This Easy Christmas Fruit and Nut Cake comes together very quickly, does not need to mature and is bursting with festive flavours we all love at this time of year. And even though it is made with lots of sweet dried fruit and brandy (quite a bit of that too!) it is still light and fluffy – ideal to enjoy with Christmas coffee.

Easy Christmas Fruit and Nut Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 100g sultanas
  • 100g dried cranberries
  • 100g prunes, finely chopped
  • 60ml cherry brandy or ordinary brandy
  • 100g walnuts/pecans/almonds, chopped
  • 100ml orange juice and zest of 1 orange
  • 70ml vegetable oil (plus a little more for greasing the pan)
  • 2 large eggs
  • 2 tablespoons sugar
  • 150g flour
  • 1.5 teaspoons each baking powder and mixed spice
  • For the icing: 30g icing sugar, 1 tablespoon orange/lemon juice
  1. Instructions
  2. Combine the sultanas, cranberries and prunes with the brandy and 50ml of the orange juice, stir and soak for at least 4 hours (overnight if possible).
  3. Preheat the oven to 375F /190 C/ gas mark 5. Grease a 23 cm square (or equivalent) baking dish and line with parchment paper. Set aside.
  4. Combine the flour, baking powder and mixed spice and stir using a whisk. Set aside.
  5. Beat the sugar and eggs for 2 minutes, then gradually add the oil and continue beating for 2 more minutes. Add the remaining orange juice (50ml), nuts, fruit mixture and orange zest. Stir well to combine. Add the flour mixture and stir to just combine (do not overstir).
  6. Pour the mixture into the prepared tin and bake for 25-30 minutes. Remove from the oven and place on a cooling rack. After about 10 minutes lift the cake out with the paper and place on a flat surface. Make the icing by combining the icing sugar with 1 tablespoon of either orange or lemon juice and stirring until smooth. Remove the paper from the cake, drizzle the icing over the cake, scatter some lemon/orange zest and serve!