If you haven’t had the fruit steeping for months or had that Christmas cake under wraps since October here is a last-minute Christmas cake recipe that will have you whipping up your own on Christmas cake in less than two hours and going nowhere near the shops!
Today I’m making my paper snowballs on the BBC so as I have already shared that with you I thought I would bring you my last minute Christmas cake instead.
What is the secret to quick Christmas cake?
The secret to this emergency, last minute Christmas cake is one word – mincemeat!
Now I have used my Vegetarian Mincemeat (see post last week) to make this Christmas cake.
But you could use any store-bought mincemeat if you don’t have any of this great stuff to hand.
Youo can also use my amazing Christmas Pudding Marmalade for this Christmas cake recipe.
What size of Christmas cake
Instead of making one normal-sized round cake I used 2 small loaf tins and made smaller Christmas cakes so I can keep one for myself and give the other as a prezzie next week.
Most folks have made their Christmas cakes in November or October.
They are planners, people on the festive ball, ready with those prezzies bought and wrapped and the tree up on 1st December.
This last minute quick Christmas cake idea will be totally alien to them.
Sometimes life just gets in the way of our grand plans, especially at this time of year. And what if you’ve never dared to bake a Christmas cake before. They can be pretty daunting.
This last minute Christmas cake is super easy to make and I promise you the first-time baker will be able to tackle this quick and easy Christmas cake with no trouble at all!
Ingredients for Quick Christmas Cake
This easy Christmas cake recipe uses booze-filled mincemeat as it’s main component so the weeks of feeding cake with booze are cut out completely.
There is also extra dried apricots, cherries and sultanas for extra juiciness in your quick Christmas cake.
The other ingredients for this cake are your standard flour, butter, sugar and eggs. Oh, and some flaked almonds. But nothing fancy. Storecupboard basics really.
How to make an emergency Christmas cake
My quick Christmas cake (or in my case 2 small loaf shaped cakes) is simplicity itself.
Really just a case of tossing all the ingredients into a bowl, mixing well then spooning into prepared tins and letting the oven take care of the rest.
Don’t you just love an easy recipe? This quick Christmas cake recipe really hits the spot on that one.
How quickly can you make this Christmas cake?
From start to finish I made these last minute Christmas cakes in less than two hours.
Decorating your Christmas cake
Well you can do that just as soon as the cake has cooled. Simply use ready rolled fondant icing and marzipan and you are good to go.
I used a star cookie cutter for the decorations on one cake plus some silver edible balls. For the other last minute Christmas cake I used a store bought holly and berries edible cake decoration.
I told you this was a quick and easy Christmas cake. A real last minute Christmas cake that will save the day in an emergency cake situation!
How long will this cake last
This last minute Christmas cake will keep for up to a month if well wrapped in an airtight box.
You can of course freeze it for up to 3 months. But remember to do that before you ice your emergency last minute Christmas cake.
Looking for more festive recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Last Minute Christmas Cake
- 150 g unsalted butter
- 200 g dark brown sugar
- 2 eggs
- 225 g self raising flour
- 400 g Vegetarian Mincemeat
- 60 g sultanas
- 60 g dried apricots chopped small
- 60 g glace cherries chopped
- 60 g chopped almonds
- Preheat oven to 160C/325F/Gas 3
- Either grease a 20cm round tin and line with baking paper, or grease and line 2 small loaf pans as I did
- Throw all ingredients into a large bowl and stir them all together until they are thoroughly mixed.
- Spoon the mixture into your prepared tin/s and smooth out the top.
- Bake a single cake for approx 1 1/2 hours and smaller cakes for just over 1 hour. Test by inserting a skewer into the centre. It should come out clean and the cake/s should have shrunk away from edges of tin/s just a little.
- Leave to cool before removing for tin/s and then ice as you wish.