Traditional British Christmas Cake: A Festive Delight
Introduction
The Traditional British Christmas Cake is a festive masterpiece loaded with rich flavors and brimming with holiday cheer. Its decadent combination of fruits and spices makes it a beloved treat for holiday gatherings. Make sure you don’t miss out on this delightful recipe by subscribing to our blog for updates straight to your email!
Why You’ll Love This Recipe
This recipe is a holiday favorite with its timeless appeal and vibrant, aromatic character. The intoxicating blend of dried fruits and spices results in a luscious, moist cake. Despite the extended baking time, the preparation is straightforward enough for any home baker to master. It’s a cake that brings the family together, creating memories and deliciousness in equal measure.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup dark brown sugar
– 4 large eggs
– 1 ¼ cups all-purpose flour
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– ½ tsp ground cloves
– ½ cup ground almonds
– 2 cups mixed dried fruit (sultanas, raisins, currants)
– 1 cup chopped mixed peel
– ½ cup glazed cherries, halved
– ½ cup chopped nuts (almonds or pecans)
– Zest of 1 lemon
– Zest of 1 orange
– 3 tbsp brandy or rum
– Marzipan (optional)
– Royal icing (optional)
Necessary Tools
– Large mixing bowl
– Electric mixer
– 8-inch round cake tin
– Parchment paper
– Spatula
– Skewer
Ingredient Swaps and Additions
Feeling adventurous? Swap the brandy for whiskey or try adding dried apricots or figs to the fruit mix for a unique flavor twist. Alternatively, experiment with spices like ground ginger for a zesty kick.
Step-by-Step Instructions
1. Preheat the oven to 275°F (135°C) and grease and line your cake tin with parchment paper.
2. Cream the butter and sugar together in a large bowl until fluffy.
3. Gradually incorporate the eggs, ensuring a smooth blend.
4. Gently fold in the sifted flour, cinnamon, nutmeg, and cloves.
5. Add almonds, dried fruits, peel, cherries, nuts, and citrus zests, mixing gently.
6. Stir in the brandy or rum, ensuring even distribution.
7. Transfer the batter to the prepared tin, smoothing the surface.
8. Cover with parchment, allowing steam to escape with a small hole.
9. Bake for 4 to 4.5 hours, testing readiness with a skewer.
10. Cool in tin; decorate with marzipan and icing if desired.
Serving Suggestions
Pair this cake with a warm cup of tea or coffee, or serve it alongside vanilla custard or ice cream for a delightful contrast.
Pro Tips for Success
– Ensure all fruits are thoroughly mixed in for an even distribution.
– Be patient with the baking time; slow-cooking ensures moistness and depth of flavor.
– Allow the cake to cool completely before decorating to prevent icing from melting.
Storing and Reheating
Wrap your cake in parchment or foil, storing it in an airtight container. It can last up to three months in a cool, dry place. To revitalize, gently warm slices in an oven before serving.
FAQ Section
Q: Can I make this cake in advance?
A: Absolutely! It’s best made a few weeks ahead to let the flavors develop.
Q: Can I omit alcohol?
A: Yes, replace it with orange or apple juice for a non-alcoholic version.
Conclusion
The Traditional British Christmas Cake is sure to become your holiday staple, bringing elegance and warmth to your festive table. We’d love to see your creations! Share your photos on Instagram or Pinterest using #TraditionalChristmasCake.
Nutritional Information
Approximate Nutritional Information per serving:
– Calories: 390
– Protein: 5g
– Carbohydrates: 50g
– Fat: 20g
– Fiber: 3g
– Sugar: 30g
Indulge in this classic treat, and let it bring joy and tradition to your celebrations.
Traditional British Christmas Cake
Ingredients
Method
- Preheat the oven to 275°F (135°C) and grease and line your cake tin with parchment paper.
- Cream the butter and sugar together in a large bowl until fluffy.
- Gradually incorporate the eggs, ensuring a smooth blend.
- Gently fold in the sifted flour, cinnamon, nutmeg, and cloves.
- Add almonds, dried fruits, peel, cherries, nuts, and citrus zests, mixing gently.
- Stir in the brandy or rum, ensuring even distribution.
- Transfer the batter to the prepared tin, smoothing the surface.
- Cover with parchment, allowing steam to escape with a small hole.
- Bake for 4 to 4.5 hours, testing readiness with a skewer.
- Cool in tin; decorate with marzipan and icing if desired.
