Hate using royal icing? Looking for a different way to decorate your Christmas Cake? Look no further! Scroll down for my Naked Christmas Cake with Glazed Nuts and Cherries.
Decorating a fruit cake without icing
If you've ever tried making your own Christmas Cake at home you will know the trials and tribulations of trying to decorate said cake with marzipan and royal icing. Every year I leave it until the last minute and more often than not I sit down to decorate the cake on Christmas Eve.Some years I've been pretty chilled out come Christmas Eve. Other year's I've been so behind on wrapping and packing, running late for the annual Christmas Eve get together at a friends house that the moment I've taken the royal icing out of the packet it's all started to go wrong.It's easy enough to get the marzipan on. That usually goes OK. I'll have a lovely smooth finish until the second I lay the rolled out royal icing on top.
One year I decided to cut out snowflakes from the icing. Another year I attempted to model Santa Claus stuck in a chimney. After painstakingly covering the edge of the cakes with tiny rectangular "bricks" I had to rush the big man. It was a fun, novelty cake but definitely didn't look professional. Last year I was just too damn tired to even contemplate icing my cake. I left the marzipan and icing in the cupboard and instead decided a "naked" Christmas Cake was the way forward. If you've experienced this frustration then keep reading because I've got the solution for you!
Simplicity is key
To decorate my "naked" Christmas fruitcake, I used some warm apricot jam to stick whole and halved nuts to the top of the cake along with a glace cherry or two. I then brushed it again with the warmed up jam to give a shiny glaze. It had much the same finish as a Dundee cake but with added festive flair! You can arrange the nuts and cherries in any order or pattern you want. I went for simple concentric circles with the cherries in the middle almost forming a red nose, just like Rudolph's.
The decoration took all of 5 minutes. The hardest part was melting the jam without burning it (note to self don't leave it in the microwave) and the most time-consuming part was picking out the best looking nuts to top my cake! We don't want any old bashed up almonds and walnuts on our Christmas Cake now do we! Just because it's a naked cake doesn't mean it can't be a show stopper!
At such a busy time of year I think it's important to remember that actually, simplicity is key. So long as there's a slice of Christmas Cake to great your guests I'm sure they won't mind whether it's been iced with a snowy mountain-scape, a rather strange-looking Santa Claus or a few pretty nuts and cherries. After all, they're not visiting for the cake but to spend time with someone they love. That's what Christmas is about after all!
The recipe
Naked Christmas Cake with Glazed Nuts and Cherries
Ingredients
- 300 grams dark brown sugar
- 300 grams butter
- 6 large eggs
- 400 grams plain flour
- 400 grams sultanas
- 300 grams currants
- 100 grams raisins
- 150 grams mixed peel
- 100 grams glace cherries
- 100 grams chopped almonds
- 1 teaspoon cinnamon
- 2 tablespoon dark treacle
- 2 glasses brandy plus extra for feeding
To decorate
- 2 tablespoon apricot jam
- walnut halves
- whole almonds
- pecan halves
- glace cherries
Instructions
To make the cake
- A day or two before you intend to make the cake, put all of the fruit into a bowl and pour over the brandy.
- Cover with Clingfilm and leave the fruit to rehydrate.
- The day you wish to bake your cake, begin by beating the butter and sugar until creamy.
- Slowly add the eggs to the mixture one at a time ensuring they are fully combined before adding the next one.
- Next, fold in the flour, chopped almonds, cinnamon and then fruit (with any juices left in the bowl) and treacle.
- Line a cake tin (roughly 9” x 3 ½”), pour the batter into the lined tin and bake for 4hrs and 45 mins on Gas Mark 1.
- Leave to cool before removing from the tin.
- Over the next few days drizzle a tablespoon of brandy over it each day.
To decorate
- Melt 2 tablespoon of apricot jam and brush over the cake.
- Gently push the nuts and glace cherries on to the cake in any design you wish using the sticky jam as glue.
- Leave the nuts and cherries to set on to the cake.
- Finally, heat a little more jam and brush over the top of the nuts and cherries to give a shiny finish.
Nutrition
Plan B
Of course if decorating the cake with glazed cherries and nuts goes wrong it's probably time to make another big batch of mulled wine or to pour yourself a brandy! I won't tell, I promise!
How to scale up (or down) a cake recipe
If this cake is a little too big (or small) for your needs then do not worry! You can find out how to scale this recipe up or down here.
More festive fruit cakes
If you like this cake you might also like some of these other fruity cakes that are perfect for Christmas.
Claire Jessiman says
I'm pretty much the only one who likes Christmas Cake in our house so I seldom make it as otherwise I'm still eating it in March! I fancied doing a less righ Cherry & Sultana Cake this year so this ould be the ideal way to decorate it.
Gingey Bites says
This looks totally delish! I don't have a mega sweet tooth so this would be perfect for me, the icing can sometimes make my teeth itch!!
Linda MacDonald says
Can't wait to try this
Thank you
Emma Walton says
Do send a picture when you do 😀
Janey Dorney says
How soon in advance can I top the Christmas cake?
Emma Walton says
Hi Janey
You could absolutely top with the glazed nuts now and leave until Christmas (wrapped in greaseproof and cling film and stored in a cool dark place) but there are a couple of reasons I'd avoid doing this and decorate a day or two before I intend to serve:
1. Because you need to wrap it in greaseproof and cling film before storing, you risk your design getting stuck to the greaseproof and it looking a bit messy.
2. It stops you feeding the cake with extra booze! (Which may or may not be a concern to you).
Hope that helps!
Dee says
Being from Canada and having an electric stove I'm not sure of which temperature "Gas Mark 1" refers. Would it be possible to give either Celsius or Fahrenheit temps? Also I'm I save to presume that your 9" X 3" pan is a loaf pan???
Thanks for the additional info. I am now going to set my fruits to soak....I've chosen Dark Rum..
Emma Walton says
Hi Dee. Thanks for your comment.
Gas 1 is equivalent to 140C or 275F 🙂 I will update the main recipe when I get a chance.
The tin is a round, 9 inch tin that is 3 inches deep (not a loaf pan!!!) Hope that clears up any confusion
Also good choice on the dark rum! We've used rum a few times over the years and it works really well!
Jacquie Salter says
Can I cover while cooking
Emma says
Do you mean with baking paper or tin foil? It will take longer to cook if you do but if you think it's getting a little too brown on top then yes.
Adebimpe says
You left baking powder/soda out of the ingredients. Are they not needed in the recipe? I really want to try this recipe this Xmas.
Emma Walton says
Hi there, thanks for the comment. No baking soda or baking powder is needed in this recipe. I hope you enjoy it! Do send a picture when you've made it!
Chris Miller says
Hi there have just tried this today but the apricot is still sticky have I done something wrong
Emma Walton says
Hi Chris
The apricot does stay a little sticky just like any glaze. Just keep it in an air tight tin until you want to serve and it will be fine.
Camilla Hawkins says
What a stunning Christmas Cake, I would love a slice on Christmas Day:-)
Sophia Leung says
I wanted to learn how to make sure the decorations are stable and do not fall over when on cut it. Any idea how to make them all glue tightly?
Emma Walton says
Hi Sophia. The apricot jam will help them to stick! It acts as glue 🙂
Elaine Radu says
I used a wonderful recipe from an amazing CANADIAN cookbook called OUT OF OLD NOVA SCOTIA KITCHENS. It is a recipe which yielded 3, 9 x 5 loaf cakes and 2, 8 inches round beauties….My round cakes look very much like your cakes in this article. I am delighted because of the decorating treatment. It is perfect for my round cakes, and can easily be modified to complete the appeal of the loaf cakes. I really did not want to use Fondant or Marzipan to cover the cakes and agonized over a buttercream alternative. Then I happened upon your “SUPPER IN THE SUBURBS”…. EUREKA!!!
Jean Vick says
Hi. I want to make several smaller cakes using this recipe. If I do this is what would the cooking time be for this ie: this recipe divided into 2 smaller tins.
Many thanks.
Jean
Emma Walton says
Hi Jane. How small are we talking?
If you're going as low as 6 inches I would check after 3 hours and go by eye / inserting a skewer.
I am working on converting the recipe into different sizes but it very much depends on the size and even shape of your tin.
Odette wells says
I was wondering how much brandy is “a glass” . Does this recipe call for 2 x 50 ml... or is it 100ml per glass?
Cheers
Emma Walton says
Hi Odette, I used a wine glass so about 125ml! Enjoy.
Denis O'Connor says
Hi there. This looks great. How long will the fruit and glaze "keep" after applied? And can this cake be frozen? Thanks!
Emma Walton says
Hi Denis
You can freeze the cake without the decoration no problem.
The decoration doesn't really go off as such because it's just sugar and nuts but I'd recommend making sure it's well covered as the sticky glaze will attract nasties and dust which could cause contamination. Id probably want to aim to eat the cake within 5-7 days.
All the best
Emma
Alexandra says
Can anybody advise of the correct baking time please? The introduction indicates 4.hrs 45 min yet the recipe says 6 hrs 20 min. I’m inclined to believe the 1st timing. Help please. Baking this cake for my husband’s birthday next week.lll
Emma Walton says
Hi Alexandra thanks for flagging. Youre correct its the shorter time. I hope he enjoys it!
Kathy Gee says
I made this yesterday and it has turned out lovely, and as this is the first time in 40 odd years of doing a different one from my usual family favourite can I store this in an air tight container until I do the topping nearer Christmas or would you recommend freezing it, as I made my usual one about this time ofyear as I would feed it at intervals, Thanks Kathy
Emma says
Hi Kathy. This cake keeps really well in a cook dark place, stores in an airtight container and fed regularly.
You could also freeze it if you wish - it depends how boozy you like it as feeding it regularly from now will definitely result in it soaking up a lot of additional alcohol.
A half way house might be to freeze it now and thaw it a little nearer to Christmas and feed it regularly from that point onwards.
I hope that gives you a few options!
Kathy Gee says
Thank you Emma the latter is what I thought I might do , and your have confirmed it for me,,we're looking forward to trying it now as it does look good
many thanks Kathy
Kathy says
Hi Emma
As you will know I have made my cake and was asking you on the best way to keep it, i did intend to freeze it,, but did the other option you told me which was very much like my own recipe,, and feed it at intervals, it's in a air tight container and in a very cool place as I would normally do, l feed it today and I must say it looks and smells divine can't wait to try it especially without marzipan and icing ,so if you wouldn't mind, can I ask you when would you do the topping on the cake,,,Thanking you for your time Kathy
Emma says
Hi Kathy. I am very jealous you've made yours already. I'm a little bit behind on my prep this year!!! I usually decorate mine about a week or so in advance. The glaze does stay a little bit *tacky* and so you just need to be mindful of, again, storing it somewhere cool and dry and away from dust.
Kathy says
Awwww bless you ,,,you'll soon catch up no doubtx, I have 4 to do every year so like to get them done ,but I haven't told any of them yet its going to be slightly different to the one I normal make ,, as they do love the Christmas cake I normally do, but I'm looking forward to their reactions when they get your recipe one, and I'm sure, no I'll say certain they will love it, anyway back to your reply,I was hoping you were going to say that a week before would be fine.so that's when I will do them ,,thank you Emma I will let you know their verdicts after Christmas and I'm really looking forwards to tasting it myself
Have a lovely Christmas
Kathy
Janice Purssell says
hi can I make the cake now and store until a week or efire Christmas and then decorate it?
T
Emma says
Hi Janice, yes you can! It will last really well as long as you keep it stored in a cool dark place in an air tight tin. I usually feed mine every couple of days between now and Christmas.
Shirley Nicholas says
I love the topping for the cake. I'm happy with my cake recipe, but used this topping recipe last year and enjoyed it so much I plan to use it again this year. So much easier and healthier than an icing topping - and I love nuts .
dawn says
How long will this cake keep
Emma says
Hi Dawn
I haven't tested how long it will last I'm afraid. It gets eaten pretty quickly in my house!
Fruit cakes can last weeks if kept in an airtight container and in a cool, dark place but I can't promise that will work with this cake. If you do want to make it ahead, I wouldn't decorate it until the day you want to serve.
Hope that helps!
Deb says
Great recipe I always use this for mini cakes and large.
Emma says
Thanks Deb! Pleased to hear that!