This Christmas cake is really easy to make and is decorated with a retro-style snow scene which requires little cake decorating skill but still looks fabulous.
The cake itself is an easy to make simmer and stir fruit cake. All the taste of a good rich fruit cake but so simple to make.
Until a few years ago my go to Christmas cake recipe was this Rich Fruit Cake which I published on Recipes Made Easy. Over the years it has served me well and been used for many a celebration cake.
It is not a difficult cake to make but really benefits from soaking the dried fruit overnight so does need a bit of advance preparation.
Then a few years, I discovered a new way to make a great rich cake that did not require soaking the fruit first. Indeed it didn't even require creaming the butter and sugar or the slow addition of beaten eggs.
Simmer and Stir cake
Instead the dried fruit is heated and simmered in some sweet wine along with the butter and sugar. Then after allowing to cool slightly all the remaining ingredients are mixed in and job done! It's ready to go into the tin and be baked.
I can be a bit of a lazy baker at times so this suits me down to the ground especially when time is short.
When making cakes for special occasions I now soak/simmer my fruit in some sweet wine regardless of which method I use for making it. There is no taste of the alcohol as such in the finished cake but it does add a lovely richness to the cake and gives it a moist texture.
If you want a completely non-alcoholic version, replace the sweet wine with fruit juice or tea.
Or if that's not an issue for an even richer flavour, if you have made your cake in plenty of time you can "feed" the cake with a couple of tablespoons of brandy every week for about 3 weeks.
Simply prick the cake a few times with a skewer and drizzle the brandy over the surface before re-wrapping in parchment and foil and storing in a cool dry place.
Retro Christmas Cake
As this is a super easy way to make a cake, I wanted to make it easy to decorate as well. So I have opted for this retro-style snow scene as it is so easy to produce. The simple icing effect requires little cake decorating skills so can easily be produced by anyone.
After marzipaning the cake, it is covered in royal icing. Then using the flat side of a palette knife the icing is peaked to resemble snow. A few ready-made Christmas cake decorations, complete the scene.
This cake is not dissimilar to the cakes that were sold in my family's bakery in the 70s and 80s. They had a *Christmas paper frill around the edge. Personally I don't think it needs anything it but if you wanted you could go for the full retro look with a frill or just add a ribbon.
Step by Step Easy Retro Christmas Cake
Simmer the fruit in wine with the butter and sugar. Allow to cool before adding the ground almonds. Then beat in the eggs one at a time. Add all the remaining ingredients and mix well. Spoon into a lined cake tin. Bake until a skewer inserted into the centre comes out clean. When ready to decorate marzipan the cake. Make the royal icing. Cover the top and sides of the cake and spread fairly level. Use flat side of palate knife to add peaks to the icing. Arrange the cake decoartions on top and set aside to set.
Cook the cake in a lined tin, read how to line a round cake tin here.
To ensure even cooking consider adding a cake belt during cooking. These help to keep the cake from drying out around the edges before the centre is cooked.
You can also make your own by placing some wet kitchen paper folded inside a band of foil which I have found to be very effective.
📖 Recipe
Easy Retro Christmas Cake
Equipment
- 20cm (8in) deep round cake tin
- parchment
- Large saucepan
- Rolling Pin
- handheld or stand mixer
- palette knife
- 23cm (9in) cake board or drum
- Christmas cake decorations
Ingredients
For the cake
- 175 g (6oz) butter
- 200 g (7oz) light muscovado sugar
- 2 tablespoon treacle
- 150 g (5oz) glace cherries quartered
- 75 g (3oz) mixed peel
- 200 g (7oz) sultanas
- 200 g (7oz) raisins
- 200 g (7oz) currants
- 1 orange zest and juice
- 125 ml (4 floz) sweet wine
- 100 g (3½oz) ground almonds
- 75 g (3oz) almonds or pecans coarsely chopped
- 3 large eggs lightly beaten
- 175 g (6oz) plain flour
- 1 teaspoon baking powder
- 2 teaspoon ground mixed spice
- 4 tablespoon brandy plus extra to feed the cake (optional)
To decorate
- 700 g (1½lb) marzipan
- apricot glaze
- 3 egg whites
- 700 g (1½lb) icing sugar sifted
- 1 tablespoon lemon juice
- 1½ teaspoon glycerine (opitonal)
Instructions
To make the cake
- Place 175g (6oz) butter, 200g (7oz) light muscovado sugar, 2 tablespoon treacle, 150g (5oz) glace cherries, 75g (3oz) mixed peel and 200g (7oz)each sultanas, raisins and currants in a large saucepan.
- Add the zest and juice of orange and 125ml (4floz) sweet wine. Heat slowly until the mixture comes to a gentle simmer, then turn the heat low and simmer for 10 minutes stirring occasionally.
- Remove the pan from the heat and leave to cool for 30 minutes.
- Preheat the oven to 150℃ (130℃ fan)/300°F/gas mark 2. Line a 20cm (8in) deep round cake tin with baking parchment.
- Once the fruit mixture has cooled stir in 75g (3oz) coarsely chopped almonds or pecans and 100g (3½oz) ground almonds and stir to mix.
- Stir in 3 beaten eggs, then sift in 175g (6oz) plain flour 1 teaspoon baking powder and 2tsp mixed spice and fold in until evenly combined.
- Spoon into the prepared tin and spread level, then make a slight dip in the centre of the cake.
- Bake for 45 minutes then reduce the oven temperature to 140℃ (120℃ fan)/275°F/gas mark 1 and cook for a further 1½ to 2½ hours or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with a circle of foil if it starts to darken too much before the cake is cooked through.
- Remove from the oven and place on a wire rack. Use a skewer and prick the cake all over a few times. Then sprinkle with 4 tablespoon brandy.
- Allow the cake to cool in the tin. Once it is completely cold, remove from the tin and carefully peel away the lining paper. Wrap the cake in a double thickness of fresh parchment and then foil and store until required in an airtight container.
To Decorate
- Cover the cake with marzipan. Roll out half the marzipan a little larger than the cake. Brush the top of the cake with a little apricot glaze and turn upside down and place on the marzipan. Gently push the edges of the marzipan with a palette knife to attach to the sides of the cake to give and even edge. Trim if needed.
- Roll out the remaining marzipan into a long thin strip and attach to the side of the cake with apricot glaze. Trim as required.
To make the royal icing
- Whisk 3 egg whites until frothy then gradually beat in 350g (12oz) icing sugar. Beat in 1 tablespoon lemon juice and 1½ teaspoon glycerine if using. Gradually whisk in the remaining 350g (12oz) icing sugar until the icing stands in soft peaks.
To complete
- Use a little icing to "stick" the cake to a cake board. Spread the icing over the top and sides of the cake. Smooth the sides and tops so that the cake is evenly covered. Now use the flat side of a palette knife to lift the icing into "snowy" peaks over most of the top of the cake, leaving a little area flat at the front.
- Arrange the Christmas cake decorations to complete the scene. Spread a little icing over the cake board. Set aside ina cool dry place until the icing has set. Store in an airtight container in a cool place until required.
Anne Fox-Smythe says
Hi. I'm going to make your retro cake this year ( sorry Delia ) but the icing quantities look enormous given that several family members always peel off the icing and marzipan before eating the cake.What quantities , including the glycerine , would you suggest I use to adequately cover the cake for those of us who like the sugar hit whilst minimising the waste from the "peelers ".The kids and the dogs are banned from hoovering up any left overs!
Jacqueline Bellefontaine says
Personally I think the quantity of icing is just right if you look at the picture with the slice removed yoy can see it is not that thick. I guess you could try cutting by about a third ( 2 egg wgites, 2 tsp lemon juice, 465g icing sugar 1 tsp of glycerine) However i think you will struggle to get the cake fully covered with enough on top to form the peaks. If you do try witb the reduced amount let me know how you get on.
Margaret says
Excited to try this Christmas cake.
Glad I found your blog!
Jacqueline Bellefontaine says
Im really glad you found my blog too Margaret. Hope you like the cake (I'm sure you will).
D. Provost says
I just love this write up, exactly what those hokey Christmas Cakes looked like after the War in the shops. At home, same thing, maybe a little bit more refined? But oh we love them so, don't we?
Now where did I put those bottle brush trees? lol
T H A N K Y O U !
Jacqueline Bellefontaine says
I still have a few original brush trees from may dads bakery. Such fun recreating old favourites
PC says
Wow! Jacqui, this looks remarkably easy and creative.
I would like to know if it contains fewer or more calories than the traditional fruit cake you wrote about here. https://www.recipesmadeeasy.co.uk/rich-fruit-cake/
Cheers!
Jacqueline Bellefontaine says
I dont tend to calculate calories on Only Crumbs Remain. Cakes bakes and confections are lets face it is going to be high in calories and should, therefore, be eaten in moderation. BI do believe that is the key and a little of treat now and then is not an issue. That said both are rich fruit cakes so will be similar but I think looking at the ingredients for the cake itself this one is probably slightly lower. Of course, icing and marzipan on either cake will add considerably more.
Jo Allison says
I love how straightforward your fruit cake is to make and super easy decoration suits me too as cake decorator I am not but I recon I could definitely pull this one off! lol Thanks so much for sharing your recipe with #BakingCrumbs 🙂
Jacqueline Bellefontaine says
I know you could pull this one off Jo, its just about as easy an iced cake as you can get.
Jenny Walters says
What a cracking recipe Jacqui. I love a good fruit cake and this looks a stunner. I have already made mine. I love the whole tradition of it but the children aren't convinced. Means there is more for me! Great step by step photos. Thank you so much for sharing it with #BakingCrumbs
Jacqueline Bellefontaine says
My Boys don't like fruit cake but Mr B and I do so I always make one every year.
Kat (The Baking Explorer) says
What a clever method! I love this type of decoration on Christmas cakes too
Jacqueline Bellefontaine says
Yes its super easy just a variation on a classic boiled fruit cake really .