This Christmas Cake recipe comes straight from Orla of Irish Mammy Cooks — a no-fuss, one-pot wonder that skips the weeks of “feeding” and still delivers all the rich, nostalgic flavours of a traditional Irish Christmas. Mixed and baked in a saucepan, it’s perfect for busy bakers who still want that homemade magic without the stress. Simple, hearty, and made with love — just the way an Irish mammy would do it.
No feeding needed! Makes one 8 inch/ 20cm round cake or a 9 inch/23cm square one.
1 large saucepan
weighing scales
wooden spoon
medium sized bowl
measuring spoon – ½ tbsp
cake tin and parchment to line
zester
spatula
970 g Gem Christmas Cake Fruit Mix
100 g Gem nibbed almonds or nuts of choice (optional)
100 g Gem ground almonds (optional — use extra flour if preferred)
175 g Gem Soft Dark Brown Sugar
zest of 1 orange
zest of 1 lemon
175 g butter
130 ml whiskey, brandy, rum, or fruit juice
230g Gem Plain Flour
½ tbsp all spice or mixed spice
½ tbsp ground nutmeg
4 medium eggs - about 200-220g weight out of shells
