Christmas cake
Christmas cake is a British classic for good reason — muscovado sugar does most of the work, and the method is rewarding enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 200 g Butter
- 200 g Muscovado Sugar
- 200 g Plain Flour
- 4 Beaten Eggs
- 50 g Almonds
- 100 ml Sherry
- 85 g Candied Peel
- 85 g Glace Cherry
- 250 g Raisins
- 250 g Currants
- 100 g Pecan Nuts
- Zest of 1 Lemon
- 1 0.5 tbsp Mixed Spice
- 1 0.5 tbsp Rose water
- ½ tsp Vanilla Extract
- ½ tsp Baking Powder
Method
- Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
- Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
- Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.
Tips for the best Christmas cake
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Christmas cake recipe hard to make?
It is rated hard: 16 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Can I make Christmas cake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for muscovado sugar?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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