Why Make This Recipe
Traditional Christmas Cake is a festive delight that brings warmth and joy to any holiday gathering. Its rich flavors and lovely texture make it a favorite among many. This cake is packed with fruits and nuts, making it a hearty treat. Baking it at home allows you to bring a personal touch and share something special with your loved ones during the holiday season.
How to Make Traditional Christmas Cake
Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 cup (220g) granulated sugar
- 1 tbsp lemon zest
- 4 large eggs
- 2 cups (300g) all-purpose flour
- 1 tsp baking powder
- 1/3 tsp salt
- 3 cups (500g) sultanas
- 1 1/2 cups (250g) mixed glazé fruit (cherries, pineapple, citrus peel, etc.)
- 1 cup (150g) raisins (optional but traditional)
- 1 cup (120g) chopped almonds or mixed nuts
- 1/2 cup (120ml) milk (or orange juice)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional but delicious)
- Extra glazé fruit or almonds for decorating (optional)
Directions:
- Preheat your oven to 150°C (300°F) and line an 8-inch round cake pan with baking paper. Wrap the outside of the pan with baking paper to prevent over-browning.
- Beat the butter and sugar together until the mixture is pale and fluffy. Then add lemon zest.
- Add the eggs one at a time, mixing well after each addition. If the mixture curdles, add a tablespoon of flour to fix it.
- In a separate bowl, combine the flour, baking powder, and salt.
- Mix half of the dry mixture into the butter mixture. Then add the milk, vanilla, and almond extract. Add the remaining dry mixture and mix gently.
- Fold in the sultanas, glazé fruits, raisins (if using), and almonds until they are evenly distributed.
- Scoop the batter into the prepared pan and smooth the top. Optionally, decorate the top with whole glazé fruits or almonds.
- Bake at 150°C (300°F) for 2 to 2.5 hours until a skewer comes out clean. If the cake is browning too fast, cover it with foil.
- Let the cake cool in the pan for 20 minutes, then turn it out onto a rack and cool completely.
How to Serve Traditional Christmas Cake
Serve Traditional Christmas Cake at room temperature, either plain or with a dusting of powdered sugar. It can also be enjoyed with a dollop of whipped cream or a side of warm custard. This cake pairs wonderfully with a cup of tea or coffee, making it perfect for holiday gatherings or cozy afternoons.
How to Store Traditional Christmas Cake
To store your Traditional Christmas Cake, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in a cool, dry place. It can last for several weeks, and the flavors will only get better with time. If you want to keep it longer, it can also be frozen for a few months. Just make sure to wrap it well before freezing.
Tips to Make Traditional Christmas Cake
- Use room temperature ingredients for better mixing.
- Make sure to beat the butter and sugar well to give the cake a light texture.
- Don’t skip the lemon zest; it brightens the flavors.
- Customize the fruits and nuts based on your preference.
- For a richer flavor, consider soaking the dried fruits in alcohol like rum or brandy overnight before adding them to the batter.
Variation
You can make a gluten-free version of the Traditional Christmas Cake by substituting the all-purpose flour with a gluten-free flour blend. Additionally, feel free to change the fruits and nuts to match your tastes – try using dried cranberries, pecans, or walnuts for a new twist!
FAQs
1. Can I make this cake ahead of time?
Yes, this cake actually tastes better after a few days! You can make it well in advance and store it properly.
2. How long does this cake last?
When stored correctly, it can last for several weeks. If frozen, it can last for up to three months.
3. Can I substitute the nuts?
Absolutely! You can use any nuts of your choice, or leave them out altogether if you prefer a nut-free version.
Traditional Christmas Cake
Ingredients
Method
- Preheat your oven to 150°C (300°F) and line an 8-inch round cake pan with baking paper.
- Wrap the outside of the pan with baking paper to prevent over-browning.
- Beat the butter and sugar together until pale and fluffy. Add lemon zest.
- Add the eggs one at a time, mixing well after each addition. Add a tablespoon of flour if the mixture curdles.
- In a separate bowl, combine flour, baking powder, and salt.
- Mix half of the dry mixture into the butter mixture. Then add milk, vanilla, and almond extract. Add the remaining dry mixture and mix gently.
- Fold in sultanas, glazed fruits, raisins (if using), and almonds until evenly distributed.
- Scoop the batter into the prepared pan and smooth the top. Optionally, decorate the top with whole glazed fruits or almonds.
- Bake at 150°C (300°F) for 2 to 2.5 hours until a skewer comes out clean.
- Cover the cake with foil if it is browning too fast.
- Let the cake cool in the pan for 20 minutes, then turn it out onto a rack and cool completely.
