A proper, richly fruited Christmas cake — dark, moist and matured, fed with brandy over the weeks before Christmas and ready for marzipan and icing. Make it well ahead and let time do the work.

When should I make my Christmas cake?

In our kitchen the Christmas cake is baked in early October — ten to twelve weeks before the big day. That is earlier than most books suggest, and it is deliberate: a long, unhurried maturing is what turns a good fruit cake into a proper Christmas cake. From the first bake the cake is fed a spoonful of brandy every week or so, wrapped well between feeds, and by Christmas it is dark, moist and full of quiet depth.

If October has passed, do not worry — six to eight weeks still gives lovely results, and even a month of feeding makes a real difference. The rule is simple: the sooner it is made, the better it will be.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

Soaking the dried fruit overnight, or longer, in brandy plumps every piece and carries flavour through the whole cake.
A long, low bake keeps the cake moist and stops the outside drying before the middle is done.
Feeding with brandy over several weeks matures the cake, deepening the flavour and keeping it beautifully damp.

Ingredient notes and swaps

Mixed dried fruit — a generous mix of sultanas, raisins, currants and glacé cherries; soak overnight at least.
Brandy — for soaking and feeding; rum or sherry work too, or cold tea for an alcohol-free version.
Dark muscovado sugar and black treacle — for colour, moisture and a bittersweet depth.
Ground almonds — keep the crumb moist and rich.
Mixed spice, cinnamon and nutmeg — the warm Christmas spicing; orange and lemon zest lift it.

Our Christmas Cake

A good Christmas Cake should be rich, it should taste like dried fruit and spices and alcohol. It should have a moist texture. It is normally made in late October. It must be a special treat and can be served with a slice of Red Leicester Cheese

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Prep Time 28

Cook Time 55

Total Time 1 23

Servings: 8 people

Course: Dessert

Cuisine: British

Calories: 610

Ingredients Method Nutrition Notes

Ingredients

500g Mixed Fruit
75g Dried Cherries
75g Dried Cranberries
100g Blanched Flaked Almonds
200g Mixed Candied Peel
200g Glace Cherries, halved
300g Plain Flour
2 Tsp Cinnamon
1 Tsp Freshly Grated Nutmeg
2 Lemons, zest and juice
250g Unsalted Butter
250g Soft Brown Sugar
1 Tsp Vanilla Extract
1 Tbsp Black Treacle
4 Medium Free Range Eggs
0.5 Tsp Bicarbonate of Soda
1 Tbsp Milk
Brandy to taste

Method

Preheat the Oven to 140 degrees C
Line a 20 cm (8 inch) cake tin with a layer of brown paper
In a large bowl mix together the Dried Fruit, Peel, Candied Fruit and Glace Cherries
Add 2 Tbsp Brandy, or to taste, mix and leave overnight covered
Turn the fruit well and add the Flour, Spices, Almonds, Lemon Zest and Lemon Juice
Using a food mixer, cream the Butter and Brown Sugar thoroughly
Add the Vanilla Extract and Black Treacle
Still beating incorporate the Eggs
Stir the mixture thoroughly into the bowl of fruit
Dissolve the Bicarbonate of Soda with the Milk and stir thoroughly into the mixture
Add further Brandy to taste - 2 Tbsp - until you achieve a dropping consistency
Pour the mixture into the prepared cake tin and hollow the top slightly
Place in the Oven and bake for 3.5 hours
Test with a skewer, and if it is just dry the cake is ready
Remove the cake from the Oven and leave it to cool in its tin
When cool, remove and peel off the brown paper
Wrap in Cling Film and foil and place in an airtight tin
Once a week, after one month, "feed"your cake with Brandy to your taste

Nutrition

Calories: 610kcalCarbohydrates: 63gProtein: 10gFat: 35gSaturated Fat: 17gSodium: 40mgFiber: 3gSugar: 32g

Notes

Hollowing the top slightly helps the cake bake more evenly, preventing a domed top that might crack later when you add marzipan or icing. A small depression in the centre is all that's needed.
Checking with a skewer is crucial to ensure the cake isn't overbaked or underbaked. If the skewer comes out clean, the cake is ready. If there's any wet batter clinging to it, give the cake a little more time.
Feeding your Christmas cake with brandy (or your preferred spirit) once a week after the first month is key to its moistness and to developing its complex flavour. Don't overdo it, though; a tablespoon or two poured over the top is usually enough.

Tried this recipe?

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Tips for success

Line the tin with a double layer of paper, and wrap the outside too, to protect the cake through the long bake.
Do not open the oven early; a rich cake needs a steady, undisturbed bake.
Once cool, prick the top and spoon over a little brandy every week or two until you ice it.
Leave at least a day between marzipan and icing so the marzipan can dry.

Make ahead, storage and reheating

Make ahead — ideally six to eight weeks before Christmas, then feed regularly.
Storage — wrap in paper and foil and keep somewhere cool and dark; it keeps for months.
Freezing — freezes well, though a well-fed cake keeps happily without it.

What to serve it with

A slice with a wedge of Wensleydale or mature cheddar is a classic British pairing.
With a cup of tea, or a small glass of the brandy you fed it with.

FAQ

When should I make my Christmas cake? We bake ours in early October — ten to twelve weeks ahead, with weekly feeds. Six weeks is the practical minimum to feed and mature it properly.

How often should I feed it? Every week or two, a tablespoon of brandy at a time, until you marzipan it.

Can I make it without alcohol? Yes — soak and feed with cold strong tea or orange juice instead.