Christmas Cake Recipe Old Fashioned

2 min read 21-11-2024

The aroma of warm spices, the rich sweetness of dark fruit, the comforting weight of a well-made cake… these are the hallmarks of a truly traditional Christmas cake. This recipe harkens back to a simpler time, offering a classic approach to a holiday staple that’s guaranteed to impress. Forget those overly-sweet, artificially-flavored versions; this recipe delivers a deep, complex flavor profile that’s both elegant and satisfying.

Ingredients:

This recipe uses readily available ingredients, focusing on quality over quantity.

For the Fruitcake:
- 1 lb mixed dried fruits (raisins, currants, sultanas, cranberries - choose your favorites!)
- 8 oz glace cherries, halved
- 4 oz candied peel, finely chopped
- 4 oz mixed nuts (almonds, walnuts, pecans), roughly chopped
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 8 oz soft brown sugar
- 8 oz unsalted butter, softened
- 4 large eggs
- 8 oz self-raising flour (or all-purpose flour + 2 tsp baking powder)
- 4 tbsp brandy or dark rum (optional, but highly recommended for flavor)
For the Icing (optional):
- 1 cup icing sugar
- 2-3 tbsp milk
- 1 tbsp brandy or rum (optional)

Instructions:

This recipe is designed for a leisurely baking experience, allowing time for the flavors to meld and deepen.

Step 1: Prepare the Fruit

Combine all dried fruits, cherries, candied peel, and nuts in a large bowl. Add the mixed spice, cinnamon, nutmeg, and cloves. Toss gently to ensure even distribution of spices.

Step 2: Cream the Butter and Sugar

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This is best achieved using an electric mixer.

Step 3: Incorporate the Eggs

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour to the butter-sugar-egg mixture, alternating with the brandy or rum (if using). Mix until just combined. Be careful not to overmix.

Step 5: Fold in the Fruit

Gently fold in the prepared fruit mixture until evenly distributed throughout the batter.

Step 6: Bake the Cake

Pour the batter into a well-greased and lined 8-inch round cake tin. Bake in a preheated oven at 300°F (150°C) for approximately 3-3.5 hours, or until a skewer inserted into the center comes out clean.

Step 7: Cool and Ice

Allow the cake to cool completely in the tin before transferring it to a wire rack. Once completely cool, you can ice the cake with a simple icing made by whisking together icing sugar and milk until smooth. Add a touch of brandy or rum for extra flavor.

Tips for Success:

Soak the Fruit: For an even richer flavor, soak the fruit in the brandy or rum overnight before using.
Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
Check for Doneness: Use a skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
Store Properly: Store the cake in an airtight container in a cool, dry place. A well-made Christmas cake can last for several weeks.

This old-fashioned Christmas cake recipe is a testament to the enduring appeal of classic baking. Take your time, savor the process, and enjoy the delicious rewards of a truly memorable holiday treat.