Traditional Christmas Cake Recipe

Soak the fruit

Place mixed dried fruit, glacé cherries and mixed peel in a large bowl. Stir in brown sugar, brandy (or rum/whisky), orange juice and vanilla. Cover and leave to soak for at least 8 hours or ideally overnight at room temperature. For longer storage, refrigerate and bring to room temperature before use. Stir occasionally so fruit absorbs liquid evenly.

If you need the cake sooner: gently heat the fruit mixture in a small saucepan over low heat until warm (do not boil) for 5–8 minutes to help dissolve sugar and plump fruit, then cool to room temperature before using.

Prepare oven and pan

Preheat oven to 150°C (300°F). Line a 20 cm (8 inch) round deep cake tin (or 9 inch) with a double layer of parchment, and wrap the outside of the tin with a strip of baking paper or newspaper secured with kitchen string to prevent sides from browning too quickly.

Cream butter and sugar

Beat the softened butter and dark brown sugar together in a large bowl with an electric mixer or by hand until pale and fluffy, about 3–5 minutes.

Add eggs

Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it may curdle, add 1 tablespoon of flour from the measured amount with each egg to help emulsify.

Combine dry ingredients

In a separate bowl sift together the all-purpose flour, baking powder, ground almonds (if using), cinnamon, nutmeg, allspice and salt.

Add soaked fruit

Fold the drained soaked fruit into the creamed mixture, reserving any remaining soak liquid. Add the zests and treacle/molasses and fold gently until evenly distributed.

Mix batter

Fold the dry ingredients into the wet fruit mixture in batches, mixing until no streaks of flour remain. If the batter appears very stiff, stir in up to 2 tablespoons milk to loosen to a thick dropping consistency. Scrape batter into the prepared tin and smooth the top with a spatula. Sprinkle slivered almonds evenly over the top if desired.

Bake

Place cake in the center of the preheated oven and bake for 2 to 2¾ hours, or until a skewer inserted into the centre comes out clean (a few moist fruit crumbs are fine). If the top browns too quickly, cover loosely with foil for the last hour.

Cool in tin

Remove cake from the oven and allow to cool in the tin for 30 minutes. Then transfer to a wire rack and cool completely before wrapping.

Feeding and maturing (optional but traditional)

When completely cool, prick the cake gently with a skewer and spoon or brush 1–2 tablespoons of brandy (or the reserved soak liquid) over the top. Wrap the cake in parchment paper and then foil, or place in an airtight container. Store in a cool dark place. Repeat feeding every 1–2 weeks with 1–2 tablespoons of alcohol or syrup until ready to serve (commonly 4–6 weeks) to mature flavours.

Serving

Bring cake to room temperature before serving. Optionally dust with icing sugar, cover with marzipan and royal icing, or serve slices with brandy butter or cream.

Make-ahead & freezing: The cake keeps for months when well wrapped and fed. To freeze, wrap tightly in foil and freeze for up to 3 months; thaw overnight in the refrigerator before bringing to room temperature and unwrapping.