Quick Christmas Cake
Prep time
Cook time
Total time
A delicious quick Christmas fruitcake packed with mincemeat and dried fruits .
Serves: 1
  • 150g soft butter
  • 150g dark muscovado sugar
  • 2 large eggs
  • 225g self-raising flour
  • 1 heaped teaspoon mixed spice
  • 225g mincemeat
  • 200g mixed dried fruit (soaked in brandy)
  • 50g pecans chopped
  • Optional:
  • Marzipan and fondant icing or nuts to decorate
  • 1 tablespoon apricot jam to glaze
  1. Makes 1 large loaf cake
  2. Preheat the oven to 180c / 160C fan 140C/gas 3. Line a 2lb loaf tin with baking parchment.
  3. Cream the softened butter and sugar together either with a wooden spoon in a large bowl or a stand mixer.
  4. Add all the remaining ingredient into the bowl and beat well until thoroughly blended.
  5. Spoon into the lined loaf tin and level out.
  6. Bake in the preheated oven for about 1¼ - 1½ hours until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake.
  7. Allow the cake to cool in the tin for a few minutes, turn out on to a wire rack and leave to cool.
  8. To decorate, warm the apricot jam in a small saucepan and brush over the top of the cake.
  9. Roll out the marzipan and icing and cut to just cover the top of the cake. Use the tin you baked it in as a guide. Place on top of the cake.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/quick-christmas-cake/