Old Fashioned British Christmas Cake: A Festive Family Tradition

This Old Fashioned British Christmas Cake is a festive masterpiece steeped in history, showcasing a delicious medley of dried fruits soaked in dark rum.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1 45

Cooling Time 1

Total Time 3 45

Servings: 12 slices

Course: Desserts

Cuisine: British

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Mixture

200 grams Currants Provide sweetness and moisture; substitute with raisins if unavailable.
200 grams Sultanas Add a light, sweet flavor; golden raisins can be substituted.
200 grams Raisins Offer richness and depth; substitute with dried grape varieties.
100 grams Mixed Peel Contributes a citrusy note; can omit if desired.
150 grams Glacé Cherries Provide sweetness and color; optional if less sweetness is preferred.
150 ml Dark Rum/Sherry Adds depth of flavor; substitute with fruit juice for non-alcoholic.
100 grams Almonds (chopped and ground) Enhances texture and flavor; can use almond flour.

For the Cake Base

250 grams Plain Flour Main structure provider; use gluten-free blend if needed.
1 teaspoon Baking Powder Helps the cake rise; substitute with baking soda if needed.
2 teaspoons Mixed Spice A warm blend of spices; alternatives include cinnamon or nutmeg.
175 grams Butter (softened) Adds moisture; can use margarine for dairy-free.
4 large Eggs Bind ingredients; aquafaba can be an egg replacement.
180 grams Soft Brown Sugar Provides flavor; opt for brown coconut sugar as an alternative.

Final Touches

200 grams Marzipan Classic layer; store-bought for convenience.
200 grams Fondant/Royal Icing Choose your favorite for icing.

Equipment

Deep cake pan
mixing bowls
whisk
spatula
Parchment Paper
Oven

Method

Step-by-Step Instructions

Soak the currants, sultanas, raisins, mixed peel, and glacé cherries in dark rum overnight for best flavor.
Preheat oven to 325°F (165°C), grease a deep cake pan with butter, and line it with parchment paper.
Drain the soaked fruits and mix in the chopped nuts.
Sift together the plain flour, baking powder, and mixed spice in a mixing bowl.
Cream softened butter and soft brown sugar until light and fluffy; gradually add eggs.
Gently fold the dry ingredients into the creamed mixture, along with the soaked fruit and nut mixture.
Pour the batter into the prepared cake pan and smooth the surface.
Bake for 45 minutes, then lower temperature to 300°F (150°C) and bake for an additional 40-60 minutes.
Let the cake cool in the pan for at least an hour; transfer to a wire rack to cool completely.
Wrap the cooled cake in foil and feed weekly with rum for enhanced flavor.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Accurate measurements and proper storage are crucial for maintaining moisture and flavor. Customize icing based on preference for a stunning presentation.

Tried this recipe?

Let us know how it was!