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Christmas Cakes

The first yummy slice may seem a long way off, but cakes made now will have plenty of time to mature before December 25th. From the fruit-laden, traditional bake to dainty little cakes just right for giving, we've a recipe for every taste.

The Classic
Christmas Cake


Place the dried fruit, alcohol or tea, zest and juice into a large bowl. Mix well, cover and leave overnight.


Heat oven to 160°C/325°F. Butter and double-line a deep cake tin with enough baking parchment to extend about 3cm over the top of the tin.


Wrap the outside of the tin with a few sheets of brown paper, secure with string.


In a clean bowl, beat the butter, sugar and vanilla until creamy then beat in the eggs, one at a time.


Add the flour and mixed spice, soaked fruit and liquid and nuts. Mix together well.


Transfer to the cake tin and use a spoon to make a slight dent in the centre of the surface. Bake for 90 minutes, then reduce oven temperature to 140°C/275°F.


Loosely cover the top of the tin with foil or baking parchment and bake for another 45-60 minutes until a skewer poked into the middle comes out clean. Cool in the tin then remove and wrap in baking parchment.


Store in an airtight container in a cool, dark place for up to 6 months. Every couple of weeks, feed your cake with a syringe, or by piercing with a skewer and sprinkling over a little more alcohol or tea.

Your Step by step guide Click below to reveal

Decorating tip

For really simple decoration, warm a little sieved apricot jam and brush it over the cake before topping with rolled-out Ready to Roll Marzipan. Roll out some Ready to Roll White Icing, and decorate using the Star Pattern Pin before transferring the icing to the cake and trimming away the excess.

Classic Christmas Cake

(makes a 20cm round or 18cm square cake)

What you need

  • 125g glacé cherries, halved
  • 100g dried apricots, chopped
  • 200g currants
  • 200g sultanas
  • 200g raisins
  • 75g candied peel, chopped
  • 100g dried cranberries
  • 150ml sherry, brandy, rum or brewed tea
  • Zest and juice of 4 clementines
  • 250g unsalted butter, softened, plus extra for greasing
  • 250g light soft brown sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 200g plain flour
  • 2 tsp mixed spice
  • 50g flaked almonds
  • 50g chopped hazelnuts

Decorating Essentials

Christmas Pud

The cake that thinks it's a pud!
What a showstopper it will make
on the festive table.

Made in 2 of our Medium Hemisphere Cake Pans

What you need (makes 1 litre)

  • 300g currants
  • 150g sultanas
  • 150g raisins
  • 100g glacé cherries, chopped
  • 100g dried apricots, chopped
  • 50g mixed peel
  • 3 tbsp brandy
  • 200g plain flour
  • Large pinch of nutmeg
  • ½ tsp ground mixed spice
  • 200g soft margarine (or butter)
  • 200g muscovado sugar
  • 4 eggs
  • 50g whole almonds
  • 1 tbsp black treacle
  • Zest of 1 lemon, finely grated
  • Zest of 1 orange, finely grated
  • A small amount of apricot jam

What you do

  1. Place the fruit and mixed peel into a large bowl, mix in the brandy, cover and leave in a cool place overnight.
  2. Prepare the 2 tins and preheat the oven to 140°C/275°F.
  3. In another large bowl, place the flour, spices, margarine, sugar, eggs, almonds, treacle and zest. Mix well, then fold in the soaked fruits.
  4. Divide the mixture between the tins and level the surfaces with the back of a spoon. Cover each surface loosely with parchment-lined foil and bake for 3-3½ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Once cool, sandwich the two halves together with icing or melted apricot jam.

To decorate:
You can decorate in two ways; either make a stiff but still runny icing with icing sugar and a little water, or by rolling out some fondant icing in a 'blob' shape and laying over the top. Finally, finish with holly and berries, or your choice of decoration.

Mini Christmas

A slice is nice, but an individual cake made especially for you, is even better

Made in our My Kitchen 12-Cup Mini Sandwich Tin

What you need (makes 12)


  • 100g currants
  • 100g sultanas
  • 30g candied peel, chopped
  • 50g glacé cherries, quartered
  • Zest and juice of 1 orange
  • 150g unsalted butter, softened, plus extra for greasing
  • 100g dark muscovado sugar
  • 1 tbsp golden syrup
  • 1 tbsp treacle
  • 2 large eggs, beaten
  • 150g self-raising flour
  • 1½ tsp mixed spice
  • Pinch of salt
  • 1-2 tbsp milk


  • 2 tbsp apricot jam, warmed and sieved
  • Icing sugar for dusting
  • 150g marzipan
  • 150g royal icing

What you do

  1. Preheat the oven to 170°C/335°F. Place the currants, sultanas, candied peel and cherries into a small pan. Add the zest and juice, heat gently for one minute until the juice is hot but not boiling. Remove from the heat and cool to allow the fruit to plump up.
  2. Using an electric mixer, cream together the butter, sugar, syrup and treacle until pale and light, this will take about 3-4 minutes. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour, mixed spice and salt, add the fruit mixture and milk and stir to combine.
  3. Divide the cake batter between the Mini Sandwich Pan and bake on a low shelf for about 25 minutes or until well risen, golden brown and a skewer inserted into the middles comes out clean. Cool the cakes in the tin for 2-3 minutes then turn onto a wire cooking rack and leave until completely cold.
  4. Brush the top of each cake with apricot jam. Lightly dust a surface with icing sugar and roll out the marzipan to the thickness of a pound coin. Cut 12 discs using a 5.5cm diameter cookie cutter.
  5. Place a marzipan disc on top of each cake and brush lightly with apricot jam. Clean the work surface, dust again with icing sugar then roll out the royal icing to the same thickness. Using the same cutter, stamp out 12 discs, lay one on top of each marzipan disc and press gently together.

White Choc Chip,
Orange & Cranberry

Add a bit of a zesty tang to your
festive bakes.

What you need (makes 18)

  • 300g self-raising flour
  • 110g caster sugar
  • 135g white chocolate chips
  • 65g dried cranberries
  • 60g butter, melted
  • 180ml milk
  • 1 egg
  • 2 tsp orange zest

What you do

  1. Preheat the oven to 200°C/400°F. Line two muffin pans with 18 paper cases or baking parchment squares.
  2. Sift the dry cake ingredients into a medium bowl and stir in the remaining ingredients.
  3. Divide the mixture between the cases and bake for about 10 minutes. Stand in the tins for 2 minutes before transferring to a wire rack to cool.


We decorated these using our Duo Colour Icing Kit. We made a batch of butter icing, flavoured half with vanilla extract and coloured half with red food colouring, but you could simply top with vanilla butter icing.