Traditional English Christmas Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich, and dense English Christmas Cake packed with over two pounds of dried fruit and warm spices. This traditional holiday fruitcake is designed to be made ahead, fed with brandy, and covered in marzipan and royal icing.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours 30 mins | None | 1 12-inch round cake |
🔪 Key Equipment
- 12-inch round cake tin
- Parchment paper
- Very large bowl
- Medium bowl
- Electric mixer
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb (4 sticks) | Butter | softened |
| 2 cups | Sugar | none |
| 1/3 tbsp | Molasses | none |
| 10 | Eggs | large |
| 4 cups | Flour | all-purpose |
| 4 oz | Ground Almonds | almond flour |
| 1 tsp | Almond Extract | none |
| 3 tbsp | Brandy | none |
| 1 tsp | Nutmeg | none |
| 1 tsp | Allspice | none |
| 1 tsp | Salt | none |
| 1 lb | Sultanas | golden raisins |
| 1 lb | Raisins | none |
| 4 oz | Glace Cherries | halved or quartered |
| 4 oz | Candied Peel | chopped |
Instructions
Step 1: Preparation and Dry Ingredients
- Preheat your oven to 300°F. Thoroughly grease a 12-inch round cake tin and line the bottom and sides with a double layer of parchment or greased paper.
- In a medium bowl, sift together the 4 cups flour, 4 oz ground almonds, 1 tsp nutmeg, 1 tsp allspice, and 1 tsp salt.
- In a separate bowl, toss the 1 lb sultanas, 1 lb raisins, 4 oz glace cherries, and 4 oz candied peel with about 1/2 cup of the flour mixture until well coated.
Step 2: Mixing the Batter
- In a very large bowl, cream the 1 lb (4 sticks) butter and 2 cups sugar with an electric mixer until light and fluffy. Beat in the 1/3 tbsp molasses.
- Add the 10 eggs one at a time, adding a tablespoon of the flour mixture with each egg to prevent the batter from curdling. Beat well after each addition.
- Gently fold in the rest of the flour mixture until just combined.
- Fold in the 3 tbsp brandy and 1 tsp almond extract, followed by the flour-coated fruit. The batter will be very stiff.
Step 3: Baking and Maturing
- Spoon the very thick batter into the prepared tin, spreading it evenly until smooth on top.
- Bake for 2 to 3 hours, or until firm to the touch and a long wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before turning it out. Wrap tightly in foil and store for several weeks, feeding with additional brandy periodically before icing.
💡 Make-Ahead & Storage: Store wrapped tightly in foil in a cool, dark place for up to a month, feeding periodically with extra brandy.
Original Recipe Scan
