Billington’s Classic Christmas Cake

Packed full of rich fruit, nuts and flavour, our classic Christmas cake recipe is quick and easy to bake.


Billington’s Classic Christmas Cake

  • 2 hours 55 minutes, plus cooling
  • Serves 16-20
  • EASY



  • You will also need: a 20cm springform cake tin, base and sides greased and double-lined with baking parchment.
  • 150g Plain flour
  • 50g Self-raising flour
  • 1tsp Mixed spice
  • 1tsp Ground cinnamon
  • ½tsp Ginger
  • ½tsp Ground cloves
  • ½tsp Freshly grated nutmeg
  • 100g Ground almonds
  • 4 Medium eggs, lightly beaten
  • For the nut and dried fruit mixture:
  • 100g Mixed nuts, roughly chopped
  • 200g Raisins
  • 200g Billington’s Natural glace cherries, halved
  • 100g Glace ginger
  • 100g Ready-to-eat stoned dates, roughly chopped
  • 100g Cut mixed peel
  • 150ml Apple juice
  • 175g Unsalted butter
  • 200g Billington’s Unrefined Dark Muscovado Sugar
  • 2tbsp Black treacle
  • Billington’s Golden Icing Sugar, for decoration
  • 1.Preheat the oven to 150°C or gas mark 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. Bring up to the boil, then remove from the heat and set aside
  • 2.Into 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.
  • 3.Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes) springy to the touch. Transfer on to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve)
  • 4.To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.