Last-minute Christmas cake

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

  • 2 hrs 30 mins cooking
  • Serves 10
  • Print


Last-minute Christmas cake
  • 1 kilogram mixed dried fruit
  • 1/2 cup (100g) glace cherries, halved
  • 250 gram butter, chopped
  • 1 cup (200g) firmly packed brown sugar
  • 1 cup (250ml) tokay
  • 1 cup (150g) coarsely chopped brazil nuts
  • 1 tablespoon grated orange rind
  • 1 tablespoon treacle
  • 5 eggs, beaten lightly
  • 1 3/4 cup (260g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup (150g) brazil nuts, extra
  • 1/4 cup (60ml) tokay, extra


Last-minute Christmas cake
  • 1
    Line base and sides of a deep 19cm square cake pan (or 22cm round cake pan) with 2 layers brown paper and 2 layers baking paper, bringing paper 5cm above edge of pan.
  • 2
    Combine fruit, cherries, butter, sugar and tokay in a pan; stir over a low heat until butter is melted and sugar dissolved. Bring to boil; remove from heat. Transfer to a bowl; cool.
  • 3
    Preheat the oven to slow, 150°C (130°C fan-forced).
  • 4
    Stir nuts, rind, treacle and eggs into fruit mixture, then sifted dry ingredients. Spread mixture into prepared pan, place extra nuts on top. Bake in a slow oven for about 2 1/2; hours or until cooked when tested. Brush top of cake with extra tokay, cover hot cake tightly with foil; cool in pan.


This recipe used Brown Brothers Very Old Tokay. The cake can be made 3 months ahead; store in an airtight container in a cool place or in the refrigerator if the weather is humid. Suitable to freeze. Not suitable to microwave.

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