Christmas Cake Recipe from
25cm (10 in) cake
This Christmas Cake Recipe page deals with making and baking
the Christmas Cake. When you are ready to marzipan and ice your Christmas Cake click
on one of the following pages:
To Make and Bake a Christmas Cake
How To Marzipan a Christmas Cake
How To Ice Your Christmas Cake with Ready-To-Roll
How To Ice Your Christmas Cake The Traditional
That Your Children Can Cook
We use the Christmas Cake baked
with this recipe for marzipan and icing.
45 minutes preparation time
3 to 3½ hours hour cooking time
The ingredients below will make enough to fill a 20 to 25 cm (8 to 10 inch) cake tin.
|Butter or margarine at room temperature (1 hour or
so out of the fridge)
|5 medium eggs
|Mixed Fruit (e.g. currants, raisins, sultanas, peel)
|Glace cherries - roughly chopped
|Almonds - roughly chopped
|Brandy or rum
||4 fl oz
|Milk - if needed to adjust consistency of mixture
||2 fl oz
NOTE: You will need more brandy to add to the cake as it matures. Allow
for another 4 fl oz / 110 ml.
1 cake tin - 20 to 25cm diameter
Food blender or a a lot of manual stirring!
A large bowl
Grease proof paper
170 C, 325 F, Gas Mark 3
Grease the inside of the cake tin with butter,
margarine or oil. Cover the inside of the cake tin with greaseproof
paper as shown in the picture on the left.
It's important to get
the paper sat neatly in the cake tin.
Click here for
our page on how to do this the professional and easy way! With step
by step pictures of course.
|Place the sugar and butter in your food blender and
mix them well - this will take around a minute at medium to high
The texture after blending will be thick and creamy. Start
the blender going again and add the eggs. Keeping the blender going
at medium to high speed will stop the eggs curdling.
The process of blending in the eggs will incorporate
a lot of air into the cake mixture (click picture to enlarge it and
see more clearly the air bubbles).
It's the air in the cake mixture which will keep the cake
'light'. Turn the oven on now so that it is pre-heated to the right
Remove the mixture from the blender and gently spoon it into a wide
bowl Add the flour, ground almonds and mixed spice into the bowl and
gently mix them in. The object here is to mix all the ingredients
well but not to 'knock' the air out of the mixture. Do this by using
a spoon and gently stir in a figure of 8. It will take about 30
seconds to mix up all the ingredients.
Add the mixed fruit, glace cherries, chopped almonds
and brandy. Gently mix the ingredients together using a spoon as
described in the previous paragraph.
The consistency of the mix
should be such that the mixture will drop off a spoon with some
reluctance (click picture to see more clearly). If the mixture is
too thick, add some of the milk and mix gently again.
Gently spoon the mixture into the cake tin lined with greaseproof
paper. Level out the mixture using the spoon.
Make a small well in
the centre of the mixture. This will prevent the cake form rising
too excessively in the centre when it is baking. Click picture to
see more clearly.
Put the cake tin in the oven and bake for 3 to 3½
hours (pre-heated oven 170C, 325F, Gas Mark 3), 20 minutes less for
fan assisted ovens.
Turn the cake round in the oven once or twice during baking to
ensure that it evenly cooks. When the cake is cooked (see next para
for judging this), the top will probably be slightly cracked. This
matters not one jot because we will turn the cake over to ice it!
Check if the Christmas Cake is cooked properly by
inserting a skewer or thin knife into the cake. If it's reasonably
clean when you take it out, the cake is cooked. If there are bits
stuck to the skewer / knife it needs cooking a bit more.
on the left was from a cake that needed about 20 minutes more
Ovens differ in how fast they cook so check your cake after 2½ hours
and then every 20 minutes to see if it is cooked.
The best way to add brandy is to turn the cake upside down, prick it
with a fork in several places then sprinkle a couple of tablespoons of
brandy over the base of the cake. Rewrap the cake as before, base
Let the cake cool for a couple of hours then prepare
it for storage. Cover with greaseproof paper then either wrap it in
foil or store it in an airtight container.
Ideally, the cake should be matured for a month or more before
icing it. If storing the cake for more than two weeks, add a small
amount of brandy to the cake every two weeks.