christmas cake

Christmas Cake is a holiday staple, and nothing beats the flavor of one made from scratch. This rich fruit cake is soaked in brandy, bursting with festive spices, and best when made weeks in advance to let the flavors deepen. Whether you’re a traditionalist or just love a cake with character, this one will become your go-to for the season.

Why You’ll Love This Christmas Cake

this recipe

• 🍒 Packed with fruit – raisins, sultanas, cherries, cranberries & more
• 🥃 Boozy brilliance – brandy-soaked and slowly matured
• 🧁 Moist and tender from butter, treacle, and lemon juice
• 🕰️ Make ahead – gets better with time, up to 12 weeks in advance
• 🎄 Perfect for decorating – add marzipan, fondant, or leave rustic

Ingredients

Dried Fruit:

• 200g raisins
• 200g sultanas
• 200g currants
• 200g dried cranberries
• 200g glacé cherries
• 75g mixed peel

Liquid & Flavor:

• Zest + juice of 2 lemons
• 175ml brandy (or tea/apple juice for non-alcoholic)

Cake Base:

• 250g unsalted butter
• 200g light brown soft sugar
• 50g black treacle (or golden syrup)
• 200g self-raising flour
• 100g ground almonds (or 100g extra flour if nut-free)
• 2 tsp mixed spice
• 1 tsp each: ground ginger, cinnamon, nutmeg
• 5 medium eggs
• 2 tsp vanilla extract

Instructions

1. Soak & Warm the Fruit

In a large microwave-safe bowl, add all dried fruit, lemon zest/juice, brandy, butter, sugar, and treacle.
Microwave on high for 5 minutes, stirring occasionally to melt butter and combine.
Alternatively, bring to a simmer in a saucepan for 10 minutes.
Cool for 30 minutes.

2. Prepare the Batter

Preheat oven to 150°C / 130°C fan. Line a deep 8″ round cake tin with parchment (sides and bottom).
Once fruit mixture is cool, mix in flour, ground almonds, spices, eggs, and vanilla. Stir until well combined.

3. Bake

Pour the thick batter into the tin and level the top.
Bake for 2 hours, checking at 1hr 45min. Cover loosely with foil if browning too fast.
When a skewer comes out clean, remove and let cool completely in tin.

4. Feed & Store

Once cooled, prick the top with a fork and drizzle over 2–3 tbsp brandy.
Wrap in parchment and foil. Store in a metal cake tin.
Feed with brandy every 2 weeks until ready to serve or decorate.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 2 hours
• Cooling Time: 2 hours
• Total Time: 4 hrs 45 mins
• Servings: 12 slices

Nutrition Facts (Approx. per slice)

• Calories: 410
• Fat: 18g
• Carbs: 56g
• Sugar: 38g
• Protein: 5g

Tips & Variations

• Make it alcohol-free: Swap brandy for strong tea or apple juice.
• Decorate with marzipan and fondant for a traditional look.
• No ground almonds? Use the same weight in flour.
• Store in a cool, dark place (not the fridge).
• Freeze for up to 3 months (wrapped well).
• Want it lighter? Omit treacle and use golden syrup or honey.

Christmas Cake

A rich, spiced fruit cake soaked in brandy and matured for weeks. Classic British Christmas cake perfect for gifting, decorating, or enjoying with a festive drink.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• #### Dried Fruit
• – 200g raisins
• – 200g sultanas
• – 200g currants
• – 200g dried cranberries
• – 200g glacé cherries
• – 75g mixed peel
• #### Flavor & Liquid
• – Zest and juice of 2 lemons
• – 175ml brandy or tea/apple juice
• #### Cake Base
• – 250g unsalted butter
• – 200g light brown soft sugar
• – 50g black treacle
• – 200g self-raising flour
• – 100g ground almonds or 100g flour
• – 2 tsp mixed spice
• – 1 tsp each: ground ginger cinnamon, nutmeg
• – 5 medium eggs
• – 2 tsp vanilla extract

Equipment

• Large mixing bowl
• – 8” round deep cake tin
• – Parchment paper + foil
• – Electric mixer (optional)

Method

 

1. In a large bowl, combine dried fruits, zest/juice, brandy, butter, sugar, and treacle.
2. Microwave 5 mins (or simmer 10 mins on stovetop). Let cool for 30 mins.
3. Preheat oven to 150°C / 130°C fan. Line an 8” deep round tin.
4. Add flour, almonds, spices, eggs, and vanilla to fruit. Stir to combine.
5. Pour into tin and bake for 2 hrs. Cover with foil if browning early.
6. Cool in tin. Prick with fork and spoon over 2–3 tbsp brandy.
7. Wrap in parchment and foil. Store in a metal tin. Feed with brandy every 2 weeks.

Notes

– Substitute alcohol with tea or juice for non-alcoholic version
– Store for 12+ weeks, feeding every 2 weeks
– Freeze for up to 3 months
– Add marzipan/fondant just before serving

FAQs

Can I make this Christmas Cake without alcohol?
Yes! Replace the brandy with strong brewed tea or apple juice and feed it with the same.

How long does it keep?
Wrapped and stored well, it lasts 12+ weeks. Feeding regularly improves flavor and moisture.

Can I freeze it?
Absolutely. Wrap tightly in parchment and foil, then freeze for up to 3 months.

What size tin should I use?
A deep 8″ round tin works best. You can adjust the bake time for smaller tins.

Conclusion

This Christmas Cake is more than just tradition—it’s a celebration of deep flavor, texture, and the joy of giving. Whether served plain, iced with marzipan and fondant, or simply with a dollop of cream, it’s the centerpiece your holiday table deserves. Make it early, feed it well, and let it shine come December.