Nigella Lawson's Christmas cake recipe in the thermomix (2024)

I’ve always wanted to make a proper Christmas Cake from scratch but it’s always seemed a bit ambitious for me! And besides, my mum has always made the Christmas Cake and it just seems like a ‘mummy’ thing to do at Christmas. Newsflash……. I am the mummy now – eeeek!!! Seems a bit surreal when I say it like that. Do you have anything that you still think of as ‘a job for mum’ – but YOU ARE the mum??

My mum is coming to Sydney for Christmas this year (Yipeeee), so I though I had better make an effort and get this Christmas Cake baked. I decided to make Nigella Lawson’s Christmas cake recipe in the thermomix, because really– you can’t beat Nigella at Christmas time!

I opened up the book and the first sentence said ‘This cake should be made about 3 months prior to Christmas Day”. OOOOPS!! Well that’s a fail before I’ve even started! I bet my mum knew that!!

The reason you have to make it so early is that is needs to be fed with a little brandy every week until Christmas. I figured if I just fed it a little extra then I’d be just fine making it now (I hope).

So here goes…… (Oh and although I have used my thermomix, I didn’t really need it this time, so this recipe can quite easily be made without it).

850g mixed fruit (currents, sultanas, raisons etc)
100g glace cherries chopped into halves
75g mixed peel
75g slivered almonds
350g plain flour
1 tsp cinnemon
3/4 tsp mixed spice
275g butter
200g soft brown sugar
5 eggs
A few capfuls of brandy (I’ll let you decide how many is a few)


  1. Mix the dried fruits with the cherries and the peel in a large bowl. Add a few capfuls of Brandy (I added 3 I think – or maybe 4??). Mix it all together and wrap the bowl in a tea towel. Leave it to soak for around 24 hours.

  2. Preheat the oven to 150 degrees.
  3. Add the butter to the thermomix and cream is really well on speed 6/7 for 30 seconds. Scrape down the sides and cream again for another 10 seconds.
  4. Add the sugar and cream together with the butter until it’s light and fluffy. Speed 7 for 30 seconds. Scrape down the sides and repeat.
  5. Weigh out the flour and put it in a separate bowl.
  6. Add the eggs one at a time with a table spoon of flour. Beat for about 5 seconds on speed 5 for each one. I had never done this flour trick before when beating eggs – Nigella says it stops the mixture from curdling and it really works!!

  7. Add the rest of the flour with the mixed spice and cinnamon and mix gently on speed 5 for about 10-15 seconds.
  8. Add to your big bowl of fruit and fold it all together until everything is mixed through.

  9. Double line a cake tin with baking paper. This bit is not easy (for me anyway) and there were a few curses whilst I was trying to get it on properly. Oh and FYI cellotape does not stick to baking paper!! Once you have achieved this, scoop the mixture into the tin as evenly as possible. Use the back of a spoon to flatten it out.
  10. Another Nigella tip, which I thought was pretty awesome was to make a little hollow in the middle of the cake with a teaspoon before putting it in the oven. It stops the cake from rising unevenly – and it REALLY WORKS!!

  11. Wrap another layer of baking paper around the outside of the tin and bake in the middle of the oven for 3 and 3/4 hours. That’s what the recipe said but I took mine out of the oven after 2.5 hours as I think it was ready. A knife came out the middle clean and I could hear my mum in my head saying ‘Don’t dry it out!!”.
  12. Allow to completely cool. Poke a few holes into the top of the cake and tip over another capful of brandy allowing it to soak into the holes. Repeat this ‘feeding’ process every week until christmas (or in my case, twice a week as I’m playing catch up).

  13. To store the cake on the lead up to Christmas you will need to wrap it up in more baking paper and tie it up with string. Then put it into an air tight tin and only take it out for ‘feeding’.

I really enjoyed making this cake and it was much easier than I initially thought. Unfortunately I won’t be able to tell you how it tastes until after Christmas, but I am quietly optimistic. To finish it off, I’ll firstly put a layer of apricot jam over it, followed by a layer of marzipan (my favourite part) and then finally some white Royal Icing.

*Just adding a little update. We’re now a year later and I have just finishing making my cake for the second time around. It was absolutely amazing last year and I can’t wait to tuck in again. It worked best with some delicious brandy custard. Although Mr D and my dad preferredit with ice-cream.

Have you made your Christmas cake yet?

Nigella Lawson's Christmas cake recipe in the thermomix (8)


16 comments on “Nigella Lawson’s Christmas Cake Recipe in the thermomix”

    • It’s so not as easy as it looks, is it!! I’ve decided to use royal icing for my cake as I’m just not sure I could master the fondant. What cakes have you been making??


  1. Hiiee,
    This cake is looking yummy!!! And the decoration is sooo cute. How long the cake will remain good??


    • Oh thank you. I believe if it is wrapped up properly and kept in a sealed contained it can last at least three months xx


    • Oh thank you so much Robyn


  2. Hello Robyn, I’ve just made a Christmas cake for my husband to take to work when he heads off on Wednesday – a little edible love. I used a Margaret Fulton Boiled Whisky Cake recipe. It has completely sunk in the middle!! But I hope it will taste OK. Might bookmark this one for next year!!


  3. Hi Robyn – Just wondering if this is typically a dark or a light fruit cake? looks awesome – i also am double dosing mine each week as i have left mine too late as well – oops!


  4. The tip about the hollow in the top of the cake is genius! Trust Nigella!
    You’re clever to work with Royal Icing in the heat. I put that in the too-hard basket until Winter! xx


  5. Looks great, I’ll be making it this weekend. 🙂

    just a tip for anyone struggling with the baking paper. Wet it, scrunch it, shake the excess water off and it will meld to any tim you choose to line with it 🙂


    • For fixing the side Robyn I used paper clips and they worked perfectly.


  6. Ooh! I think I might have to give this a go… Never done one before, but you’ve really inspired me to give it a go with Thermomix … 🙂


  7. Hi Robyn
    What size tin do you need?
    thank you


  8. Hi, I’m going to make this this weekend – did it turn out ok? I can’t see your verdict anywhere 🙂


    • It was excellent


  9. What size tin is used please


  10. What size cake tin do you need


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nigella Lawson's Christmas cake recipe in the thermomix (2024)


How long does Nigella's chocolate Christmas cake last? ›

The cake also freezes well. Wrap the cake tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. Thaw the cake at room temperature overnight. Nigella's Traditional Christmas Cake recipe (from NIGELLA CHRISTMAS) suggests that the cake can be stored for up to 6 weeks.

How far in advance can you make Christmas cakes? ›

Opinions on the "maturing" of Christmas cakes does vary and is partly an issue of personal taste, but for the rich fruit type of Christmas cakes we would suggest making them up to 3 months ahead of Christmas.

What is hidden in Christmas cake? ›

A coin was hidden inside a small cake, whoever found it was crowned as mock king. Hiding small tokens in a cake is another tradition that has existed throughout the ages. The Christmas Sixpence, which is hidden inside a Christmas pudding or cake as a token of good fortune, being a recent example of this tradition.

Can you leave Christmas cake batter overnight? ›

The mixture can easily survive overnight.

Why does Christmas cake last so long? ›

The trifecta of sugar, low moisture ingredients and some high-proof spirits make fruitcakes some of the longest-lasting foods in the world.

How often should you moisten a Christmas cake? ›

  1. It is best to feed your cake, every fortnight from when it has been baked. ...
  2. Using a skewer, prick several holes into the top of your cake. ...
  3. Spoon over 1-2 tbsp of the alcohol/fruit juice of your choice ensuring that the whole cake is evenly covered.

What is the best way to keep a Christmas cake fresh? ›

Wrap the cake in greaseproof paper or baking parchment then wrap it in kitchen foil. Store cake in a second layer of foil or in an airtight tin.

What is the difference between a fruit cake and a Christmas cake? ›

Christmas cakes are also commonly made with pudding while a fruit cake uses butter, however there are Christmas cake recipes that do contain butter. The traditional Scottish Christmas cake, also known as the Whisky Dundee, is very popular. It is a light crumbly cake with currants, raisins, cherries and Scotch whisky.

What does a Christmas cake girl mean? ›

25 rolls around — a fact that gave birth to an unfortunate bit of old Japanese slang: "Christmas cake" was used to refer to an unmarried woman who was over 25 and thus, considered past her prime.

What is the name of the famous Christmas cake? ›

The "Pandolce Genovese" is also a famous Christmas cake. The name "Genovese" refers to its city of origin, Genoa. It is similar to a British fruitcake, but less tall and more crumbly.

What alcohol is good for Christmas cake? ›

You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

Why do you put plain flour in Christmas cake? ›

Plain flour is fine as the cake isn't going to significantly rise. You are looking to achieve a dense, moist texture that is evenly distributed with flavoursome vine fruits. Gluten free alternatives: opt for a combination of flours.

Why is my Christmas cake dry? ›

Why do my cakes always seem too dry? A: Too much baking powder. In oven for too long or not packed as soon as cool.

How long does Nigella's chocolate fruit cake last? ›

The cake can be made 2 weeks ahead and stored, wrapped in a double layer of greaseproof paper (parchment paper) and a layer of foil, in an airtight container in a cool place. FREEZE NOTE: The cake can be frozen, wrapped in a double layer of clingfilm (plastic wrap) and a double layer of foil, for up to 3 months.

How long will homemade Christmas cake keep? ›

How long can you store Christmas cake? Depending on what recipe you use, Christmas cakes can be kept wrapped up in an airtight container for up to three months in advance. Or you can make the cake even earlier and then freeze it, defrosting it when you want to feed or decorate it.

What is the shelf life of Christmas fruit cake? ›

According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated. But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century.

How long does chocolate cake last after baking? ›

How Long Does Chocolate Cake Last in the Fridge? A traditional chocolate cake made from scratch will stay fresh and soft in the fridge for about 2-3 days. If you use the pectin trick that I describe in this blog post, you can extend the shelf life of baked goods and they will last 5-7 days or longer!

Top Articles
Latest Posts
Article information

Author: Mr. See Jast

Last Updated:

Views: 6320

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Mr. See Jast

Birthday: 1999-07-30

Address: 8409 Megan Mountain, New Mathew, MT 44997-8193

Phone: +5023589614038

Job: Chief Executive

Hobby: Leather crafting, Flag Football, Candle making, Flying, Poi, Gunsmithing, Swimming

Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.