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Traditional English Christmas Cake

Traditional English Christmas Cake
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Experience the rich tradition and festive flavors of a Traditional English Christmas Cake. This dense, moist cake is packed with a blend of soaked dried fruits, warm spices, nuts, and a hint of boozy warmth from brandy or rum. Perfect for holiday gatherings, it improves with age and brings a nostalgic charm to your Christmas celebrations.

Ingredients

Scale

Dried Fruits and Nuts

  • 500g dried mixed fruits (raisins, currants, sultanas)
  • 150g chopped nuts (walnuts or almonds)

Wet Ingredients

  • 200g unsalted butter, softened
  • 200g dark brown sugar
  • 4 large eggs
  • 100ml brandy or rum
  • Zest of 1 orange
  • Zest of 1 lemon
  • 60g black treacle or molasses

Dry Ingredients and Spices

  • 250g self-raising flour (or gluten-free blend for gluten-free option)
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice

Instructions

  1. Preparing the Fruit Mix: Soak the dried mixed fruits in brandy or rum at least one day in advance, ideally for several weeks to plump the fruits and infuse deep flavor.
  2. Creaming Butter and Sugar: Cream the softened butter and dark brown sugar together until the mixture is light and fluffy, helping to aerate the batter.
  3. Adding Eggs and Zest: Beat in the eggs one at a time along with the fresh orange and lemon zest to build structure and add citrus brightness.
  4. Folding in Dry Ingredients and Nuts: Gently fold in the self-raising flour, warm spices (cinnamon, nutmeg, mixed spice), soaked fruits, and chopped nuts, taking care not to overmix.
  5. Baking Low and Slow: Pour the batter into a prepared cake tin and bake at a low temperature (around 140°C/275°F) for several hours until cooked through, allowing flavors to meld and maintaining a moist texture.
  6. Maturing and Feeding: Once cooled, wrap the cake tightly in baking parchment and foil. Over several weeks, periodically ‘feed’ the cake with additional brandy or rum to enhance moisture and flavor, preparing it for festive serving.

Notes

  • Use high-quality dried fruits for the best flavor and texture.
  • Soaking fruits for several weeks enhances the cake’s moistness and depth.
  • Bake the cake at a low temperature to avoid drying and ensure even cooking.
  • Wrap the cake tightly in parchment and foil to retain moisture during maturation.
  • Feed the cake weekly with brandy or rum to keep it moist and flavorful.
  • For an alcohol-free version, substitute brandy or rum with apple cider or orange juice.
  • To make gluten-free, substitute self-raising flour with a gluten-free blend containing raising agents.
  • Vegan options can be made by replacing butter with vegan margarine and eggs with flax or chia seed mixtures.

Nutrition

Keywords: Christmas cake, traditional English cake, fruit cake, festive dessert, holiday baking, spiced cake, soaked fruit cake, gluten-free Christmas cake

Find it online: https://tastebudtrek.com/traditional-english-christmas-cake/