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Traditional Old-Fashioned British Christmas Cake

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Ingredients

Scale

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

  • 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.
  • 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.
  • 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.
  • Add the Fruit and Nuts:
    • Stir the soaked fruit mixture and chopped almonds into the cake batter, mixing until evenly distributed.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Find it online: https://succulentrecipes.com/traditional-old-fashioned-british-christmas-cake/