There’s a certain magic that comes with the holiday season—the glow of twinkling lights, the laughter of loved ones, and the comforting aroma of spices and fruit baking in the oven. This Christmas Cake is the heart of that magic, a timeless dessert that embodies the joy and warmth of the season.
Rich with dried fruits, warm spices, and a touch of festive spirits, this cake is more than a treat—it’s a tradition. Each slice bursts with the flavors of the season, from the tang of citrus to the sweetness of plump raisins and candied peel, all wrapped in a beautifully moist crumb.
What makes this Christmas Cake truly unforgettable? It’s the love and care that go into making it. Whether you bake it weeks in advance to let the flavors deepen or whip it up as a last-minute delight, this cake is the perfect centerpiece for your holiday celebrations.
This recipe is more than just a dessert—it’s a way to share the spirit of Christmas with those you hold dear. Let’s bake a cake that turns every holiday moment into a cherished memory.
Christmas Cake
Equipment
- Large saucepan
- Mixing bowl
- Skewer
- Baking parchment
- Deep 20cm cake tin
Ingredients
- 1 orange, zest and juice
- 1 lemon, zest and juice
- ¼ tbsp ground cloves
- ½ tsp baking powder
- 100 g ground almond
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 175 g plain flour
- 4 large eggs
- 2 tsp mixed spi
- 100 g flaked almonds
- 200 g light soft brown sugar
- 200 g pack butter softened
- Sherry, whisky or rum, plus extra for feeding
- 1 kg mixed dried fruit
- 150 ml brandy
Instructions
- In a large saucepan over medium heat, combine 1kg of mixed dried fruits, the zest and juice of one orange and one lemon, 150ml of brandy (or another alcohol of choice), 250g of softened butter, and 200g of light brown sugar.
- Bring the mixture to a boil, then reduce the heat to simmer gently for 5 minutes.
- Transfer the mixture to a large bowl and let it cool for 30 minutes
- Preheat the oven to 150°C (130°C fan or gas mark 2).
- Prepare a deep 20cm cake tin by lining it with two layers of baking parchment.
- Wrap the outside of the tin with a double layer of newspaper and secure with string.
- Into the cooled fruit mixture, fold in 175g of plain flour, 100g of ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 eggs, and 1 tsp vanilla extract. Mix thoroughly, ensuring no flour pockets remain.
- Pour the batter into the prepared tin and level the surface with a spatula.
- Bake in the oven's center for approximately 2 hours.
- Test with a skewer; if it doesn’t come out clean, bake in 10-minute intervals until done.
- Once baked, remove from the oven, pierce the surface with a skewer, and drizzle 2 tbsp of alcohol over the cake.
- Let it cool completely in the tin.
- To store, remove the parchment and place the cake in a tin.
- "Feed" it with 1-2 tbsp of alcohol every two weeks until ready to ice.
- For the last week before icing, stop adding alcohol to allow the surface to dry.
Notes
- Add a pinch of nutmeg or cardamom for extra warmth and festive aroma.
Nutrition Information:
Calories: 648 || Total Fat: 23g || Carbohydrates: 99g || Protein: 7g
Helpful Tips For You!
Line the Tin Properly– Double-lining the cake tin with parchment and wrapping it in newspaper helps to prevent the edges from overbaking, keeping the cake moist and evenly cooked.
Check Consistency– Mix the batter until just combined. Overmixing can affect the cake’s texture, making it dense rather than tender.