This cake is best made in advance, allowing time for the flavors to develop.

Traditional Christmas Cake Recipe

Ingredients:

• 500g mixed dried and / or glace fruits (currants, sultanas, raisins, chopped dried apricots, glace cherries, etc.)
• 100g mixed peel
• 100g chopped nuts (optional – almonds, hazelnuts, or walnuts)
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 150ml alcohol (brandy, rum, or whiskey, plus extra for feeding) or Apple Juice
• 250g unsalted butter (softened)
• 200g dark brown sugar
• 4 large eggs
• 1 tbsp Golden Syrup or molasses
• 1/2 cup Oil
• 1 1/2 cups plain flour
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp baking powder
• 3/4 cup chopped walnuts
• Pinch of salt

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Instructions:

1. Prepare the Fruit:
   • The day before baking, place the dried fruits, mixed peel, and nuts into a large bowl. Add the orange and lemon zest and juice, then pour over the alcohol. Stir well, cover, and leave to soak overnight (or at least a few hours).
2. Preheat the Oven:
   • Preheat your oven to 140°C (284°F) fan or 160°C (320°F) conventional. Grease and line an 8-inch (20 cm) round cake tin with parchment paper.
3. Make the Cake Batter:
   • Cream the butter and dark brown sugar together until light and fluffy.
   • Gradually add the eggs one at a time, beating well between each addition. If the mixture curdles, add a tablespoon of flour.
   • Stir in the Golden Syrup / mollasses and oil.
4. Dry Ingredients:
   • Sift the flour, baking powder, spices, and salt into a separate bowl.
   • Fold the dry ingredients into the butter mixture.
5. Combine:
   • Add the soaked fruits and nuts into the cake mixture, ensuring everything is evenly distributed.
6. Bake:
   • Spoon the mixture into the prepared tin and level the top.
   • Bake for 2½ to 3 hours, or until a skewer inserted into the center comes out clean.
   • If the cake is browning too quickly, cover it loosely with foil.
7. Cool:
   • Leave the cake to cool in the tin before turning it out onto a wire rack.
8. Feeding the Cake:
   • Once completely cool, poke holes in the top of the cake using a skewer and feed it with a few tablespoons of alcohol. Wrap the cake in parchment paper and store it in an airtight container. Feed it with more alcohol once a week until Christmas.
9. Decorate:
   • Closer to Christmas, you can cover the cake with a layer of marzipan, then fondant icing or royal icing for a classic finish. Also try an Apricot Jam Glaze topped with fresh or glace cherries as we have done here.

Tips:

• Make in advance: Christmas cakes are best made a few weeks before the holiday to allow the flavors to mature.
• Alcohol-free option: Substitute the alcohol with Apple Juice

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