The Best Authentic Christmas Cake Recipe For You

We have the most authentic and traditional Christmas cake recipe for you. Rich, moist, and packed with festive flavours.

Ingredients

For the fruit mixture:

• 500g mixed dried fruit (raisins, sultanas, currants)
• 100g mixed candied peel, chopped
• 150g dried apricots or prunes, chopped
• 100g glacé cherries, halved
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 100ml dark rum or brandy (plus extra for feeding)

For the cake batter:

• 250g unsalted butter, softened
• 200g dark muscovado sugar
• 4 large eggs
• 1 tbsp black treacle
• 250g plain flour
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 100g ground almonds
• 50g chopped nuts (e.g., almonds, pecans, or hazelnuts)
• 1 tsp baking powder

Optional decorations:

• Marzipan and royal icing
• Edible decorations or nuts

Instructions

1. Prepare the fruit mixture:

1. A day before baking, combine all the dried fruits, candied peel, cherries, orange and lemon zest, and juice in a large bowl.
2. Pour over the rum or brandy, mix well, and cover with cling film. Allow to soak overnight, stirring occasionally.

2. Preheat and prepare:

1. Preheat your oven to 140°C (120°C fan)/275°F/Gas Mark 1.
2. Grease and line a deep 20cm (8-inch) round cake tin with two layers of parchment paper. Wrap the outside of the tin with a double layer of brown paper or newspaper and secure with string—this helps prevent the cake edges from overbaking.

3. Make the batter:

1. In a large bowl, beat the butter and sugar together until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour.
3. Stir in the black treacle.

4. Combine dry ingredients:

1. Sift together the flour, spices, and baking powder, then fold into the wet mixture gently.
2. Add the ground almonds and chopped nuts, folding until combined.

5. Incorporate the fruit:

1. Stir the soaked fruit mixture into the batter until evenly distributed.

6. Bake:

1. Spoon the batter into the prepared tin, smoothing the surface with a spatula.
2. Bake in the preheated oven for 4–4.5 hours. Check after 3.5 hours; if the top is browning too quickly, cover with foil.
3. The cake is done when a skewer inserted into the center comes out clean.

7. Cool and feed:

1. Allow the cake to cool completely in the tin.
2. Once cooled, pierce the top of the cake with a skewer and drizzle with a few tablespoons of rum or brandy.
3. Wrap the cake tightly in parchment paper and foil, storing it in an airtight container. Feed the cake weekly with a little alcohol for a richer flavor.

Optional Finishing Touches

• Marzipan and icing: Brush the cake with apricot jam, roll out marzipan, and cover the cake. Top with royal icing and decorate as desired.
• Rustic look: Top with a mix of nuts or fruits glazed with apricot jam for a simpler finish.

This recipe yields a dense and flavorful cake that improves with age, perfect for the festive season!