Oh, Christmas! Is there anything better than the smell of spices wafting through the house, especially when you’re making something truly special? For me, it’s gotta be baking a proper, old-fashioned Christmas cake. You know, the kind that takes a little love and time, but the results? Totally worth it!

I remember my first attempt at a Traditional Christmas Cake Recipe from Scratch. It was… well, let’s just say the fruit sank to the bottom and it was a *tad* dry, haha! But hey, we live and learn, right? Over the years, I’ve tweaked and perfected this recipe, and now it’s a real showstopper.

This Traditional Christmas Cake Recipe from Scratch isn’t just any cake; it’s a deeply flavorful, fruit-soaked masterpiece that’s perfect for gifting (if you can bear to part with it!) or wowing your guests over the holidays. Trust me, the rich, spiced aroma alone will have everyone drooling!

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Why You’ll Love This Traditional Christmas Cake Recipe From Scratch

Okay, so you might be thinking, “Christmas cake from scratch? Sounds intimidating!” But honestly, it’s way easier than you think. And the payoff? HUGE! Seriously, everyone always raves about this cake. Here’s why you’ll be obsessed:

Benefits of this Traditional Christmas Cake Recipe From Scratch

Rich and flavorful fruitcake – The fruit soaking is key, trust me! It makes all the difference.
Perfect for holiday gifting – Forget boring store-bought presents. This cake is a gift from the heart (and tummy!).
A cherished family tradition – Imagine making this every year; talk about creating memories!
Relatively simple to bake – Okay, there are a few steps, but nothing too crazy, I promise.
Impresses guests with its taste and presentation – This cake is a total showstopper. Get ready for the compliments!

Ingredients for a Traditional Christmas Cake Recipe From Scratch

Alright, let’s talk ingredients! This Traditional Christmas Cake Recipe From Scratch is all about quality, so don’t skimp! I always say, the better the ingredients, the better the cake. And trust me, this cake is worth it. So, grab your shopping list, and let’s get started!

Fruit & Zest

450 g Currants
200 g Sultanas
200 g Seedless Raisins
150 g Glace Cherries (Candied Cherries), halved – I like to halve them, so they’re evenly distributed!
75 g Dried Mixed Peel (Candied Mixed Peel)
Zest of 1 Orange – Just the zest, please! We don’t want any of that bitter white pith.

Wet Ingredients

100-200 ml Orange Juice (Freshly squeezed is best!) Seriously, the fresh juice makes a difference.
275 g Unsalted Butter (softened) – Gotta be softened, folks! It’ll make creaming it with the sugar *so* much easier.
275 g Soft Dark Brown Sugar (packed) – Make sure you pack it in when you measure! It gives the cake that lovely, rich color and flavor.
5 Large Free-range Eggs – Free-range just taste better, don’t you think?

Dry Ingredients

75 g Ground Almonds
350 g Plain Flour (All-purpose Flour)
1 tsp Mixed Spice (Pumpkin Spice) – You can find this in most supermarkets, or make your own!
1 tsp Ground Cinnamon

How to Prepare a Traditional Christmas Cake Recipe From Scratch: Step-by-Step Instructions

Okay, here comes the fun part! Making a Traditional Christmas Cake Recipe From Scratch might *seem* complicated, but trust me, it’s all about taking it one step at a time. Just follow these instructions, and you’ll be golden!

Soaking the Fruit

First, grab a large bowl (the biggest you’ve got!). Toss in your currants, sultanas, raisins, glace cherries, mixed peel, and that lovely orange zest.
Now, pour over the orange juice. Don’t be shy! You want to make sure all that fruit gets a good soaking.
Mix it all up really well, cover the bowl tightly (cling film works great), and then pop it in the fridge overnight. Or, if you’re super organized, you can soak it for up to 24 hours! The longer it soaks, the more flavorful your cake will be. Trust me on this one!

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Preparing the Cake Batter for Your Traditional Christmas Cake Recipe From Scratch

Right, next up, preheat your oven to 150°C (that’s 300°F for you Americans!). While the oven’s warming up, grease and line an 8-inch cake tin with greaseproof paper. I like to go a little overboard with the lining, just to be safe!
In a separate large bowl (yep, another one!), cream together the softened butter and dark brown sugar until it’s light and fluffy. This is where an electric mixer comes in handy, but you can totally do it by hand if you’re feeling strong!
Now, crack in the eggs, one at a time, mixing well after each addition. If the mixture starts to curdle (oops!), don’t panic! Just add a spoonful of flour from the dry ingredients – that usually sorts it right out.
Mix in the ground almonds.
Sift in the plain flour, mixed spice, and cinnamon. This helps get rid of any lumps! Then, gently mix until just combined. Don’t overmix!
Finally, gently fold in that gorgeous, soaked fruit. Make sure it’s all evenly distributed throughout the batter.

Baking Your Traditional Christmas Cake Recipe From Scratch

Carefully transfer the batter to your prepared cake tin, spreading it right to the edges. I like to create a slight dip in the center – that helps the cake bake evenly!
Now, this is important: wrap the *outside* of the cake tin in a double layer of brown parcel paper and secure it with string. This helps prevent the cake from burning on the outside before the inside is cooked. Then, cover the *top* of the cake tin with a dampened piece of greaseproof paper.
Place the cake tin on an oven tray and bake for 3½-4 hours. Keep an eye on it! After 3 hours, check it regularly. If it’s browning too quickly, reduce the oven temperature a little.
To check if it’s done, insert a skewer into the center of the cake. If it comes out clean (or with just a few moist crumbs), then you’re good to go!

Feeding and Storing the Traditional Christmas Cake Recipe From Scratch

Once baked, remove the cake from the oven and let it cool completely in the tin. This can take a while, so be patient!
Once it’s cool, remove it from the tin (but keep the greaseproof lining on!), wrap it in extra greaseproof paper, then wrap it again in cling film, and finally, in tin foil. This is like Fort Knox for cake!
Store it in a cool, dark place to mature. Now, the fun part: “feeding” the cake! Every few weeks (optional, but recommended!), unwrap the cake, poke a few holes in the top with a skewer, and brush it with a little extra orange juice. This keeps it lovely and moist. But CAUTION! Don’t overdo it with the orange juice, or you risk mold! And definitely don’t feed it in the week before decorating.

Decorating Your Traditional Christmas Cake Recipe From Scratch

Finally, the best part! Decorate your Traditional Christmas Cake Recipe From Scratch with marzipan and icing as desired! I personally love a classic royal icing finish, but you do you! Get creative!

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Tips for a Perfect Traditional Christmas Cake Recipe From Scratch

Want to take your Traditional Christmas Cake Recipe From Scratch from “good” to “OMG AMAZING!”? Here are a few little secrets I’ve learned over the years that’ll make all the difference. Trust me, these are game-changers!

Ingredient Quality

Seriously, folks, don’t skimp on the ingredients! Use the best quality butter, the freshest spices, and the juiciest dried fruit you can find. It really does make a difference in the final flavor of your cake. Think of it like this: you get out what you put in!

Baking time

Ovens can be temperamental little beasts, so keep a close eye on your cake while it’s baking! The baking time in the recipe is just a guideline, and you might need to adjust it depending on your oven. Just remember to check it regularly and don’t be afraid to turn the temperature down if it’s browning too quickly.

Cooling

Patience, my friends, patience! Letting the cake cool completely in the tin is super important. It helps it retain its moisture and prevents it from crumbling when you take it out. So, resist the urge to peek, and just let it do its thing!

Ingredient Notes and Substitutions for Your Traditional Christmas Cake Recipe From Scratch

Okay, so maybe you don’t have *exactly* the right ingredients on hand. Don’t panic! This Traditional Christmas Cake Recipe From Scratch is pretty flexible. Here are a few swaps you can make without totally messing things up:

Fruit Substitutions

No glace cherries? No problem! You can swap them out for chopped dates, dried cranberries, or even more raisins! Just keep the total amount of dried fruit roughly the same, and you’ll be golden.

Spice Substitutions

If you can’t find mixed spice, don’t fret! A pinch each of ground cloves, allspice, and nutmeg will do the trick. Play around with the ratios to find your perfect blend!

Liquid Substitutions

Out of orange juice? Oops! Apple juice or even strong tea can work in a pinch. Or, for a boozy kick, try brandy or rum! Just remember to adjust the amount of sugar accordingly if you’re using a sweeter liquid.

FAQ About Traditional Christmas Cake Recipe From Scratch

Got questions? I’ve got answers! Baking a Traditional Christmas Cake Recipe From Scratch can seem a bit daunting, so here are a few of the most common things people ask me. Don’t be shy – if you’ve got a burning question, drop it in the comments below!

Can I use alcohol instead of orange juice?

Absolutely! In fact, many traditional recipes call for it. Brandy, rum, or even sherry work beautifully. Just swap the orange juice for your booze of choice when soaking the fruit, and when “feeding” the cake. Just a heads up: if you’re using alcohol, you don’t need to worry so much about the cake going moldy. Bonus!

How long will this Traditional Christmas Cake Recipe From Scratch keep?

If stored properly (wrapped tightly in greaseproof paper, cling film, and foil, in a cool, dark place), this cake can last for *months*! Seriously! The high sugar and fruit content act as natural preservatives. I’ve had cakes last for up to a year (though they rarely last that long because we eat them, haha!).

Can I freeze this Traditional Christmas Cake Recipe From Scratch?

Yep, you sure can! Wrap it really well (again, greaseproof paper, cling film, and foil are your friends!), and it’ll keep in the freezer for up to 3 months. Just thaw it completely before decorating. Freezing is a great option if you want to get ahead on your Christmas baking!

What size cake tin should I use for this Traditional Christmas Cake Recipe From Scratch?

This recipe is designed for an 8-inch round cake tin. If you want to use a different size, you’ll need to adjust the baking time accordingly. A smaller tin will need a longer baking time, and a larger tin will need a shorter one. Keep an eye on it, and use the skewer test to check for doneness!

Storing and Reheating Your Traditional Christmas Cake Recipe From Scratch

Okay, so you’ve baked your gorgeous Traditional Christmas Cake Recipe From Scratch. Now what? Well, storing it properly is key to keeping it moist and delicious! But reheating? Not so much… Let me explain!

Storing the cake

The trick to a long-lasting Christmas cake is all in the wrapping! Make sure it’s snug as a bug in a rug with greaseproof paper, cling film, and tin foil. Then, pop it in an airtight container and store it in a cool, dark place. Ta-da! It’ll be good for weeks (or even months!).

Reheating the cake

Here’s the thing: you don’t usually *reheat* a Christmas cake. It’s meant to be enjoyed at room temperature! Reheating can dry it out, and nobody wants that. Just slice a piece, maybe add a dollop of cream or custard, and enjoy! Trust me, it’s perfect just as it is!

Estimated Nutritional Information for Traditional Christmas Cake Recipe From Scratch

Okay, let’s talk numbers! Now, I’m no nutritionist, so this is just a rough estimate, okay? But roughly, one slice of this Traditional Christmas Cake Recipe From Scratch (and let’s be honest, who can stop at just one?!) clocks in at:

Calories: Around 500 (eek!)
Fat: About 25g
Protein: Roughly 5g
Carbs: A whopping 70g!

Yep, it’s a treat! But hey, it’s Christmas! So, go on, indulge a little. Just maybe don’t eat the *whole* cake in one sitting (tempting, I know!).

Leave a Review for This Traditional Christmas Cake Recipe From Scratch

Alright, you lovely lot! If you’ve given this Traditional Christmas Cake Recipe From Scratch a whirl, I’d *love* to hear what you think! Seriously, your feedback means the world to me. Did it turn out perfectly? Did you make any fun tweaks? Spill the beans!

Pop your comments and ratings down below. It helps other bakers, and it makes my day to see your creations! Happy baking, and Merry Christmas (or happy cake-eating, whatever the occasion!). Can’t wait to hear from you!