The Ultimate Easy & Traditional Christmas Cake Recipe
This Christmas cake recipe brings a classic holiday fruitcake right to your kitchen. Tracing its origins back to medieval England, the Christmas cake has evolved from simpler forms to become a treasured part of holiday celebrations, as detailed by Historic UK. Get ready to bake a rich, moist, boozy, and dense festive treat that will become a cherished family tradition. It’s truly perfect for all your holiday celebrations!
Why You’ll Love This Christmas Cake Recipe
- Authentic British flavor profile: Enjoy the deep, traditional taste that makes a Christmas fruit cake so beloved.
- Surprisingly easy to prepare: Even beginners will find this Christmas cake recipe straightforward to follow.
- Excellent make-ahead dessert: This cake improves with age, so bake it weeks in advance.
- Customizable with your favorite fruits and spirits: Adjust the fruit and alcohol to your personal preference.
- Stays fresh for a long time: Proper storage ensures you can enjoy this cake throughout the holiday season.
- Ideal for gifting: Share your homemade Christmas cake with friends and family.
Ingredients
Making this traditional Christmas cake recipe requires a fantastic mix of dried fruits, warming spices, and a touch of spirits for that classic festive flavor. Gather your ingredients for a truly delicious result.
- Dried Fruits: 3 cups sultanas (or golden raisins), 1 1/2 cups raisins (roughly chopped), 1 3/4 cups dates (pitted, finely chopped), 1 cup dried currants (sometimes called Zante currants), 5 candied orange slices (finely chopped), 2/3 cup candied cherries (chopped), 1/4 cup chopped candied pineapple, 1/2 cup chopped candied apricots.
- Liquid: 1/2 cup rum (or brandy, dry sherry), 3 Tbsp rum (or other alcohol, extra for feeding).
- Baking Basics: 1 cup unsalted butter (softened), 1 cup brown sugar (firmly packed), 5 large eggs, 2 cups all-purpose flour (plain flour), 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg.
Notes & Substitutions
Dried Fruit: Use a variety of dried fruits for a complex texture and flavor. Consider adding mixed citrus peel or chopped prunes to your Christmas cake mix.
Alcohol: Brandy or dry sherry are traditional choices. Spiced rum adds a warm, aromatic note. For a different twist, try Cointreau or amaretto.
Non-alcoholic: If you prefer, soak your fruit in orange juice, apple juice, or strong black tea for a non-alcoholic version of this classic fruit cake.
Flour: All-purpose (plain) flour works beautifully for this dense cake. There’s no need for self-rising flour.
Spices: The blend of cinnamon, cloves, and nutmeg creates a subtle, warming flavor without overpowering the fruit. You can adjust the amounts to your taste.
Equipment
You will need a few basic kitchen items to prepare your Christmas cake. Having these ready before you start mixing makes the process smooth and enjoyable.
- Large mixing bowl
- Stand mixer with paddle attachment (optional, a hand beater works too)
- 9-inch (22cm) round cake pan (deep)
- Parchment paper
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Sieve
- Instant-read thermometer (optional but helpful for checking doneness)
Instructions
Baking this traditional Christmas cake recipe is a rewarding experience. Follow these clear, step-by-step instructions to create a wonderfully rich and moist cake that will be the star of your holiday table. Remember, patience is key, especially during the soaking and cooling phases.
Step 1: Soak the Fruit Combine all the dried fruits with 1/2 cup of rum (or other chosen alcohol) in a large bowl. Mix everything together very well. Cover the bowl tightly and set it aside to soak at room temperature for at least overnight. You can soak the fruit for up to a week, stirring and recovering each day to ensure even saturation. This step is crucial for a moist and flavorful Christmas cake.
Step 2: Prepare the Pan Preheat your oven. For a conventional oven, set it to 265°F/130°C. If using a combi steam oven, preheat to the same temperature using the Combi Steam setting with no more than 30% steam (low steam). Line the base and sides of a deep 9-inch (22cm) round cake pan with a triple thickness of parchment paper. Make sure the paper extends about 2 inches past the top of the pan to prevent the cake from overflowing.
Step 3: Cream Butter & Sugar Place the softened unsalted butter and firmly packed brown sugar into the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl with a hand beater. Mix until the butter and sugar are just well combined. Avoid over-creaming; you want a dense texture for this rich Christmas cake, not an airy one.
Step 4: Add Eggs Add the five large eggs to the butter mixture, one at a time. Beat to combine after each addition. Do not worry if the mixture looks a bit lumpy or curdled; this is normal and will smooth out later in the process.
Step 5: Combine Dry & Wet Ingredients Sift the all-purpose flour, baking powder, ground cinnamon, ground cloves, and ground nutmeg into the butter and egg mixture. Mix gently to combine these dry ingredients. Next, tip in all the soaked fruit along with any remaining liquid from the soaking bowl. Mix everything together thoroughly. It is best to do this part by hand with a sturdy wooden spoon or spatula, as a mixer blade can squash the delicate fruit.
Step 6: Bake the Cake Scrape all of the mixed cake batter into your prepared cake pan. Use your spatula to smooth out the surface of the batter. Create a slight dip in the center of the cake mixture; this helps the cake bake flat. Bake for approximately 3 1/2 hours in a conventional oven, or 2 hours 45 minutes if using combi steam. The cake should be deep golden brown and firm to the touch when ready.
Step 7: Cool & Feed As soon as the cake comes out of the oven, brush the top generously with the extra 3 tablespoons of rum (or your chosen alcohol). This “feeding” adds flavor and moisture. Cover the cake immediately and set it aside to cool completely in the pan, ideally overnight. Once cool, turn the cake out, brush with more alcohol if you wish, then wrap it well in parchment paper and foil. Store your Christmas cake in a cool, dark place for up to 2 months. It tastes best after maturing for a few weeks, so plan ahead for optimal flavor.
Pro Tips & Troubleshooting
- Doneness Test: Insert an instant-read thermometer into the center of your Christmas cake. It should read between 206-209°F (97-98°C) when fully baked.
- Visual Cues: Look for a deep golden brown color. The cake should feel firm to the touch and slightly pull away from the pan edges.
- Pan Size Adjustments: For an 8-inch square pan, bake for a similar time. A loaf pan or two 6-inch rounds will require shorter baking times.
- Preventing Dryness: Ensure your fruit soaks for the recommended time. Consistent “feeding” with alcohol after baking also keeps the fruit cake moist.
- Room Temperature Ingredients: Always use softened butter and room temperature eggs. This helps create a smooth, emulsified batter, preventing curdling and ensuring even mixing for your festive fruit cake.
Serving, Storage & Variations
This rich Christmas cake offers delightful versatility, from how you serve it to how long you keep it and how you might customize it.
Serving Suggestions
Enjoy thin slices of this traditional fruit cake with a cup of tea or coffee. You can also serve it warm with a dollop of creamy custard, much like a festive Christmas pudding. For a richer experience, pair slices with clotted cream, brandy butter, or even a sharp cheddar cheese for a classic British pairing.
Storage Instructions
Alcohol-soaked: Wrap your finished fruit cake tightly in parchment paper, then in foil. Store it in a cool, dark place, and it will keep for two months or more. Proper storage is essential for extending the shelf life and maintaining the quality of your fruitcake, as highlighted by food safety experts at Clemson University. fruit cake storage guidelines “Feed” the cake weekly by brushing the top with a little extra rum or brandy to maintain moisture and flavor.
Non-alcoholic: If your cake is non-alcoholic, store it wrapped in the fridge for up to two weeks. For longer storage, freeze it wrapped for up to a year.
Decorated: Once decorated with marzipan and icing, store the cake in an airtight tin to protect its decorations.
Recipe Variations
- Fruit Mixes: Experiment with dried cranberries, chopped glace ginger, or even toasted nuts like almonds and pecans in your Christmas cake.
- Alcohol Flavorings: Instead of rum, try whiskey, orange liqueur (like Grand Marnier), or even a coffee liqueur for different flavor profiles.
- Nutty Twist: Fold in a cup of chopped walnuts or pecans along with the soaked fruit for added texture and depth to your holiday fruit cake.
- Decorating: Go traditional with marzipan and royal icing, or keep it simple with glace cherries and blanched almonds for a beautiful finish.
Nutrition Information
This Christmas cake recipe provides a delicious and substantial treat. Here is a general nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Carbohydrates | 87g |
| Protein | 6g |
| Fat | 13g |
| Saturated Fat | 8g |
| Trans Fat | 0.5g |
| Cholesterol | 82mg |
| Sodium | 38mg |
| Fiber | 5g |
| Sugar | 53g |
FAQ
When should I make my Christmas cake? Ideally, prepare your Christmas cake 2-4 weeks before Christmas. This allows ample time for the flavors to mature and deepen, making it even more delicious.
How long does Christmas cake last? An alcohol-fed Christmas fruit cake, wrapped well, can last for months in a cool, dark place. A non-alcoholic version will keep for up to two weeks refrigerated or longer if frozen.
Can I make this Christmas cake gluten-free? Yes, you can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for structure.
What is the difference between Christmas cake and fruit cake? Christmas cake is a specific type of rich, spiced fruit cake, traditionally made for the holiday season. It often includes dark fruits, warming spices, and is frequently “fed” with alcohol to mature its flavors.
Why is my Christmas cake dry? A dry fruit cake can result from insufficient soaking of the fruit, overbaking, or not “feeding” the cake regularly with alcohol during its storage period.
Conclusion
Baking a traditional Christmas cake is a wonderful holiday ritual. This easy recipe ensures you can create a truly special treat for your loved ones. Enjoy its rich flavor, moist texture, and the convenience of making it ahead of time. We encourage you to try this fantastic Christmas cake recipe and make it a delightful staple in your holiday celebrations this year.
