Best 2 Traditional British Christmas Cake Recipes

Indulge in the timeless tradition of British Christmas cake, a culinary masterpiece that has graced festive tables for centuries. This iconic cake is a symphony of rich flavors and textures, a labor of love that brings families and friends together during the holiday season. With its moist, dense crumb, adorned with an opulent marzipan layer and intricate sugar paste decorations, the British Christmas cake is a feast for the eyes and the palate. This article presents a collection of cherished recipes that capture the essence of this beloved tradition. From the classic version, steeped in centuries of culinary heritage, to contemporary interpretations that introduce exciting flavor combinations and modern techniques, these recipes offer a delightful journey into the world of British Christmas cakes. Whether you're a seasoned baker or a novice in the kitchen, you'll find inspiration and guidance to create your own unforgettable Christmas cake, a centerpiece that will add warmth and joy to your holiday celebrations.

Let's cook with our recipes!

TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE

Traditional British Christmas Cake Recipe image

This time-tested traditional Christmas cake recipe is a combination of spicy, sweet, and boozy. Make it ahead for the holiday season.

Provided by Elaine Lemm

Categories Dessert Cakes

Time 6h15m

Yield 16

Number Of Ingredients 15

Ingredients

3 1/2 cups/525 g currants
1 1/2 cups/225 g golden raisins/sultanas
1 1/2 cups/225 g raisins
3/4 cup/110 g mixed candied peel (finely chopped)
1 cup glace (candied) cherries (halved)
3 1/3 cups/300 g all-purpose flour
Pinch salt
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
10 ounces/300 g butter (slightly softened)
1 1/3 cups/300 g soft brown sugar
1/2 lemon (zested)
6 large eggs (lightly beaten)
3 tablespoons brandy (plus extra for feeding)

Steps:

Heat the oven to 300 F/150 C/Gas 2.

Nutrition Facts : Calories 585 kcal, Carbohydrate 107 g, Cholesterol 108 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, Sodium 168 mg, Sugar 75 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

MAKE & MATURE CHRISTMAS CAKE

Make & mature Christmas cake image

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Provided by James Martin

Categories Dessert

Time 2h35m

Yield Cuts into 12-15 slices

Number Of Ingredients 15

Ingredients

1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
4 large eggs
1 tsp vanilla extract

Steps:

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
Don't feed the cake for the final week to give the surface a chance to dry before icing.

Nutrition Facts : Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

Tips:

Use good quality ingredients. This will make a big difference to the flavor and texture of your cake.
Make sure your butter and eggs are at room temperature before you start baking. This will help them to mix together more easily and create a smooth batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that it cooks evenly.
Let the cake cool completely before you ice it. This will help to prevent the icing from melting.
If you are using a store-bought marzipan, make sure to knead it well before you use it. This will help to make it smooth and pliable.
When you are covering the cake with marzipan, make sure to smooth it out well. Any bumps or ridges will show through the icing.
Let the marzipan-covered cake rest for at least 24 hours before you ice it. This will help the marzipan to set and make it easier to ice.
When you are icing the cake, make sure to use a smooth, even layer. Any lumps or bumps will show through the fondant.
Let the iced cake rest for at least 24 hours before you decorate it. This will help the icing to set and make it less likely to smudge.

Conclusion:

A traditional British Christmas cake is a delicious and festive treat that is perfect for sharing with family and friends. With a little planning and effort, you can easily make your own Christmas cake at home. Just be sure to follow the tips above to ensure that your cake turns out perfectly.