Classic Christmas Cake
Prep time
Cook time
Total time
A lovely boozy, warming, rich fruitcake for Christmas Day tea
Serves: 1
  • 450g currants
  • 150g raisins
  • 150g sultanas
  • 50g dried cranberries
  • 50g mixed peel
  • 50g glace cherries, chopped
  • 50g pecans, chopped
  • 100ml brandy (or orange juice)
  • 225g butter
  • 225g soft dark brown sugar
  • 5 eggs, medium
  • 225g plain flour
  • ¼ teaspoon nutmeg
  • ½ teaspoon mixed spice
  • ½ teaspoon salt
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 1 tablespoon treacle
  • Brandy to feed
  1. A few days before, put all of the dried fruit and nuts into a large ziploc bag or Tupperware box and pour over the brandy or orange juice. Give it a good stir each day.
  2. Preheat oven to 280F/140C (120C Fan)/Gas 1
  3. Grease and line a 20cm cake tin with baking parchment. Then wrap and tie with string a double thickness of baking parchment on the outside of the tin. This will protect it through the long slow bake.
  4. Combine the flour, salt and spices into a large bowl. Add sugar, eggs, softened butter and beat with a wooden spoon until light and fluffy.
  5. Gently fold in the presoaked fruit, the grated zest of the orange and lemon and treacle.
  6. Using a large spoon transfer the mixture to the lined tin, smooth out the top and cover the top with a double layer of parchment. Cut a small hole in the parchment to let out steam.
  7. Place in the bottom shelf of the oven and bake for about 4 hours. Insert a skewer and make sure it comes out clean to ensure the cake is cooked through . It can take an extra 30 minutes. If it is not quite done, check every 15 mins until the skewer comes out clean.
  8. Cool for 30 minutes in the tin. Then remove from the tin and cool on a wire rack.
  9. Once cool, poke holes in the top of the cake and feed (slowly drizzle) with a tablespoon of brandy.
  10. Wrap in parchment and then in foil. Store in an airtight tin and feed with brandy weekly.
  11. Icing the cake
  12. Warm the jam in a small saucepan to remove any lumps. Put the cake on a cake board or plate. Brush the jam over the top of the cake.
  13. Dust the work surface with icing sugar and roll out the marzipan. Cut out a 20cm disc and place on top of the cake.
  14. Repeat this step with the icing and then decorate using your own creative flair.
  15. Store in an airtight container.
Recipe by Cluck, Muck & Cook at