Christmas Cake

  • Total Time

    4h 25m
    • Prep Time

    • Bake Time

      4h 0m
  • Serves

  • Skill Level

  • Dietary Needs

    • Vegetarian

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


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

    • 150ml Brandy (For Soaking the Fruit)
    • 175g Sultanas
    • 175g Raisins
  2. Preheat the oven to 150°C (130°C fan, gas mark 2). Butter a 20cm round tin and line with greaseproof paper.

  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.

    • 175g Unsalted Butter (Softened)
    • 1 tbsp Black Treacle
    • 100g Unrefined Dark Muscovado Sugar (We like Billington's)
    • 50g Unrefined Molasses Sugar (We like Billington's)
    • 4 Free Range Medium Eggs
    • 200g Plain Flour (Sifted)
    • 2 tsp Mixed Spice
    • 1 tsp Ground Cinnamon
    • 25g Hazelnuts (Roasted & Chopped)
    • 25g Walnuts (Roasted & Halved)
    • 75g Mixed Peel
    • 100g Glacé Cherries
    • 1 Lemon Juice
    • 1 Lemon Zest
  4. 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.

  5. 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.

    Top Tip: How to Feed a Christmas Cake
    • 150ml Brandy (For Feeding the Cake)
  6. 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.

    • 200g Marzipan
  7. Lightly brush the surface with water. Roll the white sugar paste icing into a 20cm disc and smooth on top of the marzipan.

    • 200g White Sugar Paste Icing
  8. 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.

    • 50g Green Sugar Paste Icing
    • 25g Red Sugar Paste Icing

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