Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quick Christmas fruit cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Quick Christmas fruit cake

    • Christmas
    • Preparation time: 20 minutes plus standing
    • Cooking time: About 1 hour 40 minutes
    • Total time: About 2 hours plus standing

    Serves: 25-30


    1kg Waitrose Vine Fruit Mix 
    125g Waitrose LOVE life Soft Agen Prunes, chopped 
    125g Waitrose LOVE life Soft Apricots, chopped 
    100g pack Waitrose Dried Cranberries 
    175g unsalted butter, cut into cubes, plus extra for greasing 
    250g dark brown muscovado sugar 
    250g tin Clement Faugier Chestnut Vanilla Spread 
    125ml Gabriel Boudier Cherry Brandy, reserving 1 tbsp for the top 
    Finely grated zest of 1 lemon 
    Grated zest and juice of 3 clementines 
    3 essential Waitrose Free Range Eggs, beaten 
    250g plain flour 
    1 tsp baking powder 
    1 tsp ground cinnamon 
    1 tsp ground nutmeg 
    1 tsp mixed spice

    For the Icing:
    4 tbsp Waitrose Morello Cherry Preserve 
    2 x 500g packs Waitrose Cooks’ Homebaking Marzipan 
    Icing sugar, for dusting
    2 x 500g packs Waitrose Cooks’ Homebaking white fondant icing
    Waitrose Cooks’ Homebaking Silver Balls (optional)
    Wide ribbon, for decorating (optional)


    1. Place all the fruits, butter, sugar, chestnut spread, brandy, lemon zest and clementine zest and juice into a large pan and bring slowly to the boil, stirring until the butter melts. Simmer gently for about 10 minutes, then remove from the heat and allow to stand for at least 35 minutes.

    2. Meanwhile, grease the sides of a 20cm round or square deep-sided cake tin and line with non-stick baking parchment. Wrap the outside of the tin in a triple layer of brown parcel paper and secure with string. (This will ensure the cake cooks slowly and evenly and stops the sides burning and colouring too quickly.)

    3. Preheat the oven to 150°C, gas mark 2. Tip the cooled, soaked fruit into a large mixing bowl. Stir in the beaten eggs, sieve in the flour, baking powder and spices and mix well, until thoroughly combined. Pour into the prepared tin and bake in the oven for 1 ours, or until the top of the cake is a little cracked and dry to touch. A skewer inserted into the cake will still come out a little sticky, but the cake will be ready. Discard the brown paper from around the tin, to allow the cake to cool more quickly. Spike the top with a cocktail stick and drizzle over the remaining cherry brandy.

    4. When the cake has cooled completely, remove from the tin and place on a board.

    5. To ice the cake, gently warm the jam in a small pan with 1 tbsp water until melted. Sieve into a small bowl and, using a pastry brush, sweep the cake with the warm jam.

    6. Knead the marzipan until softened, then roll out thinly, on an icing sugar-dusted surface, to make a 40cm round. Drape it over the cake, pressing down to cover. Trim off any excess around the base, then repeat using the fondant icing (don’t use jam this time). Using star-shaped cutters, cut out a selection of stars with the remaining icing. Press silver balls into the middle of some of the stars, and tie a ribbon around the middle, if you wish.

    Your recipe note

    Edit your recipe note

    Cook's tip

    Not a fan of cherry brandy? Regular brandy would also taste great.



    Average user rating

    3 stars