Christmas Cake
Here is a straightforward way to make Christmas Cake at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. 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.
- Serves 10
- Level Medium
Ingredients
- 600 g Currants
- 400 g Sultanas
- 400 g Glacé cherries, quartered
- 200 g Raisins
- 100 g Candied Peel
- 200 ml Sherry
- 100 ml Brandy
- 50 ml Kirsch, or rum
- 4 Standard (100 g) eggs
- 300 g Lightly-salted soft margarine, The "Stork" brand is traditional
- 300 g Dark Brown Sugar
- 100 g Self-raising Flour
- 200 g Plain Flour
- 100 g Finely-chopped almonds
- 2 tsp Ground mixed spice
- 2 tbsp Black treacle
Method
- Place all the fruit in a large bowl and pour the spirits over the mixture.
- Cover the bowl in foil and leave in a cool place.
- Mix and stir the fruit every day for at least three days; after a fortnight most of the alcohol will have soaked in and further soaking has no benefit.
- Beat together the sugar and margarine with the eggs.
- Add the almonds and black treacle, and mix further.
- Sieve the flours and the mixed spice into the mixture, beating until a smooth mixture results.
- Combine with the pre-prepared fruit (above) and place in a cake tin lined with baking parchment.
- Bake at a low temperature (140°C / 275°F / Gas mark 1) for at least 4 hours. It may take up to 5 hours, depending on the oven.
- Once a knife comes out clean, remove from the oven and allow to cool fully.
- Stored in an airtight box the cake should keep for at least four months.
Tips for the best Christmas Cake
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- This is a 10-step recipe, so set up your workspace in the order the steps use it.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
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
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 currants?
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.
How many people does this Christmas Cake recipe serve?
As written it serves 10. The quantities scale up or down in a straight line, so double everything for 10×2.
Is this Christmas Cake recipe hard to make?
It is rated hard: 16 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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