IT simply wouldn’t be Christmas without the cake.

However, many recipes require you to start prepping weeks if not months in advance.

Luckily for those of us not so prepared, Winsford’s own superstar baker Nicky Cains is here to help.

“This cake doesn't need to be made months in advanced like a lot of fruit cakes. It is so easy to prepare too and keeps for ages. This is made without alcohol so great for everyone,” she writes in her new book, Dizzy, Busy and Baking a Difference.

“It is one of my husband's favourite cakes; he loves anything with fruit and sponge.

“This cake can be baked at any time of year, not just the festive season, but there is just something about the traditional fruit cake that just shouts out Christmas.

“This cake can also be made in advanced and stored if you want to be ahead of yourself over the festive period.”

Northwich Guardian: Nicky Cains and her new book - Dizzy, Busy and Baking a DifferenceNicky Cains and her new book - Dizzy, Busy and Baking a Difference (Image: Supplied)

Nicky Cains' Christmas cake recipe - Serves 12


  • Large mixing bowl
  • Heatproof bowl
  • Large metal spoon
  • Scales
  • Two 8 inch round cake tins
  • Greaseproof paper


  • 150 g glacé cherries
  • 250 g sultanas
  • 250 g raisins
  • 250 g butter
  • 200 g plain flour
  • 4 eggs
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground ginger
  • 1 teaspoon of mixed spice
  • 1 tablespoon of treacle
  • 250 g sugar


  1. Pre-heat your oven to 180°C/160°C fan and grease and line two 8 inch baking tins with greaseproof paper.
  2. Cream together the butter and sugar until light and fluffy, then add the eggs and mix well after each adding each one.
  3. Add the treacle then the flour and give a good stir until everything's incorporated together. Fold in the fruit with the spices and give another final stirring.
  4. Pour into the two tins and level with a spoon. Bake in the oven for about 1 hour until a knife inserted in the cake comes out clean.

TIP: You can decorate your Christmas cake however you fancy. I like to cover mine with apricot jam then ready rolled marzipan and white fondant icing, but you could leave it bare and put some pretty fake holly on top, drizzle some icing on top, or even sprinkle it with edible glitter!