This traditional Christmas Cake is a rich, fruit-filled delight perfect for holiday gatherings. Infused with warm spices, brandy, and festive fruits, this cake is ideal for making ahead, as the flavors develop and deepen over time. Decorate with marzipan, fondant, or royal icing for a showstopping holiday dessert!
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup mixed dried fruits (raisins, sultanas, currants)
- ½ cup dried cranberries
- ½ cup mixed candied peel
- 1 cup glace cherries, halved
- ¼ cup chopped almonds (optional)
- Zest of 1 orange
- Zest of 1 lemon
- ¼ cup brandy (plus extra for brushing)
For Decorating (optional)
- Marzipan or fondant icing
- Royal icing
- Edible decorations
Instructions
Step 1: Preheat the Oven
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake tin with parchment paper to prevent sticking.
Step 2: Prepare the Cake Batter
In a large bowl, beat together the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the orange and lemon zest for a fresh citrusy aroma.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Gradually fold the dry ingredients into the butter mixture until fully combined, creating a smooth batter.
Step 3: Add Fruits and Nuts
Add the mixed dried fruits, dried cranberries, candied peel, glace cherries, and chopped almonds (if using) to the batter. Pour in the brandy and mix everything together until the fruit is evenly distributed.
Step 4: Bake the Cake
Spoon the batter into the prepared cake tin, smoothing the top with a spatula. Bake in the preheated oven for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. If the cake top browns too quickly, cover it loosely with foil for the last hour.
Step 5: Cool and Store
Once baked, remove the cake from the oven and let it cool completely in the tin. After cooling, brush the top with a bit more brandy to enhance flavor and moisture. Wrap the cake in parchment paper and foil, then store in an airtight container. For the best results, store for at least a week before serving, brushing with a little more brandy weekly for extra richness.
Step 6: Optional Decoration
If desired, cover the cake with a layer of marzipan or fondant icing, followed by royal icing. Decorate with festive edible decorations like holly leaves, silver balls, or snowflakes for a classic Christmas look.
Serving Suggestions
This Christmas Cake pairs beautifully with a dollop of whipped cream, custard, or even a scoop of vanilla ice cream. Each slice is packed with festive flavors that bring warmth to the season.
Storage Tips
- Make-Ahead: This cake can be made up to a month in advance. Wrap it well in parchment and foil and store in an airtight container.
- Brandy-Brushing: For a moist, flavorful cake, brush the surface with brandy each week leading up to serving.
Helpful Notes
- Fruit Selection: Feel free to customize the dried fruits to your liking. Apricots, figs, or dates work well as additions or substitutions.
- Alcohol-Free Option: Substitute apple juice for brandy if preferred.
- Spice Balance: Adjust spices to taste, adding a touch more cinnamon or ginger if desired.
Tips from Well-Known Chefs
Chef Mary Berry recommends soaking the fruits in brandy overnight for a richer flavor.
Chef Nigella Lawson suggests wrapping the cake tightly and storing in a cool, dark place to allow the flavors to mature.
Chef Paul Hollywood advises using fresh spices for the best flavor impact, especially for long-baked fruit cakes.
Frequently Asked Questions
1. Can I use a square pan instead of a round one?
Yes! A 9×9 inch square pan will work, but check for doneness around the 2-hour mark, as the shape may slightly alter baking time.
2. Can I omit the nuts?
Certainly. The nuts add texture, but feel free to leave them out if you prefer a nut-free cake.
3. Can I substitute rum for brandy?
Yes, rum is a great substitute and adds a nice, warm flavor.
4. Why is my cake too dry?
Ensure you don’t overbake it. If the oven temperature runs hot, try lowering it to 275°F (135°C). Brushing with brandy each week also keeps it moist.
5. Can I freeze the cake?
Yes, this cake freezes well. Wrap it in a double layer of parchment and foil, then place in a freezer-safe container. Thaw in the fridge overnight before serving.
6. Can I use pre-made decorations?
Absolutely! Ready-made holly leaves, stars, or edible snowflakes make decorating simple.
7. How long should I let the cake age?
Aging for at least one week is ideal, but up to a month is even better. Regularly brushing with brandy helps enhance flavor and moisture.
8. Can I use self-rising flour?
Use all-purpose flour for this recipe. Self-rising flour has additional leavening agents and could affect the cake’s texture.
9. Can I make this cake vegan?
Yes, use vegan butter, an egg replacer, and plant-based milk for adjustments. Substitute brandy with apple juice for a non-alcoholic option.
10. How do I prevent my cake from cracking?
Baking at a low temperature helps prevent cracking. Additionally, placing a baking sheet of water on the oven’s lower rack can create gentle steam, helping maintain moisture.
With this traditional Christmas Cake, your holiday season is sure to be filled with delicious, nostalgic flavors. Each slice is a piece of Christmas joy, bursting with fruits, spices, and the warmth of brandy. Enjoy every rich, festive bite!
