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
Scale
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.
