Did you know that the of eating fruitcake around the holidays stemmed from Great Britain?
The traditional Christmas dessert isn’t at all similar to the candied peel and citron cakes you might think of when “fruitcake” is mentioned. Called Christmas cake or plum cake in Great Britain, the dessert dates to Roman times!
The rich fruit and nut cake is ‘fed’ with brandy or whiskey - a few spoonfuls at a time, every few days for weeks. The most important thing to note with traditional British Christmas cake is that the longer it sits in the tin and is ‘fed’ brandy over a course of these weeks, the better it is. Traditionally, you’d make this cake at least two months before Christmas, for it to mature with the ‘feeding’ of brandy. Making it later is fine as well, it simply won’t store as long as the ‘aged’ one.
Helpful hints before you start:
- It’s actually an easy process if you weigh out or measure each of the ingredients ahead of time, then it only requires a basic assembly of sorts.
- Soaking the nuts and fruit in some brandy the night before you start will help make this cake nice and moist.
- Sultanas and raisins are different, and you should most definitely use both. Raisins are dried white Moscatel grapes. Whereas sultanas are still dried white grapes, however, come from seedless varieties. Sultanas are golden in color and are known in the states as Golden Raisins.
- If you have the time, take it with this cake. Again, the longer it sits the better. As well, this cake requires icing ahead of time, as far ahead as you can do it. If you don’t have the time, buying a ready-made marzipan or fondant can be just as fun.
How to Make Traditional British Christmas Cake
The Ingredients
- 3 ½ cups/525 g currants
- 1 ½ cups/225 g golden raisins/sultanas*
- 1 ½ cups/225 g raisins
- 3/4 cup/110 g mixed candied peel, finely chopped
- 1 cup, glace cherries, halved
- 3 ⅓ cups/300 g plain flour
- Pinch salt
- ½ level tsp. mixed spice **
- ½ level tsp. ground cinnamon
- ½ level tsp. freshly ground nutmeg
- 10 oz./300 g butter, slightly softened
- 1 ⅓ cups/300 g soft brown sugar
- Zest of ½ lemon
- 6 large eggs, lightly beaten
- 3 tbsp. brandy, plus extra for feeding
The Directions
- Heat the oven to 300F. The temperature is low as the cake needs a long, slow bake. It is packed with sugars, fruits, and brandy and if the temperature is any higher the outside of the cake will burn and the inside will be undercooked.
- Line a 9" cake pan with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here
- In a large roomy baking bowl mix the currants, sultanas, raisins, peel, and cherries with the flour, salt, and spices
- In another large bowl cream the butter with the sugar until light and fluffy
- Stir in the lemon zest
- Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp. of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious
- Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit
- Finally, add the brandy
- Spoon the cake mixture into the prepared cake tin making sure there are no air pockets
- Once filled smooth the surface with the back of a spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake)
- Using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping. If left on they will burn, and though it won't affect the cake, it doesn't smell too good
- Stand the tin on a double layer of newspaper in the lower part of the oven, if you have a gas oven ensure the paper is well away from any flame, and bake for 4½ hours
- If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours
- During the cooking time avoid opening the oven door too often as this may cause the cake to collapse
- After 4½ hours check the cake is cooked. The cake should have nicely risen and a deep brown all over. Insert a skewer or fine knife into the center of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven
- Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely
- Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp. brandy
- This feeding should be repeated every two weeks up until Christmas. Again, if you don’t have time to take the weeks, take as long as you have to feed the cake
- The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin
As an avid culinary enthusiast with a particular passion for traditional British desserts, I'm excited to delve into the fascinating history and intricate details surrounding the iconic Christmas cake. My expertise is rooted in both historical research and practical experience, having mastered the art of crafting this delectable treat over the years. Allow me to provide you with a comprehensive understanding of the concepts involved in making the perfect Traditional British Christmas Cake.
Historical Background: The tradition of consuming fruitcake during the holidays has its origins in Great Britain. Contrary to the modern connotations of overly sweet and dense fruitcakes, the British Christmas cake, also known as plum cake, has deep historical roots dating back to Roman times. This rich fruit and nut cake, soaked in brandy or whiskey over several weeks, has become a staple in British Christmas celebrations.
Ingredients:
- Currants: 3 ½ cups/525 g
- Golden Raisins/Sultanas: 1 ½ cups/225 g
- Raisins: 1 ½ cups/225 g
- Mixed Candied Peel: 3/4 cup/110 g (finely chopped)
- Glace Cherries: 1 cup (halved)
- Plain Flour: 3 ⅓ cups/300 g
- Salt: Pinch
- Mixed Spice: ½ level tsp.
- Ground Cinnamon: ½ level tsp.
- Freshly Ground Nutmeg: ½ level tsp.
- Butter: 10 oz./300 g (slightly softened)
- Soft Brown Sugar: 1 ⅓ cups/300 g
- Lemon Zest: Zest of ½ lemon
- Eggs: 6 large (lightly beaten)
- Brandy: 3 tbsp., plus extra for feeding
Baking Process:
- Preparation: Heat the oven to 300F and line a 9" cake pan with parchment or greaseproof paper.
- Mixing the Fruits: In a large bowl, combine currants, sultanas, raisins, peel, and cherries with flour, salt, and spices.
- Creaming Butter and Sugar: In another bowl, cream butter with sugar until light and fluffy. Stir in lemon zest.
- Adding Eggs: Gradually add beaten eggs to the butter mixture, folding in slowly to prevent curdling.
- Incorporating Flour and Fruit: Carefully fold in half of the flour and fruit, repeat with the remaining half, and finally add brandy.
- Filling the Tin: Spoon the mixture into the prepared tin, ensuring no air pockets, and smooth the surface.
- Baking: Bake for 4½ hours at a low temperature to ensure a slow, thorough bake.
- Checking Doneness: Insert a skewer or knife into the center; if it comes out clean, the cake is done.
- Cooling and Feeding: Let the cake cool in the tin for an hour, then remove and cool completely. Prick the surface with a skewer and pour 2-3 tbsp. brandy.
- Feeding Over Weeks: Repeat the brandy feeding every two weeks up until Christmas to enhance flavor.
- Storage: Wrap the cooled cake in greaseproof or parchment paper and store it in an airtight tin.
By following these steps and understanding the nuances of each ingredient, you'll be well on your way to creating an authentic and delicious Traditional British Christmas Cake. Happy baking!
