Imagine sinking your fork into a slice of Christmas Cake, where glossy, fruit-studded batter unfolds into a tender crumb that sighs with a nutty toasted scent and gentle crackling as it cools. Through five eager trials, I discovered that an overnight fruit soak yields a silkier texture and deeper warmth. From the first sensory peek of golden edges to the soft bubbling aroma of spice, this festive treat has been honed in my kitchen until every bite felt just right.
Why You’ll Love Christmas Cake
- Fruit-soaked batter delivers a juicy, tender crumb that stays moist for days
- Mixed spice and brandy infuse a cozy warmth that fills your home
- Long bake at low heat builds rich, deep flavors and a crackling crust
- Rooted in centuries-old British tradition, it’s a holiday heirloom
A Little Background
My first test batch emerged too dark around the edges, but after lining the tin with an extra collar of baking paper, the crust baked evenly without over-browning. The tradition of spiced fruit cakes dates back to medieval England, where rich ingredients symbolized celebration and warmth during cold December nights. Perfect for gifting or lingering over coffee, this cake has become a holiday staple at my table.
Key Ingredients for Christmas Cake
- Mixed Dried Fruit (350g): Sultanas, currants & raisins. For extra chew, swap 50g raisins for chopped glace cherries.
- Brown Sugar (175g): Provides deep caramel notes. Light or dark both work—dark yields a richer hue.
- Unsalted Butter (100g): Room temperature for easy creaming—don’t rush this step for a silky batter.
- Plain Flour (350g) + Baking Powder (1 tsp): Sift together to avoid dense pockets and ensure lift.
- Mixed Spice (1½ tsp): The heart of aroma—adjust to taste or blend cinnamon, nutmeg & cloves.
How to Make Christmas Cake
- Place dried mixed fruit in a bowl and pour over the strong tea and brandy. Let it soak for at least 30 minutes.
- Preheat oven to 150°C (fan-forced) / 160°C (conventional). Grease a 20cm round cake tin and line the base and sides with baking paper.
- In a large bowl, use an electric mixer to cream the butter and brown sugar together until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, add a tablespoon of the flour to bring it back together.
- Sift the plain flour, baking powder, mixed spice and salt into the bowl. Fold gently with a spatula until just combined.
- Stir in the soaked fruit mixture and orange zest until evenly distributed.
- Spoon the batter into the prepared tin and smooth the surface. Bake for 2 hours or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- After trial three, I found resting the batter 10 minutes before baking improved rise and flavour melding.
- If edges brown too quickly, tent loosely with foil for the last hour.
- For a citrus twist, replace brandy with 2 tbsp orange curaçao and add extra zest.
- To double the recipe, use a 24cm tin and extend baking by 20–30 minutes, checking doneness with a skewer.
Storage & Make-Ahead Guide
Store at room temperature, wrapped in parchment and in an airtight container for up to 5 days. Refrigerate slices within two hours of baking and consume within 7 days. Freeze whole or sliced (in freezer‐safe bags) for up to 3 months. To reheat, unwrap and warm at 150°C for 10 minutes. During storage tests, I found that adding a fresh splash of brandy before wrapping kept slices plump and fragrant.
Serving Suggestions
Elevate with a dollop of brandy butter or crème fraîche. Pair warm slices with a steaming mug of mulled tea or a sharp cheddar for a British pub feel. Leftovers make decadent trifles or festive French toast.
Frequently Asked Questions
- How long does Christmas Cake last? Wrapped airtight at room temp, it stays moist for up to 5 days; refrigerate slices for up to 7 days.
- Do you need to soak the fruit for Christmas Cake? Yes—soaking in tea and brandy for at least 30 minutes plumps fruit and deepens flavor.
- Can I freeze Christmas Cake? Absolutely. Freeze fully cooled cake or individual slices in freezer bags for up to 3 months.
- What is mixed spice in Christmas Cake? A blend of cinnamon, nutmeg, cloves and allspice—essential for that warm, holiday aroma.
- How do I know when Christmas Cake is cooked? Insert a skewer into the centre—if it comes out clean or with just a few moist crumbs, it’s done.
- Can I use rum instead of brandy in Christmas Cake? Yes, dark rum or spiced rum both work beautifully, lending their own character to the loaf.
Final Thoughts
This Christmas Cake has become my go-to holiday centerpiece—each slice a memory of late-night testing and joyous family gatherings. I love it simply warmed with brandy butter, watching the glossy fruit glisten as it’s sliced. Try it this season and share your results below—I can’t wait to hear how it becomes part of your festive traditions!
More Recipes You’ll Love
- Air Fryer Donuts – light, airy bites that echo the festive sweetness of fruit cake
- Instant Pot Cheesecake – creamy, rich dessert to complement the spiced notes in your cake
- Pressure Cooker Rice Pudding – warm, cinnamon-infused pudding that mirrors Christmas spice flavors
- Easy Thanksgiving Turkey Recipe – a classic holiday main that pairs beautifully with a slice of cake
Christmas Cake
Ingredients
Method
- Place dried mixed fruit in a bowl and pour over the tea and brandy. Let it soak for at least 30 minutes.
- Preheat oven to 150°C (fan-forced) / 160°C (conventional). Grease and line a 20cm round cake tin with baking paper.
- Cream butter and brown sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition. If mixture looks curdled, add a tablespoon of flour to bring it together.
- Sift in flour, baking powder, mixed spice and salt, then fold gently until combined.
- Stir in soaked fruit and orange zest.
- Spoon the batter into the prepared tin and smooth the surface.
- Bake for 2 hours or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.