Traditional Fruit-Loaded Christmas Cake
The secret to a proper Christmas cake lies in the patience you show the fruit long before you turn on the oven. By soaking the dried fruits in spirits for at least a week, you ensure that every bite is plump rather than woody.
Commit to the calendar
This is not a bake-and-eat project; the cake requires a minimum of one week for the fruit to macerate and at least two weeks of aging after baking.
- 8-inch round cake tin
- Double layer of parchment paper
- Heavy-duty mixing bowl
- Brown paper for wrapping the tin
What goes in.
- 1 lbmixed dried vine fruits (currants, sultanas, raisins)
- 4 ozglacé cherries, halved
- 150 mldark rum or brandy
- 8 ozunsalted butter, softened
- 8 ozdark muscovado sugar
- 4large eggs
- 8 ozall-purpose flour
- 2 tspmixed spice
- 1 tspground cinnamon
Feeding the Fruit
Combine your dried fruits and spirits in an airtight jar at least seven days before baking. Shake the jar daily to ensure the liquid is evenly absorbed, turning the dry fruit into something supple and aromatic.
The method.
Prep the tin
Line the bottom and sides of your tin with a double layer of parchment paper. Wrap the outside of the tin in a layer of brown paper tied with string to insulate it during the long bake.
Cream the fats and sugar
Beat the butter and sugar until the texture changes from gritty to pale and airy. Add eggs one at a time, incorporating a tablespoon of flour with each to prevent curdling.
Fold and combine
Gently fold in the remaining flour, spices, and your soaked fruit mixture. Do not overwork the batter; stop as soon as no streaks of flour remain.
Bake low and slow
Transfer to the tin and bake at 300°F (150°C) for 3 to 3.5 hours. A skewer inserted into the center should come out clean but slightly damp from the fruit.
Cool and feed
Let the cake cool in the tin completely. Use a skewer to poke holes in the top and drizzle an extra tablespoon of spirits over the cake once a week until serving.
Other turns to take.
Nutty Texture
Add 4 oz of toasted, roughly chopped walnuts or pecans during the final fold of the batter for a crunch that contrasts the soft fruit.
When it doesn't go to plan.
Never rush the oven temperature; a higher heat will burn the outside before the center is cooked through.
If the top begins to darken too quickly after two hours, cover it loosely with a sheet of foil.
Store the finished, wrapped cake in a cool, dark place, not the refrigerator.
The ones that keep coming up.
How do I know if the cake is 'fed' enough?
The cake is ready when it feels heavy and firm to the touch, and you can smell the aromatic spirits when you unwrap the storage paper.