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
Scale
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.
