Christmas Cake baking kit
Christmas Cake slices
Richly fruited Christmas Cake

Christmas Baking Kit - Traditional Christmas Cake

Regular price £22.00

Only 8 items in stock!

A traditional Christmas Cake to make and mature at home! This Christmas baking kit contains all the dry and ambient ingredients you need to bake a 2lb Christmas cake, Organic Shipton Mill Flour and a pre-soaked festive fruit medley. Although the fruits are pre-soaked in brandy, we recommend you feed the cake extra brandy each week at it matures at.

Let the Christmas baking commence! 

Difficulty Level: Easy

W H A T ' S   I N   T H E   B O X ?

PRE-MEASURED INGREDIENTS (allergens in bold, full information here)

  • Organic Shipton Mill Patisserie Wheat Flour
  • Dark Brown Sugar
  • Almonds
  • Mixed Fruits (sulphur dioxide) soaked in Brandy
  • Bicarbonate of Soda
  • Christmas Spices (Cinnamon, Mixed Spice and Cloves)
  • Royal Icing Mix (egg)
  • Salt


  • 2lb Loaf Tin (optional) 
  • Bamboo Skewer
  • Mini Measuring Cup
  • Baking Parchment

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will need to add 125g unsalted butter, 2 eggs and your choice of alcohol (we recommend brandy) to complete your Christmas cake.  

Equipment-wise, we recommend a large mixing bowl and mixing spoon, a saucepan and hob, a zester, and your oven to bake. In addition, you will need to add either Brandy or Rum* to mature the cake, and a splash of water to bring the icing together.

*If you would prefer less alcohol, you can use a strong-brewed tea instead.

H O W   L O N G   W I L L   I T   T A K E ?

Prep 30 mins + Baking 1 hr 15 mins + Maturing up to 4-6 weeks
Total: 1 hour 45 mins in the kitchen (+ optional 4-6 weeks to mature)


Bake-a-long at home with our Christmas Cake Baking Kit Tutorial. 


THE CHRISTMAS BAKING BOX - Store in a cool, dry place and use within 2 months. 

THE CHRISTMAS CAKE - the Christmas Cake will keep for at least 2 months, when tightly wrapped in baking parchment and foil. The more alcohol you feed it, the longer it keeps! We recommend baking this cake around 4 weeks before you intend to eat it, to let the flavours mature.