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Traditional British Christmas Cake

This classic Christmas cake blends rich dried fruits, warm spices, and a boozy kick. Perfectly festive, make ahead for a delightful holiday tradition!
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Prep Time 45 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 15 minutes
Course Dessert
Cuisine British
Servings 16 servings
Calories 409.2 kcal

Ingredients
  

  • 200 g currants
  • 200 g sultanas
  • 200 g raisins
  • 200 g cherries
  • 30 g candied peel
  • 100 ml brandy
  • 225 g plain flour
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • 200 g dark brown sugar
  • 4 large eggs
  • 225 g butter
  • 50 g ground almonds
  • Zest of 1 lemon and 1 orange

For Feeding

  • 15 (15–30 ml) alcohol every 2 weeks

Instructions
 

Pre-Soak the Fruit

  • Combine the currants, sultanas, raisins, cherries, and candied peel in a large bowl. Pour over the brandy, mix well, cover, and let soak overnight to absorb the flavors.
  • Prepare the Oven and Cake Tin
  • Preheat the oven to 140°C (284°F) and line a deep 20 cm (8-inch) round cake tin with a double layer of baking parchment. Optionally wrap the outside with brown paper and tie with string to prevent the edges from browning too quickly.

Mix the Batter

  • In a large mixing bowl, cream the butter and dark brown sugar until light and fluffy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Sift together the flour, salt, cinnamon, and mixed spice. Gradually fold the dry ingredients into the butter mixture, alternating with the ground almonds.
  • Add the soaked fruit and citrus zest, stirring until evenly combined.

Bake the Cake

  • Spoon the mixture into the prepared tin, leveling the surface with a spatula.
  • Cover the top with a piece of parchment paper with a small hole in the center to protect it during baking.
  • Bake for 4–4½ hours, or until a skewer inserted into the center comes out clean.

Cool and Feed the Cake

  • Allow the cake to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, poke small holes across the surface with a skewer and spoon over 1–2 tablespoons of brandy.

Store the Cake

  • Wrap the cake in a layer of parchment paper followed by foil, and store it in an airtight container.
  • Feed the cake every 2 weeks by adding 15–30 ml of your preferred alcohol. Stop feeding one week before decorating to allow the surface to dry.

Notes

Recipe Notes:

  1. Pre-Soaking: Soak the dried fruits in brandy overnight or for at least 12 hours for the best flavour. Cover the bowl with a cloth to prevent drying out.
  2. Oven Temperature Adjustments: Preheat the oven to 140°C (Gas Mark 1). For fan-assisted ovens, reduce the temperature by 20°C and check the manufacturer's handbook if necessary.
  3. Mixing Tip: Warm the treacle slightly before mixing to make it easier to combine with other ingredients.
  4. Lining the Cake Tin: Line the cake tin with parchment and tie a double band of brown paper around the outside to protect the cake during the long baking time.
  5. Baking Duration: Bake on the lowest shelf of the oven for approximately 4 hours, or until the cake feels springy in the centre. Do not open the oven door during the first 4 hours of baking to avoid deflation. Baking times may vary by 30–45 minutes.
  6. Cooling: Allow the cake to cool in the tin for 30 minutes before transferring it to a wire rack.
  7. Feeding the Cake: Once the cake is cold, poke small holes with a skewer and spoon in 15–30ml of brandy or Armagnac. Wrap it in parchment-lined foil and store it in an airtight container. Feed the cake every two weeks for optimal flavour.
  8. Storing Time: The cake can last for several weeks when stored in an airtight tin. For longer storage, feeding it regularly will maintain its boozy and moist texture. 
  9. Decorating Options: Consider icing with marzipan, royal icing, or chocolate. Alternatively, if you prefer not to ice the cake, arrange blanched almonds in a decorative pattern on the top before baking. 
 
Keyword Christmas