A British Christmas isn’t complete without this classic treat on the table. At first glance, making this cake may look complicated because it seems like a lot of ingredients, but it’s actually very easy. The secret is to prepare and weigh all the ingredients, and line the tin before you start any mixing.
Ingredients
3 1/2 cups (525 grams) currants
1 1/2 cups (225 grams) golden raisins/sultanas
1 1/2 cups (225 grams) raisins
3/4 cup (110 grams) mixed candied peel, finely chopped
1 cup glace (candied) cherries, halved
2 1/3 cups (300 grams) all-purpose flour
Pinch salt
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
10 ounces (300 grams) butter, slightly softened
1 1/3 cups (300 grams) soft brown sugar
1/2 lemon, zested
6 large eggs, lightly beaten
3 tablespoons brandy, plus extra for feeding
Steps to Make It
Gather the ingredients.
Traditional British Christmas cake ingredients gathered
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Heat the oven to 300 F/150 C/Gas 2.
Line a deep 9-inch 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 helps prevent the cake from burning on the outside.
Cake pan lined with parchment paper
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In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, and cherries with the flour, salt, and spices.
Dried fruit combined with flour for British Christmas cake
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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 slowly a little bit at a time, beating well after each addition; otherwise, the mixture could curdle. If it does, simply add a tablespoon of flour and mix to bring it back together. If it doesn’t, don’t fret; the cake will still be delicious.
British Christmas cake wet ingredients in a bowl
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Carefully fold in half the flour and fruit into the egg and butter mixture, and repeat until fully incorporated. Add the brandy.
English Christmas cake batter in a bowl with a wooden spoon
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Spoon the cake mixture into the prepared cake tin, making sure there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the center—this will rise again during baking to create a smooth surface for icing the cake.
British Christmas cake batter in the pan
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Use a paper towel to clean up any smears of cake batter on the parchment so they don’t burn. (It won’t affect the cake; it just doesn’t smell good.)
British Christmas cake in pan with paper towels to remove excess batter
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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. Bake in preheated oven for 4 1/2 hours. If the cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2 1/2 hours.
British Christmas cake baking in the oven on top of newspaper
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Check the cake after 4 1/2 hours. It should rise well and be a deep brown all over. Insert a skewer or fine knife into the center of the cake; it should be clean when you pull it out. If the dough sticks when you pull it, return the cake to the oven for a little longer.
British Christmas cake baked and just out of the oven
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Cool the cake on a wire rack for an hour, then remove it from the pan to cool completely. Then, prick the surface of the cake with a toothpick or skewer and slowly pour over 2 to 3 tablespoons brandy. Repeat this feeding every two weeks up until Christmas.
British Christmas cake cooling on a wire rack with skewer
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Store the cake wrapped in greaseproof or parchment paper in an airtight tin, until ready to serve
