Go Back Email Link
–+ servings
moist christmas cake uk recipe

The Best Christmas Cake

Rachel
A moist and rich fruit Christmas cake
No ratings yet - be the first to rate and comment on this recipe
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Afternoon Tea, Dessert
Cuisine British
Servings 30
Calories 318 kcal

Equipment

Digital Scales
Baking Paper
Aluminium Foil
Christmas Serving Platter
Christmas Cake Decorations
Large Cake Tin
Skewer

Ingredients
  

Fruit Mix

  • 425 g Currants
  • 250 g Sultanas
  • 250 g Raisins
  • 300 g Glacé Cherries (washed, rinsed and quartered)
  • 150 g Dried Apricots
  • 75 g Mixed Peel

Other Ingredients

  • 4 tbsp Brandy (plus extra if soaking the fruit overnight)
  • 300 g Plain Flour
  • 1 tsp Ground Mixed Spice
  • ½ tsp Ground Nutmeg
  • 300 g Butter (softened)
  • 300 g Dark Brown Sugar
  • 5 Egg
  • 60 g Chopped Almonds
  • 1 tbsp Black Treacle
  • 1 Lemon Zest (Finely grated)
  • 1 Orange Zest (Finely grated)

Instructions
 

  • For the overnight soak. Combine the fruit and candied peel in a large bowl. Add the brandy, and stir to mix well. Cover and leave over night.
    425 g Currants, 250 g Sultanas, 250 g Raisins, 300 g Glacé Cherries, 150 g Dried Apricots, 75 g Mixed Peel
  • Preheat the oven to 140℃/120℃fan/Gas 1/280℉
  • Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the mixed fruit and any liquid.
    300 g Plain Flour, 1 tsp Ground Mixed Spice, ½ tsp Ground Nutmeg, 300 g Butter, 300 g Dark Brown Sugar, 5 Egg, 60 g Chopped Almonds, 1 tbsp Black Treacle, 1 Lemon Zest, 1 Orange Zest
  • Grease and fully double line a large deep 23cm (9in) round tin or 20cm (8in) square cake tin. Spoon the mixture into the tin and level the surface. Cover with baking paper and bake in the oven for 4¾ - 5 hours or until the knife inserted comes out clean. Leave to cool in the tin.
  • Pierce the cake several times with a fine skewer and pour over a little brandy. Remove the cake from the tin, but leave the lining paper on. Wrap the cake in more baking paper then overwrap with foil. Store in a cool place for up to 3 months, unwrapping and adding more brandy occasionally (1-2 tbsp).
    4 tbsp Brandy
50 Air Fryer Family Favourite RecipesReady to make mealtimes easier and tastier? Download your copy now!

Nutrition

Calories: 318kcalCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 90mgPotassium: 363mgFiber: 3gSugar: 33gVitamin A: 483IUVitamin C: 2mgCalcium: 49mgIron: 2mg
Keyword brandy, Christmas treats, mixed fruit, rum, seasonal cake
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!