why make this recipe
Traditional Christmas Cake is more than just a dessert; it’s a symbol of celebration and togetherness during the festive season. This rich, fruity cake is a favorite in many households, often enjoyed not just on Christmas Day, but throughout the holiday season. Making this cake can become a cherished tradition, as families gather to prepare and decorate it together. Its long shelf life means you can enjoy it for weeks, and it often tastes even better as it ages.
how to make Traditional Christmas Cake
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (220g) granulated sugar
- 1 tbsp lemon zest
- 4 large eggs
- 2 cups (300g) all-purpose flour
- 1 tsp baking powder
- 1/3 tsp salt
- 3 cups (500g) sultanas
- 1 1/2 cups (250g) mixed glacé fruit (cherries, pineapple, citrus peel, etc.)
- 1 cup (150g) raisins (optional but traditional)
- 1 cup (120g) chopped almonds or mixed nuts
- 1/2 cup (120ml) milk (or orange juice)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional but delicious)
- Extra glacé fruit or almonds for decorating (optional)
Directions
- Preheat the oven to 150°C (300°F). Line an 8-inch (20 cm) deep round cake pan with baking paper.
- Beat the butter and sugar together until pale and fluffy. Then, add the lemon zest.
- Add the eggs one at a time, mixing well after each addition. If the mixture curdles, add 1 tablespoon of flour.
- In a bowl, combine the flour, baking powder, and salt.
- Add half of the dry mixture into the butter mixture. Then, add the milk (or orange juice), vanilla, and almond extract. Finally, mix in the remaining dry mixture gently.
- Fold in the sultanas, glacé fruits, raisins (if using), and almonds, ensuring they are evenly distributed.
- Scoop the batter into the lined pan and smooth the top. Optionally, decorate with whole glacé fruits or almonds.
- Bake at 150°C (300°F) for 2 to 2.5 hours, or until a skewer inserted comes out clean.
- Let the cake cool in the pan for 20 minutes, then turn it out onto a rack to cool completely.
- Wrap and store the cake at room temperature for 2–4 weeks or freeze for up to 3 months.
how to serve Traditional Christmas Cake
Serve slices of the Traditional Christmas Cake with a warm drink like tea or coffee. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat. For special gatherings, consider decorating the cake with marzipan or fondant for a festive look.
how to store Traditional Christmas Cake
To keep your Traditional Christmas Cake fresh, wrap it tightly in baking paper or foil, and store it in an airtight container at room temperature. It can last for up to 4 weeks. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Traditional Christmas Cake
- Use fresh ingredients, especially the dried fruits and nuts, for the best flavor.
- If the cake looks like it is browning too fast in the oven, cover it loosely with aluminum foil.
- Consider soaking the dried fruits in alcohol or juice for a richer flavor and moisture.
- Allow the cake to age for a few days (or even weeks) before serving for enhanced taste.
variation
You can customize this Traditional Christmas Cake by adding different nuts or substituting some of the fruits with your favorites. For a more festive touch, you could add spices like cinnamon or nutmeg for warmth.
FAQs
1. Can I make this cake ahead of time?
Yes, it is great to make this cake in advance. It can be stored for several weeks at room temperature.
2. Is it necessary to use alcohol in the recipe?
No, alcohol is not necessary. You can soak the fruits in juice instead if you prefer a non-alcoholic version.
3. Can I make this cake in a different size pan?
Yes, just adjust the baking time. A different size pan may require less or more time, so check for doneness with a toothpick in the center.
Traditional Christmas Cake
Ingredients
For the Cake
- 1 cup 1 cup (230g) unsalted butter, softened
- 1 cup 1 cup (220g) granulated sugar
- 1 tbsp 1 tbsp lemon zest
- 4 large 4 large eggs
- 2 cups 2 cups (300g) all-purpose flour
- 1 tsp 1 tsp baking powder
- ⅓ tsp 1/3 tsp salt
- 3 cups 3 cups (500g) sultanas
- 1.5 cups 1 1/2 cups (250g) mixed glacé fruit (cherries, pineapple, citrus peel, etc.)
- 1 cup 1 cup (150g) raisins (optional but traditional) Optional
- 1 cup 1 cup (120g) chopped almonds or mixed nuts
- ½ cup 1/2 cup (120ml) milk (or orange juice) Milk or orange juice can be used
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp almond extract (optional but delicious) Optional
- to taste Extra glacé fruit or almonds for decorating (optional) For decoration
Instructions
Preparation
- Preheat the oven to 150°C (300°F). Line an 8-inch (20 cm) deep round cake pan with baking paper.
- Beat the butter and sugar together until pale and fluffy. Then, add the lemon zest.
- Add the eggs one at a time, mixing well after each addition. If the mixture curdles, add 1 tablespoon of flour.
- In a bowl, combine the flour, baking powder, and salt.
- Add half of the dry mixture into the butter mixture. Then, add the milk (or orange juice), vanilla, and almond extract. Finally, mix in the remaining dry mixture gently.
- Fold in the sultanas, glacé fruits, raisins (if using), and almonds, ensuring they are evenly distributed.
- Scoop the batter into the lined pan and smooth the top. Optionally, decorate with whole glacé fruits or almonds.
Baking
- Bake at 150°C (300°F) for 2 to 2.5 hours, or until a skewer inserted comes out clean.
- Let the cake cool in the pan for 20 minutes, then turn it out onto a rack to cool completely.
