Traditional British Christmas Cake

For The Perfect Traditional Christmas Cake

• Is Feeding Important? Feed the cake with your favourite alcohol every 2 weeks for a deeper, richer flavour. Brandy, sherry, or even whisky work wonderfully.
• Would like to Swap Fruits? Swap some dried fruits for figs, prunes, or cranberries.
• Candied Peel Alternative: Don’t have candied peel? Use only the stated freshly grated orange and lemon zest. You can also replace it with 50g  chopped glacé cherries.
• Nuts or No Nuts: If you prefer a nut-free version, substitute with 25g of flour to maintain the texture.
• Baking Parchment Protection: Use a double layer of parchment to line your tin to prevent the edges from overcooking.

What You Need

EQUIPMENT

• 20 cm (8-inch) deep cake tin
• Mixing bowls
• Wooden spoon or electric mixer
• Zester or fine grater
• Measuring scales
• Parchment paper

INGREDIENTS

• Fruits
  • Currants – (200 g currants): Can be replaced with dried cranberries.
  • Sultanas – (200 g sultanas): Substitute with golden raisins.
  • Raisins – (200 g raisins): Any variety of raisins works fine.
  • Cherries – (200 g cherries): Opt for fresh or frozen pitted cherries if preferred.
  • Candied peel – (30 g candied peel): Use 1 tablespoon of freshly grated citrus zest instead.
  • Lemon and Orange Zest – Use the zest of 1 lemon and 1 orange.
• Brandy – (100 ml brandy): Swap with sherry, whisky, or orange juice for an alcohol-free option.
• Flour – (225 g flour): Use gluten-free plain flour if required.
• Ground Almonds – (50 g ground almonds): Replace with 25 g additional flour for a nut-free version.
• Eggs – (4 large eggs): Large-size alternatives or plant-based egg replacements can work.
• Butter – (225g butter).
• Brown sugar – (200 g dark brown sugar): Light brown sugar will give a milder taste.
• Spices – 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp mixed spice

Saving The Christmas Cake For Later

• Once completely cooled, wrap the cake tightly in parchment paper, then in foil and store in an airtight container in a cool, dark place.
• Feed the cake every 2 weeks with 15-30 ml of alcohol. Alcohol keeps it moist and flavorful.
• If you’re layering it with icing, avoid feeding the cake in the last week to let the surface dry.
• This cake can last for several weeks or even months!

Serving the Christmas Cake

Many families treasure their own Christmas cake recipes, lovingly passed down through generations—from nana to mum and now to you. Decorating styles often hold just as much tradition as the recipes themselves. Whether it’s the classic icing, a chocolate covering, or a natural finish, your choice will reflect your family’s festive spirit.

Here are some ways to serve your Christmas cake, keeping the tradition alive while embracing new ideas:

1. Classic Icing: Add a festive touch by covering your cake with marzipan and royal icing for a timeless look.

2. Fondant Figurines: Decorate with fondant figurines like snowmen, holly leaves, or Christmas trees to add a playful and personal touch.

3. Chocolate Coating: Cover your cake with marzipan first, then add a rich layer of chocolate. You can take it further by decorating with icing figurines for a stunning centrepiece.

4. Natural and Naked: For a rustic, minimalist look, leave the cake naked. Serve it plain or with a dollop of cream, custard, or even a drizzle of brandy butter.

5. Pairing for Warmth: Complement your cake with a warm drink to complete the holiday experience. A steaming cup of tea, mulled wine, or a glass of port adds the perfect cosy touch.

Health Info

• Calories: 409.2kcal
• Sugar: 39.4g
• Sodium: 109mg
• Fat: 14.4g
• Carbohydrates: 57.3g
• Fiber: 2.9g
• Protein: 5.2g