It’s not Christmas without a sweet, moist, and five-spice Christmas cake! In under an hour, you can have your cake and eat it too. This easy recipe requires no overnight soaking, instead, the seven-step method yields a perfectly festive feast that yearns for a dollop of classic custard or cream on the side.  

 

Method

1. Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease a large bundt cake tin with the oil.

2. Whisk together the flour, baking powder, bicarbonate of soda, salt, and spices in a large mixing bowl.

3. Beat together the butter and sugars in a separate mixing bowl using an electric mixer until pale and creamy, about 3 minutes. Thoroughly beat in the eggs, one by one.

4. Stir together the buttermilk and vanilla extract in a measuring jug. Fold the flour mixture into the creamed butter mixture in three additions, alternating with the buttermilk mixture, until just incorporated; the batter shouldn't be totally smooth.

5. Spoon and scrape the batter into the prepared tin. Rap the tin a few times to help settle it.

6. Bake for about 35-45 minutes until risen and dry to the touch on top; a cake tester should come out virtually clean from the centre. Remove to a wire rack to cool.

7. Once cool, turn out the cake onto a serving platter or plate. Lightly dust with icing sugar before serving.

 

 

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Ingredients

• 1 tbsp sunflower oil, for greasing
• 325 g | 2 1/2 cups plain flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

• 1/4 tsp ground nutmeg
• 150 g | 2/3 cup unsalted butter, softened
• 225 g | 1 cup golden caster sugar
• 70 g | 1/3 cup soft dark brown sugar
• 2 large eggs, at room temperature
• 300 ml buttermilk, at room temperature
• 1 tsp vanilla extract
• icing sugar, to serve

Christmas baking and edible gifts