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.
Equipment
- Large mixing bowl
- - 8” round deep cake tin
- - Parchment paper + foil
- - Electric mixer (optional)
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
Instructions
- In a large bowl, combine dried fruits, zest/juice, brandy, butter, sugar, and treacle.
- Microwave 5 mins (or simmer 10 mins on stovetop). Let cool for 30 mins.
- Preheat oven to 150°C / 130°C fan. Line an 8” deep round tin.
- Add flour, almonds, spices, eggs, and vanilla to fruit. Stir to combine.
- Pour into tin and bake for 2 hrs. Cover with foil if browning early.
- Cool in tin. Prick with fork and spoon over 2–3 tbsp brandy.
- 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
- Store for 12+ weeks, feeding every 2 weeks
- Freeze for up to 3 months
- Add marzipan/fondant just before serving