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Classic Christmas Cake

Classic Christmas Cake
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The Classic Christmas Cake is a rich, moist dessert packed with dried fruits, nuts, and warming spices, perfect for holiday celebrations. This traditional cake offers a nostalgic taste with a tender crumb and deep holiday flavors, improving in flavor with time and adaptable to various dietary preferences.

Ingredients

Scale

Dried Fruits and Nuts

  • 200g raisins
  • 100g currants
  • 100g sultanas
  • 100g chopped dates
  • 150g chopped walnuts or almonds

Dry Ingredients

  • 350g plain or self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp mixed spice
  • Zest of 1 orange
  • Zest of 1 lemon

Wet Ingredients

  • 200g dark brown sugar
  • 200g unsalted butter, softened
  • 4 large eggs
  • 2 tbsp black treacle or molasses
  • 100 ml brandy, rum, or fruit juice (for soaking fruits plus a splash for batter)

Instructions

  1. Prepare the Fruit Soak: Soak dried fruits in brandy, rum, or fruit juice overnight or up to several days to plump and infuse them with flavor.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, spices, chopped nuts, and citrus zest. Mix thoroughly for even flavor distribution.
  3. Cream Butter and Sugar: Beat softened butter with dark brown sugar until light and fluffy to incorporate air and develop caramel notes.
  4. Add Eggs and Liquid: Gradually add eggs one at a time, beating well after each addition. Stir in black treacle and a splash of reserved soaking liquid or juice for moisture.
  5. Combine Wet and Dry: Gently fold soaked fruits and dry ingredients into the wet mixture to keep the batter soft and avoid toughening.
  6. Bake Low and Slow: Pour batter into a lined cake tin and bake at 140-150°C (275-300°F) for 2 to 3 hours until a skewer comes out clean and the cake is tender.
  7. Cool and Mature: Cool the cake completely, then wrap tightly. Store in a cool place for at least a week or longer to allow flavors to mature and improve.

Notes

  • Soak fruits for at least 24 hours, ideally up to one week, for richer flavor.
  • Wrap cake in parchment paper and foil after baking to maintain moisture during storage.
  • Bake at a low temperature (140-150°C / 275-300°F) to prevent drying or cracking.
  • Use good-quality brandy or rum for enhanced flavor complexity.
  • Test doneness by inserting a skewer into the center; it should come out clean.

Nutrition

Keywords: Christmas cake, holiday dessert, dried fruit cake, festive cake, traditional Christmas dessert, moist fruit cake

Find it online: https://mealsbylina.com/classic-christmas-cake/