Traditional Christmas Cake
A rich, moist fruitcake, perfect for the holiday season. This traditional Christmas cake is packed with sultanas, cherries, currants, and candied peel, all soaked in brandy for a festive flavor. After baking, the cake is brushed with more brandy and left to age, developing its signature taste and texture. Decorate with marzipan and royal icing for a classic finish.
Preparation time
480 minutes
Cooking time
270 minutes
Number of servings
16
Difficulty
Medium
Ingredients
1 kg mixed dried fruit (sultanas, currants, raisins, chopped dates)
250 ml brandy, plus extra for feeding
250 g butter, softened
200 g light brown soft sugar
4 large eggs
1 tablespoon vanilla extract
250 g all-purpose flour
2 teaspoons mixed spice
1 teasp
250 ml brandy, plus extra for feeding
250 g butter, softened
200 g light brown soft sugar
4 large eggs
1 tablespoon vanilla extract
250 g all-purpose flour
2 teaspoons mixed spice
1 teasp
Directions
- Preheat the oven to 150°C (300°F). Grease and line a round cake tin with parchment paper.
- In a large bowl, soak the mixed dried fruit in brandy overnight.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, mixed spice, and baking powder. Gradually fold into the creamed mixture.
- Stir in the ground almonds, walnuts, soaked dried fruit along with any remaining brandy, and the orange and lemon zest and juice.
- Pour the mixture into the prepared tin and level the top with a spatula.
- Bake in the preheated oven for about 4.5 hours, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin, then remove and brush with additional brandy. Wrap in parchment paper and store in an airtight container.
- Feed the cake with a little brandy every week until Christmas for the best flavor.
- Decorate with marzipan and royal icing before serving.