Posted in Cakes

Christmas Cake

A spicy fruitcake that soaks in booze for weeks on end – but enough about me let’s talk about the cake x

Christmas cake has a lot of h8rs out there (including myself) but this one is actually a bit of alright. Each year I try to do a different christmassy design, I’ve put some piccies below of my faves. This time it was angels (even though we all know I’m the real angel here x)

Christmas cakes are traditionally decorated with a simple layer of marzipan but I like to do marzipan AND fondant because more is always more.

You can make the cake weeks or even months in advance and spoon brandy over it, resulting in a moist and highly flammable cake.

Anyway enough jibber jabber, this is a big boy recipe so fasten your seatbelts we’re in for a long ride…

(recipe inspired by


For the cake

  • 350g glace cherries
  • 75g Raisins
  • 500g currants
  • 350g sultanas
  • 150ml brandy plus extra for yourself and soaking
  • zest of 2 oranges
  • 250g butter
  • 250g muscovado sugar
  • 4 eggs
  • 1 tbsp black treacle
  • 75g blanched almonds
  • 275g plain flour
  • 1Β½ tsp mixed spice

For the decor

  • 3 tbsp apricot jam
  • 500g marzipan
  • Icing sugar
  • 1kg fondant icing (ready to roll icing)


  • chuck all of the fruit in a bowl and drench in the brandy and zest.
  • You’re meant to leave this for a few days to properly soak in but honestly who can be bothered with that so just leave it for a few hours and it’ll be reyt
  • Grease and line your baking tin – this is really important or you actually won’t get it out
  • Bang that oven on 140C, we like it low and slow babyyyyy
  • In another bowl beat the butter, sugar, eggs, treacle and almonds together well
  • add the flour and spicezzz
  • plop in our thoroughly soaked fruities
  • My mum always told me to coat them in a tablespoon of flour before mixing them in the batter so they don’t sink, so you can do that if you want
  • Chuck in the oven for 4hours!!!!! Yes you heard, that means time for a nap
  • But check it after 2 hours and cover the top with foil so it doesn’t get too tanned
  • Once cooled and out of the tin, spoon over a couple of tbsps. of brandy every day until you’re ready to decorate
  • Mix the apricot jam with 1 tsp of water and heat for a few seconds in the microwave to make it more liquidy
  • brush all over the cake
  • roll out the marzipan and smooth over the cake
  • Trim off any excess bits, you can eat these or use them to decorate as you like
  • do the same with about half of the fondant and smooth over the cake
  • then you have free rein to decorate as you like!
  • You can colour the fondant using food colouring and get creative

So I’ve been thinking of doing blogs about decoration tutorials e.g. making fondant figures – would anybody be interested in that or nah? Will probs do it anyway so your opinion is a bit irrelevant lol.

It’s nearly my time to go, so I’ll leave you with this week’s kitchen goss

Kitchen Goss

I love a club photo as much as the next person, but I’ve actually taken hounding the photographer to another level. That man in the pic is in fact the mystery behind the lens. We asked for a selfie, he delivered. Big shoutout to the best photographer ever – no arguments x x x x x x



Proud owner of The Soggy Bottom. Just a gal trying to have her cake and eat it.

17 thoughts on “Christmas Cake

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