Classic Christmas cake recipe

You can’t have Christmas dinner without the dessert staple of Christmas cake. Although there are a lot of ingredients, the recipe is simple to follow and you should be left with a classic Christmas cake that will please the whole family. Don’t forget a sprig of holly for decoration!


Glacé cherries, halved:

125 g Dried apricots, chopped

100 g Currants

200 g Sultanas

200 g Raisins

200 g Candied peel, chopped

75 g Dried cranberries

100 g Sherry, brandy, rum Or brewed tea

150 ml orange juice (zest and juice of)

4 Unsalted butter, softened

250 g Light soft brown sugar

250 g Vanilla extract 2 teaspoons

4 Eggs, medium

200g Plain flour

200 g Mixed spice

2 tsp Flaked almonds

50 g Chopped hazelnuts

How to prepare

1. Place the dried fruit, alcohol or tea, zest and juice into a large bowl. Mix well, cover and leave overnight

2. Heat the oven to 170°C/325°F/

3. Butter and double-line a deep cake tin with enough baking parchment to extend 3cm over the top of the tin. Wrap the outside of the tin with a few sheets of brown paper and secure with string. In a clean bowl, beat the butter, sugar and vanilla until creamy, then beat in the eggs, one at a time

4. Add the flour and mixed spice, soaked fruit and liquid and nuts. Mix together well

5. Transfer to the cake tin and use a spoon to make a slight dent in the centre of the surface. Bake for 90 minutes, then reduce the oven temperature to 140°C

6. Loosely cover the top of the tin with foil or baking parchment and bake for another 45-60 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then remove and wrap in baking parchment

7. Store in an airtight container in a cool, dark place for up to 6 months. Every few weeks, pierce the cake with a skewer and sprinkle over a little more alcohol or tea.

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