Christmas Cake

by

Of course! A classic Christmas Cake typically refers to a rich, dense, and moist fruitcake that is often made weeks in advance and “fed” with alcohol to mature. It’s a beautiful tradition-filled project.

Here is a comprehensive recipe for a traditional, boozy, and deeply flavorful Classic British Christmas Cake, complete with marzipan and royal icing.

A Truly Traditional Christmas Cake

This is a project of love, often started in November to allow the flavors to mature perfectly for Christmas.

Prep Time: 1 hour (plus months of maturing!)
Cook Time: 4-5 hours
Serves: A 20cm/8-inch cake, serving 12-16

Stage 1: The Fruit (Do This a Day or Two Before Baking)

Ingredients for the Fruit Mix:

· 1 kg (about 7 cups) mixed dried fruit (raisins, sultanas, currants)
· 200g (1 ¼ cups) glacé cherries, halved, rinsed of syrup
· 150g (1 cup) dried apricots, chopped
· 100g (¾ cup) candied peel (mixed citrus or orange)
· Zest of 1 orange and 1 lemon
· 150ml (⅔ cup) brandy, dark rum, or sherry, plus more for “feeding”

Instructions:

  1. Combine all the fruits and zests in a large bowl.
  2. Pour over the alcohol and stir well.
  3. Cover tightly and leave to soak for at least 24 hours, or up to a week, stirring occasionally. This plumps the fruit and is the first step to an incredible flavor.

Stage 2: The Cake (Bake 6-8 Weeks Before Christmas)

Ingredients for the Cake:

· The pre-soaked fruit mixture
· 250g (2 sticks + 2 tsp) unsalted butter, softened
· 200g (1 cup, packed) soft dark brown sugar
· 4 large eggs, at room temperature
· 1 tablespoon black treacle or molasses
· 275g (2 ¼ cups) all-purpose flour
· ½ teaspoon salt
· 1 teaspoon mixed spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice)
· ½ teaspoon ground cinnamon
· 100g (1 cup) blanched almonds, chopped (optional)

Instructions:

  1. Preheat & Prep: Preheat oven to 140°C (280°F). Grease an 20cm (8-inch) round, deep cake tin. Line it with a double layer of parchment paper, creating a collar that stands 2 inches above the rim. This protects the cake from burning.
  2. Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until very light and fluffy.
  3. Add Wet Ingredients: Beat in the eggs one at a time, adding a tablespoon of flour with the last egg to prevent curdling. Stir in the black treacle.
  4. Combine Dry & Wet: Sift the remaining flour, salt, and spices together. Fold this into the butter mixture gently but thoroughly.
  5. Add Fruits & Nuts: Fold in the soaked fruit mixture and the chopped almonds (if using). The batter will be very stiff.
  6. Bake: Spoon the mixture into the prepared tin and smooth the top. Make a slight dip in the center to help it rise evenly.
  7. Bake for 4-4.5 hours. Check after 2 hours; if it’s browning too quickly, cover the top with a piece of parchment. The cake is done when a skewer inserted into the center comes out clean.
  8. Cool Completely: Let the cake cool completely in the tin.

Stage 3: The Maturing (“Feeding” the Cake)

  1. Once cool, prick the cake all over with a skewer.
  2. “Feed” it by spooning over 1-2 tablespoons of your chosen alcohol (brandy, rum).
  3. Wrap the cake tightly in a layer of parchment paper and then a layer of foil.
  4. Store it in an airtight container in a cool, dark place.
  5. Repeat the “feeding” process once a week until you are ready to decorate.

Stage 4: The Decoration (A Few Days Before Christmas)

Part A: Applying the Marzipan

· 450g (1 lb) marzipan
· 3-4 tablespoons apricot jam
· 1 tablespoon brandy or water

  1. Warm the jam with the brandy/water until runny. Sieve it to remove lumps. Brush this glaze all over the cake. This acts as a glue.
  2. Dust a surface with powdered sugar and roll out the marzipan to a circle large enough to cover the top and sides of the cake.
  3. Carefully lift the marzipan over the cake and smooth it down the sides. Trim any excess.
  4. Leave the marzipan to dry for at least 24 hours before icing.

Part B: Applying the Royal Icing (Optional)

· 3 large egg whites
· 600g (about 5 cups) powdered sugar, sifted
· 1 tablespoon lemon juice

  1. Whisk the egg whites in a clean, grease-free bowl until frothy.
  2. Gradually beat in the powdered sugar and lemon juice until the icing is very thick, smooth, and forms stiff peaks.
  3. Spread the icing over the marzipan-covered cake, creating peaks and swirls with a palette knife for a “snowy” effect.
  4. Decorate with festive ornaments.

Simpler, Modern Alternative: White Christmas Cake

If the traditional fruitcake isn’t your style, a Yule Log (Bûche de Noël) or a Peppermint & Chocolate Chip Bundt Cake are also wonderful “Christmas Cakes.” Let me know if you’d prefer one of those recipes!

Enjoy the beautiful process of making your Christmas masterpiece

Leave a Comment