How to Make a British Christmas Cake

British Christmas Cake is a rich fruit cake found in many homes throughout the United Kingdom over the holidays. Some people use this rich cake for weddings since it contains lots of indulgences such as sherry wine, sultanas and dried fruit. It can be covered with marzipan and topped with festive decorations to become the centerpiece of the holiday table.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 16 oz. currants
• 6 oz. raisins
• 6 oz. sultanas
• 2 oz. glace cherries or glace fruit mix
• 2 oz. mixed candied fruit peel
• 3 tablespoons sherry wine
• 8 oz. plain flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 oz. fresh, unsalted butter
• 8 oz. light brown sugar
• 4 large eggs
• 2 oz. chopped walnuts
• Grated lemon rind
• Grated orange rind
• 8-inch round cake pan

1. Prepare the fruit. Soak the raisins, currants, sultanas, glace fruit and candied peel in the sherry overnight.

2. Preheat oven to 275 degrees Fahrenheit.

3. Prepare flour mixture. Sift the flour, salt, cinnamon and nutmeg over large bowl.

4. In separate bowl, cream the butter and sugar until fluffy. Add eggs one at a time until thoroughly combined.

5. Slowly fold the flour mixture into the egg mixture until blended.

6. Add the fruit. Stir in the soaked fruit, along with the orange and lemon peel. Combine thoroughly until evenly mixed.

7. Prepare to bake. Line the outside of the cake pan with brown paper to help seal the heat.

8. Pour cake batter into pan and bake for 4 1/2 to 5 hours on the lowest shelf of the oven.

9. Remove from oven and let cool for at least 2 to 3 hours before icing.

10. Wrap the cake in greaseproof paper, and top with a few teaspoons of brandy or sherry each week to let the cake absorb and 'mature' over time.

Tips & Warnings

• Add a marzipan icing to enjoy this in true British style.
• The cake can be made as early as November, so that the brandy/sherry can soak in each week leading up to Christmas.
• Do not open the oven door until the 4 hour mark, or cake will lose its texture.
• The fruit must be soaked for at least 12 hours to set in the cake properly.

Resources

• British Traditions from The Christmas Archives
• Christmas in Great Britain