Every year I use the same recipe for my Christmas cake. This is a well tried and tested recipe perfected over many years. One year I tried five different recipes. After much debating and tasting we whittled it down to one and then improved on it. The family like it and that’s good enough for me.
When I was a little girl my mother had high hopes for her Christmas cake. Cake icing was not a skill she possessed but each year she approached the task of icing the Christmas cake with new hope and vigor, thinking that this year she would create the perfect iced cake. Each year the cake would be presented with an iced snow scene adorned with small fir trees, an overfed robin, and several patchy reindeer, topped off with the piece de resistance – the shop bought frayed red ribbon.
Achieving the snow scene was a torturous journey for both my mother and me. It would start with the mixing of the royal icing. I would sit silently at the kitchen table watching. This phase usually passed in a fairly upbeat mood, then the palette knife would make an appearance and my mother would attempt her foray into cake icing nirvana, kidding herself that the icing would just glide on and be perfect. As each layer went on, the more uneven the cake became. My initial encouragement of how good it was looking would soon dry up and a murderous tension could be felt in the air, at this stage I readied myself to flee.
In a last ditch attempt of redeeming things my mother would then move onto the icing syringe which was filled to the brim with royal icing, again she would struggle and labour over trying to squeeze out perfect shapes as demonstrated on the cover of the box but to no avail. When eventually my mother realised she had been beaten, the palate knife re-appeared and with a few swift hand movements we were back to plan B; the snow scene. Having stuck by my mother during her icing ordeal I would be rewarded with the task of pushing the aged but much loved cake ornaments into the deep waves of royal icing before it was finished off with a red ruff and, put on a raised dish and placed in the dining room, ready for Christmas.
My mother’s Christmas snow scene may not have been perfect but it has become a fond memory I hold with great affection along with those worn Christmas cake ornaments.
I have said it before and I will say it again recipes evolve because people change them. If I don’t like currants, I leave them out and add the same weight in raisins. If I don’t like cinnamon I don’t add it. I am a big fan of cherries but I sometimes swap them for more apricots. There are no hard and fast rules.
Christmas Cake
or
Rich Fruit Cake Recipe
Ingredients
Stage One
Ingredients
225g/8 oz currants
225g/8 0z raisins
225g/8 oz sultanas
50g/2 oz dried apricots chopped small
175g/6 oz glace cherries cut into quarters or halves depending on how I am feeling.
100ml/4 floz brandy
Method
Pick over the fruit for any stalks this might not seem important at this stage but I hate eating a piece of cake and getting a bit of stalk stuck in my teeth.
Put all the fruit into an airtight dish and add the brandy. Stir well to blend, seal and leave.
I tend to leave mine in a dark cupboard for two weeks or more, stirring the fruit every week or so. The smell is fantastic and after two weeks the fruit has plumped up beautifully.
Ingredients
Stage Two
50g/2 oz blanched almonds chopped roughly but small
50g/2 oz brazil nuts chopped roughly but small
225g/8 oz butter
225g/8 oz soft dark brown sugar
4 eggs
225g/8 oz white plain flour
5ml/1 level tsp ground mixed spice
½ level tsp ground cinnamon
Greaseproof paper
string
brown paper or an old large envelope
Method
Draw around the bottom of your 8″ cake tin on top of a double layer of greaseproof paper, cut out the circles and line the bottom of the cake tin with these.
Cut a length of greaseproof paper this is going to line the inside of the tin, this needs to be folded in half and placed inside the tin it should be raised above the height of the tin. Then cut a length of brown paper folded over to go around the outside of the tin again raised above the height of the tin. This is to help the cake from burning. A little like a sun shield.
The oven needs to be set at 150C/300F/Gas Mark 2.
Soften the butter and beat until soft and pale, now add the sugar and beat well until it is all blended.
In a measuring jug beat the four eggs and begin to pour them into the mixture a little at a time, beating constantly. If the mixture begins to curdle add a tablespoon of flour and keep beating until it goes back to a smooth consistency.
Add the flour, mixed spice and cinnamon, and using a metal spoon gently fold into the mixture. Add the fruit and the chopped nuts. Using the metal spoon continue to fold in gently. If the mixture for some reason seems dry or heavy, add 2 tbsp milk.
Spoon the mixture into the cake tin and smooth the top with the back of the spoon making a slight dome in the centre. This will help the cake to bake level.
Bake in the centre of the oven 150C/300F/Gas Mark 2 for 3 ½ hours. I either write down the time I put the cake in or use the timer. It’s important to get the timing right. After 3 1/2 hours check the cake with a skewer. If it comes out clean then it’s done, there is a lot of brandy-laden fruit in the cake so I look closely that it’s not fruit sticking to the skewer.
When the cake is done do not remove from the tin but allow it to sit until it is completely cold and then unwrap. The cake will keep for three months but it needs to be wrapped in greaseproof paper and then foil and tightly sealed. I then place the cake in a plastic bag, which is tied, and then into an airtight container.
I prefer to bake my cake in the middle of November to give it some time to mature. I do not feed the cake with brandy after I have baked it. I prefer to use the brandy to pump up the fruit. I then cover the cake with marzipan and fondant icing.
I have also made this without marzipan and icing and instead have decorated the top with whole almonds and cherries, which I put on just before putting the cake in the oven.
If covered in the marzipan and icing it will stand being left on display which I do once it has had it final decoration but once its been cut I store it in an airtight container. It will keep for ages like this.
Don’t think I would be able to save this until Christmas time – I need a piece now with my coffee…
Your cake looks gorgeous 🙂
Scrumptious!
[…] I was in for a real shock when I realised recently that the pictures of my Christmas cake that appeared high up on Google image searches do not in fact link back to my […]
Hi after searching the net to do a different Christmas cake this year and me getting in a muddle( always) I thought I would do yours or this other one as I was writing down what I needed..getting in a muddle ……I wrote down 2 ozs rugs instead of apricots …that was the other recipe I saw ..and amaretto instead of brandy..oops.
Adding some orange rind and lemon rind not on the ingredients at all.
I am hoping my Christmas cake will turn out ok?
What a muppet I am.lesson don’t write down two lots of ingredients on a shopping list.
Hello
Don’t worry I can’t see it can go badly wrong, in fact you might find you have made the best cake ever. This is how recipes evolve!!! I am a little intrigued to know what you used instead of apricots though? I don’t think the brandy being swapped with Amaretto is a disaster in fact it might be an improvement. Let me know how it tastes.
Just re read my comment my computer is very cruel to me 😄
Well I used dates instead of apricots , my problem was I wrote down two Christmas cake recipes on the same list..the shop had no apricots so I saw on list dates so hey ho give it ago! 😊
I also put some orange grated and lemon rind in it too.
Everything else is correct, at the moment I am at the stage of leaving the fruit to improve.
Will let you know when all done, and bless you for putting up your Christmas cake recipe just hope mine comes out ok.
Made two one for my mum too! 😅
I think your added ingredients are wonderful – cannot see why it won’t taste delicious. I might try the orange and lemon rind next year myself!! I do hope it comes out well and you are hailed a cookery star!
What a lovely vision of your mum trying to do her best for her family … she sounds like me😳I will definitely try this Christmas cake recipe, but l think lll omit the hard royal icing 😜 xxx
Thank you. Yes do omit the hard royal icing – so much more you can do!!
Can i use this recipe to make a wedding cake. My nephew needs to keep one cake that they will use to celebrate their 5th wedding annivesary. For how long can i leave it to mature before putting marzipan and plastic icing.
Yes you can, I used it for my own wedding cake and for one other wedding cake. It will keep for six months prior to covering with marzipan, but kept well wrapped and in an airtight container. As for keeping it for five years – I did find after two years the marzipan and icing didn’t keep but the cake was good but a little dry.
I hope this helps you
Is it ok to put the fruit in plastic tubs to mature .
Yes it is. I hope the recipe works for you.
Hi. We do not consume alcoholic drinks. Can i use orange juice instead. Or any other recommendations. Thanks
Yes. The brandy is used to rehydrate the dried fruit, fruit juice does the same thing.
Your description of your Mom’s cake frosting was totally me! My family all laughs at my many attempts at decorating. I read this to my husband and we were both laughing. I had to print your story and I will read it to the kids and grandkids. Thanks for a good story. Cheryl W.
Thanks for taking the time to leave a comment I really appreciate it.
What kind of cake tin do you use? Size?
I use a round 8″ tin with a removable bottom. I hope this helps?
Hi Maria, thanks for your recipe. Cake is in the oven right now. I’m from Germany and the concept of letting a cake “mature” for several weeks seems fairly strange to me. How does it keep so long? Anyway, I’m really looking forward to the result. How exciting for an impatient person like me… 🙂
(By the way: Should it be fan or static oven?)
So pleased you have made it. I hope it turns out well and you like it. I know its very strange to think something like a cake with eggs in will keep but trust me it will. I have just made mine, late this year I usually make them in September.
My Christmas cakes are baked in an very old gas oven but all ovens are different. If you are baking yours in a fan and you know your oven maybe adjust the time a little. The real test is the skewer or knife inserted, if it comes out clean its cooked. You should be fine to check 15mins before hand. The cake does rise a little but it is not as delicate as a sponge cake. Good luck!
Unfortunately I read your reply just now. The cake got burnt on the top, bottom and sides. I cut off the burt parts and we tried it: Already tastes nice but obviously doesn’t look good anymore. So there’s my excuse for not waiting for Christmas but eating the whole cake straight away.
Anyway, next year I’ll probably set my oven on 140 without the fan.
I am so sorry it burnt – you can still marzipan and ice it with bits cut off!! No one will see. Is there any cake left??
No, we ate it all and it was good! Next year I’ll try again!
Hi…I’ve just put the fruit in to soak, I was wondering if you add more brandy when you stir the fruit after a week? Thanks in advance. 🍰
No, I put all the brandy in the fruit and leave it. The fruit will plump up with the brandy and I find that’s enough. I hope it goes well.
You are not using any rising power- yeast or baking powder?
No, not in a fruit cake.
I hate biting into stalks as well and always pick over my dried fruit. It takes ages when I’m doing several cakes
Its a real pain isn’t it?! Its the little things.
Made this yesterday. It looks just as good as the picture and for my first attempt at a Christmas cake I’m hoping it will taste delicious. I had to reduce cooking time down by an hour because of the fan forced oven so hoping it didn’t dry out the cake. Can’t wait to cut it open and eat it!
Can i mix orange juice with alcohol
Yes of course. The liquid is there to de hydrate the fruit. Brandy doesn’t have to be used, it can alcoholic or fruit juice.
I like it, You used plain flour, is there need to add baking powder or bicarbonate soda, if yes how much
No – there is not mistake. Plain flour. No baking power or bicarbonate of soda or any raising agent is needed for this recipe. If you try it I hope it is a success.
This sounds so much like the Christmas cake my mum uses to make in my childhood – her fruit would be soaking for weeks and no feeding it afterwards.
I think a lot of us remember our mum’s preparing for Christmas it’s one of those memories which stay with you forever.
Hi has it got to be salted butter or unsalted ,what sort did you use please and if i dont put in apricots shall i add more fruit or cherrys to make up
I used unsalted butter but I believe that if you don’t have unsalted butter then use salted, to be honest I don’t think it makes a huge difference to the taste. The beauty of any recipe is that you can make changes and make it your own. Do replace the apricots with other dried fruit of your choice, as long as the dry fruit combined weight adds up to the same quantity as the recipe. I dislike peel so replace it with extra cherries or sultanas.