Ingredients You’ll Need for the Classic British Christmas Cake

Ready to roll up your sleeves? Here’s what you’ll need to gather before diving into this sumptuous cake.

For the fruit mixture:

• 250g (½ lb.) dried apricots
• 250g (½ lb.) dried dates, de-stoned
• 250g (½ lb.) raisins or sultanas
• 125g (¼ lb.) candied orange peel
• 250ml (1 cup) brandy

For the cake batter:

• 300g white sugar
• 125g (1 stick + 1 Tbsp) unsalted butter, room temperature
• ½ tsp sea salt
• 3 large eggs
• 125ml (½ cup) vegetable oil
• 3 Tbsp runny honey
• 250g (½ lb.) plain flour
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• ½ tsp baking powder
• 75g (2.5 oz.) almonds, roughly chopped

For the icing:

• 3 Tbsp apricot jam
• 400g (14 oz.) marzipan
• 500g (1 lb.) white fondant

How to Make the Classic British Christmas Cake

1. Soak the Fruit

Begin this delightful journey by chopping your dried apricots and dates into bite-sized pieces. Toss them into a medium saucepan along with the raisins, candied orange peel, and brandy. Gently heat this mixture until it begins to simmer. Once it does, remove it from the heat and allow it to sit for 30 minutes so the fruits can soak up that lovely brandy, infusing the cake with festive flavor.

2. Prepare the Cake Pan

Next, let’s get your oven preheated to 160°C (325°F). Arrange your oven rack in the lower third. While that’s heating up, grease and line a 20cm (8-inch) round springform pan with baking parchment paper. For an extra precaution, create a paper collar that will give the cake room to rise beautifully as it bakes.

3. Cream Butter and Sugar

In the base of your stand mixer, combine the softened butter, sugar, and sea salt. Beat these together until the mixture turns light and fluffy. Now it’s time to add the eggs, vegetable oil, and runny honey into the bowl, blending until everything is smooth and well combined.

4. Add Dry Ingredients

Using a sifter, sprinkle in the plain flour, ground allspice, nutmeg, cinnamon, and baking powder into the mixture. Stir on low speed just until the dry ingredients are fully incorporated. Then, gently fold in the soaked fruits along with any leftover brandy and the roughly chopped almonds to add a bit of crunch.

5. Bake the Cake

Pour your beautifully mixed batter into the prepared cake pan, smoothing the top. To help retain moisture, loosely cover the cake with aluminum foil and place it in the oven for 3 hours. In the last 45 minutes, carefully remove the foil to allow the cake to turn a lovely golden brown. Keep an eye on it to avoid burning, and if it starts to darken too much, simply cover it up again with foil.

6. Cool the Cake

When your timer goes off, grab a skewer and check the center of the cake. If it comes out clean, it’s time to let it cool. Leave the cake in the pan until it’s completely cool, and for the best flavors, let it rest overnight without moving it.

7. Decorate with Marzipan and Fondant

After the cooling period, gently remove the cake from the pan. To create a lovely sticky surface for your icing, melt the apricot jam and brush it generously over the top and sides of the cake. Now, lightly dust your workspace with cornstarch and roll out the marzipan. Once flattened, place it carefully over the cake, smoothing it down and trimming any excess.

Repeat this step with the fondant, rolling it out until it’s thin and evenly sized. Drape it over the marzipan layer, smoothing it out with your hands or a cake smoother for a flawless finish. Trim away the extra fondant at the base, and voilà! Your cake is ready for some festive decoration—how about some artificial holly leaves or a colorful ribbon?

8. Storage and Feeding the Cake

Traditionally, the Christmas cake is made well ahead of time and “fed” with a splash of brandy weekly to enhance its flavors. Wrap it tightly in cling film and store it in a cool, dark place. Remember, you can add the marzipan and fondant just before you plan to serve it for the freshest taste.

Tips for the Best Christmas Cake

• Alcohol-Free Option: If you’re steering clear of alcohol, try soaking the fruits in a mix of strong black tea and fruit juice instead. It’s just as delicious with a slightly different twist!
• Marzipan and Fondant: While these layers not only add flavor but also help preserve the cake, it’s best to apply them a day or two before serving to keep it fresh.
• Aging: The longer you let your cake age, the deeper and richer the flavors will become. Making it weeks in advance can really elevate the taste.

Variations to Try

Looking to shake things up? Experiment with these other festive cake recipes:

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Happy Baking!