Classic Christmas Cake
This is my Classic Christmas Cake recipe of many years. It’s rich and dark and full of fruit and delicious!
Servings: Makes 1 x 7” square cake or an 9” round cake.
What you’ll need
Before you start line the tin bottom and sides with double thick baking paper and wrap a layer of brown paper round the outside of the tin. This helps protect it while in the oven for a long time.
Ingredients – Christmas Cake
- 12 oz currants
- 8oz sultanas
- 8 oz raisins
- 2 oz glace cherries, rinsed, dried and chopped
- 2 oz candied peel, chopped finely
- 2 oz almonds, ground
- 1 tablespoon treacle
- 1 orange, grated zest
- 1 lemon, grated zest
- 3 tablespoons brandy
- 8 oz plain flour
- 8 oz butter
- 8oz light (or dark) brown sugar
- pinch salt
- ½ teaspoon mixed spice
- ½ teaspoon freshly grated nutmeg
- 4 large eggs or 5 medium
- 3 tablespoons milk
- Begin the day before by combining the sultanas, raisins and currants, mixed peel and cherries in a bowl and add the Brandy and treacle and leave overnight for the fruit to plump up.
- Preheat oven to 140C
- In a food mixer using the paddle attachment beat the butter ( which must be soft / room temperature ) with the sugar until the mixture looks light and fluffy, at least 5 minutes even 10 minutes.
- Then start adding the eggs one at a time, ensuring each egg has been incorporated before adding the next.
- Add the ground almonds before adding the last egg.
- Sift the flour into the egg mixture and fold in using a large metal spoon.
- You may need to transfer the mixture to a larger boiwl before adding the fruit.
- Then add the dried fruit and spices and fold in also.
- If the mixture seems a bit stiff , fold in the milk one tablespoon at a time until the mixture is lighter.
- Spoon into the tin, level the surface and make a dip in the centre.
- Then run your hand under some cold water and with your fingers flat gently press the top.
- Cook for 4 – 4 ½ hours or until nicely golden and a skewer comes out clean.
- It can take up to 5 hours.
- Pour over more Brandy when warm if desired.
- Cool on a rack, remove from the tin while still warm and and then when completely cold wrap well in greaseproof paper and tin foil until ready to use.
Notes – Christmas Cake
You can use an 8″ round tin for a deeper cake.
You can get ahead a few days in advance with the weighing out of the fruit and lining the tin.
Ideally 4 -5 weeks before Christmas is a good time to make your Christmas cake. But really you can make it anytime from a few months before to a few days.
I like to use Brandy or Irish Whiskey to soak the fruit. This plumps up the dried fruit and gives you a lovely rich Christmas Cake.
To learn more about how to make delicious cakes join me on one of our seasonal baking Classes