Description
A classic Traditional Christmas Cake rich with mixed dried fruits, fragrant spices, and a splash of brandy. Perfectly moist and lasting for weeks, this festive cake is traditionally decorated with marzipan and royal icing to make a stunning holiday centerpiece.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup mixed dried fruits (raisins, sultanas, currants)
- ½ cup dried cranberries
- ½ cup mixed candied peel
- 1 cup glace cherries, halved
- ¼ cup chopped almonds (optional)
- Zest of 1 orange
- Zest of 1 lemon
- ¼ cup brandy (plus extra for brushing)
For Decorating (Optional):
- Marzipan or fondant icing
- Royal icing
- Edible decorations (like holly leaves, silver balls, or snowflakes)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake tin with parchment paper to ensure the cake doesn’t stick.
- Prepare the Cake Batter: Cream the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Zest: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Fold in the orange and lemon zest to infuse fresh citrus aroma into the batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually fold this mixture into the creamed butter mixture until just combined to avoid overmixing.
- Add Fruits and Nuts: Stir in the mixed dried fruits, dried cranberries, mixed candied peel, halved glace cherries, chopped almonds (if using), and the brandy. These ingredients add sweetness, texture, and depth of flavor.
- Bake the Cake: Spoon the batter into the prepared cake tin and smooth the top evenly. Place the cake in the oven and bake for 2 ½ to 3 hours. Check doneness by inserting a skewer in the center; it should come out clean. If the top browns too quickly, tent it with foil to prevent burning.
- Cool and Store: Once baked, allow the cake to cool completely in the tin. Then brush the surface with additional brandy to help preserve moisture and flavor. Wrap the cake tightly in parchment paper and foil, and store it in an airtight container for up to one month to allow the flavors to mature.
- Optional Decoration: For a festive finish, cover the cooled cake with marzipan or fondant icing. Then spread royal icing over the top and decorate with edible decorations such as holly leaves, silver balls, or snowflakes to create a beautiful holiday centerpiece.
Notes
- Brushing the cake with brandy not only adds flavor but also helps preserve it for longer storage.
- If the cake browns too fast during baking, cover it loosely with foil to keep it from burning.
- Allowing the cake to mature for a few weeks enhances the flavor, making it more rich and moist.
- Optional nuts can be omitted if you have allergies or prefer nut-free desserts.
- Ensure the cake tin is well lined to prevent sticking and facilitate easy removal.
