Description
This Traditional Christmas Cake is a rich and festive fruitcake packed with dried fruits, spices, and a splash of brandy. Perfectly moist and flavorful, it bakes low and slow to develop a deep, warming taste. The cake can be beautifully decorated with marzipan, fondant, and royal icing for an impressive holiday centerpiece.
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 thoroughly with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, cream the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy, which will help give the cake its tender crumb.
- Add Eggs and Zest: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then fold in the finely grated zest of both the orange and lemon to infuse a fresh citrus aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground nutmeg, ground ginger, and ground cloves to evenly distribute the leavening and spices.
- Fold Dry Ingredients into Batter: Gradually fold the flour and spice mixture into the butter mixture, being careful not to overmix to maintain a light texture.
- Add Fruits, Nuts, and Brandy: Stir in the mixed dried fruits, dried cranberries, candied peel, glace cherries, chopped almonds (if using), and the ¼ cup of brandy until all ingredients are well combined and evenly distributed in the batter.
- Bake the Cake: Spoon the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with foil to prevent burning.
- Cool and Store: Allow the cake to cool completely in the tin. Once cooled, brush the top with extra brandy to add moisture and flavor. Wrap the cake tightly in parchment paper and foil, then store it in an airtight container. This cake can be kept for up to a month, allowing flavors to mature beautifully.
- Optional Decoration: When ready to serve, cover the cake with marzipan or fondant icing, followed by royal icing. Decorate with edible decorations such as holly leaves, silver balls, or snowflakes for a festive finish.
Notes
- Use good-quality dried fruits and brandy for the best flavor.
- Allowing the cake to mature for several weeks enhances the taste.
- Wrapping the cake properly prevents it from drying out during storage.
- Covering with foil during baking helps avoid over-browning.
- Optional almonds add a lovely crunch but can be omitted to make the cake nut-free.
