Oh, the smell of Christmas! For me, nothing screams “holidays” quite like a proper Christmas Cake. It’s more than just a dessert; it’s a tradition, a hug in cake form, you know? This recipe? It’s my go-to. Packed with juicy dried fruits that have been soaking in brandy (yum!), warm spices that make your kitchen smell divine, and a richness that just can’t be beat. My grandma used to make one every year, and honestly, this recipe is pretty darn close to hers! It’s a labor of love, sure, but trust me, this Christmas Cake is worth every single minute!
Why This Christmas Cake Recipe is a Must-Try
Okay, so why *this* Christmas Cake recipe, you ask? Well, let me tell you! It’s:
- Super rich and flavorful – seriously, it’s bursting with goodness!
- Totally traditional – just like Grandma used to make!
- Keeps like a dream – perfect for making ahead.
- Guaranteed to impress your guests – they’ll think you’re a baking whiz!
Honestly, you just HAVE to try this Christmas Cake!
The Quintessential Christmas Cake Experience
Imagine this: the smell of spices filling your home, a slice of moist Christmas Cake melting in your mouth… It’s pure holiday magic, I tell ya! Baking this Christmas Cake is like wrapping yourself in a warm, festive blanket. It’s tradition at its finest!
Christmas Cake Ingredients You’ll Need
Alright, gather ’round, because we’re about to talk ingredients! For this glorious Christmas Cake, you’ll need:
- 200g raisins – plump and juicy, the best you can find!
- 200g sultanas – their golden sweetness is just perfect.
- 200g currants – for that classic Christmas Cake tang!
- 200g dried cranberries – adds a lovely festive touch, don’t you think?
- 200g glace cherries – chopped! Gotta chop ’em!
- 75g mixed peel – because it wouldn’t be Christmas Cake without it!
- Zest of 2 lemons – adds a zing!
- Juice of 2 lemons – more zing!
- 175ml brandy – for soaking those fruits (or apple juice if you prefer!).
- 250g unsalted butter – because butter makes everything better, right?
- 200g light brown soft sugar (packed) – that little bit of molasses is key!
- 50g treacle – for that deep, rich flavor.
- 200g self-raising flour – makes it nice and light!
- 100g ground almonds – adds a lovely nutty undertone.
- 2 tsp mixed spice – the heart and soul of this Christmas Cake!
- 1 tsp ground ginger – warms you right up.
- 1 tsp ground cinnamon – classic Christmas spice!
- 1 tsp ground nutmeg – adds a touch of magic.
- 5 medium eggs – happy hens make happy cakes!
- 2 tsp vanilla extract – a little goes a long way!
Make sure you have everything ready before you start. Trust me, it makes the whole Christmas Cake process so much smoother!
How to Make This Traditional Christmas Cake: Step-by-Step Instructions
Okay, deep breaths! Making this Christmas Cake is easier than you think, I promise! Just follow these steps, and you’ll be golden.
- First things first, grab a BIG bowl. Seriously, you’ll need it! Throw in your raisins, sultanas, currants, cranberries, cherries, mixed peel, lemon zest, lemon juice, brandy, butter, sugar, and treacle. Yep, all of it!
- Now, you’ve got two options: either microwave that bowl for about 5 minutes (keep an eye on it!), or simmer it in a pan on the stove for about 10 minutes. You just want the butter to melt and everything to get all cozy together.
- Let that mixture cool for about 30 minutes. This is important! You don’t want to cook your eggs later. While it’s cooling, preheat your oven to 150c/130c fan. Don’t forget!
- Once cooled, add your flour, ground almonds, spices, eggs, and vanilla to the bowl. Mix it all up really well. Don’t worry if it looks a bit lumpy; it’ll be fine!
- Line an 8-inch cake tin with baking paper. This is KEY. Otherwise, your Christmas Cake will stick, and nobody wants that! Make sure the paper comes up higher than the tin – this will help prevent burning later.
- Pour your mixture into the tin. Now, bake it for 2 hours. Keep an eye on it! If it starts browning too quickly, cover it with foil.
- Take the cake out of the oven (careful, it’s hot!), and prick it all over with a fork. Then, spoon over some more brandy. This is what keeps it moist and delicious!
- Let the Christmas Cake cool *completely* in the tin. Patience, my friend!
- Wrap it in baking parchment and then foil. Store it in a cool, dark place for at least 2 weeks. Even better, store it for 12 weeks! And don’t forget to “feed” it with brandy every two weeks until Christmas! This makes the cake extra special.
See? Not so scary, right? You’ve got this! Soon, you’ll have a gorgeous, traditional Christmas Cake to show off!
Tips for the Perfect Christmas Cake
Want to take your Christmas Cake from good to AMAZING? Here are a few of my top tips:
- Don’t overbake it! A dry Christmas Cake is a sad Christmas Cake. Test it with a skewer; it should come out with just a few moist crumbs clinging to it.
- Use the best quality ingredients you can find. Seriously, it makes a difference! Especially with the dried fruit and spices.
- “Feed” your Christmas Cake regularly! That brandy (or whatever you’re using) keeps it moist and adds so much flavor.
- Be patient! This isn’t a cake you can rush. The longer it sits, the better it gets.
Follow these, and you’ll have a show-stopping Christmas Cake that everyone will rave about!
Christmas Cake Variations to Try
Okay, so you’ve got the basic Christmas Cake down, but feeling adventurous? Awesome! Let’s talk variations! How about swapping out some of the dried fruit? Figs, apricots, or even some candied orange peel would be AMAZING. Or maybe add some different nuts? Walnuts or pecans would be delicious! And hey, if you’re feeling *really* wild, try using a different kind of alcohol to feed it! Dark rum? Sherry? The possibilities are endless! It’s your Christmas Cake, so make it your own!
Serving Suggestions for Your Christmas Cake
Alright, you’ve baked this amazing Christmas Cake – now, what do you serve with it? My go-to is brandy butter, hands down! But custard or a dollop of whipped cream are also delicious. Honestly, this Christmas Cake is so good, it’s amazing all on its own!
Storing Your Christmas Cake
So, you’ve got leftover Christmas Cake? Lucky you! Just wrap it up tightly in baking parchment and foil, and it’ll keep for ages in a cool, dark place. And honestly, no need to reheat it – it’s perfect at room temperature! That’s the beauty of a good Christmas Cake!
Christmas Cake FAQs
Got questions about this Christmas Cake? I bet you do! Here are a few of the most common ones I get asked:
Can I make this cake without alcohol? Absolutely! Just swap the brandy for apple juice or strong tea. It’ll still be delicious, I promise!
How long does it keep? Seriously, ages! If you wrap it well and “feed” it regularly, it’ll last for months. We’re talking a great shelf life!
Can I freeze it? Yep! Wrap it really well in baking parchment and foil, and it’ll be good in the freezer for 3+ months. Just let it thaw completely before serving.
Why is my cake dry? Oops! You might have overbaked it. Or maybe you didn’t “feed” it enough. Don’t worry, we’ve all been there! Just try again next time.
How often should I feed it? Every two weeks is perfect! Just a little spoonful of brandy (or juice) will do the trick.
Nutritional Information for Christmas Cake
Okay, so a slice of this is around 450 calories, but hey, it’s Christmas! Just a heads-up: this is an estimate, and it totally depends on what brands you use, so don’t take it as gospel!
Enjoyed This Christmas Cake Recipe?
Loved it? Awesome! Leave a comment below, give it a rating, and share it with your friends! Happy baking!
Print
Grandma’s Christmas Cake: One Amazing Recipe
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 4 hours 45 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
A rich and traditional Christmas cake packed with dried fruits and spices.
Ingredients
- 200 g raisins
- 200 g sultanas
- 200 g currants
- 200 g dried cranberries
- 200 g glace cherries
- 75 g mixed peel
- zest of 2 lemons
- juice of 2 lemons
- 175 ml brandy
- 250 g unsalted butter
- 200 g light brown soft sugar
- 50 g treacle
- 200 g self raising flour
- 100 g ground almonds
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 5 medium eggs
- 2 tsp vanilla extract
Instructions
- Combine raisins, sultanas, currants, cranberries, cherries, peel, lemon zest, lemon juice, brandy, butter, sugar, and treacle in a bowl.
- Microwave for 5 minutes until butter melts, or simmer in a pan for 10 minutes.
- Cool for 30 minutes. Preheat oven to 150c/130c fan.
- Add flour, almonds, spices, eggs, and vanilla to the cooled mixture. Mix well.
- Line an 8-inch cake tin with baking paper.
- Pour mixture into the tin and bake for 2 hours. Cover with foil if browning too quickly.
- Remove from oven, prick with a fork, and spoon over brandy. Cool completely.
- Wrap in baking parchment and foil. Store for 2 weeks, feeding with brandy every two weeks until Christmas.
Notes
- Cake can be made up to 12 weeks before Christmas.
- Feed the cake every 2 weeks.
- Freeze for 3+ months wrapped in baking parchment and foil.
- Use any rich spirit or substitute with tea or apple juice.
- Store wrapped in baking parchment and foil in a cake tin.
- Substitute self-raising flour with plain flour and 1 tsp baking powder.
- Ground almonds can be replaced with more flour.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
