Mr Paul’s Emergency Christmas Cake
Here is my Emergency Christmas Cake recipe just in case you’ve left it a little late to bake yours. I have used this recipe many time over the years in the bakery when customers come in desperate for a Christmas cake but forgot to order one. If you follow my directions you will have a cake to be proud of and no one will know it was a last minute bake.
In Yorkshire it was always a tradition in years gone by Christmas cake was not decorated, but enjoyed plain with a nice wedge of Wensleydale Cheese.
Emergency Christmas Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Equipment
- 20 - 22cm cake tin. I prefer a springform tin myself
Ingredients
- 500 g mixed dried fruit
- Juice of 1 orange
- 100 mls sherry brandy, whiskey, but you could use apple or grape juice if you want an alcohol free cake)
- 100 mls boiling water
- 150 g butter softened, plus extra for greasing
- 150 g sugar Soft Blown I use Muscovado sugar
- 2 large eggs
- 150 g self-raising flour
- 2 teaspoons mixed spice see notes below
- 1 teaspoons cinnamon
- 200 g glacé cherries halved halved
- 50 g mixed peel if your mixed fruit has none in.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- NOTE: This first process is essential for this emergency Christmas Cake.
- Place all the dried fruit in a large saucepan, then add the orange juice, sherry and boiling water. Now bring to the boil and simmer for 10 minutes, stirring every couple of minutes. Leave to stand until needed.
- Next preheat your oven to 160ºC / gas mark 3
- Grease and line your cake tin with parchment paper
- Now you’re all set to start mixing the cake ingredients
- In a large mixing bowl, beat together the butter and sugar thoroughly until it becomes very pale in colour.
- Add the eggs, one at a time, beating the mixture until smooth after each one. PLESE NOTE it's very important the eggs are at room temperature.
- Sift in the flour, mixed spice and cinnamon and gently fold in until all is fully incorporated. Just a gentle stir and fold., do not overmix or beat the mixture.
- Next add the glacé cherries, the dried fruit, plus any remaining liquid from the saucepan. Stir gently until the fruit is evenly distributed.
- Finally put the cake mixture into your prepared cake tin, level the top and get it straight into the oven (DO NOT WAIT)
- Bake for 50 minutes to 1 hour or until a skewer, inserted into the middle of the cake, comes out clean. (I check mine every 5 minutes from 50 minutes. DO NOT open the oven door until at least 45 minutes has passed, if the top looks too dark, cover with foil or parchment for the remainder of the bake.
- Leave to cool for 10 minutes in the tin (or until cool enough to handle without burning your hands!), then remove the cake from the tin and allow to fully cool on a wire cooling rack… The cake should take approximately 2 hours from the time it comes out of the oven to cool fully. Do not decorate until completely cool!
Category: Baking, British, Cakes, Pastries & Biscuits, Christmas, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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Hi Mr. Paul,
I was rooting around in my baking cupboard and found some raisins, currants, candied peel and glacé cherries left over from Christmas. Weighed everything, had enough, so I made your fruitcake! Why wait until Christmas? Fruitcake is good any time of the year, and this one is superb!
Hi Philp, Thank you so much for your positive feedback, it’s always good to hear. Have a wonderful Christmas and don’t eat too much cake!
This cake works so well and will not fail. The texture is perfect and the fruit moist and plump. Unfortunately it won’t make Christmas as it has nearly all been eaten so another one will have to be made! The marzipan and icing really finishes it off but if you dont like that you can glaze the top with melted apricot jam and a circle of pecan nuts
Thank you Judith
I don’t mind at all! 😉
Hi Judith, Thank you so much for your wonderful feedback and also for the 5 star rating too.
I’ve posted this on my Facebook timeline, hope you don’t mind,
Hi Mr. Paul,
I made your Emergency Christmas cake. It’s WONDERFUL!! I cut it in half so we could have some to nibble on. The other half I will drizzle with brandy, and do with marzipan and fondant, and give it to my single friend. She’ll love it!
Another winner! And, I’m going to try some with a slice of cheese. My mother’s parents were from the Yorkshire area, and I can remember they always had to have a slice of cheese with apple pie. Cheese and fruitcake is new to me.
Oh, and by the way, your Emergency fruitcake is better than Delia Smith’s Last Minute Fruitcake! Well done!! 😊
Hi Judith, No just lave it to one side until you’ve prepared you tin and the oven has got to temp. it will have cooled enough to us then.
Hello Mr. Paul,
Just wondering if the cooked fruit mixture is still warm when added, or does it have to cool right down?
It’s -23C here in Saskatchewan, Canada. I want to make this cake, and warm up! Lol I’ll let you know how it turns out! It sounds delicious!
Judith
The ONLY way to eat Xmas cake is with cheese 😉
Hi Paul, thanks for letting me know the cake turned out OK. It’s always good to have some positive feedback.
Mr Paul, you’ve saved the day! Turned out a treat. I think your website and videos are brilliant. It’s like a trip down memory lane for me, seeing all of my childhood favourites.