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Classic Christmas Cake — Recipe Card

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 16
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 500 g mixed dried fruit raisins, currants, sultanas
  • 100 g glacé cherries halved
  • 75 g mixed candied peel
  • 100 ml brandy or orange juice
  • Cake Batter:
  • 225 g unsalted butter room temperature
  • 225 g dark brown soft sugar
  • 4 large eggs room temperature
  • 225 g plain flour plus 1 tbsp for dusting fruit
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 tbsp black treacle
  • 100 g ground almonds
  • Zest of 1 orange and 1 lemon

Method
 

  1. Combine all dried fruit, cherries, and peel in a bowl. Pour over brandy, stir, cover, and soak overnight (minimum 8 hrs; 24–48 hrs preferred).
  2. Preheat oven to 150°C (130°C fan / 300°F / Gas 2). Line a 20cm deep round tin with a double layer of greaseproof paper, creating a collar 5cm above the rim.
  3. Beat butter and dark brown sugar for 4–5 minutes until pale and fluffy. Scrape down sides once.
  4. Add eggs one at a time, beating well after each. Add black treacle with the final egg.
  5. Sift in flour and spices. Add ground almonds. Fold gently until no flour streaks remain — do not overmix.
  6. Toss soaked fruit in 1 tbsp flour. Fold fruit and citrus zest into the batter until evenly distributed.
  7. Spoon into tin, level, create a slight dip in the centre. Bake 3 hrs to 3 hrs 30 mins. Test with a skewer from the 3-hour mark.
  8. While warm, make holes with a skewer, brush with 2 tbsp brandy. Cool completely in tin. Wrap and feed every 1–2 weeks.

Notes

  • Always verify oven temperature with a thermometer — most ovens read inaccurately at 150°C.
  • Do not open the oven before the 2.5-hour mark.
  • The cake must be completely cold before wrapping — trapping steam causes sogginess.
  • Make up to 3 months ahead; feed with 1–2 tbsp brandy every 1–2 weeks.
  • Apply marzipan and royal icing within 1 week of serving.