British Christmas Cake
Indulge in the rich traditions of the holiday season with this classic British Christmas Cake, a festive masterpiece loaded with dried fruits, nuts, and warm spices, all brought together with a touch of brandy. This timeless recipe shines with plump raisins, currants, sultanas, and glacé cherries soaked overnight for unparalleled flavor and moisture. Enhanced with citrusy notes from orange and lemon zest, and the deep caramel undertones of black treacle, this dense and moist fruitcake is slow-baked to perfection. Wrapped in marzipan and finished with royal icing for a celebratory touch, this cake is best when "fed" with brandy leading up to Christmas, allowing the flavors to mature beautifully. Ideal for holiday gatherings or as an edible gift, this showstopper embodies the heart and warmth of Christmas tradition.
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Ingredients
- 350 g Raisins
- 250 g Currants
- 250 g Sultanas
- 100 g Glacé cherries
- 100 g Mixed peel
- 100 g Blanched almonds (chopped)
- 200 g Dark muscovado sugar
- 225 g Plain flour
- 225 g Butter (softened)
- 4 large Eggs
- 2 tbsp Black treacle
- 1 Zest of an orange
- 1 Zest of a lemon
- 1 tsp Mixed spice
- 1 tsp Ground cinnamon
- 4 tbsp Brandy (plus extra for feeding)
- 0.5 tsp Salt
- 500 g Marzipan (optional, for decoration)
- 300 g Royal icing (optional, for decoration)
Directions
Step 1
The night before baking, combine the raisins, currants, sultanas, glacé cherries, and mixed peel in a large bowl. Stir in the brandy, cover, and let soak overnight.
Step 2
Preheat the oven to 140°C (285°F) or 120°C (250°F) fan. Grease and line a deep 20cm (8-inch) round cake tin with parchment paper.
Step 3
In a large mixing bowl, cream the butter and dark muscovado sugar together until light and fluffy.
Step 4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the black treacle, orange zest, and lemon zest.
Step 5
In a separate bowl, sift together the plain flour, mixed spice, ground cinnamon, and salt.
Step 6
Gradually fold the dry ingredients into the wet mixture, alternating with the soaked fruit mixture. Stir until everything is well combined, then fold in the chopped almonds.
Step 7
Spoon the mixture into the prepared cake tin, smoothing the surface with a spatula. Wrap the outside of the tin in a double layer of parchment paper or brown paper to prevent the cake from drying out during baking.
Step 8
Bake in the preheated oven for 4-5 hours, or until a skewer inserted in the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil.
Step 9
Once baked, let the cake cool in its tin for about 20 minutes, then turn it out onto a wire rack to cool completely.
Step 10
Once cooled, pierce the top of the cake several times with a skewer and spoon over 2-3 tablespoons of brandy. Wrap the cake in a double layer of parchment paper and foil, and store in an airtight container.
Step 11
Feed the cake with brandy every 1-2 weeks until Christmas to keep it moist and enhance the flavors.
Step 12
If decorating, roll out the marzipan and cover the top and sides of the cake. Finish with royal icing as desired. Allow the icing to set before serving.
Nutrition Facts
| Serving size | 2904.1 grams (2904.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10906 |
| Total Fat 357.00g | 458% |
| Saturated Fat 136.50g | 683% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1235mg | 412% |
| Sodium 3194mg | 139% |
| Total Carbohydrate 1847.80g | 672% |
| Dietary Fiber 78.30g | 280% |
| Total Sugars 1435.40g | |
| Protein 131.60g | 263% |
| Vitamin D 307IU | 1533% |
| Calcium 1672mg | 129% |
| Iron 46mg | 255% |
| Potassium 11342mg | 241% |
Source of Calories