Simple recipe to make a last-minute Christmas cake

Christmas Day is just a few weeks away and if you’re worried about not having a traditional Christmas cake to serve, don’t panic, Clodagh McKenna has shared her last-minute Christmas cake recipe which can be made now, in time for the big day. 

Appearing on This Morning, Clodagh who demonstrated how to make a 25cm cake, said: “I like loads of fruit in mine, I do sultanas, raisins, cherries, candied orange and currants. 

“Then I cover it with brandy, you could use stout or whiskey, I like brandy because it’s sweeter, it tastes better in a fruit cake, and leave it to soak overnight.” 

When making the cake mixture, the TV chef prefers to use light brown sugar as it gives a caramel flavour, but you could use caster sugar, which makes it richer, and dark brown sugar makes it even richer. 

“In my mind, light muscovado sugar is beautiful for it,” she added. 

The spices that get added to the cake mixture are also “up for debate” as everyone has their preference. 

Clodagh said: “My mum puts whiskey in, instead of brandy and then cinnamon, but I don’t like cinnamon, I like allspice and nutmeg – lots of fresh nutmeg and lots of fresh orange and zest.” She also likes to add blanched, chopped almonds to give a “nutty flavour”. 

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7. Use a large spoon or spatula to transfer the mixture into the cake tin, spreading it out evenly with the back of the spoon. If you don’t intend to ice the cake lightly drop the whole blanched almonds in circles or squares over the cake.

Cover the top of the cake with a double square of baking parchment with a 25mm hole in the centre to give extra protection during the long, slow cooking. Bake the cake on the lowest shelf of the oven for four hours. It can sometimes take up to 30–45 minutes longer than this, but in any case, don’t look until at least four hours have passed.

8. Leave the cake to cool in the tin for 30 minutes, then transfer it to a wire rack to finish cooling. When the cake is completely cold ‘feed’ it by making small holes in the top and base of the cake with a cocktail stick or small skewer and spoon over a few teaspoons of brandy.

Wrap the cake in a double layer of baking parchment secured with an elastic band and either wrap it in kitchen foil or store it in an airtight container. If you wish, you can feed it at intervals until you need to ice or eat it.