Christmas Cake Recipe
There’s something truly magical about baking your own Christmas cake recipe from scratch.
Ingredients
- 500 g Sultanas Soaked overnight in brandy or orange juice
- 250 g Currants Can substitute with more raisins if needed
- 250 g Raisins Optional to mix with cranberries
- 100 g Glacé cherries rinsed Halved
- 75 g Mixed peel Finely chopped
- 100 ml Brandy/orange juice For soaking fruits
- 250 g Plain flour Sifted
- 100 g Ground almonds Adds richness and moisture
- ½ tsp Baking powder For subtle lift
- 250 g Butter softened Unsalted
- 250 g Light muscovado sugar Rich molasses flavour
- 5 large Eggs Room temperature
- 1 tbsp Treacle Adds a deeper colour and flavour
- 2 tsp Mixed spice Cinnamon, nutmeg, allspice
- 1 tsp Ground cinnamon Optional extra for warmth
- 1 each Orange & lemon zest Freshly grated
- 100 g Chopped nuts optional Walnuts or pecans
- Marzipan & royal icing As needed For decorating after maturing
Instructions
- Preheat oven to 140°C (fan 120°C, gas mark 1)
- Line a deep 20cm round cake tin with parchment
- Cream butter and sugar until light and fluffy250 g Butter, 250 g Light muscovado sugar
- Beat in eggs, one at a time5 large Eggs
- Fold in flour, ground almonds, spices, and zest250 g Plain flour, 100 g Ground almonds, 2 tsp Mixed spice, 1 each Orange & lemon zest
- Stir in soaked fruits and any remaining liquid500 g Sultanas, 250 g Currants, 250 g Raisins, 100 g Glacé cherries, 75 g Mixed peel, 100 ml Brandy/orange juice, ½ tsp Baking powder, 1 tbsp Treacle, 1 tsp Ground cinnamon, 100 g Chopped nuts, Marzipan & royal icing
- Spoon into the tin and smooth the top
- Bake for 4–4.5 hours, checking after 3.5 hours
- A skewer should come out clean when done