Amelia’s Naked Christmas Cake

Ingredients

• 540 gdried mixed fruit
• 85 gdried apricots, diced
• 130 gglacé cherries
• 90 ml, plus an extra 3 tbsp for pouringorange brandy or liqueur
• 215 gunsalted butter
• 110 gicing sugar, sifted
• 110 glight muscovado sugar
• 5eggs, beaten
• 215 gplain flour, sifted
• 110 gground almonds
• finely grated zest of 1unwaxed orange
• 226 gtinned apricots in juice, drained
• 226 ggranulated sugar
• 3 tbsporange brandy or liqueur
• 50 g, plus extra for dustingicing sugar
• 50 gcaster sugar
• 1 1/2 tbspbeaten egg
• 1/2 tspalmond extract
• 1/4 tspValencian orange extract
• 1 tsporange brandy or liqueur
• 90 gground almonds
• 1 tspfinely grated unwaxed orange zest

Instructions

1. 1

   Warm the fruit

   Heat the oven to 160°C/140°C fan. Put the mixed fruit, diced apricots, glacé cherries and 90 ml orange brandy or liqueur in a medium pan. Cover and simmer over a low heat for 5 minutes, then tip the fruit onto a plate and leave it to cool.

2. 2

   Mix the batter

   Beat the butter, icing sugar and light muscovado sugar in a stand mixer fitted with the beater on medium speed for about 5 minutes, until pale and creamy. Add the beaten eggs a little at a time, mixing well after each addition. Add the flour, ground almonds, cooled fruit and orange zest, then mix slowly until combined. Spoon the mixture into the tin and level the top.

3. 3

   Bake the cake

   Bake for about 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Pour the 3 tablespoons of brandy or liqueur over the hot cake. Leave it in the tin for 10 minutes, then turn it onto a wire rack to cool completely.

4. 4

   Make the glaze

   Put the drained apricots and granulated sugar in a medium pan over a low heat and simmer for 10 minutes, until the sugar has dissolved. Add 1 tablespoon of brandy and boil for 15–20 minutes, until the apricots are soft and the mixture looks like jam. Press it through a sieve into a bowl, discard what remains in the sieve, then stir the remaining brandy or liqueur into the bowl. Leave the smooth glaze to cool.

5. 5

   Make the marzipan

   Stir the icing sugar, caster sugar and beaten egg in a heatproof bowl set over a pan of simmering water. Whisk with an electric hand whisk for about 10 minutes, until just warm to the touch. Take the bowl off the heat, add the almond and orange extracts and brandy or liqueur, then stir in the ground almonds and orange zest. Knead by hand to form a paste.

6. 6

   Decorate the cake

   Lightly dust the work surface with icing sugar, roll out the marzipan and cut out 20 stars. Use the glaze to stick two stars on each ridge of the cake, then brush glaze all over the cake to finish.

What is a naked Christmas cake?

A Christmas cake is a rich celebratory bake built around dried fruit, spice or citrus, and a buttery cake mixture. This version keeps its sides uncovered rather than hiding them beneath a full layer of icing.

The recipe pairs the fruit-studded cake with apricot glaze and homemade marzipan stars. Orange in the fruit, glaze and decoration ties the layers together with a bright citrus note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 8g protein, 76g carbs, 22g fat.

The dried fruit, flour and sugars provide most of the carbohydrates, while butter and ground almonds contribute much of the fat. Eggs and almonds also supply some protein. Pair a slice with fruit or serve it after a meal with a lighter main course to balance the plate.

Why soak the fruit?

Warm fruit: simmering the dried fruit briefly with the orange brandy or liqueur softens it and helps distribute the flavour through the cake. Let it cool before adding it to the batter so it does not warm the butter mixture.

Building the cake batter

Creaming: beating the butter with both sugars for about 5 minutes makes a pale, creamy base. Add the beaten egg gradually and mix well between additions to help the batter stay smooth.

Fruit and nuts: plain flour gives the cake its structure, while ground almonds add richness. Fold in the cooled fruit and orange zest slowly so they are spread through the mixture without overworking it.

How to judge when it is baked

Skewer cue: test the centre after about 1 hour 15 minutes. The cake is ready when a skewer comes out clean; if it carries wet batter, give the cake more time and check again.

Soaking: pour the extra 3 tablespoons of brandy or liqueur over the cake while it is hot. Allow it to rest in the tin for 10 minutes before turning it out, then cool it completely before decorating.

Getting a smooth apricot glaze

Soft fruit: simmer the apricots and sugar for 10 minutes, then boil with 1 tablespoon of brandy for 15–20 minutes until the fruit softens and the mixture resembles jam. Press it through a sieve for a smooth finish.

Final flavour: stir the remaining brandy or liqueur into the sieved glaze once the fruit has been strained. Let the glaze cool before brushing it onto the cake or using it to secure the stars.

Making and shaping the marzipan

Gentle heat: whisk the sugars and beaten egg in a heatproof bowl over simmering water for about 10 minutes, stopping when the mixture is just warm to the touch. Keep the bowl above the water rather than letting it sit in the pan.

Shaping: knead in the ground almonds, orange zest, extracts and liqueur until a paste forms. Roll it on a surface dusted lightly with icing sugar, then cut out 20 stars for the cake’s ridges.

Serving ideas

Cut the cake into 16 slices once it is fully cool and the glaze has set. It works well as a festive dessert on its own, or with a spoonful of softly whipped cream or a little custard.

The decoration is part of the finish, so use a sharp knife and wipe it between slices if you want neat portions. Keep the stars and glaze visible rather than covering the cake.

Recipe notes & tips

• Cool the simmered fruit before adding it to the creamed mixture.
• Add the beaten eggs gradually and mix well between each addition.
• Use a skewer in the centre to check the cake rather than relying only on its colour.
• Pour the extra brandy or liqueur over the cake while it is still hot.
• Let the cake and glaze cool before assembling the decoration.
• Dust the surface lightly with icing sugar so the marzipan does not stick as you roll it.

Variations

• Use orange liqueur: choose it instead of orange brandy for a different citrus finish.
• Change the dried fruit: use another mixed dried-fruit blend while keeping the stated quantity.
• Add warming spice: mix a little ground cinnamon into the cake batter for a spiced variation.
• Make smaller stars: cut out smaller marzipan shapes and arrange them along the ridges.
• Serve with cream: add a spoonful of softly whipped cream alongside each slice.

Common mistakes to avoid

• Adding warm fruit: it can soften the butter mixture; cool the fruit fully first.
• Adding eggs too quickly: the batter may lose its smooth texture; mix them in gradually.
• Skipping the centre check: the cake may still be underbaked; test with a skewer and bake longer if needed.
• Pouring on the soak after cooling: the warm cake takes it up more readily; add it straight from the oven.
• Brushing on hot glaze: it can be difficult to control; leave the glaze to cool before decorating.
• Rolling sticky marzipan: it can cling to the worktop; dust the surface lightly with icing sugar.

How to store

Once cool, store the cake in an airtight container in a cool place for up to 5 days. If chilled, bring slices to room temperature before serving; the marzipan and glaze may firm up in the fridge.

Frequently asked questions