Simple Last Minute Christmas Fruit Cake

If you are after a simple, last minute Christmas fruit cake, you’ve come to the right place. This soft, fruity cake doesn’t need weeks of preparation. It is quick and easy to create, and makes a fabulous homemade Christmas gift. This highly adaptable recipe can be made in a round or loaf tin, and there’s the option of using gluten free, all-purpose or spelt flour.

I don’t even really like Christmas fruit cake (or copious amounts of dried fruit in general). But I loved this one. Seriously, I did. Glorious chunks of fruit in a dense, but yet soft, cake. No longer will you need to settle for a store-bought special if you’ve let it a little late to prepare this British festive classic.

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Making a quick Christmas fruit cake

The chances are, if you’ve stumbled across this recipe, it’s likely you’ve asked the Google gods, in a bit of a panic, to find you a recipe for a last minute Christmas fruit cake.

Now most of you probably already know that traditionally, a Christmas fruit cake takes time (lots of it) and dedication. But what if I tell you it doesn’t have to? That you can serve up a Christmas fruit cake to your guests, one that you made less than 24 hours earlier? Which tastes just as good as any fruit cake you’ve left in a dark cupboard for months? A cake that you can adapt to suit your personal taste by adding (or omitting) nuts, alcohol or gluten and use pretty much any shape or size pan you like?

I know, right. Ticks a lot of boxes. And so it should. I present you this simple last minute Christmas cake.

The original recipe is not mine. There’s not a cat in hell’s chance of me coming up with a fruit cake at such late notice. I wouldn’t even know where to start. Help came in the form of a recipe from Bear Naked Food, who in turn had adapted it from a chocolate fruit cake made by Nigella Lawson.  Hand on heart, it was one of the easiest recipes I’ve ever made.

My adaptions for this last minute fruit cake

The recipe is great as it is, but I did a little tweaking. It’s the perfect recipe to adapt to your own personal preferences. I’ve made this cake many times. In the past I’ve used both spelt flour and gluten free flour (with little discernible difference). I baked it in round and loaf cake tins. 

Bear Naked Food’s recipe calls for calls for an 8″ (20cm) spring-form tin. For the first one I made, I used a 9½” (24cm) tin, which resulted in a thinner cake. Second time around, I made the fruit cake for friends and family, and divided the batter between two 9 x 5″ loaf tins. This time, I topped the cakes off with walnuts.

The alcohol in the original cake is optional. I didn’t have any, and plus, the first cake I made was for work colleagues, some who don’t drink. I used orange juice and it worked great. Next time though, will definitely add a little spirit to see how it alters the cake.

Storing the fruit cake

If well covered up (or stored in an airtight container) the cake will last a lifetime. Well, maybe not quite that long. It lasts even longer if it has alcohol in it. You can also do something called seasoning to help preserve the cake. Don’t worry too much, though. This cake is so good that it will be snaffled long before you need to worry about it going bad.

It also freezes really well. Just make sure it’s well covered before popping it in the freezer. 

More Christmas recipes

There’s nothing that gets us in the festive spirit than Christmas-themed recipes. Here are some of my favourites:

• Swedish saffron cake
• Saffron Swedish skorpor (biscotti)
• Gingerbread chocolate honeycomb
• Candy cane truffles
• Gingerbread truffles (3 ingredients)
• White chocolate cranberry saffron braid
• Mascarpone no-bake cheesecake (with candied cranberries)

Print Pin

Simple Last Minute Christmas Fruit Cake (spelt, GF or regular flour)

Course Cake

Cuisine British

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Ingredients

• 500g (17½ oz) mixed fruit (see note 1)
• 125ml (½ cup) liquid (see note 2)
• 2 oranges (both the zest and juice)
• 150g (½ cup) honey
• 175g (¾ cup) butter
• 175g (⅞ cup) muscovado (or any dark sugar)
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• 30g (4 tbsp) cocoa
• 3 large eggs
• 225g (1 + ⅚ cups) flour (see note 3)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Instructions

• Add the dried fruit, liquid, oranges, honey, butter, sugar, spices and cocoa to a large pan.
• Cook for around 15 minutes, until the mixture thickens.
• Remove from the heat and allow to cool for around 30 minutes.
• Pre-heat the oven to 150ºC / 300℉. Grease and/or line baking pan (see note 4).
• Whisk the eggs together, and then add to the other ingredients.
• Combine the flour with the baking powder, soda and salt.
• Add to the other ingredients, and stir, just until combined.
• Pour into the prepared pan and bake for around 65 minutes. The cake is ready when inserted skewer comes out clean. Please note: the baking times will vary depending on the pan you use (see note 4).
• Leave the cake to cool completely. Then wrap up in clingfilm and kitchen foil until ready to eat.
• Before serving, sprinkle with icing sugar and a little Christmas decoration, or wash with honey and add some walnuts or other nuts (see note 5).

Notes

1. You can use any fruit you like (I used cranberries, figs, apricots, sultanas and dates).
2. You can use any liquid you like, for example spirits, like rum and brandy, or fruit juice, such as orange. 
3. I have made this recipe in many different ways. You can either use 225g (1 + ⅚ cups) of flour (gluten free blend, plain/regular or spelt flour). Or you can use 150g (1 + ¼ cups) of flour and 75g (¾ cup) of almond meal (ground almonds).
4. You can pretty much use any size pan you like. For the first cake, I used a 9" round springform but for my others, I divided the mixture between two regular loaf tins (9 x 5"). Please note that baking times will vary depending on thickness, but aim for 60 minutes before you start checking whether it is ready.
5. For my loaf cakes, I topped them with a wash of honey and attached walnuts, then gave them a sprinkling of icing sugar. 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.