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:
- Combine all the fruits and zests in a large bowl.
- Pour over the alcohol and stir well.
- 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:
- 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.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until very light and fluffy.
- 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.
- Combine Dry & Wet: Sift the remaining flour, salt, and spices together. Fold this into the butter mixture gently but thoroughly.
- Add Fruits & Nuts: Fold in the soaked fruit mixture and the chopped almonds (if using). The batter will be very stiff.
- Bake: Spoon the mixture into the prepared tin and smooth the top. Make a slight dip in the center to help it rise evenly.
- 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.
- Cool Completely: Let the cake cool completely in the tin.
Stage 3: The Maturing (“Feeding” the Cake)
- Once cool, prick the cake all over with a skewer.
- “Feed” it by spooning over 1-2 tablespoons of your chosen alcohol (brandy, rum).
- Wrap the cake tightly in a layer of parchment paper and then a layer of foil.
- Store it in an airtight container in a cool, dark place.
- 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
- 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.
- 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.
- Carefully lift the marzipan over the cake and smooth it down the sides. Trim any excess.
- 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
- Whisk the egg whites in a clean, grease-free bowl until frothy.
- Gradually beat in the powdered sugar and lemon juice until the icing is very thick, smooth, and forms stiff peaks.
- Spread the icing over the marzipan-covered cake, creating peaks and swirls with a palette knife for a “snowy” effect.
- 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