My Time-Honored Christmas Cake Recipe

The holiday season is here! My house is filled with the irresistible aroma of cinnamon, cloves, and freshly baked cake. There’s something magical about the warmth of these scents mingling with the festive air.

To celebrate this wonderful time, I’ve decided to share my all-time favorite Christmas cake recipe with you. This recipe has been my go-to for years—a foolproof, time-honored delight loaded with walnuts, citrus peel, and a generous splash of booze!

Let’s dive into the recipe and create a masterpiece that will make your holiday season even more special.

My Time-Honored Christmas Cake Recipe

Ingredients

For the Cake:

• 220g mixed spoon sweets, chopped
• 240g raisins
• 90g glazed cherries
• 100g dried citrus peels (mixed peel)
• 125ml sherry or dark rum
• 250g unsalted butter, softened
• 200g brown sugar
• 1 sachet vanilla sugar
• 1 tbsp orange zest
• 3 large eggs
• 320g all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp ground cloves
• 360g walnuts, coarsely chopped

For the Topping:

• 2 tbsp apricot jam
• 1kg almond paste
• 1½–2kg sugar paste

Instructions

Step 1: Marinate the Fruits

1. Combine the mixed spoon sweets, raisins, cherries, dried citrus peels, and sherry or rum in a glass container with a lid.
2. Close the container and give it a shake to coat the ingredients evenly.
3. Marinate for 24 hours, shaking occasionally.

Step 2: Prepare the Cake Batter

1. Preheat your oven to 175°C with the fan setting. Butter and line the base and sides of a 20cm deep pan with non-stick paper.
2. Cream together the butter, sugar, vanilla sugar, and orange zest until the mixture is fluffy and light.
3. Add the eggs one at a time, beating for 1 minute after each addition.
4. Sift the flour with baking powder, baking soda, salt, cinnamon, and cloves. Gradually add this to the butter mixture on low speed.
5. Mix in the marinated fruits and nuts, including their juices, until combined.

Step 3: Bake the Cake

1. Transfer the batter into the prepared pan.
2. Bake for 1 hour, then loosely cover the cake with foil and lower the temperature to 160°C. Bake for another 45 minutes.
3. Let the cake cool completely in the pan.

Step 4: Infuse the Cake with Flavor

1. After 24 hours, remove the cake from the pan. Using a pastry brush, generously coat the cake with sherry, rum, or cognac.
2. Wrap the cake in non-stick paper, then foil.
3. Repeat the brushing and wrapping process 2–3 times a week for 1–3 weeks.

Step 5: Decorate the Cake

1. Turn the cake upside down on a serving platter and fill any holes with marzipan.
2. Spread the surface of the cake with apricot jam.
3. Roll out the almond paste and cover the cake.
4. Lightly wet the surface with water using a pastry brush, then roll out and apply the sugar paste to cover the cake.
5. Decorate as desired to bring your festive vision to life!

Tips for Success

• Advance Preparation: This cake gets better with time! Marinate the fruits well in advance and let the flavors mature by brushing with alcohol regularly.
• Storage: Keep the cake wrapped and stored in a cool, dry place to preserve its rich flavors and moist texture.
• Personal Touch: Add your favorite spices or nuts for a unique twist.

Happy Holidays!

Baking this cake has become a cherished tradition in my home, and I hope it becomes one in yours too. Gather your ingredients, get your oven ready, and enjoy the process of creating a masterpiece that will fill your holiday celebrations with joy and warmth.

May your Christmas be as delightful as this cake! 😊