Christmas Cake Recipe
The Christmas Cake Recipe is a timeless holiday tradition, filled with warm spices, dried fruits, and nuts that evoke the spirit of Christmas. This rich and flavorful cake is typically soaked in brandy or rum, ensuring every bite is packed with festive cheer. Whether you’re making it as a gift or for your family’s Christmas dinner, this cake embodies everything wonderful about the holiday season. It's easy to make and perfect for celebrating the warmth and joy of Christmas. With a combination of citrus zest, spices, and a boozy kick, this cake is sure to impress!
Equipment
- Mixing bowls
- Spatula
- Electric mixer
- Baking tin
- Parchment paper
- Cooling rack
Ingredients
- 500g mixed dried fruits (raisins, currants, sultanas, candied peel)
- 100g chopped nuts (optional)
- 200g unsalted butter, softened
- 200g brown sugar
- 4 large eggs
- 200g all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- Zest of 1 orange
- Zest of 1 lemon
- 100ml rum or brandy (for soaking)
- Extra rum or brandy for brushing
Instructions
- Soak the fruits: In a large bowl, combine the dried fruits and rum (or brandy) and let it soak overnight or for 24 hours.
- Prepare the cake tin: Line a 20cm round cake tin with parchment paper and preheat the oven to 150°C (300°F).
- Cream the butter and sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs: Add the eggs one at a time, beating well after each addition.
- Mix the dry ingredients: In a separate bowl, combine the flour, spices, and citrus zest.
- Combine: Gradually fold the dry ingredients into the butter mixture, followed by the soaked fruits and nuts.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 2-3 hours, or until a skewer inserted comes out clean.
- Cool and store: Allow the cake to cool in the tin for 15 minutes before transferring to a cooling rack. Brush with extra rum or brandy every week to keep moist.
Notes
- For best results, make the cake at least a week in advance to allow the flavors to mature.
- Store the cake in an airtight container, brushing with more alcohol weekly to keep it moist.
