The British Christmas cake stands as a beloved culinary tradition, steeped in history and brimming with festive cheer. This iconic cake, often months in the making, is a testament to the enduring power of time-honored recipes and the joy of shared holiday experiences. Join us as we delve into the fascinating world of old-fashioned British Christmas cake, exploring its origins, unique characteristics, and the enduring appeal that continues to captivate generations.
INGREDIENTS
Fruit Mix
- 1 pound currants
- 6 ounces sultanas
- 4 ounces raisins
- 4 ounces mixed peel (candied peel, widely available in UK/Europe, or in some North American baking aisles)
- 4 ounces glacé cherries (halved; not maraschino cherries)
- ¾ cup dark rum or sherry (original recipe calls for 1 tablespoon)
Nuts and Dry Ingredients
- 1 ounce almonds (chopped)
- 1 ounce ground almonds (also known as almond flour)
- 9 ounces plain flour (all-purpose flour)
- 2 level teaspoons cocoa powder
- 1 level teaspoon salt
- 1 level teaspoon baking powder
- 2 level teaspoons mixed spice
Wet Ingredients
- 9 ounces butter (softened)
- 4 eggs (beaten)
- 9 ounces soft brown sugar
- Finely grated zest of 1 lemon
- 1 teaspoon coffee essence (optional)
Almond Icing (Optional)
- 8 ounces ground almonds (almond flour)
- 4 ounces caster sugar (superfine sugar)
- 5 ounces icing sugar (confectioner’s sugar, sifted)
- 2 ounces butter
- 2 egg yolks (reserve whites for royal icing)
- 1 teaspoon lemon juice
- 3–4 tablespoons sieved apricot jam (to help icing stick)
Royal Icing (Optional)
- 4 egg whites
- 1½ pounds icing sugar (sifted)
- 1 teaspoon lemon juice
- 1 teaspoon glycerine (available at supermarkets, pharmacies, or cake supply stores)
INSTRUCTIONS
Step 1: Prepare the Fruit Mix
- Combine currants, sultanas, raisins, mixed peel, and glacé cherries in a bowl.
- Pour rum over the mixture, cover, and set aside for several hours or overnight.
- If there is excess liquid after soaking, drain slightly, but leave a small amount for flavor.
Step 2: Prepare the Cake Batter
- Preheat oven to 325°F (165°C or 150°C for fan ovens).
- Grease an 8–10 inch (20–24 cm) cake pan, at least 2½ inches (6–7 cm) deep. Line with baking parchment.
- In a large bowl, combine the soaked fruit mix with chopped and ground almonds.
- Sift flour, cocoa powder, salt, baking powder, and mixed spice together.
- In a separate bowl, cream butter and brown sugar until light and fluffy. Add lemon zest.
- Gradually add beaten eggs, mixing well after each addition.
- Fold in the dry ingredients, coffee essence, and fruit/nut mixture.
Step 3: Bake the Cake
- Pour batter into the prepared pan, smoothing the top and creating a slight hollow in the center.
- Bake at 325°F (165°C or 150°C for fan ovens) for 45 minutes. Reduce heat to 300°F (150°C or 140°C for fan ovens) and bake for another 40–60 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for at least 1 hour, then transfer to a wire rack to cool completely.
Step 4: Storing the Cake
- Wrap the cooled cake in foil and store in a cool, dry place for 6–8 weeks. Feed weekly with a small amount of rum for added flavor.
Step 5: Icing the Cake
Marzipan (Optional)
- Combine ground almonds, caster sugar, and icing sugar.
- Cut in butter until the mixture resembles breadcrumbs.
- Mix egg yolks and lemon juice, then combine with the dry ingredients to form a stiff paste.
- Divide paste in half. Roll one half to cover the top of the cake and the other into a strip to cover the sides.
- Brush cake with sieved apricot jam, then apply marzipan. Smooth and seal edges. Let dry for several hours.
Royal Icing (Optional)
- Beat egg whites lightly, then add lemon juice and glycerine.
- Gradually add icing sugar until the icing reaches a thick, spreadable consistency.
- Pour over the marzipan-covered cake, spreading evenly with a palette knife.
- Allow to set in a cool, airy place overnight.
Enjoy your festive cake!
