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Quick and Easy Fake Christmas Cake with a slice cut out of it | BakeThenEat.com
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Easy Quick Fake Christmas Cake

The perfect solution for those that either don't like or have the time to make a traditional Christmas cake. 
Prep Time20 mins
Cook Time35 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 slices
Calories: 524kcal
Author: Emma



  • 1 vanilla box cake mix I used Betty Crocker Velvety Vanilla
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 3 large eggs
  • 6 tablespoons unsalted butter - melted
  • 120 millilitres milk 1/2 cup
  • 4 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 90 grams glace cherries - halved 1/2 cup
  • 415 grams sweet mincemeat - 1 standard jar 14.5 ounces or 1 and 1/4 cups


  • 100 grams unsalted butter 1/2 cup
  • 120 grams icing sugar 1 cup
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract


  • 450 grams ready rolled fondant icing 16 ounces 



  • Preheat your oven to 180C/350F/Gas mark 4 and lightly grease and line a 10 inch/25 cm loose bottom cake tin.
  • In a large mixing bowl add in the vanilla cake mix and all the spices and give them a good whisking all together.
  • Add in the eggs, melted butter, milk, rum and vanilla extract and mix everything together. 
  • Then fold in the sweet mincemeat and glace cherry halves into the cake batter.
  • Pour the batter into your cake tin and place it into the oven.
  • Check on your cake at the 30-minute mark by placing a pick into the centre of the cake. If it comes out clean then your cake is baked through. If not then give it another few minutes.
  • Once the cake is baked through, take it out of the oven and leave it in the tin for 5 minutes. Then take the cake out of the tin and place it on a wire rack to fully cool down. 


  • Beat the butter until it is pale and fluffy.
  • Beat in the icing sugar until everything is well combined.
  • Add in the milk and vanilla extract and mix until you have a smooth creamy frosting. 
  • Once the cake is cool, cover the cake with the frosting. You will only have a thin layer but this is what you are after.


  • Gently place the icing over your cake and smooth the edges down over the sides.
  • Decorate the cake as you wish. 


  • You can use any kind of milk that you like.
  • If you don't want to use dark rum then replace the rum with more milk.


Serving: 1slice (out of 12) | Calories: 524kcal | Carbohydrates: 89.4g | Protein: 3.6g | Fat: 15.5g | Saturated Fat: 7.5g | Cholesterol: 70mg | Sodium: 278mg | Fiber: 0.5g | Sugar: 76.8g