Go Back
–+ servings

Traditional Christmas Cake

Please rate us
A festive and rich Christmas cake filled with delightful dried fruits and warm spices, perfect for holiday gatherings and traditions.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 3 hours 30 minutes
Total Time 1 day 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: British, Traditional
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Dried Fruits
  • 3 cups sultanas (or golden raisins)
  • 1.5 cups raisins (roughly chopped)
  • 1.75 cups dates (pitted and finely chopped)
  • 1 cup dried currants (sometimes known as Zante currants)
  • 5 pieces candied orange slices (finely chopped, or mixed dried citrus peel)
  • 2/3 cup chopped candied cherries (mix of red and green optional)
  • 1/4 cup chopped candied pineapple
  • 1/2 cup chopped candied apricots
  • 1/2 cup rum (or brandy, dry sherry, etc.) For soaking the fruits
Cake Batter
  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar (firmly packed)
  • 5 pieces eggs
  • 2 cups all-purpose flour (plain flour)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 3 Tbsp extra rum (or other alcohol) For brushing the cake

Method
 

Preparation
  1. In a large bowl, combine all the dried fruits with your chosen alcohol. Mix well, cover, and let it sit overnight (up to a week is even better).
  2. Preheat your oven to 265°F (130°C) and line a deep 9-inch round cake pan with parchment paper.
  3. Blend the softened butter and brown sugar until combined but not fluffy.
Mixing
  1. Add eggs one at a time, ensuring each is fully blended before adding the next.
  2. Sift in the flour, baking powder, cinnamon, cloves, and nutmeg, stirring until just combined.
  3. Gently fold in the soaked fruits and any leftover liquid.
Baking
  1. Transfer the mixture into the prepared pan and smooth the surface.
  2. Bake for about 3.5 hours in a conventional oven or 2 hours 45 minutes in a combi steam oven until deep brown and firm to the touch.
  3. Brush the hot cake with extra rum and let it cool in the pan overnight.
Storage
  1. Wrap the cake tightly in parchment paper and then in plastic wrap or foil. Store in a cool, dark place.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 120mgFiber: 2gSugar: 35g

Notes

For best flavor, let the cake age for at least three weeks after baking. You can enjoy it with tea or coffee, or pair it with clotted cream or vanilla ice cream.
Tried this recipe?Let us know how it was!