Traditional Christmas Cake
Servings: 8
Prep Time: 60 mins
Cook Time: 170 mins
Description:
A traditional Christmas cake is a rich and fruit-filled dessert often enjoyed during the holiday season. It is typically a dense, moist, and flavorful cake that can be covered with marzipan and royal icing for a festive and decorative finish. Here's a basic recipe for a classic Christmas cake:
Ingredients:
For the Fruit Mixture:
- 1 pound (450g) mixed dried fruit (raisins, currants, sultanas, candied peel, cherries, etc.)
- 1/4 cup (60ml) brandy or rum
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 cup (2 sticks or 225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Marzipan
- Royal icing
- Festive decorations (e.g., holly leaves, ornaments)
Method:
- Prepare the Fruit Mixture:
- Combine the mixed dried fruit, brandy or rum, orange zest, lemon zest, orange juice, and lemon juice in a large bowl. Mix well, cover, and let it soak overnight, or for a few days, for the flavors to meld.
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
- Make the Cake Batter:
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, spices, and salt.
- Gently fold the dry ingredients into the wet ingredients until well combined.
- Add the soaked fruit mixture and stir until evenly distributed.
- Bake the Cake:
- Pour the cake batter into the prepared cake tin and smooth the top.
- Bake in the preheated oven for about 2 to 2.5 hours, or until a skewer or toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, cover the cake with aluminum foil.
- Cool and Store:
- Let the cake cool in the tin for about 20 minutes, then remove it from the tin and transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can wrap it in plastic wrap and store it in an airtight container. Some people like to feed the cake with a little extra brandy or rum at this point by poking holes in the top and drizzling a few tablespoons of alcohol over it.
- Decorate:
- You can choose to marzipan and ice the cake for a traditional finish. Roll out the marzipan and icing, and then carefully cover the cake. Decorate it with festive designs and decorations.