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Eric Lanlard's Christmas cake - web Tried & Tested

Christmas cake

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2.5 stars based on 26 ratings

This is a traditional, beautifully decorated Christmas cake will be enjoyed by the whole family.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

For the cake

  • 175g 6¼ oz Butter (unsalted) softened
  • 1tbsp 1tbsp Black treacle (we use Silver Spoon)
  • 100g 3½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 50g 1⅞ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 4 4 Egg(s) (free range) beaten
  • 200g 7⅛ oz Plain white flour sifted (we use Allinson) Plain white flour
  • 2tsp 2tsp Mixed spice
  • 1tsp 1tsp Cinnamon ground
  • 175g 6¼ oz Sultanas
  • 175g 6¼ oz Raisins
  • 25g 1 oz Hazelnuts roasted, chopped
  • 25g 1 oz Walnuts roasted, halves
  • 75g 2¾ oz Mixed peel
  • 100g 3½ oz Glacé cherries
  • 1 1 Lemon zest
  • 1 1 Lemon juice
  • 150ml 5⅛ fl oz Brandy for soaking the fruit

For the feeding

  • 150ml 5⅛ fl oz Brandy to feed the cake

For the decoration

  • 200g 7⅛ oz Marzipan
  • 200g 7⅛ oz Sugar paste icing white
  • 50g 1⅞ oz Sugar paste icing green
  • 25g 1 oz Sugar paste icing red

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Soak the fruits in the brandy at least 24 hours before baking your cake so that they can absorb the flavours.

    Ingredients for this step

    • 150ml 5⅛ fl oz Brandy to feed the cake
    • 175g 6¼ oz Sultanas
    • 175g 6¼ oz Raisins
  2. Classic mode Step 2

    Preheat the oven to 150°C (130°C fan, gas mark 2). Butter a 20cm round tin and line with greaseproof paper.

  3. Classic mode Step 3

    In a large bowl, cream the butter, treacle and dark sugars together until pale and fluffy. Slowly add the beaten eggs, a little at a time. Sieve the flour and spices into the mixture then carefully fold in the soaked fruit, the nuts, mixed peel, cherries, lemon zest and juice.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) softened
    • 1tbsp 1tbsp Black treacle (we use Silver Spoon)
    • 100g 3½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 50g 1⅞ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
    • 4 4 Egg(s) (free range) beaten
  4. Classic mode Step 4

    Sieve the flour and spices into the mixture then carefully fold in the soaked fruit, the nuts, mixed peel, cherries, lemon zest and juice.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour sifted (we use Allinson) Plain white flour
    • 2tsp 2tsp Mixed spice
    • 1tsp 1tsp Cinnamon ground
    • 175g 6¼ oz Sultanas
    • 175g 6¼ oz Raisins
    • 25g 1 oz Hazelnuts roasted, chopped
    • 25g 1 oz Walnuts roasted, halves
    • 75g 2¾ oz Mixed peel
    • 100g 3½ oz Glacé cherries
    • 1 1 Lemon zest
    • 1 1 Lemon juice
  5. Classic mode Step 5

    When combined, spoon into the prepared tin. Cover the top with a disc of greaseproof paper and bake for 3 hours or until a skewer comes out clean. Leave to cool slightly then turn onto a cooling rack.

  6. Classic mode Step 6

    Using a skewer, pierce the top of the cake several times and pour over 2 tbsp of brandy. When completly cooled add a little more brandy. Wrap in a sheet of greaseproof paper and then a sheet of foil. Store in a cool dry place ready to be decorated.

  7. Classic mode Step 7

    To decorate, roll out the marzipan and cut into a 20cm disc (using the tin as a guide) and place on top of the cake.

  8. Classic mode Step 8

    Lightly brush the surface with water. Roll the white sugar paste icing into a 20cm disc and smooth on top of the marzipan.

  9. Classic mode Step 9

    Decorate by cutting holly leaves out of the green icing and make berries using balls of red icing. Secure to the cake with dabs of water.