A picture of a round fruit cake decorated with nuts on the top on a dark plate

Last-minute Brandied Christmas Cake

2 hours

This recipe is from Delia's Happy Christmas.

Yes, I know, it’s happened to me too.

You meant to make a Christmas Cake in early October, feed it weekly with brandy, let it mature, marzipan it two weeks before and ice it one week before the big day – and guess what, you didn’t! All is not lost though. There is a very simple homemade version to hand for those who didn’t get round to it or are fearful of making one for the first time, and it’s also extremely good. It’s made with a jar of luxury mincemeat, which gives it a beautifully moist texture, and topped with whole nuts which get nicely toasted during the baking (a great topping for those who don’t like it too sweet). However, should you wish it would be easy to put ready-made marzipan and fondant icing on instead of the nuts.

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Last Minute Christmas Cake with Brandy

Asked by: Kellydavies

Can you use brandy instead of sherry in the last minute Christmas cake recipe? Thanks

Answered by Lindsey: Yes you can.

Last minute Christmas Cake without gluten

Asked by: Nicola Kildunne

I always make Delia's last minute brandied Christmas cake, and it's my husband's favourite ever! We have recently discovered that gluten makes him ill. Can I just switch normal SR flour for gluten free SR flour (perhaps with some Xanthan Gum), and follow the recipe as it is? Thought I'd ask here before I spend all the money on the ingredients if it won't work?

Answered by Lindsey: Hello, We tested this cake exactly as published just swapping the flour. We were very happy with the results however I would say if you are familiar with Xanthan gum it would be a little plus to include that too. Kind regards Lindsey

Method

Begin the cake a few hours before you want to make it (or even the night before) and simply place all the pre-soaking ingredients into a bowl, stir really well, then cover with a cloth and leave in a cool place.

When you are ready to make the cake, take a roomy bowl and simply place the soaked ingredients plus all the rest of the cake ingredients in it, all in one go (it’s helpful to tick them off as they go in). Now, preferably using an electric hand whisk (or a wooden spoon), beat everything together as thoroughly as possible, which will probably take about 1 minute. Then pour it into the prepared tin, level the top and arrange the whole nuts in rows across the surface – one row of Brazils, one of pecans, and so on.

Finally, cover the top of the cake with a double square of silicone paper (baking parchment) with a hole the size of a 50p piece cut in the centre. Then place the cake on the centre shelf of the oven and bake it for about 2 hours or until the centre springs back when lightly touched. Then let it cool in the tin for 30 minutes before turning it out to finish cooling on a wire rack, removing the lining papers.

The finishing touch is to heat the apricot jam and brandy together and brush the nuts with the mixture to give them a lovely glaze. Store the cake in an airtight tin or in double greaseproof paper and foil and it will keep beautifully moist for 3 to 4 weeks. For a festive touch you might like to tie a ribbon and bow all round for the big day.

Ingredients

For the pre-soaking:

150ml brandy

1 jar (approx 400g) luxury mincemeat

110g ready-to-eat prunes, roughly chopped

50g glace cherries, quartered

175g dried mixed fruits

50g chopped mixed peel

For the cake:

225g self-rasing flour, sifted

1½ level teaspoons mixed spice

3 level teaspoons baking powder

150g softened butter

150g dark muscavado sugar

grated zest 1 small orange

grated zest 1 small lemon

50g Brazil nuts, roughly chopped

50g mixed chopped nuts

3 large eggs

For the topping:

Approximately 18 walnut halves, 18 pecan halves, 23 whole Brazils (or any other mixture you like)

1 heaped tablespoon sieved apricot jam

1 tablespoon brandy

Equipment

You will also need a Delia Online 8 inch (20 cm) Round Loose-based Cake Tin (or similar), lightly oiled, the base and sides lined with silicone paper (baking parchment).