Christmas Cake


Christmas Cake Recipe

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Christmas Cake Recipe

This Christmas cake recipe is not only a recipe, it is a family tradition. The recipe for this Christmas cake has been in our family for over five generations. I wish I can share a photo of the page in my great grandmother's recipe book of the recipe, but it does not feel right. I have decided to instead share the recipe on our food blog.


There are some Christmas celebrations that should not change and are the same in most Countries, especially Christmas cake. Ideally, the Christmas cake should be baked at least two months before Christmas which allows more than enough time for the cake to be fed with brandy or sherry, which assists the cake in maturing. If you decided to bake the cake just before Christmas you do not need to worry. This Christmas cake recipe is ideal on short notice and wll most likely taste the same as a matured Christmas cake. 


If you are looking for a great dish to accompany your Christmas cake, please try the Roast Lamb for Christmas. It is an easy Christmas recipe and a great Christmas meal before enjoying the Christmas cake. 


One more suggestion I have is, if you have the time, soak the raisins in a little brandy or sherry the night before you bake the Christmas cake. This will ensure an even more moist Christmas cake.

If yo are looking to celebrate Christmas in style with a different English style pudding, then please have a look a the English Rice Pudding Recipe


If you think you have room and the time, then why not have a look at this traditional roast lamb for Christmas recipe? It is delicious, trust me.


Recipe Info


Yield

Serves: 8

Nutrition

Calories: 560
Carbs: 108g
Fat: 18g
Protein: 8g

Cooking Times


20 min
Preparation Time
0 Hours and 20 Minutes
270 min
Cook Time
4 Hours and 30 Minutes
290 min
Total Time
4 Hours and 50 Minutes

Preparation


Ingredients

Directions

  1. Preheat the oven to 150°C
  2. Line a deep cake pan with greased baking paper
  3. combine the sultanas, currants, raisins, candied peel, and cherries with the flour, salt, and spices in a mixing bowl
  4. In a separate mixing bowl, cream the butter and sugar until light and fluffy and stir in the lemon zest. Slowly add the slightly beaten eggs to the butter mixture and beat well
  5. Fold in half the flour and fruit into the egg and butter mixture and repeat until fully incorporated. Add the brandy or sherry
  6. Spoon the cake mixture into your prepared cake pan and make sure there are no air pockets
  7. Smooth the surface and make a little dip in the center of the surface. This will prepare the surface for the icing later
  8. Place the tin on a baking tray and put it in the oven
  9. Bake for 4 to 4½ hours
  10. Adjust the temperature to a slightly lower setting if the cake browns too quickly
  11. After baking test the cake with a skewer, if the skewer pulls out dry and clean, then you know the cake is baked through
  12. Cool the baked Christmas cake on a wire rack for at least one hour
  13. Pierce the surface all over with a toothpick or skewer, then pour over the brandy or sherry
  14. Repeat this process every week or two, up until Christmas
  15. Store the Christmas cake in a wrapped airtight tin, until it is ready to be served
  16. Enjoy!

Current Rating

5.00

5.00 from 3

100%
3
5

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Latest Comments

Marna Ross
This was a lovely recipe for the festive season!Made this as christmas gifts! 5.00

Simona Shackleton
This is a great basis for the Christmas cake recipe itself, but there are no instructions for the icing on top. Can you share some guidelines, please? Thanks. All in all I still rate it 5 because it looks great and your steps are straight to the point and accurate. Thanks! 5.00
cooking cat recipes
The Cooking Cat
Hi Simona, sure, please see the icing instructions on this page. It will guide you through the steps. Carrot Cake

Nicola Orffer
Great timing! I was looking for a Christmas cake recipe that needs to be fed with brandy or sherry, at least a week before Christmas. So happy I stumbled upon this recipe. Thanks for sharing! Love it. I baked it over the weekend and it is being fed to mature. 5.00

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