Christmas cake

Story behind the dish

During the festive season, nothing brings warmth and cheer quite like a traditional Christmas cake. Its rich aroma of spices, fruit, and brandy fills the house with the spirit of celebration and nostalgia. This classic recipe is a labor of love, inviting you to bake something truly special that can be enjoyed for months — perfect for sharing with loved ones during the holidays or saving for a rainy day that needs a little extra joy.

In creating this cake, you'll blend fragrant spices, luscious dried fruit, and a splash of sherry for a deep, complex flavor. The process may take a few hours, but the result is a moistened, dense cake that only gets better with age. Whether you're a seasoned baker or new to holiday baking, making this cake is a heartwarming tradition that promises to delight everyone at your Christmas table.

Ingredients

• 7 oz (200 g) Butter
• 7 oz (200 g) Muscovado Sugar
• 7 oz (200 g) Plain Flour
• 4 Beaten Eggs
• 1.75 oz (50 g) Ground Almonds
• 3.5 fl oz (100 ml) Sherry
• 3 oz (85 g) Candied Peel
• 3 oz (85 g) Glace Cherries
• 8.75 oz (250 g) Raisins
• 8.75 oz (250 g) Currants
• 3 oz (100 g) Pecan Nuts
• Grated zest of 1 Lemon
• 1½ tbsp Mixed Spice
• 1½ tbsp Rose Water
• ½ tsp Vanilla Extract
• ½ tsp Baking Powder

Step-by-step

1. Preheat your oven to 320°F (160°C) with a fan setting of 300°F (140°C) or Gas Mark 3. Line the base and sides of a 8-inch (20 cm) round cake tin that’s about 3 inches (7.5 cm) deep with parchment paper.
2. In a large bowl, beat the butter and muscovado sugar with an electric mixer on medium speed for 1-2 minutes until the mixture is very creamy and pale. Scrape down the sides of the bowl halfway through.
3. Add a spoonful of flour to the mixture to prevent curdling. Then, alternately fold in the beaten eggs and the remaining flour, a quarter at a time, stirring well after each addition with a wooden spoon.
4. Mix in the ground almonds.
5. Pour in the sherry — the mixture may look curdled — then fold in the candied peel, glace cherries, raisins, currants, chopped pecan nuts, lemon zest, mixed spice, rose water, and vanilla extract. Stir until everything is evenly combined.
6. Sift in the baking powder and gently fold it into the batter.
7. Spoon the batter into the prepared cake tin, smoothing the top with the back of a spoon. Create a slight dip in the center of the batter — this helps the cake bake evenly.
8. Bake in the oven for 30 minutes, then reduce the temperature to 290°F (150°C) with a fan setting of 270°F (130°C) or Gas Mark 2. Continue baking for 2 to 2¼ hours, or until a skewer inserted into the center comes out clean.
9. Remove the cake from the oven and leave it to cool in the tin.
10. Once cooled, carefully peel off the lining paper and transfer the cake to a wire rack. Wrap it tightly in cling film and foil to keep it moist. Store in a cool, dark place until you're ready to decorate — it keeps beautifully for several months.

Chef’s tips & serving ideas

• For an even richer flavor, feed the cake with a little extra sherry every few weeks as it matures.
• Decorate the top with marzipan, royal icing, or festive dried fruit before serving for a stunning holiday presentation.

Closing thoughts

Baking this Christmas cake is more than just a culinary task — it’s a heartfelt tradition that fills your home with comforting aromas and promises delicious moments ahead. With patience and care, you create a piece of holiday magic that gets better over time, making every slice a celebration of seasonal cheer. Happy baking!