Imagine a dessert that's not just a cake, but a cherished holiday tradition passed down through generations. The Traditional British Christmas Cake is more than a sweet treat – it's a culinary work of art that transforms your holiday table into a festive wonderland. Rich with dried fruits, warming spices, and a secret touch of brandy, this cake isn't just baked; it's lovingly crafted over weeks, building layers of flavor that will make your guests swoon and create memories that last a lifetime.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: British
Serves: 16 servings
Ingredients
- 1 1/2 cups mixed dried fruit
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 1/4 cup brandy or orange juice
- Marzipan and icing for decoration
Instructions
- Prepare a 9-inch round cake tin by greasing and lining with double layers of parchment paper, ensuring the paper extends about 2 inches above the tin's rim.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, using an electric mixer on medium speed for about 5 minutes.
- Add eggs one at a time to the butter mixture, beating thoroughly after each addition to prevent curdling.
- Sift together the all-purpose flour, baking powder, and mixed spice in a separate bowl.
- Gradually fold the dry ingredients into the butter mixture using a large metal spoon, maintaining a gentle folding technique to keep the mixture light.
- Gently stir in the mixed dried fruit, ensuring they are evenly distributed throughout the cake batter.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula to create an even surface.
- Create a small hollow in the center of the cake's surface to help it rise evenly during baking.
- Preheat the oven to 275°F (135°C) and place the cake on the lower middle rack.
- Bake for approximately 3 hours, checking occasionally. Cover the top with aluminum foil if it begins to brown too quickly.
- Test the cake's doneness by inserting a skewer into the center - it should come out clean when the cake is fully baked.
- Remove from oven and let the cake cool completely in the tin.
- Once cooled, pierce the cake with a skewer and drizzle brandy or orange juice over the surface to add moisture and flavor.
- Wrap the cake in parchment paper and then in aluminum foil, storing in an airtight container.
- Feed the cake with additional brandy every week for 2-3 weeks before decorating to enhance its flavor and moisture.
- When ready to decorate, roll out marzipan and cover the entire cake, then apply royal icing in traditional decorative patterns.
Tips
- Start preparing your cake weeks in advance - the longer it matures, the more delicious it becomes!
- Use the freshest dried fruits and high-quality brandy for the best flavor profile.
- Be patient during the "feeding" process - regularly adding brandy develops a deep, rich taste.
- Ensure your ingredients are at room temperature before mixing to create a smoother batter.
- Line your cake tin carefully to prevent burning and ensure even baking.
- Don't open the oven too frequently while baking, as this can cause the cake to sink.
- Allow the cake to cool completely before wrapping and storing to prevent moisture buildup.
- For a professional finish, practice your marzipan and royal icing decorating techniques beforehand.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
