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Baking The Perfect Christmas Cake

Posted 13/11/2013 by Rebecca Cannon

Christmas Cakex200

This recipe is based on Angela Nilsen’s original Christmas cake. It is a deliciously rich, moist fruit cake which everyone will enjoy.

Ingredients :

  • 200g (7oz) Unsalted Butter (at room temperature)
  • 200g (7oz) Dark Muscovado Sugar
  • 200g (7oz) Plain Flour
  • 4 Free Range Eggs (beaten)
  • 50g (2oz) Ground Almonds
  • 100ml (3.4floz) Sherry (plus extra for feeding)
  • 80g (3oz) Mixed Peel
  • 200g (7oz) Glacé Cherries (quartered)
  • 500g (1lb 1oz) Mixed Currants, Raisins and Sultanas
  • 100g (3.5oz) Pecan Nuts (chopped)
  • Finely Grated Zest of 1 Lemon
  • 1½ tsp Mixed Spice
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder

Method :

  1. Preheat the oven to 160ºC (140ºC Fan Oven / 320 F / Gas Mark 3).
  2. Fully line an 8″ (20cm) round, deep cake tin.
  3. Beat the butter and sugar together until pale and fluffy.
  4. Add in the flour and beaten eggs a quarter at a time, beating well with a wooden spoon after each addition.
  5. Stir in the ground almonds.
  6. Mix in the sherry (it will look curdled but don’t worry).
  7. Add in the mixed peel, glacé cherries, raisins, currants, pecan nuts,
  8. lemon zest, mixed spice, and vanilla extract, then combine.
  9. Stir in the baking powder.
  10. Spoon the mixture into the tin, smooth over and make a slight dip in the middle.
  11. Bake for 30 minutes.
  12. Without opening the oven door, lower the temperature to 150ºC (130ºC Fan Oven / 300 F / Gas Mark 2) and bake for a further 2 – 2½ hours.
  13. Insert a clean skewer into the middle – it will come out clean if the cake is cooked.
  14. Leave to cool in the tin, take out, peel off the lining paper and leave to cool completely.
  15. Once cooled, double wrap in cling film and cover again with foil.
  16. Feed with sherry weekly, until you’re ready to decorate.

If you would like to bake this recipe in a different sized or shaped tin, you can do this with our CakeOmeter.

8 Responses to “Baking The Perfect Christmas Cake”

  1. Pernille Askham says:

    Hi. Sorry if this is a silly question, but what kind of peels do you need in the “mixed peel”. And the same in the “mixed spices”. In Denmark we might have these mixes – but I don’t know what to look for.
    Is it possible to use walnuts instead of pecan nuts, I don’t like the taste of pecans.
    What kind of icing should I use?
    Thanks in advance.

    • CakeBaker says:

      Hi Pernille – Mixed Peel is candied fruit, pieces of fruit peel coated in sugar. Walnuts would work just as well as pecans, roughly chop them. Cover your cake in marzipan and fondant icing, or royal icing if you like.

  2. Natasha says:

    Hi, how do I stop the fruit from “sinking”?
    Thank you

    • CakeBaker says:

      You can toss the fruit in flour to prevent sinking, although with this recipe the fruit will not sink.

  3. Caroline says:

    Ths cake is delicious and has replaced my usual recipe. Now baking one for a wedding cake. It s so most but cuts lovely. Thank you.

  4. Caroline says:

    Moist even!!

  5. Numo42 says:

    How will I keep my cake from cracked in the middle and hard on the center??

  6. Numo42 says:

    How do I convert Grams to Cup measurement?

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