Traditional British Christmas Cake Recipe
A traditional, make-ahead Christmas cake offers a spicy, sweet, and boozy flavor profile for the holiday season.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 300 F (150 C).
-
Line a deep 9-inch cake pan with double parchment paper and tie a double paper band around its exterior.
-
In a large bowl, combine 3 1/2 cups currants, 1 1/2 cups sultanas, 1 1/2 cups raisins, 3/4 cup chopped candied peel, 1 cup halved candied cherries, 2 1/3 cups all-purpose flour, a pinch of salt, 1/2 teaspoon mixed spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
-
In a separate bowl, cream 10 ounces (300 grams) softened butter with 1 1/3 cups (300 grams) soft brown sugar until light, then stir in lemon zest.
-
Gradually beat 6 large eggs into the butter mixture.
-
Fold half of the dry fruit mixture into the egg and butter mixture, then repeat with the remaining half; mix in 3 tablespoons of brandy.
-
Spoon the cake mixture into the prepared pan, ensuring no air pockets, and smooth the top with a slight dip in the center.
-
Place the tin on a double layer of newspaper in the lower oven.
-
Bake for 4 1/2 hours; cover the cake with double parchment after 2 1/2 hours if it browns too rapidly.
-
Check for doneness after 4 1/2 hours by inserting a skewer; it should emerge clean. Continue baking if the skewer is not clean.
-
Cool the cake on a wire rack for one hour, then remove it from the pan and cool completely.
-
Prick the cake surface and slowly pour 2 to 3 tablespoons of brandy over it, repeating every two weeks until serving.
-
Store the cake wrapped in parchment paper in an airtight tin.