Description
This Classic Christmas Cake is a rich, moist, and beautifully spiced holiday dessert bursting with dried fruits and warming spices. Perfect for family gatherings or cozy nights, it features luscious textures and deep festive flavors that improve with aging, making it a true holiday centerpiece.
Ingredients
Dried Fruits
- Mixed raisins, currants, sultanas
- Chopped dried apricots
Alcohol or Fruit Juice
- Brandy or dark rum (for soaking fruits)
- Apple juice (for non-alcoholic version)
Spices
- Ground cinnamon
- Ground nutmeg
- Ground allspice
Wet Ingredients
- Butter (for richness and moisture)
- Brown sugar (for caramel flavor and moisture)
- Eggs (bind and add richness)
- Orange or lemon zest (to refresh and balance flavors)
Dry Ingredients
- Self-raising flour (for even rise and fine crumb)
Nuts
- Chopped almonds or walnuts (for crunch and earthy flavor)
Instructions
- Soak the Fruits: Soak the mixed dried fruits overnight in brandy, rum, or fruit juice to plump them up, infuse deep flavors, and retain moisture throughout baking.
- Prepare the Cake Batter: Cream butter and brown sugar until light and fluffy. Gradually add beaten eggs and citrus zest. Gently fold in sifted flour, warming spices, soaked fruits, and chopped nuts, mixing just until combined to keep the batter tender.
- Bake Low and Slow: Pour the batter into a lined and greased cake tin. Bake at a low temperature around 140°C (285°F) for several hours to ensure even cooking and a dense yet moist texture.
- Age Your Cake: Once cooled, wrap the cake in parchment paper and foil, and store it in an airtight container. Feed the cake regularly with a splash of brandy or fruit juice over several weeks to develop and deepen the flavors.
- Decorate and Serve: Traditionally cover the cake with marzipan and royal icing. Decorate with festive motifs or dust with icing sugar for a snowy effect before serving.
Notes
- Allow at least 24 hours for soaking fruits to maximize moisture and flavor.
- Bake at a low temperature to prevent drying and to cook the cake evenly.
- Feed the cake weekly with brandy or juice during aging to keep it moist and flavorful.
- Use parchment paper lining to prevent sticking and ease removal.
- Store wrapped away from air and light to preserve freshness.
- Prep Time: 24 hours (including soaking time)
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Christmas cake, holiday dessert, rich cake, moist cake, spiced cake, dried fruit cake, festive cake
