We are fast approaching the festive season, and now is the perfect time for you to make your Christmas Cake!  Here is Buttercream & Bows favourite Christmas Cake recipe.  It’s beautifully spiced, and the flavours are enhanced by feeding it regularly with your favourite festive tipple!


  • Juice and finely grated zest of 2 oranges
  • 100 ml (3 ½ fl oz) Cointreau
  • 1 tbsp vanilla extract
  • 175 g (6oz) dark brown sugar
  • 3 medium eggs, lightly beaten
  • 175 g (6oz) unsalted butter, softened
  • 125 g (4oz) plain flour 
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2 tsp mixed spice
  • 200 g (7 oz) each raisins, sultanas and glacé cherries
  • 100 g (3 ½oz) dried apricots, finely chopped
  1. Put the fruit, orange juice and zest, Cointreau and vanilla into a large non-metallic bowl. Mix, then cover with clingfilm.  Soak for 48 hours. 
  2. Preheat the oven to 150°C (130°C fan) gas mark 2. Grease and line the base and sides of a 20 cm deep round cake tin with baking parchment.
  3. In a large mixing bowel, cream the butter and beat until light and creamy this should take approximately 3 minutes).   Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Fold in the remaining flour, cinnamon, cloves and mixed spice.
  4. Add the soaked fruit mixture into the bowl and mix well, then spoon into the prepared tin and level the surface. 
  5. Bake for 1hr 40min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove from tin (keeping it in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place for up to 3 months.