Christmas Cake (2024)

December 9, 2019

5.0

(3)

Read ReviewsTriangle

Photo by Chris Court, Benjamin Dearnley, William Meppem, Con Poulos, Anson Smart

Email
Print
Save Story

To revisit this recipe, visit My Account, then View saved recipes.

While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It’s an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.

Ingredients

16–24 servings

3 cups (450g) raisins

1 1⁄2 cups (240g) golden raisins

1 cup (160g) dried currants

8 soft fresh dates (160g), pitted and chopped

1 cup (140g) slivered almonds

3/4 cup (180ml) brandy

250g unsalted butter, softened

1 1/4 cups (220g) light brown sugar

4 eggs

2 1/4 cups (335g) plain (all-purpose) flour, sifted

1/4 teaspoon bicarbonate of (baking) soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground allspice

2–3 tablespoons brandy, extra

Step 1
Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
Step 2
Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
Step 3
Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
Step 4
Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
Step 5
Keep this cake in an airtight container in a cool, dark place for up to 2 months.

Cook’s Tips

The Christmas cake does benefit from long soaking of the fruit. You could macerate the fruit for 24 hours or even longer, if time permits, for a richer flavor.

You can use your favorite variety of brandy, sweet sherry or rum to soak the fruit and top the cake.

Double-lining the cake tin with non-stick baking paper ensures the cake doesn’t become too dark during its long time in the oven.

The extra brandy should be spooned over the cake while it’s still warm, as the cake will soak up more liquid as it cools.

You can make this cake up to 4 weeks in advance.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Christmas Cake?

Leave a Review

Reviews (3)

Back to TopTriangle

Shouldn't this be made in October?
- Anonymous
- 12/23/2021
I go to this recipe every year to use up all the dried fruit and nuts I received during the year and could not eat up. I've used brandy in years past as the recipe calls for, but this year used amaretto and it still turned out great. I also reduce the sugar by one quarter cup since I am trying to be healthier and all the fruit makes it quite sweet already. I make smaller loafs and I've noticed that they are done backing in an hour rather than two. They say that you either love or hate fruit cake and I was actually the latter until I tried this one. Apparently it tastes much better when you use real dried fruit instead of that candied junk. Now, I actually enjoy fruit cake each year if it's made from this recipe. What's even better is that the cake stays "fresh" for a while so I'm able to ship it to friend across the U.S. and even overseas. Also, I've made it without nuts for my friends who are allergic to nuts. For folks who love fruit cake already, this is truly a gourmet version.
- Amy S.
- San Francisco, CA
- 12/8/2021
I made half of a recipe (in a loaf pan) with two packages of out of date (by 5 yrs!) large mixed raisins and chopped dried fruit I found at the back of my pantry. I plumped them first with hot water, drained, then added rum (only thing in the pantry). WOW! It's delicious!
- laurascott
- Nashville
- 4/1/2020