Decorated Christmas Cake Recipe
March 11, 2026
Looking for ideas to decorate your Christmas Cake? Bursting with festive flavours of orange, cinnamon, nutmeg and ginger, this classic Christmas cake recipe is the most magical bake of the year. Perfect for baking with the family, this simple Christmas cake can be decorated using any kind of icing, colouring or jams. With just a few cupboard staples, dried fruits, nuts and spices (including Schwartz® Ground Nutmeg, Ground Ginger & Ground Cinnamon) you can whip up a fabulously festive Christmas cake for the whole family!
Looking for ideas to decorate your Christmas Cake? Bursting with festive flavours of orange, cinnamon, nutmeg and ginger, this classic Christmas cake recipe is the most magical bake of the year. Perfect for baking with the family, this simple Christmas cake can be decorated using any kind of icing, colouring or jams. With just a few cupboard staples, dried fruits, nuts and spices (including Schwartz® Ground Nutmeg, Ground Ginger & Ground Cinnamon) you can whip up a fabulously festive Christmas cake for the whole family!
Key products
Instructions
Instructions
- Pre-heat the oven to 160°C / 325°F / 140°C Fan / Gas Mark 3. Grease and double line the base and sides of a 20.5-cm loose bottomed round cake tin.
- Cream the butter and sugar together until pale. Gradually beat in the eggs, adding a little of the flour if mixture starts loooking curdled. Sift the remaining flour and spices together and fold into the mixture. Stir in the remaining dry ingredients and lemon and spoon into the prepared tin.
- Smooth the surface of the cake and then make a dip in the centre. Take a strip of brown wrapping paper and wrap around the cake to form a collar. Secure with string and bake the cake in the oven for 1 hour.
- Reduce the temperature to 140°C / 275°F / 120°C Fan / Gas Mark 1. Bake for a further 2½-3 hours. Cover the cake with greaseproof paper to prevent the top from over browning, if necessary.
- Remove from the oven and leave to cool slightly before turning out of the tin. Peel away the lining paper and prick the base with a skewer. Pour 1 tablespoon of the brandy over and then wrap in greaseproof paper and foil and store in an airtight container until ready to decorate.
- When ready to decorate, turn the cake upside down and place on a cake board. Knead the marzipan and break off some small pieces. Roll them into sausage shapes and use to fill any gaps at the base of the upturned cake.
- Warm through the jam and brandy in a saucepan and brush over the surface of the cake. Roll out the marzipan and cut into a round, large enough to cover the cake, then carefully lift on top and smooth. Knead the fondant icing and roll out on a lightly icing sugar-covered surface. Again cut to the same size as the circumference of the cake, brush the marzipan with a little brandy and lift the icing over. Smooth well.
- Cooking Tip We recommend baking your Christmas cake in November and then storing until 1-2 weeks before Christmas, when you can decorate it. Remember that after you have decorated your cake you should store it in a non-airtight container to prevent the icing from going soggy.
- We have decorated our cake with dried orange slices and sugared rosemary.
