Our Ruby Christmas Cake: Time to bake

November 27, 2018

Unbelievably, three weeks have already passed by, and it’s time to turn my soaked fruit into our Ruby Christmas Cake.

The cake mix itself is relatively simple, it’s just the baking that can be a little tricky.

To start, I pre-heat our fan over to 120 degrees, and I line my 8-inch (20cm) tin, making sure the baking paper fits perfectly. I draw round the base of the tin, leaving an edge I can snip along, creating a frill that will help it sit in place. Next, I cut out a strip of paper, to wrap around the sides. Two pieces like this will ensure the tin is completely covered, making sure your cake doesn’t stick.

I use a little butter on the tin itself, just to make sure the baking paper is secured in place.

Once my tin is ready, it’s time to make the cake mix…


225g butter
225g light brown sugar
5 medium eggs
3 teaspoons of treacle
290g plain flour
3 heaped teaspoons of mixed spice
Soaked fruit

As with any other sponge, I start by creaming together the butter and sugar, then adding in the eggs one by one. Next, I add the treacle, and then the flour and spice. Last but not least, it’s time to stir through the soaked fruit.

I’ve been giving my fruit a shake every day, making sure every piece of fruit is completely coated, so it’s just a simple case of tipping the whole lot in with the cake mix.

I fill my tin, and then pop the cake in the oven.

As it’s being baked at a low heat, it takes quite some time for the cake to be cooked. I start checking the cake after a couple of hours, but it takes three and a half hours in total for it to be baked.

Once a skewer comes out clean, your cake is done, and just needs to cool in it’s tin on a drying rack.

It’ll take a little while, but once your cake is completely cool, it can be wrapped in baking paper and foil, then popped in a tin for the next three weeks… until it’s ready to be decorated!

This is optional, but using a pastry brush I’ll be feeding our cake with Chambord every few days. This will add some extra flavour, and make sure the cake stays moist.

I’ve got plenty of ideas for decorating our cake, but I’m pretty sure I’m going to opt for quite a traditional look this year. Not long left to decide, and I’m sure the time will fly by!

Post written in collaboration with Chambord, all words and opinions are my own.