper under the cake and a piece on top of the tin to prevent burning.
Bake at 180 degrees for 1 hour and then at 150 degrees for 3 – 4 hours.
Once out of the oven, pour a cup of brandy over the cake, and once cool, wrap it in foil until ready to ice

Download the recipe here

We would love to see your creations, so please take some pictures and post them to facebook, twitter or instagram and hashtag #baytreebakes