Christmas cake is a beloved holiday tradition that brings warmth, nostalgia, and irresistible flavor to the festive table. Packed with rich dried fruits, warm spices, and a generous splash of brandy, this cake is made ahead of time, slowly matured, and lovingly fed until it reaches moist, flavorful perfection. Whether you’re baking it for your own celebrations or gifting it wrapped in ribbon, this traditional fruit cake is a holiday essential that never goes out of style.
Table of Contents
Why You’ll Love This Recipe
- 🎄 Classic tradition – A timeless recipe passed through generations
- 🍒 Loaded with fruit – Currants, raisins, cranberries, cherries & citrus peel
- 🥃 Brandy-soaked – Deep flavor and beautiful texture from regular “feeding”
- 🕒 Make ahead – Bakes weeks in advance to develop flavor
- ❄️ Freezes well – Can be made and stored for up to 6 months
- 🎁 Perfect for gifting – Dress it up in cellophane or icing for thoughtful holiday presents
Ingredients
Dried Fruit Mix
- 300g raisins
- 250g sultanas
- 200g currants
- 100g dried cranberries
- 100g glacé cherries, halved
- 75g mixed peel
- Zest and juice of 1 lemon
- 150ml brandy (or apple juice/tea for alcohol-free version)
Cake Batter
- 250g unsalted butter, softened
- 250g soft dark brown sugar
- 1 tbsp black treacle
- 4 large eggs
- 250g self-raising flour
- 75g ground almonds
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
1. Soak the Fruit
- In a large saucepan, combine all dried fruits, lemon zest & juice, and brandy.
- Heat gently for 5 minutes, stirring until fruit is plump.
- Let cool completely, preferably overnight for maximum flavor.
2. Make the Cake
- Preheat oven to 130ºC fan (150ºC conventional). Line an 8-inch deep round or square cake tin.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in black treacle and vanilla.
- Fold in flour, ground almonds, and spices.
- Stir in the soaked fruit mixture with all its juices.
- Spoon into tin and level top.
- Bake for 2 hours–2 hours 15 minutes until a skewer comes out clean.
- Cool in the tin, then remove and place on a board or plate.
3. Feed & Store
- Once cooled, prick the top with a skewer and spoon over 1–2 tbsp brandy.
- Wrap in baking paper and foil. Store in an airtight tin.
- Feed with more brandy every 2 weeks until ready to decorate or serve.
Recipe Details
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 2 hours 15 minutes
- Total Time: ~2 hours 45 minutes
- Servings: 12–14 slices
Nutrition Facts (Per Slice – Approximate)
- Calories: 420 kcal
- Fat: 16g
- Carbs: 60g
- Sugar: 45g
- Protein: 5g
- Alcohol: ~2g (varies based on feeding)
Tips & Variations
- Alcohol-free: Replace brandy with brewed tea or apple juice
- Decorate: Use marzipan and fondant, or top with nuts and glazed fruit
- Mini cakes: Bake in mini loaf tins for gifting
- Make it nut-free: Skip almonds and add 50g more flour
- Flavor twist: Try spiced rum or orange liqueur instead of brandy
- Freeze it: Wrap tightly and freeze up to 6 months
Christmas Cake
Equipment
- – 8″ deep round or square cake tin
- Saucepan
- – Electric mixer or wooden spoon
- Mixing bowls
- – Baking paper & foil
Ingredients
- #### For the Fruit
- – 300g raisins
- – 250g sultanas
- – 200g currants
- – 100g dried cranberries
- – 100g glacé cherries
- – 75g mixed peel
- – Zest & juice of 1 lemon
- – 150ml brandy or tea/apple juice
- #### For the Cake
- – 250g unsalted butter
- – 250g soft dark brown sugar
- – 1 tbsp black treacle
- – 4 large eggs
- – 250g self-raising flour
- – 75g ground almonds
- – 2 tsp mixed spice
- – 1 tsp cinnamon
- – ½ tsp ground ginger
- – ¼ tsp nutmeg
- – 1 tsp vanilla extract
Instructions
- Simmer dried fruit, zest, juice, and brandy for 5 mins. Cool fully.
- Preheat oven to 130ºC fan. Line an 8″ deep tin.
- Cream butter and sugar. Add eggs, treacle, and vanilla.
- Mix in dry ingredients and soaked fruit.
- Bake for 2–2¼ hrs or until skewer is clean.
- Cool fully. Prick and feed with 1–2 tbsp brandy.
- Wrap in baking paper and foil. Feed every 2 weeks.
Notes
– Freeze up to 6 months
– Decorate with marzipan and icing or serve plain
– Feeding = flavor! Don’t skip it
FAQs
How far in advance should I make a Christmas cake?
Ideally 6–12 weeks before Christmas, but even 3–4 weeks gives good flavor.
How often should I feed it?
Every 2 weeks with 1–2 tablespoons of brandy until decorating.
Do I have to use alcohol?
Nope! Brewed tea or apple juice is a great non-alcoholic substitute.
How should I store it?
Tightly wrapped in baking paper and foil, inside a cake tin in a cool, dry place.
Can I ice it right away?
Wait until at least 1 week before serving to apply marzipan and icing so the surface stays firm.
Conclusion
A lovingly made Christmas cake is the heart of many festive traditions. With layers of fruit, spice, and slow-aged richness, it rewards every ounce of effort with flavor and nostalgia. Whether you soak it in brandy or keep it alcohol-free, this cake is your make-ahead masterpiece—delicious served plain or dressed up in royal icing and holly. A true holiday hero.