Easy Christmas Cake with Crunchy Apple Frosting

Easy Christmas Cake with Crunchy Apple Frosting

Ren Behan for Emily Crisps
Prep Time 1 day 16 hours
Cook Time 2 days 12 hours
Total Time 1 hour 40 minutes
Servings 10


For the Cake

  • 150 ml warm water
  • 2 tbsp honey
  • 1 tbsp brandy
  • 1 tsp vanilla extract or the seeds of one vanilla pod
  • 60 gram Emily fruit crisps (Crunchy Apple)
  • 80 gram pitted dates, chopped into sultana-sized pieced
  • 200 gram raisins or sultanas
  • 200 gram unsalted butter, at room temperature
  • 100 gram dark brown muscovado sugar
  • 100 gram light brown muscovado sugar
  • 4 eggs, beaten
  • 200 gram self-raising flour
  • 2 tsp cinnamon

For the Apple Crisp Frosting

  • 250 gram unsalted butter
  • 500 gram icing sugar
  • 60 gram Emily Fruit Crisps Crunchy Apple (finely blitzed to a powder in a food processor)

To Decorate

  • 60 gram Emily Fruit Crisps Crunchy Apple (left whole)


  • Boil a kettle of water. Measure out 150ml of water and pour into a large bowl. To the water, add the honey, brandy and vanilla and mix together. Put the 60g apple crisps into a clear plastic bag and bash with a rolling pin into sultana-sized pieces. Add them to the liquid in the bowl along with the chopped dates and sultanas. Leave to soak while you make the cake batter.
  • In a stand mixer, or using an electric whisk, beat the 200g butter with the light and dark muscovado sugars. Slowly add in the beaten eggs. Sift in the self-raising flour, baking powder and cinnamon and stir with a metal spoon until the dry ingredients are incorporated. Stir in the infused fruit and any soaking liquid left.
  • Take a 20cm wide/9cm tall round cake tin (I used a deep cake tin with a removable base). Line the bottom of the cake tin with parchment/baking paper. Pour the cake mix into the tin and bake for 1 hour at 150C. The cake should be golden brown and feel springy to the touch. The centre should be cooked through - check with a metal skewer.
  • To make the frosting, beat 250g butter in a stand mixer or with electric beaters until pale and creamy (about 5 mins). Very slowly add in the icing sugar. Keep beating until the icing/frosting is pale and smooth. Add in the apple powder and mix through again. Set to one side.
  • Once the cake is cooked, leave it to cool and then remove it from the tin. Leave to chill completely and then carefully, slice the cake into 3 layers. Place a spoonful of the frosting on top of the first layer, and spread out thinly using a palette knife. Repeat with the middle layer. Then scrape all the remaining frosting onto the top layer, covering the top and sides of the cake with a thin layer of apple frosting. Decorate the top with whole pieces of Emily fruit crisps. The cake will keep, un-frosted, in the fridge for up to three days. It is best to frost and decorate it on the day of eating. Keep any leftovers in an airtight tin in the fridge for up to 3 days.

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