If you’re looking to embrace the heartwarming spirit of the holidays, this Traditional Christmas Cake Recipe is the perfect choice to become your new festive favorite. Rich, moist, and bursting with a beautiful mélange of spices and fruity goodness, this cake brings together every classic flavor you crave this season. From the fragrant cinnamon and nutmeg to the lovingly soaked dried fruits and splash of brandy, each bite transports you to cozy winter evenings by the fire surrounded by loved ones. It’s more than just a cake; it’s a holiday memory waiting to happen.
Ingredients You’ll Need
These ingredients may seem simple at first glance, but each one plays a crucial role in crafting the deep, layered flavors and tender texture that define this cake. From the spices that add warmth, to the zest that brightens, and the dried fruits that infuse every bite with sweetness and chewiness, the careful balance here is what makes this Traditional Christmas Cake Recipe truly special.
- 1 cup unsalted butter, softened: Creams with sugar to give the cake a rich, tender crumb.
- 1 cup dark brown sugar: Adds deep molasses notes and moistness.
- 4 large eggs: Bind everything together and contribute to the cake’s structure.
- 2 cups all-purpose flour: The sturdy base of the cake’s body.
- 1 teaspoon baking powder: Helps the cake rise gently while baking.
- 1 teaspoon cinnamon: A warm spice that’s essential for festive flavor.
- ½ teaspoon ground nutmeg: Adds a sweet, nutty layer of spice.
- ½ teaspoon ground ginger: Brings a little zing to the spice mix.
- ¼ teaspoon ground cloves: Provides a fragrant depth without overpowering.
- 1 cup mixed dried fruits (raisins, sultanas, currants): The chewy, fruity heart of the cake.
- ½ cup dried cranberries: Give a tart contrast to the sweetness.
- ½ cup mixed candied peel: Adds bright citrus notes and a lovely chew.
- 1 cup glace cherries, halved: Sweet bursts of color and flavor throughout.
- ¼ cup chopped almonds (optional): Adds crunch and a nutty background layer.
- Zest of 1 orange: Infuses fresh citrus aroma.
- Zest of 1 lemon: Lifts and brightens the overall flavor profile.
- ¼ cup brandy (plus extra for brushing): Deepens flavor and keeps the cake moist for weeks.
How to Make Traditional Christmas Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 300°F (150°C). Grease and line a 9-inch round cake tin to ensure the cake won’t stick, making for an easy release once baked. This low and slow cooking temperature is key to a moist cake with a perfect crumb.
Step 2: Cream Butter and Sugar
Using softened butter and dark brown sugar, cream them together until the mixture is light and fluffy. This step is crucial because it helps incorporate air into the batter, creating a light texture despite the density of the fruits.
Step 3: Add Eggs and Zest
Add the eggs one at a time, beating well after each addition. Folding in the zest from both the orange and lemon at this stage ensures their fresh, citrus oils get well distributed, brightening every forkful of the cake.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and the warming spices—cinnamon, nutmeg, ginger, and cloves. Gradually folding this dry mixture into the butter mixture helps maintain the batter’s lightness.
Step 5: Incorporate Fruits and Nuts
Stir in the mixed dried fruits, dried cranberries, candied peel, glace cherries, chopped almonds if using, and brandy. The brandy not only adds complexity but also helps preserve the cake as it ages.
Step 6: Bake Slowly
Pour the batter into your prepared cake tin, smoothing the top gently with a spatula. Bake for 2 ½ to 3 hours. Keep an eye on the cake; if it starts browning too fast, cover it loosely with foil to protect the top. The long bake time is what allows all those flavors to meld beautifully.
Step 7: Cool and Wrap
Allow the cake to cool completely in its tin. Then give it a brush of extra brandy to keep it moist and flavorful. Wrap the cake tightly in parchment paper followed by foil, and store it in an airtight container. This cake actually improves over time as the flavors develop.
Step 8: Optional Decoration
Once your cake is aged to perfection, you can cover it with marzipan or fondant icing, then finish with royal icing for that classic holiday look. Add edible decorations such as holly leaves, silver balls, or snowflakes to make it truly festive.
How to Serve Traditional Christmas Cake Recipe
Garnishes
Serving this cake with a dusting of powdered sugar or a sprig of fresh holly adds an elegant holiday touch. For extra indulgence, a spoonful of whipped cream or a slice of sharp cheddar cheese alongside can elevate the experience.
Side Dishes
This cake pairs wonderfully with warm mulled wine or a spiced tea, as the spices in the drinks mirror those in the cake. A small bowl of clotted cream or a scoop of vanilla ice cream can also complement each slice beautifully.
Creative Ways to Present
Why not turn your cake into the centerpiece of your holiday table? Place it on a decorated cake stand surrounded by pinecones, fairy lights, and cinnamon sticks for a charming presentation that guests won’t forget. You could even serve mini slices on festive plates for a cozy gathering.
Make Ahead and Storage
Storing Leftovers
Traditional Christmas Cake actually tastes better after resting, so wrapping leftover pieces tightly in foil and keeping them in an airtight container preserves their moisture and flavor for weeks. Just remember to give them a little extra time to warm to room temperature before serving again.
Freezing
You can freeze your cake wrapped well in parchment and foil. When you want to enjoy it, thaw overnight in the refrigerator, then bring it to room temperature for that perfect moist texture. Freezing is an excellent option if you want to prepare your cake well in advance.
Reheating
This cake is best served at room temperature, but if you prefer a warm slice, gently warm it in a low oven for about 10 minutes. Avoid microwaving, which can dry it out. Warm cake paired with a dollop of cream or custard is simply divine.
FAQs
How long should I store the Traditional Christmas Cake Recipe before eating?
It’s best to store the cake for at least two weeks after baking which allows the flavors to fully develop and the cake to become beautifully moist. Wrapping it well and brushing with brandy helps preserve it during this time.
Can I use other types of alcohol instead of brandy?
Absolutely! You can substitute rum or whiskey depending on your taste preference. Each brings a slightly different character to the cake but the alcohol helps keep the fruit moist and the cake preserved.
Is it okay to omit the nuts in the recipe?
Yes! If you have nut allergies or just prefer not to use them, you can leave them out without affecting the overall texture too much. You might add extra dried fruit instead to keep it balanced.
How do I prevent the cake from drying out during baking?
Baking at a low temperature and covering the top with foil if it starts to brown too quickly are key tricks. Also, brushing the finished cake with brandy helps lock in moisture as it ages.
Can I decorate the cake with fresh fruits instead of icing?
While traditional icing is classic, fresh fruits can be a refreshing and visually stunning alternative. Just be mindful that fresh fruit will reduce shelf life, so decorate just before serving.
Final Thoughts
This Traditional Christmas Cake Recipe is a beautiful way to invite warmth, tradition, and delicious celebration into your home. With a little patience and lots of love, it becomes more than a cake—it’s a festive jewel that can be enjoyed well beyond Christmas Day. I wholeheartedly encourage you to give it a go, and watch how this cake becomes a cherished holiday staple for your family and friends.
Print
Traditional Christmas Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 9-inch round cake (about 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Halal
Description
This Traditional Christmas Cake is a rich and festive fruitcake packed with dried fruits, spices, and a splash of brandy. Perfectly moist and flavorful, it bakes low and slow to develop a deep, warming taste. The cake can be beautifully decorated with marzipan, fondant, and royal icing for an impressive holiday centerpiece.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup mixed dried fruits (raisins, sultanas, currants)
- ½ cup dried cranberries
- ½ cup mixed candied peel
- 1 cup glace cherries, halved
- ¼ cup chopped almonds (optional)
- Zest of 1 orange
- Zest of 1 lemon
- ¼ cup brandy (plus extra for brushing)
For Decorating (Optional):
- Marzipan or fondant icing
- Royal icing
- Edible decorations (like holly leaves, silver balls, or snowflakes)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake tin thoroughly with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, cream the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy, which will help give the cake its tender crumb.
- Add Eggs and Zest: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then fold in the finely grated zest of both the orange and lemon to infuse a fresh citrus aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground nutmeg, ground ginger, and ground cloves to evenly distribute the leavening and spices.
- Fold Dry Ingredients into Batter: Gradually fold the flour and spice mixture into the butter mixture, being careful not to overmix to maintain a light texture.
- Add Fruits, Nuts, and Brandy: Stir in the mixed dried fruits, dried cranberries, candied peel, glace cherries, chopped almonds (if using), and the ¼ cup of brandy until all ingredients are well combined and evenly distributed in the batter.
- Bake the Cake: Spoon the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with foil to prevent burning.
- Cool and Store: Allow the cake to cool completely in the tin. Once cooled, brush the top with extra brandy to add moisture and flavor. Wrap the cake tightly in parchment paper and foil, then store it in an airtight container. This cake can be kept for up to a month, allowing flavors to mature beautifully.
- Optional Decoration: When ready to serve, cover the cake with marzipan or fondant icing, followed by royal icing. Decorate with edible decorations such as holly leaves, silver balls, or snowflakes for a festive finish.
Notes
- Use good-quality dried fruits and brandy for the best flavor.
- Allowing the cake to mature for several weeks enhances the taste.
- Wrapping the cake properly prevents it from drying out during storage.
- Covering with foil during baking helps avoid over-browning.
- Optional almonds add a lovely crunch but can be omitted to make the cake nut-free.
