If you’re dreaming of festive flavors that evoke warm family gatherings and holiday cheer, this Traditional Christmas Cake Recipe is exactly what you need. Packed with a medley of dried fruits, fragrant spices, and a touch of brandy, this cake is a rich, moist celebration of the season. Whether it’s your first time baking or a beloved yearly tradition, the depth and complexity of this cake will fill your home with irresistible aromas and delight every bite with layers of holiday magic.
Ingredients You’ll Need
This Traditional Christmas Cake Recipe calls for some simple yet essential ingredients that work harmoniously to create its signature flavor and texture. Each component plays a vital role, from the buttery richness to the spice warmth and the burst of fruity sweetness.
- Unsalted butter (1 cup): Softened butter adds a creamy base and tender crumb to the cake.
- Dark brown sugar (1 cup): Brings deep, caramel notes and moisture for the perfect moist cake.
- Large eggs (4): Eggs help bind the ingredients and contribute to the cake’s airy texture.
- All-purpose flour (2 cups): The foundation for the cake, balancing density and lightness.
- Baking powder (1 teaspoon): Ensures your cake rises just right, avoiding heaviness.
- Cinnamon (1 teaspoon): Adds warm, sweet spice that’s a holiday staple.
- Ground nutmeg (½ teaspoon): Provides subtle aromatic undertones essential for Christmas baking.
- Ground ginger (½ teaspoon): Offers a gentle spicy kick complementing the fruit.
- Ground cloves (¼ teaspoon): A pinch of clove sharpens and enriches the cake’s flavor.
- Mixed dried fruits (1 cup): Raisins, sultanas, and currants bring chewy texture and sweet bursts.
- Dried cranberries (½ cup): Tart cranberries add vibrant color and contrast.
- Mixed candied peel (½ cup): Citrus peel introduces zesty brightness and festive appeal.
- Glace cherries (1 cup, halved): These jewel-like cherries add classic Christmas color and sweetness.
- Chopped almonds (¼ cup, optional): Nuts provide a delightful crunch and nutty richness.
- Orange zest (zest of 1): Fresh zest lifts the entire flavor profile with bright citrus notes.
- Lemon zest (zest of 1): Complements the orange zest, adding a lively tang.
- Brandy (¼ cup, plus extra for brushing): The secret ingredient that infuses the cake with warmth and helps the flavors mature over time.
How to Make Traditional Christmas Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 300°F (150°C). While it warms, grease a 9-inch round cake tin and line it with parchment paper to prevent sticking. This low temperature ensures your cake cooks slowly and evenly, developing a rich, moist texture throughout without drying out.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with dark brown sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air, which helps the cake achieve a lighter texture despite all the rich ingredients.
Step 3: Add Eggs and Citrus Zest
Add the eggs one at a time, beating well after each addition. This gradual incorporation keeps the batter smooth and prevents curdling. Then fold in the fresh orange and lemon zests, which add bright, fragrant citrus notes that balance the sweetness beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground nutmeg, ginger, and cloves. Gradually fold these dry ingredients into your butter mixture, mixing gently to preserve the air you’ve just created and ensure even distribution of the spices.
Step 5: Stir in Fruits, Nuts, and Brandy
Now the star players: gently fold in the soaked dried fruits, dried cranberries, candied peel, glace cherries, chopped almonds, and brandy. These ingredients provide bursts of texture and flavor, and the brandy helps keep the cake moist while adding its characteristic warmth.
Step 6: Bake Low and Slow
Transfer your rich batter into the prepared tin, smoothing the top with a spatula. Place it in the oven and bake for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, tent it with foil. This slow baking process prevents cracking and ensures a tender crumb.
Step 7: Cool and Mature
Allow the cake to cool completely in the tin. Once cooled, brush the top with extra brandy, then wrap the cake tightly in parchment paper and foil. Store it in an airtight container for up to a month, occasionally brushing with more brandy to keep it moist. This aging step lets the flavors meld beautifully and deepens the cake’s richness.
Step 8: Optional Decoration
If you want to take your Traditional Christmas Cake Recipe to the next level, cover it with marzipan or fondant icing. Add a glaze of royal icing and embellish with edible decorations like holly leaves or silver balls to create a stunning holiday centerpiece that tastes as fantastic as it looks.
How to Serve Traditional Christmas Cake Recipe
Garnishes
Serve slices with a dusting of powdered sugar or a dollop of fresh whipped cream for extra indulgence. A drizzle of brandy butter or clotted cream on the side adds creamy richness that perfectly complements the cake’s spices and fruit.
Side Dishes
This cake pairs wonderfully with a warm cup of mulled wine or spiced tea to enhance those delightful festive spices. For a breakfast treat, try serving it alongside a sharp cheddar cheese for a surprising yet delightful contrast in flavors.
Creative Ways to Present
For a charming touch, serve the cake on a festive platter adorned with fresh holly sprigs, cinnamon sticks, and star anise. You can also create mini versions baked in individual tins or muffin cases, perfect for gift-giving or adding variety to your holiday spread.
Make Ahead and Storage
Storing Leftovers
This cake improves with time, so leftovers are a gift. Keep slices wrapped tightly in foil or an airtight container in the fridge to maintain moisture and flavor. They’ll stay delicious for up to two weeks when properly stored.
Freezing
If you want to save your cake for even longer, wrap it securely in plastic wrap and foil before freezing. It can be stored in the freezer for up to three months. Thaw overnight in the refrigerator for best results before serving.
Reheating
Reheat slices gently in the microwave for a few seconds or warm them briefly in a low oven to revive that soft, melt-in-your-mouth texture. Serve warm with a pat of butter or cream cheese to elevate the experience.
FAQs
Can I make this Traditional Christmas Cake Recipe without brandy?
Absolutely! While brandy enriches the flavor and helps preserve the cake, you can substitute apple juice or orange juice for a kid-friendly or alcohol-free version without sacrificing moistness.
How long should I let the cake mature before eating?
Ideally, allow the cake to mature for at least two weeks, occasionally brushing it with brandy for the best taste and texture. The flavors meld beautifully over time, making it even more delicious.
Can I use other dried fruits?
Yes! Feel free to customize with your favorite dried fruits like chopped dates, figs, or dried apricots. Just keep the total fruit quantity the same to maintain the right texture and balance.
Is it necessary to frost the cake with marzipan or fondant?
Not at all. The cake is fantastic on its own, but marzipan or fondant offers a traditional look and adds sweetness. It also helps retain moisture if you plan to store the cake for a long time.
How do I prevent the cake from drying out?
Wrapping the cooled cake in parchment paper and foil, and storing it airtight, keeps moisture locked in. Regularly brushing with brandy also helps maintain softness and flavor over time.
Final Thoughts
You simply cannot go wrong with this Traditional Christmas Cake Recipe during the holidays. It’s a timeless creation that brings warmth, tradition, and a whole lot of festive joy to your table. Give it a try this season, and I promise it will become one of your favorite ways to celebrate with loved ones. Happy baking and happy holidays!
Print
Traditional Christmas Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 1 9-inch round cake, 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A classic festive Traditional Christmas Cake rich with mixed dried fruits, warm spices, and a splash of brandy, baked slowly to develop deep flavors. This moist and dense cake is perfect for holiday celebrations, often decorated with marzipan, fondant, and royal icing for a beautiful presentation.
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 with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large bowl, cream together the softened unsalted butter and dark brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Zest: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Fold in the freshly grated orange and lemon zest for a fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, ground nutmeg, ground ginger, and ground cloves to ensure even distribution of the spices.
- Fold Dry Ingredients into Batter: Gradually fold the flour and spice mixture into the butter and sugar mixture, mixing gently to maintain the airy texture.
- Add Fruits and Nuts: Stir in the mixed dried fruits, dried cranberries, candied peel, halved glace cherries, chopped almonds (if using), and the ¼ cup of brandy. Ensure everything is evenly distributed throughout the batter.
- Bake the Cake: Spoon the cake batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 2 ½ to 3 hours. Check doneness by inserting a skewer into the center—if it comes out clean, the cake is ready. Cover the top with foil if the cake starts browning too quickly to prevent burning.
- Cool and Store: Allow the cake to cool completely in the tin to set properly. Once cooled, brush the surface generously with extra brandy. Wrap the cake tightly in parchment paper and then in foil. Store in an airtight container, allowing the flavors to mature for up to a month.
- Optional Decoration: If desired, cover the cake with marzipan or fondant icing and decorate with royal icing and edible decorations such as holly leaves, silver balls, or snowflakes for a festive finish.
Notes
- This cake improves in flavor when aged for several weeks; wrapping and storing in a cool, dry place helps preserve moisture.
- Brandy can be substituted with rum or sherry if preferred.
- Soaking the dried fruits in brandy overnight enhances the taste and plumpness of the fruit.
- Make sure to cover the cake with foil halfway through baking if it is browning too fast to avoid burning.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- To prepare the cake ahead, bake and wrap it at least a week before Christmas to allow the flavors to mature fully.
