Last Minute Christmas Cake (Wholemeal Fruitcake)

Forgotten something? Christmas presents – tick.  Turkey – tick.  Made the last post with the Christmas cards – tick. Made the Christmas Cake in September to mature for 3 months? Oh ##@&%$$£$%!!!!

Worry not.  We’ve been making this version for years for all sorts of occasions (it was the basis of our wedding cake), it’s an amazingly moist fruit cake which you can make at the last minute (more or less) and it still tastes special.  Vary the fruit and nuts to your taste (or what you’ve got left in the cupboard), Obviously, the more time you’ve got, the better it’s going to be.  Marzipan & icing is entirely optional.

Makes 1 * 20cm round cake


  • 115g Margarine
  • 175g Dark Brown Sugar
  • 180g Currants
  • 180g Raisins
  • 60g Mixed Peel, chopped
  • 90g Glace Cherries
  • 8 tbsp Rum
  • 60g Mixed Nuts, chopped
  • 8 fl oz (+ 8 tbsp) Water
  • 1 heaped tsp Mixed Spice
  • 2 Eggs, beaten
  • 115g Plain White Flour
  • 115g Self Raising Wholewheat Flour
  • a pinch of Salt
  • 1 tsp Bicarbonate of Soda
  • Rum & Brandy – as much as you fancy
  • A little Apricot Jam (optional)
  • 250g Marzipan (optional)
  • Icing & decorations (optional)


  • Soak the fruit in the rum and 8 tbsp warm water for a couple of hours, or ideally overnight
  • Place margarine, sugar, nuts, water, spice and soaked fruit in a pan and bring to the boil.  Simmer for 1 minute
  • Pour the mixture into a large bowl and allow to cool
  • Mix in the flour, eggs, salt & bicarb into the fruit mixture and stir well until combined
  • Grease a baking tin with butter and line with baking parchment.  Preheat an oven to 160oC fan
  • Pour the mixture into the tin & bake in the centre of the oven for 1hr 45mins – 2hrs.  The cake is cooked when a skewer can be pulled out clean
  • Remove from the oven & allow to cool before removing from the tin & removing the paper
  • Turn the cake upside down and skewer the base.  Dribble over 1 tsp Brandy and 1 tsp rum. OPTIONAL:  If you’ve got time, repeat every couple of days, up to 3 times, turning the cake each time.
  • OPTIONAL: Melt a little apricot jam with a splash of boiling water and brush the top of the cake.  Roll out the marzipan and cover the cake.  Leave to dry for a few hours, then ice and decorate

4 Comments Add yours

  1. Adam says:

    Hi James,

    We love your last minute Christmas cake recipe and we’d love to mention it (and link to your site) in an article on our blog.

    Hope that’s OK with you. Please do let us know if you’d rather we didn’t mention it. We’ll give you a shout when the article goes live.


    dotcomgiftshop blog team

    1. No props Adam – so pleased you enjoyed it, it really is our favourite fruitcake recipe 🙂

  2. Link exchange is nothing else but it is just plwcing the other person’s weblog link on your page at proper
    place and other person will also do same in favor of
    you.|If you don’t mind, I would like to share this blog with mmy followers on twitter?

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