Classic Christmas cake

  • Portion size: Serves 16
  • Takes 25 minutes to make, 4 hours to bake, plus 24 hours’ soaking, cooling and storing.
  • Difficulty: easy

This classic Christmas cake recipe is a real showstopper and can be made weeks in advance. One for Stir-up Sunday?

We’ve used bay leaves around the edge, which gives a natural feel to the cake, and looks like a little row of trees. For something fancier you could give our special gingerbread house decoration a go.

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Ingredients

  • 700g mixed dried fruit
  • 50g dried cranberries
  • 50g chopped mixed peel
  • 6 tbsp brandy, plus extra for ‘feeding’
  • 225g unsalted butter, softened, plus
  • extra for greasing
  • 225g soft dark brown sugar
  • 4 large eggs, beaten
  • 225g plain flour, sifted
  • ½ tsp salt
  • ½ tsp ground mixed spice
  • ½ tsp freshly ground nutmeg
  • 50g unblanched almonds, chopped
  • 1 tbsp black treacle
  • Grated zest of 2 oranges
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Method

  1. In a bowl, stir together the dried fruit, peel and brandy. Cover and soak in a cool place for 24 hours, stirring occasionally.
  2. Preheat the oven to 140°C/fan120°C/gas 1.Grease and line a deep 20cm round or 18cm square cake tin.
  3. Cream the butter and sugar together in a large bowl, until fluffy. Mix in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, salt and spices, then gently mix in the brandy fruit mixture, almonds, treacle and zest.
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  5. Spoon into the tin, make a slight dip in the centre. Bake on the bottom shelf for 4 hours, until a skewer comes out clean. Cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.
  6. If storing, pierce the top a few times with a skewer and drizzle with a few teaspoons of brandy. Wrap in baking paper and foil. Put in an airtight container in a cool place.

Nutrition

  • 408kcals Calories
  • 16g (8.5g saturated) Fat
  • 5.3g Protein
  • 57.7g (44.6g sugar) Carbs
  • 0.3g Salt

Quick wins & tips

Make Ahead

Because the fruit is pre-soaked, this is ready to decorate once cooled. But to store it, follow step 5 and keep for up to 6 months.

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