If you’re after a cozy, nostalgic treat that perfectly captures the spirit of the season, this Traditional Christmas Cake Recipe is your new best friend. Bursting with fragrant spices, rich dried fruits, and a splash of warming brandy, this cake is not just a dessert but a cherished holiday ritual. With a tender crumb complemented by citrus zest and a hint of molasses, every slice tells a story of festive joy and shared moments around the table. Whether it’s your first time making it or a beloved family tradition, this cake promises a deep, mature flavor that only gets better with a little aging.
Ingredients You’ll Need
This Traditional Christmas Cake Recipe calls for straightforward, pantry-friendly ingredients that blend together beautifully to create a rich, moist, and flavorful cake. Each component plays a crucial role, from the spices that bring warmth to the fruit that adds delightful texture and sweetness.
- All-purpose flour (2 1/4 cups): The base that gives structure to the cake ensuring a tender crumb.
- Baking powder (1/2 teaspoon): Helps the cake rise just enough for a lovely texture.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the flavors.
- Ground cinnamon (1 teaspoon): Adds classic warmth and that signature Christmas spice note.
- Ground nutmeg (1/2 teaspoon): Offers a subtle earthy depth.
- Ground cloves (1/4 teaspoon): Provides a hint of aromatic intensity.
- Unsalted butter, softened (1 cup): Gives richness and moisture to the cake.
- Dark brown sugar, packed (1 cup): Imparts caramel sweetness and density.
- Large eggs (4): Bind the ingredients and contribute to the cake’s tender texture.
- Molasses or black treacle (1/4 cup): Offers a deep, robust flavor that’s essential for authenticity.
- Orange zest (2 tablespoons): Brightens the cake with a fresh citrus aroma.
- Orange juice (1/4 cup): Adds moisture and a tangy contrast to the sweetness.
- Vanilla extract (1 teaspoon): Smooths and enhances the overall flavor profile.
- Mixed dried fruit (3 1/2 cups): Raisins, sultanas, currants, chopped dates bring chewy bursts of sweetness and texture.
- Chopped candied peel (1 cup): Lends a colorful and slightly tangy bite.
- Chopped nuts (1 cup): Walnuts or almonds add crunch and nuttiness.
- Brandy or dark rum (1/2 cup plus more for feeding): Infuses warmth and helps mature the cake’s flavors over time.
How to Make Traditional Christmas Cake Recipe
Step 1: Preparing the Oven and Tin
Begin by preheating your oven to a gentle 300°F (150°C). This low-and-slow baking method ensures a moist cake that doesn’t dry out. Grease a 9-inch round cake tin thoroughly, then line its bottom and sides with parchment paper. This prevents sticking and helps with even baking.
Step 2: Mixing Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, salt, and warming spices like cinnamon, nutmeg, and cloves. Sifting not only removes lumps but also helps to blend the spices evenly throughout the flour, setting the stage for a uniformly flavored cake.
Step 3: Creaming Butter and Sugar
Using a large bowl, cream the softened butter and dark brown sugar together until light and fluffy. This process incorporates air, contributing to a lighter texture despite the cake’s richness. Take your time and enjoy the sweet, buttery aroma that starts filling your kitchen.
Step 4: Adding Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to ensure they’re fully combined. Then stir in the molasses (or black treacle), orange zest, fresh orange juice, and vanilla extract. This mixture layers moisture and depth, infusing the cake with complex flavors that are signature to this Traditional Christmas Cake Recipe.
Step 5: Combining Dry and Wet Ingredients
Gently fold the sifted dry ingredients into your butter mixture until just combined. Overmixing can result in a tougher cake, so hold back and combine carefully for a tender crumb.
Step 6: Incorporating Fruits and Nuts
Now comes the fun part: folding in all those delicious dried fruits, candied peel, and nuts. Make sure they are evenly distributed throughout the batter so every bite is packed with holiday goodness.
Step 7: Baking the Cake
Pour the thick batter into your prepared tin, smoothing the surface. Bake for about 2 1/2 to 3 hours, checking toward the end with a skewer inserted in the center—it should come out clean when the cake is done. If the top starts browning too fast, loosely cover it with foil to prevent burning.
Step 8: Cooling and Feeding
Allow the cake to cool completely in the tin after baking. Once cool, poke small holes in the top with a skewer and drizzle over brandy. This ‘feeding’ keeps the cake wonderfully moist and enhances the flavor. Wrap it tightly in parchment and foil, storing in a cool, dry place. For the best experience, feed the cake with a little more brandy every 1 to 2 weeks over at least 4 weeks before serving.
How to Serve Traditional Christmas Cake Recipe
Garnishes
Nothing says festive like finishing your Christmas cake with classic garnishes. Top your cake with a smooth layer of marzipan and a glossy coat of royal icing for a picture-perfect effect. Decorative holly leaves or edible glitter can add extra holiday sparkle and charm.
Side Dishes
Pairing your Christmas cake with lightly whipped cream, brandy butter, or even a dollop of mascarpone can elevate each bite, balancing the cake’s rich sweetness. Fresh berries or a glass of warming mulled wine make delightful companions that match the festive mood perfectly.
Creative Ways to Present
For a fun twist, slice the cake into bite-sized squares and serve on a festive platter alongside cheese and nuts for a savory-sweet holiday snack. Alternatively, layer pieces of cake with whipped cream and poached fruits for a decadent trifle that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This Traditional Christmas Cake Recipe actually benefits from some time to mature, so leftovers improve in flavor if wrapped tightly and stored in a cool, dry place. The cake stays moist and delicious for weeks, making it perfect for celebrations lasting throughout the holiday season.
Freezing
If you want to prepare well in advance, you can freeze this cake once it’s cooled and wrapped tightly in parchment and foil. Properly stored, it keeps well for up to three months. Thaw slowly in the refrigerator and rewrap to retain moisture before serving.
Reheating
This cake is typically enjoyed at room temperature or slightly chilled, so reheating is not necessary. However, if you prefer warm slices, gently heat in a low oven (around 275°F/135°C) wrapped in foil for 10 to 15 minutes to avoid drying out the cake.
FAQs
Can I make this cake without alcohol?
Absolutely! You can substitute the brandy or dark rum with apple juice or orange juice to keep the cake moist and flavorful if you prefer to avoid alcohol. Just remember that the traditional depth of flavor may be slightly milder.
How long should I age the cake for the best flavor?
The magic of this Traditional Christmas Cake Recipe truly shows after at least 4 weeks of aging with periodic brandy feeding. This time allows the spices and fruits to meld beautifully for a richer taste.
Can I use other types of nuts or dried fruits?
Definitely! Feel free to customize your cake with your favorite nuts like pecans or hazelnuts, and dried fruits such as cherries or figs. Just keep the total fruit quantity similar to ensure the right texture and sweetness.
Why do you bake this cake at such a low temperature?
Baking at 300°F (150°C) ensures the cake cooks slowly and evenly, which prevents drying and keeps the texture moist, dense, and tender—perfect for a fruit cake filled with delicate dried fruits and nuts.
Can I decorate the cake differently?
Yes! While marzipan and royal icing are traditional, you can also dust the cake with powdered sugar, glaze it with a spiced syrup, or embellish with fresh fruit and nuts for a more rustic holiday look.
Final Thoughts
This Traditional Christmas Cake Recipe is truly a labor of love that pays off with every slice. From the delightful medley of spices and fruits to the loving brandy ‘feedings’ that develop its character over weeks, this cake is a timeless symbol of festive warmth. I encourage you to dive into this baking adventure—your efforts will be rewarded with smiles, cherished memories, and a centerpiece dessert that embodies the heart of holiday celebrations.
Print
Traditional Christmas Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes (plus up to 6 weeks aging time)
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This traditional British Christmas Cake is a rich, moist fruit cake packed with mixed dried fruits, nuts, and warm spices. Made with molasses, orange zest, and a splash of brandy, it is slowly baked to perfection and improves in flavor if aged for several weeks before serving. Ideal as a festive dessert, it can be topped with marzipan and royal icing for a classic holiday finish.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 4 large eggs
- 1/4 cup molasses or black treacle
- 2 tablespoons orange zest
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Mix-ins
- 3 1/2 cups mixed dried fruit (raisins, sultanas, currants, chopped dates)
- 1 cup chopped candied peel
- 1 cup chopped nuts (walnuts or almonds)
Finishing
- 1/2 cup brandy or dark rum (plus more for feeding)
Instructions
- Prepare Oven and Pan: Preheat the oven to 300°F (150°C). Grease a 9-inch round cake tin and line the bottom and sides with parchment paper to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy, which helps to incorporate air into the batter for a tender crumb.
- Add Eggs: Add the eggs one at a time into the creamed mixture, beating well after each addition to fully incorporate and avoid curdling.
- Combine Wet Flavors: Stir in the molasses (or black treacle), orange zest, orange juice, and vanilla extract to add depth and moisture to the batter.
- Mix Dry and Wet Ingredients: Fold the sifted flour mixture into the wet ingredients gently until just combined, avoiding overmixing to keep the cake tender.
- Add Fruit and Nuts: Fold in the mixed dried fruit, chopped candied peel, and chopped nuts evenly, ensuring they are well distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake for 2 1/2 to 3 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
- Cooling and Feeding: Allow the cake to cool completely in the tin. Once cooled, poke holes in the top with a skewer and drizzle with brandy or dark rum. Wrap the cake tightly in parchment paper and foil.
- Maturation: Store the wrapped cake in a cool, dry place. Feed the cake with a little brandy every 1–2 weeks for up to 6 weeks to enhance flavor and moisture before serving.
Notes
- For the best flavor and texture, make the cake at least 4 weeks in advance to allow it to mature properly.
- You can decorate the cake with a layer of marzipan followed by royal icing to create a classic festive finish.
- If a darker, richer flavor is preferred, substitute black treacle for molasses.
- Ensure the cake is wrapped tightly during maturation to prevent it drying out.
