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Traditional English Christmas Cake

Traditional English Christmas Cake
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The Traditional English Christmas Cake is a rich, moist, and fruit-packed holiday dessert featuring a blend of dried fruits, nuts, warming spices, and a splash of brandy. This classic festive cake offers layers of deep, complex flavors and a beautifully decorated finish with marzipan and icing, making it an essential treat for Christmas celebrations.

Ingredients

Scale

Dried Fruits and Nuts

  • 500g mixed dried fruits (raisins, currants, sultanas, cherries)
  • 100g chopped nuts (walnuts or almonds, optional)

Dry Ingredients

  • 200g plain or self-raising flour
  • 100g ground almonds
  • 2 tsp mixed spices (cinnamon, nutmeg, cloves)

Wet Ingredients

  • 225g unsalted butter
  • 225g dark brown sugar
  • 4 large eggs
  • 60ml brandy or rum (plus extra for soaking and feeding)

Decoration

  • Marzipan
  • Icing sugar or royal icing

Instructions

  1. Prepare the Fruit Mixture: Soak the mixed dried fruits in brandy or your chosen alcohol for at least 24 hours, preferably up to a week, allowing the flavors to meld and the fruits to plump beautifully.
  2. Mix the Dry Ingredients: In a large bowl, combine the flour, ground almonds, mixed spices, and any chopped nuts. This mixture forms the flavorful base of the cake.
  3. Cream Butter and Sugar: Beat the butter and dark brown sugar together until creamy and light in color to ensure a tender crumb and balanced sweetness.
  4. Add Eggs and Fold in Ingredients: Gradually add the eggs to the creamed butter and sugar, beating well after each addition until smooth. Then gently fold in the soaked fruit, dry ingredients, and any remaining alcohol until thoroughly combined.
  5. Bake Low and Slow: Pour the batter into a lined cake tin and bake at a low temperature (around 140°C / 275°F) for several hours (approximately 3 to 4 hours) to ensure even cooking without drying out the cake.
  6. Cool and Age the Cake: Once baked, allow the cake to cool completely. Wrap tightly in parchment paper and foil and store in a cool place for several weeks, feeding periodically with brandy to enhance moisture and flavor.
  7. Decorate: Cover the matured cake with a layer of marzipan, then apply royal or traditional white icing. Decorate with festive motifs such as marzipan roses, holly leaves, or edible decorations for a beautiful finish.

Notes

  • Soak dried fruits for several weeks ahead to develop rich flavors.
  • Bake the cake at a low temperature for an extended time to prevent drying and promote even cooking.
  • Feed the cake regularly with brandy during aging to keep it moist and flavorful.
  • Wrap the cake tightly in parchment paper and foil to preserve moisture and protect from odors.
  • Allow the cake to mature for at least 2-4 weeks for optimal flavor and texture.

Nutrition

Keywords: Christmas cake, Traditional English cake, holiday cake, fruit cake, festive dessert, marzipan cake, brandy cake

Find it online: https://marybaking.com/traditional-english-christmas-cake/