British Christmas Cake
A true staple of British holiday tables: this traditional cake is packed with dried fruits, raisins, and expertly blended spices. Rich and moist, usually served topped with marzipan and royal icing, it can be stored for several months. A timeless classic that will delight your guests and fill your kitchen with a wonderful aroma.
🛒 Ingredients
12 servings
- 7 oz (1 ¾ sticks) unsalted butter, softened
- 1 cup packed muscovado sugar
- 1 ⅔ cups all-purpose flour
- 4 large eggs, beaten
- ½ cup almond meal
- 3.5 fl oz (approx. 7 tbsp) sherry
- 3 oz candied peel
- 3 oz candied cherries
- 1 ½ cups raisins
- 1 ½ cups currants
- 1 cup chopped pecans
- Grated zest of 1 lemon
- 1 ½ teaspoons mixed spice (or pumpkin pie spice)
- 1 ½ teaspoons rose water
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 320°F (285°F for convection). Line the bottom and sides of an 8-inch round cake pan (3 inches deep) with parchment paper.
- 2
Beat the butter and sugar with an electric mixer for 1-2 minutes until the mixture is very creamy and pale. Scrape down the sides of the bowl halfway through.
- 3
Stir in a spoonful of flour, then add the beaten eggs and the rest of the flour alternately, in quarters, beating well after each addition with a wooden spoon. Add the almond meal.
- 4
Pour in the sherry (the mixture may look curdled), then add the candied peel, candied cherries, raisins, currants, pecans, lemon zest, spices, rose water, and vanilla. Mix well, then fold in the baking powder.
- 5
Pour the mixture into the prepared pan and smooth the top, creating a slight depression in the center. Bake for 30 minutes, then reduce the temperature to 300°F (265°F for convection) and bake for an additional 2 to 2 hours 15 minutes, until a skewer inserted into the center comes out clean.
- 6
Let the cake cool in the pan, then remove it and peel off the paper. Once completely cooled, wrap carefully in plastic wrap and aluminum foil for storage. The cake keeps for several months.
💡 Chef's Tip
This cake can be prepared several weeks in advance. The longer you wait before eating it, the more the flavors will meld and the better it will be. You can 'feed' it regularly with sherry or brandy during storage to make it even richer. Traditionally topped with marzipan and royal icing.
