Christmas Cake
(2 ratings)

Christmas Cake

A traditional British cake, rich with dried fruits, nuts, and a hint of sherry, perfect for festive celebrations.

BritishOmnivoreDessert
By Carol
34 minPrep
2.5 hrCook
~3 hrTotal
12Servings
400Calories

Ingredients

  • Butter200 g
  • muscovado sugar200 g
  • plain flour200 g
  • Eggs (beaten)4
  • ground almonds50 g
  • Sherry100 ml
  • Candied Peel85 g
  • Glace Cherry85 g
  • Raisins250 g
  • Currants250 g
  • Pecan Nuts100 g
  • Grated Lemon Zest1
  • Mixed Spice1.5 tbsp
  • Rose Water1.5 tbsp
  • vanilla extract0.5 tsp
  • Baking powder0.5 tsp

Substitutions

  • Butter: substitute with coconut oil or a dairy-free margarine for a dairy-free option.
  • Muscovado sugar: use brown sugar or coconut sugar if muscovado is unavailable.
  • Plain flour: substitute with a gluten-free all-purpose flour blend for a gluten-free option.
  • Eggs: replace with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tbsp ground flaxseed + 2.5 tbsp water) per egg to make it egg-free.
  • Sherry: use a non-alcoholic white wine or grape juice as an alternative for a non-alcoholic version.

Instructions

  1. Preheat the Oven

    5 min

    Set your oven to 160°C (fan 140°C or gas mark 3) to ensure it's at the right temperature for baking. While the oven heats, take a 20 cm round cake tin that is 7.5 cm deep and line the base and sides with parchment paper to prevent sticking.

  2. Cream Butter and Sugar

    3 min

    In a clean mixing bowl, combine butter and muscovado sugar. Use an electric hand mixer to beat the mixture for about 1-2 minutes until it becomes creamy and light in color. Don’t forget to pause and scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.

  3. Mix in Flour and Eggs

    6 min

    Slowly add a spoonful of plain flour to the bowl, followed by the beaten eggs. Alternate between adding the remaining flour and the eggs, mixing thoroughly with a wooden spoon after each addition until the batter is smooth and well combined.

  4. Add Ground Almonds

    3 min

    Gently fold in the ground almonds to the batter. This will add a lovely texture and flavor, enhancing the richness of your cake.

  5. Incorporate Other Ingredients

    5 min

    Pour in the sherry; the batter may look slightly curdled at this point, which is normal. Next, add the candied peel, glace cherries, raisins, currants, pecan nuts, grated lemon zest, mixed spice, rose water, and vanilla extract. Mix everything thoroughly until well combined, ensuring an even distribution of fruits and nuts.

  6. Add Baking Powder

    2 min

    Stir in the baking powder to the mixture, making sure it is evenly distributed throughout the batter. This is essential for helping the cake rise properly while baking.

  7. Prepare for Baking

    ~2.5 hr

    Carefully transfer the batter into the prepared cake tin, smoothing the top with a spatula or the back of a spoon. Create a slight dip in the center to help the cake bake evenly and prevent doming.

  8. Bake the Cake

    1 min

    Place the cake tin in the preheated oven and bake for 30 minutes. After this time, lower the oven temperature to 150°C (fan 130°C or gas mark 2) and continue baking for an additional 2 to 2¼ hours. Check for doneness by inserting a skewer into the center; it should come out clean.

  9. Cool and Store the Cake

    10 min

    Once baked, allow the cake to cool in the tin for a short while before carefully removing it and peeling off the lining paper. Once completely cooled, wrap the cake tightly in cling film and foil to preserve its freshness for storage until you're ready to decorate. This cake can be stored for several months, allowing flavors to develop.

FAQ

Yes, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tbsp ground flaxseed + 2.5 tbsp water). This will help bind the ingredients together.

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