Billington's classic Christmas cake

Full of rich ingredients and flavour, our classic Christmas cake recipe is quick and easy to bake.

Serves: 16-20

Preparation time:  45 minutes

Cooking time:  2 hours and 10 minutes

Cooling time: 1 hour

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You will need

  • For the nut and dried fruit mixture:
  • 100g mixed nuts, roughly chopped
  • 200g raisins
  • 200g Billington's natural glacé cherries, halved
  • 100g glacé ginger
  • 100g ready to eat stoned dates, roughly chopped
  • 100g cut mixed peel
  • 150ml apple juice
  • 175g unsalted butter
  • 200g Billington's unrefined dark muscavado sugar
  • 2 tablespoons black treacle
  • For the cake mixture:
  • 150g plain flour
  • 50g self raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 100g ground almonds
  • 4 medium eggs, lightly beaten
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Recipe Information

Step by step guide to making Billington's classic Christmas cake

  1. Preheat the oven to 150°C, fan 130°C, gas mark 2.
  2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted.
  3. Bring to the boil, then remove from the heat and set aside.
  4. In a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
  5. Bake in the oven for 2 hours, or until the top is golden, springy to the touch and a skewer comes out clean when inserted through the centre (if necessary cook for a further 10-15 minutes).
  6. Transfer onto a wire cooling rack and allow to cool completely in the tin.
  7. Once cool, remove the cake from the tin and place onto a large plate or cake stand.
  8. To decorate, place a star-shaped stencil (or Christmas shape of your choice) over the centre of the top of the cake, and dust with icing sugar.
  9. Carefully lift the stencil off the cake, and fix a ribbon around the outside to serve.

Cook's tip: This cake can be made in advance and stored until ready to serve. Once cool, remove the cake from the tin and wrap in baking parchment, followed by a layer of foil. This will keep for 3 days in a cool, dry place.

*All information included in this recipe has been provided by Billington's.

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Nutritional information for Billington's classic Christmas cake

Nutritional information for Billington's classic Christmas cake

Nutrition type per serving
Calories 339 kcal
Total Fat 14.0g
Saturated Fat 5.6g
Salt 0.25g
Sugar 22.1g

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