Here’s a classic recipe for a homemade Christmas Cake, a rich, fruity, and spiced cake that’s perfect for the holiday season. It’s made with a variety of dried fruits, nuts, and warm spices, and it’s often soaked with alcohol like rum or brandy for added flavor.
Ingredients:
For the Cake:
– 200g (7 oz) mixed dried fruit (e.g., raisins, sultanas, currants)
– 200g (7 oz) mixed candied peel (or mixed glacé cherries, chopped if large)
– 100g (3.5 oz) chopped dried apricots (optional)
– 100g (3.5 oz) chopped nuts (e.g., almonds, walnuts, pecans)
– 150g (5 oz) unsalted butter, softened
– 200g (7 oz) dark brown sugar (packed)
– 4 large eggs
– 250g (9 oz) plain flour (all-purpose flour)
– 1 ½ tsp ground mixed spice
– 1 tsp ground cinnamon
– 1 tsp baking powder
– ½ tsp salt
– 2 tbsp treacle or black syrup (optional but gives richness)
– 2 tbsp brandy or dark rum (or juice for non-alcoholic version)
– Zest of 1 lemon
– Zest of 1 orange
– 2 tbsp freshly squeezed orange juice (optional)
– 1 tsp vanilla extract
For the Soaking Syrup (Optional but adds moisture and flavor):
– 2-3 tbsp brandy or dark rum (or juice for non-alcoholic version)
For the Decoration (optional):
– Marzipan (for covering)
– Icing (for decoration, if desired)
– Candied fruits or holly sprigs for decoration
Instructions:
1. Prepare the Fruit:
– In a bowl, combine all the dried fruits, candied peel, and nuts. Add 2 tablespoons of brandy or rum to the fruit mixture and mix well. This will help to hydrate the fruits and give them a delicious boozy flavor (if using alcohol). Set aside for at least an hour, or overnight if possible.
2. Preheat the Oven:
– Preheat your oven to 150°C (300°F), or 140°C (285°F) for fan ovens. Line a 23 cm (9-inch) round cake tin with parchment paper, ensuring to line the sides and the bottom well to prevent sticking.
3. Mix the Cake Batter:
– In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a spoonful of flour with the egg.
– Sift the flour, baking powder, salt, mixed spice, and cinnamon into a separate bowl, then gradually fold the dry ingredients into the wet mixture.
– Add the lemon zest, orange zest, vanilla extract, and orange juice. Mix until just combined.
– Fold in the soaked fruit and nuts mixture until evenly distributed.
4. Bake the Cake:
– Spoon the cake batter into the prepared tin and level the surface. Bake in the preheated oven for 2 ½ to 3 hours. The cake is done when it is firm to the touch, a skewer inserted into the center comes out clean, and the cake has a lovely golden-brown color.
– If the top starts to brown too quickly, you can cover the cake loosely with foil and continue baking.
5. Cool and Soak:
– Let the cake cool in the tin for about 15 minutes, then transfer it to a wire rack to cool completely.
– Once the cake has cooled, prick the top with a skewer and drizzle the remaining 2-3 tablespoons of brandy or rum over the cake to soak in. This will keep it moist and flavorful.
6. Optional Marzipan and Icing:
– If you’re decorating with marzipan, brush the cooled cake with a little warmed apricot jam, then roll out the marzipan and cover the cake with it. Press down gently to smooth it out.
– You can then cover the marzipan with a layer of icing and decorate with holly, snowflakes, or other festive elements.
7. Store the Cake:
– Store the cake in an airtight container. If you want to mature the cake, you can continue to feed it with small amounts of alcohol (about a tablespoon) every week until Christmas. This will enhance the flavors and keep it moist.
Enjoying Your Christmas Cake:
This cake will improve over time as the flavors meld. It can be served plain or with a dusting of icing sugar, marzipan, or royal icing decorations. It’s a perfect treat for Christmas gatherings or as a lovely homemade gift.
Enjoy your festive baking!
