It's never too late to make your Christmas cake!

It's 3 December and many of you will have made your Christmas cake weeks ago, now all you need to do is to 'feed' it on a weekly basis and add the beautiful decorations. But if you haven't got around to making your cake yet, there's no need to despair as Wright's flour has come up with a quick and easy alternative to the traditional fruit cake!

Wright's Carrot Cake Mix just needs a few extra ingredients added to it to create a moist, flavoursome cake that will appeal to the many who don't like the classic fruit cake. Plus it will take just minutes to prepare. You can then either decorate it with some nuts and candied fruit (as below) if you're not a fan of marzipan and icing, or you can go to town with all the festive cake decorations you own! If you're really short of time this recipe could even be whipped up on Christmas Eve, ready for your visitors to enjoy the next day. You can find the recipe below and Wright's cake mixes are available from Sainsbury's or Wright's online store.   Wright's Festive Cake
  • 500g Wright's Carrot Cake Mix
  • 100g currants
  • 150g sultanas
  • 100g dried apricots
  • 50g glace cherries
  • 50g cut mixed peel
  • 50g glace ginger
  • 50g chopped walnuts
  • 50g plain flour
  • 60ml vegetable oil
  • 200ml prune juice
TO DECORATE:
  • 16 walnut halves
  • 12 whole cherries
  • 6-8 whole brazil nuts
  • 3-4 tbsp Brandy (optional)

Method: (makes a 7in round cake)

  1. Line a 19cm (7in) round deep cake tin with baking parchment or greaseproof paper.
  2. Place the prune juice, vegetable oil and Carrot Cake Mix into a mixing bowl, followed by all the fruit and nuts listed in the cake ingredients, then sprinkle the plain flour over the top.
  3. Blend the ingredients together and beat by hand for 30 seconds or on a slow speed if using an electric mixer to ensure all the ingredients are well mixed.
  4. Pour the mixture into the prepared cake tin, smooth over the top and decorate with nuts and cherries.
  5. Bake in the lower half of a preheated oven at 160°C/Gas Mark 3 for approximately 90 minutes. A skewer inserted into the centre of the cake will come out clean when baking is complete.
  6. Leave the cake to cool for 2 - 3 hours before removing from the tin.
  7. Make a few skewer holes and feed the cake with brandy, if desired.

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