Traditional Old-Fashioned British Christmas Cake

Introduction:
A Traditional British Christmas Cake is a dense, rich fruit cake soaked in brandy (or your preferred spirit) and covered with marzipan and royal icing. It’s a holiday classic, known for being made weeks in advance to allow the flavors to deepen and develop.

Why You’ll Love This Recipe:

• Classic Christmas Tradition: A festive and time-honored treat that brings the true essence of Christmas to the table.
• Rich and Flavorful: Packed with dried fruits, citrus zest, and warming spices.
• Make Ahead: This cake improves with time, making it perfect for preparing in advance.

Ingredients:

For the Cake:

• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups dark brown sugar
• 6 large eggs
• 2 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup chopped almonds
• 3 cups mixed dried fruit (raisins, currants, sultanas)
• 1 cup chopped dried apricots
• 1/2 cup chopped candied peel (orange and lemon)
• 1/4 cup glacé cherries, halved
• Zest of 1 lemon
• Zest of 1 orange
• 1/4 cup brandy or rum (plus more for feeding the cake)
• 1/2 cup blanched almonds (optional, for decorating)

For Decorating:

• Marzipan (optional)
• Royal icing (optional)

Instructions:

1. Prepare the Fruit:
   • A day or two before baking, mix the dried fruits, chopped apricots, candied peel, glacé cherries, and citrus zest in a large bowl. Pour over the 1/4 cup of brandy or rum, mix well, cover, and let sit overnight or up to 48 hours to allow the fruit to absorb the alcohol.
2. Preheat the Oven:
   • Preheat your oven to 300°F (150°C). Grease and line a deep 8-inch round cake pan with parchment paper. You can also double-line the pan for extra protection to prevent the cake from burning during its long baking time.
3. Make the Cake Batter:
   • In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
   • Sift the flour, ground cinnamon, nutmeg, cloves, ginger, and salt together, and gently fold it into the butter mixture until combined.
4. Add the Fruit and Nuts:
   • Stir the soaked fruit mixture and chopped almonds into the cake batter, mixing until evenly distributed.
5. Fill the Cake Pan:
   • Spoon the batter into the prepared cake pan, smoothing the top with a spatula. If you like, arrange the blanched almonds on top of the cake for decoration before baking.
6. Bake:
   • Bake in the preheated oven for about 4-4.5 hours, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, cover it with a piece of foil.
7. Cool and Feed the Cake:
   • Allow the cake to cool completely in the pan. Once cooled, poke holes in the top of the cake with a skewer and pour over 2-3 tablespoons of brandy or rum. Wrap the cake tightly in parchment paper, then in foil, and store in an airtight container.
   • Feeding the cake: Every week or two, “feed” the cake by adding more brandy or rum (about 2 tablespoons each time) to keep it moist and enhance the flavor. The cake can be made 4-6 weeks in advance of Christmas.
8. Decorate (Optional):
   • A few days before serving, you can cover the cake with a layer of marzipan followed by royal icing for a classic finish.
   • Roll out the marzipan and drape it over the cake, smoothing the edges. Let it dry for 1-2 days before covering with royal icing.

Tips for Success:

• Make It in Advance: This cake tastes better when made a few weeks ahead, allowing the flavors to deepen.
• Alcohol-Free Option: If you prefer not to use alcohol, you can substitute the brandy with orange juice or tea for soaking the fruit and feeding the cake.

Recipe Variations:

• Mixed Nuts: Add chopped hazelnuts, walnuts, or pecans for extra texture.
• Different Fruits: Feel free to mix in other dried fruits like figs or dates for variety.

Serving Suggestions:

• Serve slices of the cake with a cup of tea or coffee for a cozy holiday treat.
• Pair with a dollop of whipped cream or a slice of sharp cheddar for a British touch.

Freezing and Storage:

• Storage: Properly wrapped, this cake can last for several months at room temperature. Make sure to keep it well-wrapped in parchment and foil.
• Freezing: You can freeze the undecorated cake. Wrap it tightly in plastic wrap, followed by a layer of foil, and freeze for up to 6 months. Thaw at room temperature before decorating.

Special Equipment:

• Deep 8-inch round cake pan
• Skewer for testing and feeding the cake

FAQ:

• How far in advance can I make the cake?
  You can make the cake 4-6 weeks before Christmas to allow time for feeding and flavor development.
• Do I have to use alcohol?
  No, you can replace the alcohol with orange juice or strong tea for soaking and feeding the cake.

Preparation Time:

• 30 minutes for preparing ingredients.

Cook Time:

• 4-4.5 hours for baking.

Total Time:

• 4 hours 30 minutes + time for cooling and feeding.

Nutrition Information (per serving, assuming 16 servings):

• Calories: 400
• Protein: 5g
• Carbohydrates: 60g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 120mg
• Fiber: 4g
• Sugar: 45g

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Closing Notes:
A Traditional Old-Fashioned British Christmas Cake is the ultimate holiday cake, meant to be savored and enjoyed with loved ones. Whether you decorate it with icing or keep it simple, it’s bound to be the star of your Christmas dessert table.