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Christmas Cake Recipe: A Rich, Moist Fruit Cake You Can Make Ahead

Christmas Cake

A rich, moist traditional British fruit cake, soaked in brandy and baked low and slow.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 16 slices
Ingredients Method

Ingredients
  

  • 900 g mixed dried fruit currants, raisins, sultanas and mixed peel
  • 100 g glacé cherries halved and rinsed
  • 100 ml brandy plus extra for feeding
  • 225 g unsalted butter softened
  • 225 g dark muscovado sugar
  • 4 large eggs beaten
  • 225 g plain flour
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 orange zest only
  • 1 lemon zest only
  • 50 g ground almonds
  • 1 tbsp black treacle

Method
 

  1. The night before, soak the dried fruit, cherries, zest and brandy in a large bowl, covered, overnight.
  2. Preheat the oven to 140°C (120°C fan, gas 1) and line a deep 20 cm round tin with a double layer of baking parchment.
  3. Beat the butter and sugar until pale and fluffy, then beat in the treacle.
  4. Add the eggs a little at a time with a spoonful of flour each time.
  5. Fold in the remaining flour, spices and ground almonds, then stir in the soaked fruit and any liquid.
  6. Spoon into the tin, level the top and make a slight dip in the centre.
  7. Bake for 3 to 3½ hours until a skewer comes out clean, covering the top with parchment if it browns too quickly.
  8. Cool in the tin, prick all over and spoon over a little extra brandy. Wrap and store, feeding every week or two.