Christmas cake: without the faff…

Christmas cake without the faff

It is that time of year! I can’t quite believe it myself. My garden is bursting with autumn colours, from my little desk in the corner of my lounge I can see the beautiful leaves turning and slowly falling.

But let’s get back to the pièce de résistance, Christmas. Yes, not long to go now, less than 48 days, to be precise. This is the time of year when I start prepping. Yes, I’m one of those who actually prepares for Christmas. You see I love “Noël”, the food, the decorations and so I want to enjoy it to the max. The only way to do that is to be prepared. Plus I like making my own festive treats. But it doesn’t have to be stressful. Every year, I use the same simple and Oh! so delicious recipes. The one that doesn’t fail to please everyone is my Christmas cake. I might be French but I have been converted to the British tradition, but I had to come-up with my own version of course. I don’t believe in overly complicated recipes, that’s why I call it Christmas cake: without the faff!

It’s a one pot affair in my house. Non of that soaking business weeks beforehand. So here it is, my Christmas cake: without the faff!


200 g prunes

250 g raisins

50 g candied peel

175 g unsalted butter

175 g of dark muscavado sugar

150 g of flour

75 g ground almonds

1 tsp of baking powder

3 large eggs

2 oranges, juice and zest

125 ml of your favourite tipple (I use rum)

Your favourite spices, I use a tsp of cinnamon, 1/2 tsp of nutmeg, star anise and cloves


In a pan melt your butter and add your tipple, orange juice and zest. Bring to the boil. Off the heat add your sugar, raisins, candied peel and spices and let it cool for 30 minutes, during that time your raisins will have plumped-up. Then add your flour, ground almonds, baking powder and eggs, and stir.

Prepare an 8″ loose bottom tin with baking paper. Line the bottom of your tin, and the sides. I double the baking paper that goes around the sides and make sure that the paper is much higher than the actual sides of your cake tin. That way the top of your cake won’t burn. Pour your cake mix in your prepared tin.

Place in a 150° C pre-heated oven for 1h30 to 2 h. Check that the cake is cooked with a flat knife, if your knife is clean, your cake is cooked.

Et voilà!

Place your cake in an airtight container, and once a week feed it with your favourite tipple, do this until Christmas.

If cooking your own Christmas cake is a stretch too far, we have a range of delicious desserts to choose from, so have a browse.

You can also find more festive recipes here