Cherry and almond Christmas cake

This fruity, festive bake is a Christmas cake recipe you'll want to repeat year after year.

By The Good Housekeeping Cookery TeamUpdated: 18 August 2022

best christmas cake recipes cherry and almond christmas cake

Making your own Christmas cake this year? This fruit-filled cherry and almond cake recipe is hard to beat, plus easier than you might think to prepare. The addition of amaretto gives the cake a delicious sweet, nutty flavour with a warming hit of alcohol – 'tis the season, after all!

Once your cake has matured, be sure to check out our advice on how to ice a Christmas cake, which includes a simple step-by-step guide and plenty of decorating advice to ensure it's a showstopper.

Find all of our favourite Christmas cake recipes here.

Advertisement - Continue Reading Below

Yields:

20 serving(s)

Prep Time:

20 mins

Cook Time:

3 hrs

Total Time:

3 hrs 20 mins

Cal/Serv:

349

Ingredients

For the soaked fruit

300 g
sultanas
200 g
raisins
200 g
dried (sour) cherries, roughly chopped, we used Urban Fruit
100 g
dried figs, roughly chopped
100 g
chopped mixed peel
Finely grated zest and juice 1 orange
Finely grated zest and juice 1 lemon
150 ml
Amaretto

For the cake

200 g
unsalted butter, softened, plus extra to grease
175 g
dark brown soft sugar
3
medium eggs, beaten
125 g
plain flour
50 g
ground almonds
2 Tbsp.
mixed spice
1 1/2 tsp.
ground cinnamon
1/2 tsp.
freshly grated nutmeg
150 g
flaked almonds

Directions

1. Step 1For the soaked fruit, mix all the ingredients in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.
2. Step 2Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing with string - this will help prevent the sides of the cake from over-browning and becoming dry.
3. Step 3For the cake, using a freestanding mixer, or a handheld electric whisk and large bowl, beat the butter and sugar until light and fluffy, about 5min. Gradually beat in the eggs. Add flour, ground almonds and spices and beat briefly to combine. Using a large metal spoon, fold in the soaked fruit mixture (and any liquid) and flaked almonds.
4. Step 4Scrape into prepared tin and level. Bake for 21/2-3hr, or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
5. Step 5If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 3 months

TO STORE AND FEED

After 2 weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp Amaretto. Rewrap and store as before. If you like, feed the cake like this every 2 weeks, rewrapping carefully after each addition.