My Mum's Christmas Cake
Rich, moist, and brimming with nostalgic holiday flavors, "My Mum's Christmas Cake" is the ultimate festive centerpiece for your celebrations. This traditional fruitcake recipe features a medley of dried fruits—including currants, sultanas, raisins, and glacé cherries—soaked overnight in luxurious brandy, infusing each bite with warmth and depth. Fragrant spices like cinnamon, nutmeg, and cloves pair beautifully with zesty citrus and crunchy almonds, creating a harmonious blend of textures and aromatics. The cake is slow-baked to perfection, ensuring a tender crumb and golden finish, then lovingly "fed" with brandy in the weeks leading up to Christmas for an extra layer of richness. Whether served plain or dressed up with a layer of marzipan and royal icing, this fruitcake is a timeless holiday tradition your family will adore. Perfect for gifting or savoring at your festive table, this recipe captures the true spirit of Christmas.
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Ingredients
- 225 grams Unsalted butter
- 225 grams Brown sugar
- 4 Large eggs
- 225 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 200 grams Dried currants
- 200 grams Sultanas
- 200 grams Raisins
- 100 grams Mixed candied peel
- 100 grams Chopped dried apricots
- 100 grams Chopped glacé cherries
- 100 grams Blanched almonds, chopped
- 1 orange Zest of an orange
- 1 lemon Zest of a lemon
- 100 milliliters Brandy (plus extra for feeding)
- 2 tablespoons Milk
Directions
Step 1
The day before baking, mix the dried fruits (currants, sultanas, raisins, candied peel, apricots, cherries) in a large bowl. Add the orange and lemon zest, then stir in the brandy. Cover the bowl with plastic wrap and leave it to soak overnight, stirring occasionally.
Step 2
Preheat the oven to 150°C (300°F) or 130°C (fan). Grease and line a 20cm (8-inch) round cake tin with two layers of baking parchment.
Step 3
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Step 4
Beat the eggs into the mixture one at a time, adding a spoonful of the flour with each to prevent curdling.
Step 5
Sift the remaining flour, baking powder, cinnamon, nutmeg, and cloves together. Gradually fold the dry ingredients into the wet mixture.
Step 6
Stir in the soaked fruits (including any leftover brandy), chopped almonds, and milk. Mix gently but thoroughly to combine.
Step 7
Spoon the mixture into the prepared tin, smoothing the top with the back of a spoon. Use the back of a spoon to create a slight dip in the center to ensure an even surface once baked.
Step 8
Wrap the outside of the cake tin with a double layer of brown paper or newspaper and secure with kitchen string. This helps prevent the cake edges from burning during the long baking period.
Step 9
Bake in the preheated oven for 4 hours, checking after 3.5 hours. The cake is done when a skewer inserted into the center comes out clean.
Step 10
Once baked, remove the cake from the oven and let it cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Step 11
When the cake is completely cool, pierce the top with a skewer several times and spoon over a few tablespoons of brandy. Wrap the cake tightly in parchment paper and foil, and store in an airtight container.
Step 12
Feed the cake with a little brandy every 1-2 weeks until Christmas. Decorate as desired before serving.
Nutrition Facts
| Serving size | (2025.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7088.0 |
| Total Fat 269.1g | 0% |
| Saturated Fat 123.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1244.9mg | 0% |
| Sodium 965.5mg | 0% |
| Total Carbohydrate 1119.5g | 0% |
| Dietary Fiber 60.8g | 0% |
| Total Sugars 810.8g | |
| Protein 94.4g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 1254.1mg | 0% |
| Iron 36.5mg | 0% |
| Potassium 7153.3mg | 0% |
Source of Calories