A classic Christmas cake is a rich, dense fruitcake, traditionally made weeks in advance of the holiday. It's packed with dried fruits soaked in brandy and seasoned with warm winter spices.
This recipe takes about 25 minutes to prepare and bakes for around two hours. Making it ahead of time allows the flavors to mature, resulting in a deeper, more complex taste for your holiday celebration.
Why this works
- Simmering the fruit with butter, sugar, and brandy first makes the fruit plump and juicy, which ensures the finished cake is moist throughout.
- A low oven temperature and a long baking time are essential for a dense fruitcake. This method prevents the outside from burning before the center is fully cooked.
- Periodically brushing the cake with alcohol as it ages adds moisture and a rich flavor that is characteristic of traditional Christmas cake.
Ingredients you'll need
- Mixed Dried Fruit: A combination of raisins, sultanas, currants, and glacé cherries is classic. You can also add chopped dried cranberries, apricots, or figs.
- Brandy: Sherry, whisky, or dark rum are all excellent substitutes. For an alcohol-free version, use an equal amount of orange juice or strong black tea.
- Almond Flour: Also known as ground almonds, this ingredient adds moisture and a tender crumb to the cake.
- Light Brown Sugar: This adds moisture and a slight caramel flavor. Dark brown sugar can be used for a deeper, more molasses-like taste.
Exact quantities are in the recipe card below.
How to make it
Step 1: Simmer the Fruit
First, combine the dried fruit, citrus zest and juice, brandy, butter, and sugar in a saucepan. Bring the mixture to a simmer and cook for five minutes. Let it cool so the fruit can absorb all the flavorful liquid.
Step 2: Mix the Cake Batter
Once the fruit mixture has cooled down, add the flours, spices, baking powder, and flaked almonds. Finally, stir in the beaten eggs and vanilla until you have a thick, well-combined batter.
Step 3: Bake Low and Slow
Pour the batter into a prepared cake pan lined with parchment paper. Bake at a low temperature for about two hours, or until a skewer inserted into the center comes out clean.
Step 4: Feed and Cool the Cake
While the cake is still warm from the oven, poke holes in the top and spoon over a little extra brandy. Let the cake cool completely in the pan before you remove it for storage.
Serve it with
This rich cake is often served in small slices on its own. For a festive spread, pair it with Christmas Cookies and a warm mug of Christmas Punch.
Storage and reheating
Once cool, remove the parchment paper, then wrap the cake in a fresh layer of parchment and a layer of foil. Store in a cool, dark place in an airtight container for up to 3 months. Do not refrigerate. A fully matured and iced cake can be frozen for up to 6 months.
FAQ
How far in advance should I make a Christmas cake?
You can make this cake up to three months before Christmas, as the flavor improves with age. If you're short on time, even a week of aging will make a difference.
Can I make this cake without alcohol?
Yes. Replace the brandy in the recipe and for feeding with an equal amount of orange juice, apple juice, or strongly brewed black tea. The cake will be delicious but won't keep for as long, so plan to eat it within a week or two.
Why did my fruit sink to the bottom of the cake?
This can happen if the batter is too thin or if the fruit is too heavy. Tossing the fruit in a tablespoon of the recipe's flour before adding it to the wet ingredients can help suspend it in the batter. Also, ensure your fruit mixture has cooled sufficiently before mixing.
