Description
A rich and fruity Traditional Christmas Cake, packed with dried fruits, spices, and a hint of brandy. This cake is slow-baked to perfection, making it moist and flavorful, perfect for festive celebrations and long-term storage.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup mixed dried fruits (raisins, sultanas, currants)
- ½ cup dried cranberries
- ½ cup mixed candied peel
- 1 cup glace cherries, halved
- ¼ cup chopped almonds (optional)
- Zest of 1 orange
- Zest of 1 lemon
- ¼ cup brandy (plus extra for brushing)
For Decorating (Optional):
- Marzipan or fondant icing
- Royal icing
- Edible decorations (like holly leaves, silver balls, or snowflakes)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake tin with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cake Batter: In a large bowl, cream the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy, creating a smooth base for the cake.
- Add Eggs and Zest: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then fold in the zest of one orange and one lemon to add citrus fragrance.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and ground spices: cinnamon, nutmeg, ginger, and cloves. Gradually fold this dry mixture into the butter and egg mixture, being careful not to overmix to keep the batter light.
- Add Fruits, Nuts, and Brandy: Stir in the mixed dried fruits, dried cranberries, candied peel, glace cherries, chopped almonds if using, and the brandy. This combination infuses the cake with rich flavors and moisture.
- Bake the Cake: Spoon the batter into the prepared tin and smooth the top flat. Bake in the preheated oven for 2 ½ to 3 hours. To prevent the cake from browning too quickly, cover it loosely with foil if needed. To test doneness, insert a skewer into the center; it should come out clean.
- Cool and Store: Allow the cake to cool completely in the tin. Once cooled, brush the top and sides with extra brandy to keep it moist and enhance the flavor. Wrap the cake tightly with parchment paper and foil, then store in an airtight container for up to a month to develop its taste.
- Optional Decoration: When ready to serve, you may cover the cake with marzipan or fondant icing. Finish with royal icing and decorate with edible accents like holly leaves, silver balls, or snowflakes to make it festive.
Notes
- For a deeper flavor, feed the cake with brandy every few days while storing.
- This cake improves in taste the longer it is stored, making it ideal to prepare well in advance for Christmas.
- You can substitute almonds with other nuts like walnuts or pecans if preferred.
- Ensure the cake is completely cooled before wrapping to avoid condensation and sogginess.
- If you prefer, soak the dried fruits in brandy or orange juice overnight for extra moisture.
- Use a slow cooker or oven at low heat to keep the cake moist if desired.
- Adjust spices to taste for more or less warmth and sweetness.
