Christmas Cake

This traditional British Christmas cake is a dense, moist confection packed with plump dried fruits, candied peel, and almonds. The deep flavor comes from a blend of warm spices like mixed spice and cinnamon, balanced by the richness of butter and brown sugar. Soaking the fruit in whisky or brandy before baking ensures every bite is tender and aromatic. This cake improves with age, becoming mellower and more complex as it matures over weeks or months. It is a festive centerpiece, often decorated with marzipan and icing, served thinly with cream or custard. Ideal for holiday gatherings, this timeless treat captures the warmth and nostalgia of a classic British Christmas.

Cooking Method: Baking

Cuisine: British

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 533

Dietary: Vegetarian

Description

This traditional British Christmas cake is a dense, moist confection packed with plump dried fruits, candied peel, and almonds. The deep flavor comes from a blend of warm spices like mixed spice and cinnamon, balanced by the richness of butter and brown sugar. Soaking the fruit in whisky or brandy before baking ensures every bite is tender and aromatic. This cake improves with age, becoming mellower and more complex as it matures over weeks or months. It is a festive centerpiece, often decorated with marzipan and icing, served thinly with cream or custard. Ideal for holiday gatherings, this timeless treat captures the warmth and nostalgia of a classic British Christmas.

Ingredients

2 pound Mixed dried fruit
4 ounce Glace cherries
4 ounce Candied fruit
3 ounce Blanched almonds
10 ounce Plain flour
1 pinch Salt
1/4 teaspoon Bicarbonate of soda
1 teaspoon Mixed spice
4 whole Eggs
1/2 teaspoon Flavoring (vanilla, lemon)
1 tablespoon Blackstrap molasses
8 ounce Butter
8 ounce Soft brown sugar
1 cup Whisky to soak fruit
250 milliliter Milk (to mix)

Directions

1
Prepare the fruit: Pick over the mixed dried fruit, removing any stems or debris. Wash, drain well, and spread on a cloth-lined tray to dry completely.
2
Soak the fruit: Place the dried fruit in a large bowl, pour over the whisky (or other spirit), cover tightly, and leave to soak overnight.
3
Prepare the add-ins: Chop the blanched almonds. Finely chop the candied fruit and glace cherries, draining them well if necessary.
4
Combine fruit mixture: The next day, add the chopped almonds, candied fruit, and cherries to the soaked dried fruit. Mix thoroughly.
5
Prepare the pan: Grease a 9-inch cake pan at least three inches deep. Line the bottom and sides with a double thickness of greased baking parchment.
6
Insulate the pan: Wrap brown paper or newspaper around the outside of the pan to insulate it and prevent the sides from scorching. Place the pan on a folded sheet of paper for extra insulation at the bottom.
7
Preheat oven: Set the oven to 320°F (160°C). Place the pan low in the oven.
8
Sift dry ingredients: In a bowl, sift together the plain flour, salt, bicarbonate of soda, and mixed spice.
9
Beat eggs: In a separate bowl, beat the eggs well with the blackstrap molasses and flavoring.
10
Cream butter and sugar: Put the butter into a large warmed bowl and beat until soft. Add the soft brown sugar and beat until light and creamy.
11
Combine wet and dry: Beat the egg mixture into the butter and sugar, about a sixth at a time. Fold in half of the flour mixture.
12
Coat the fruit: Toss the remaining flour with the fruit mixture to coat it well.
13
Mix batter: Fold the coated fruit and remaining flour mixture into the creamed batter until just combined.
14
Bake: Pour the batter into the prepared pan. Bake for 3 1/2 to 4 hours. If the top browns too quickly, cover with parchment paper.
15
Adjust heat: Reduce the oven heat by about 10 degrees every hour during baking.
16
Test for doneness: Insert a skewer into the center; it should come out clean when the cake is done.
17
Cool slowly: Leave the cake in the pan with the insulating paper wrapped around it until completely cooled.
18
Finish: Invert the cake, lift off the parchment, and sprinkle generously with more spirit.
19
Store: Wrap well in foil and store in a sealed tin in a cool place. Sprinkle with more spirit occasionally. Allow to mature for about 2 months for best flavor.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 533kcal

% Daily Value *
Total Fat 22.5g35%
Saturated Fat 12.6g63%
Cholesterol 62mg21%
Sodium 846mg36%
Total Carbohydrate 63.1g22%
Dietary Fiber 1.5g6%
Sugars 45.1g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, baking, bicarbonate, blackstrap, blanched, british, brown, butter, cake, candied, cherries, christmas, dessert, dried, eggs, flavoring, flour, fruit, glace, lemon

Read it online: https://www.chefs-mate.com/recipe/christmas-cake-british/