I love my Kenward Mixer but all you need is a large pot for this recipe. It couldn’t be easier!

Today I have been getting all domestic goddessy and have whipped up a Christmas cake!

I know it sounds impressive right? To be totally honest it is the easiest Christmas cake ever to make and I even had the help of my three year old. (I am using the word ‘help’ loosely).

The first important job of Christmas cake making is selecting the right Christmas carols, because that makes the cake cook soooooo much better.
(That is what I told the 3 year old – any excuse for carols I say).

Once we had some music we got to work making the easiest Christmas cake ever!

I think the recipe originally came from the New Zealand Women’s Weekly? But I can’t really say as it has been passed around a few times.

Super Easy Christmas Cake

225g butter (melted)                      1 c hot water

1 Tb white wine vinegar                2 tsp cinnamon

1 tsp mixed spice                          1 kg dried fruit

1 can condensed milk                   1 tsp baking soda

¼ cup sherry (or brandy or whisky… or even water)

1 tsp vanilla essence                     2 ¼ c self-raising flour

Put the butter, hot water, vinegar, cinnamon, spice and dried fruit in a saucepan. Bring to boil while stirring. Add condensed milk and baking soda. Cool to room temperature.

Add the remaining ingredients. Bake in a 20cm tin at 140 deg C fan bake for 2 – 2.5 hours.
I find that 2 hours is far to long and check when it has been cooking for an hour.

Cool in the tin. Douse with sherry, brandy or whisky. (In my case I doused very liberally in Cointreau)

Note: Make sure you use a big pot as the mixture fizzes up when you add the baking soda.

My one domestic goddess tip – soak your almonds in milk so that they won’t burn in the oven.

It’s super simple. Who’s going to give it ago?


The finished product cooling in the tin.