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Classic British Christmas Cake Recipe

Updated on October 4, 2014
4 stars from 1 rating of British Christmas Cake
Traditional Christmas Cake
Traditional Christmas Cake

Christmas is not complete without a Christmas cake and it is easy to prepare.

Don't forget to start making it weeks before!

This recipe is for a traditional British cake from a dear friend.

Cook Time

Prep time: 1 hour
Cook time: 4 hours 30 min
Ready in: 5 hours 30 min
Yields: Serves 8 to 10 people


  • 525grams currants
  • 225grams sultana's
  • 225grams raisins
  • 110grams mixed candied peel, finely chopped
  • 165grams glazed cherries, halved
  • 300grams plain flour
  • pinch of salt
  • 1/2 level teaspoon mixed spice
  • 1/2 level teaspoon cinnamon
  • 300grams butter, softened
  • 300grams soft brown sugar
  • 1/2 zest lemon
  • 6 large eggs, lightly beaten
  • 3 tablespoons brandy
  1. Heat the oven to 150C degrees The temperature has to be low in order for the cake to slow bake
  2. Line a 9inch cake tin with greaseproof paper
  3. Tie a double band of newspaper around the outside (insulator to prevent the cake from burning)
  4. Mix currants, raisins, sultana's, peel and cherries in a large bowl with the flour, salt and spices.
  5. Cream the butter and sugar in a seperate large bowl until light anf fluffy and then stir in the lemon zest.
  6. Add the beaten egg to the butter mixture a little at a time, beating well after each addition.
  7. Fold half the flour and fruit into the egg and butter mixture until it is all mixed together and then add the rest of it. Now add the brandy.
  8. Spoon the cake mixture into the prepared cake tin making sure that there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the centre. (This will rise again during baking)
  9. Stand the baking tin on a double layer of newspaper in the lower part of the oven ( if you are using gas then do without the newspaper)
  10. Bake for four and half hours and should it be browning too quickly than cover the top of the tin with greaseproof paper after two and half hours.
  11. After the full baking time check that it is done. It should be nicely browned all over and to check if it is cooked inside, insert a knife into the centre and if there is nothing on it than your cake is done.
  12. Leave the cake to cool for one hour and then remove it from the tin and prick it all over with a skewer and slowly pour over 3 to 4 tablespoons of brandy.
  13. This should be done every two weeks up until Christmas. So start your cake early!
  14. Wrap the cake in greaseproof paper and store it in an airtight container until it is time to ice.


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