The holidays are here, and while a traditional, years-in-the-making Christmas fruitcake is impressive, it’s rarely practical. This year, let’s focus on quick and easy Christmas cake recipes that capture all the festive flavor and aroma without the weeks of waiting.
We’ve compiled 8 fantastic recipes perfect for the time-crunched baker, complete with precise gram measurements (the gold standard for baking accuracy!) to ensure your holiday treats turn out perfectly every time. Get ready to bake up some magic in a flash!
5 Quick & Easy Christmas Cake Recipes with Metric Measurements
These recipes are designed for speed and flavor, utilizing shortcuts like quick-soaking fruit or leveraging naturally moist bases.
1. Speedy Spiced Cranberry & Orange Loaf Cake
Ingredient:
- 210 g All-Purpose Flour
- 200 g Granulated Sugar
- 7 g Baking Powder
- 3 g Salt
- 5 g Ground Cinnamon
- 2 g Ground Nutmeg
- 115 g Unsalted Butter (softened)
- 2 (approx 100 g) Large Eggs
- 10 g Orange Zest
- 120 ml Orange Juice (fresh)
- 120 g Fresh or Frozen Cranberries
Steps:
- Prep: Preheat oven to 175∘C (350∘F). Line a loaf pan.
- Mix: Cream the butter and sugar until light. Beat in the eggs and orange zest.
- Combine: Whisk the dry ingredients (flour through nutmeg) separately. Gradually mix into the wet ingredients, alternating with the orange juice.
- Fold: Gently fold in the cranberries. Pour into the prepared pan.
- Bake: Bake for 50–60 minutes.
2. Mini Mincemeat Spice Cakes
Ingredient:
- 185 g All-Purpose Flour
- 150 g Brown Sugar (packed)
- 5 g Baking Soda
- 8 g Ground Mixed Spice (or Pumpkin Spice)
- 1 g Salt
- 115 g Unsalted Butter (melted)
- 1 (approx 50 g) Large Egg
- 120 ml Milk (Buttermilk or whole)
- 150 g Jarred Mincemeat
Steps:
- Prep: Preheat oven to 190∘C (375∘F). Line a 12-cup muffin tin.
- Mix: Whisk the flour, sugar, baking soda, spice, and salt.
- Combine: In a separate bowl, whisk the melted butter, egg, and milk. Add to the dry ingredients and mix until just combined.
- Fold: Gently fold in the mincemeat.
- Bake: Fill cups 2/3 full and bake for 18–20 minutes.
3. Chocolate Orange Fudge Cake
Ingredient:
- 220 g All-Purpose Flour
- 350 g Granulated Sugar
- 75 g Cocoa Powder (unsweetened)
- 7 g Baking Powder
- 7 g Baking Soda
- 5 g Salt
- 240 ml Milk
- 120 ml Vegetable Oil
- 2 (approx 100 g) Large Eggs
- 5 g Orange Zest
- 240 ml Hot Water or Coffee
Steps:
- Prep: Preheat oven to 175∘C (350∘F). Grease and flour a 9-inch round pan.
- Mix: Whisk all dry ingredients (flour through salt).
- Add Wet: Add the milk, oil, eggs, and orange zest. Beat on medium speed for 2 minutes.
- Finish: Stir in the hot water/coffee (the batter will be very thin). Pour into the pan.
- Bake: Bake for 30–35 minutes.
4. Gingerbread Bundt Cake with Cream Cheese Glaze
Ingredient:
- 360 g All-Purpose Flour
- 10 g Baking Soda
- 3 g Salt
- 10 g Ground Ginger
- 5 g Ground Cinnamon
- 2 g Ground Cloves
- 225 g Unsalted Butter (softened)
- 220 g Brown Sugar (packed)
- 240 g Molasses (unsulphured)
- 2 (approx 100 g) Large Eggs
- 240 ml Hot Water
Steps:
- Prep: Preheat oven to 175∘C (350∘F). Generously grease and flour a Bundt pan.
- Mix: Whisk the flour and spices.
- Cream: Beat butter and brown sugar. Beat in the molasses and eggs one at a time.
- Combine: Alternately add the flour mixture and the hot water to the creamed mixture.
- Bake: Bake for 50–60 minutes.
5. Express Rum & Nut Fruit Cake
Ingredient:
- 230 g Mixed Dried Fruit (e.g., raisins, cherries)
- 125 g All-Purpose Flour
- 100 g Brown Sugar (packed)
- 115 g Unsalted Butter (melted)
- 1 (approx 50 g) Large Egg
- 5 g Baking Powder
- 5 g Ground Cinnamon
- 60 g Chopped Pecans or Walnuts
- 60 ml Brandy or Dark Rum
Steps:
- Prep: Preheat oven to 160∘C (325∘F). Line an 8×4 inch loaf pan.
- Quick Soak: Combine dried fruit and Brandy/Rum. Microwave for 30 seconds and let sit for 5 minutes.
- Mix: Whisk melted butter, sugar, and egg. Add the flour, baking powder, and cinnamon. Mix until just combined.
- Fold: Fold in the soaked fruit mixture (including any liquid) and chopped nuts.
- Bake: Bake for 45–55 minutes.
Conclusion
The essence of a great quick Christmas cake lies in its ability to deliver on the warm, and fruity flavors we crave during the holidays, but on an accelerated timeline. Whether you opt for a recipe that uses the stovetop to quickly soak your fruit or one that uses modern, straightforward mixing techniques, these easy options ensure you can have a homemade, festive treat ready for your holiday table in just a few hours, rather than a few months. No need to stress over last-minute holiday baking—a delicious, moist Christmas cake is more achievable than ever!
Are you ready to try one of these quick recipes, or would you like to know more about the best ways to decorate them?
FAQ
Q1: What makes these “quick” compared to a traditional Christmas cake?
A: Traditional Christmas cakes are often prepared months in advance, requiring the dried fruit to be soaked in alcohol for several weeks, and the finished cake to be “fed” periodically. Quick recipes bypass this long process by either:
- Boiling or simmering the dried fruit, liquid, and fat together on the stovetop to quickly plump the fruit (often in under an hour).
- Using a simple, fast batter that doesn’t require a long creaming time.
- Designing a cake that is ready to eat sooner, often requiring little to no “feeding” after baking.
Q2: Can I make these quick cakes without alcohol?
A: Absolutely. The main purpose of the liquid (alcohol or otherwise) is to plump the dried fruit and add moisture. You can substitute the specified alcohol (brandy, sherry, rum) with:
- Strong, black tea
- Orange juice or apple juice
- Cranberry juice
- A mixture of fruit juice and water
Q3: How far in advance can I bake a quick Christmas cake?
A: While they are designed to be quick, most recipes can be baked a little ahead.
- An un-decorated quick fruitcake will typically keep well in an airtight container for 2-3 weeks at room temperature.
- If you choose to “feed” the cake weekly with a small amount of spirit, it can last longer, though not as long as a traditional cake.
Q4: What are the easiest ways to decorate a quick Christmas cake?
A: Skip the complicated royal icing! The simplest decorations are:
- A light dusting of confectioner’s sugar (powdered sugar).
- A quick brush with warm apricot jam or orange marmalade glaze, topped with a ring of pecans or blanched almonds.
- Covering the cake with store-bought marzipan and then a simple layer of fondant icing, which is quicker and easier to manage than traditional icing.
Q5: Can I freeze an easy Christmas cake?
A: Yes, most quick fruitcakes freeze very well.
- Ensure the cake is completely cooled.
- Wrap the un-decorated cake tightly in plastic wrap (cling film).
- Wrap it again in a layer of aluminum foil or place it in a freezer bag.
- It can be frozen for up to 1 year. Thaw it overnight in the refrigerator before decorating.
Do you have all your ingredients ready, or are you looking for ideas on the easiest way to serve your cake—for example, as individual slices or a whole centerpiece?