Best Ever Christmas Cake Recipe – Handed Down from Gran!

There’s nothing quite like the rich aroma of a traditional fruitcake baking in the oven, evoking memories of festive celebrations and family gatherings. This timeless recipe is perfect for holiday festivities or any special occasion that calls for a little indulgence. Packed with succulent dried fruits, zesty citrus, and a hint of warming spices, this cake matures beautifully, becoming more flavourful with every “feeding” of brandy, whisky, or rum.

Whether you’re a seasoned baker or trying your hand at fruitcake for the first time, this recipe provides step-by-step instructions to guide you through creating a moist, flavourful centrepiece for your celebrations. Patience is key here, as the longer you let the fruit soak and the cake mature, the more delicious the results will be. Ready to get started? Let’s bake a cake that will steal the show!

Ingredients
(Makes 1 Cake)

• 1kg mixed dried fruit (raisins, sultanas, currants, cherries, cranberries, prunes, or figs)
• 1 orange (zest and juice)
• 1 lemon (zest and juice)
• 150ml brandy, whisky, or rum (plus extra for feeding)
• 250g unsalted butter (softened)
• 200g light brown sugar
• 175g plain flour
• 100g ground almonds (almond meal)
• ½ tsp baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 100g flaked almonds
• 4 large eggs
• 1 tsp vanilla extract

Preparing the Fruit ​

1. In a large tub with a sealed lid, combine:
   • 1kg mixed dried fruit
   • Zest and juice of 1 orange
   • Zest and juice of 1 lemon
   • 150ml brandy or other alcohol
2. Stir the mixture every day or so for at least a week.

Making the Cake

Step 1

• Combine 1kg of the dried fruit mixture, 250g softened butter, and 200g light brown sugar in a large pot over medium heat.

Step 2

• Bring to the boil, then lower the heat and simmer for 10 minutes.
• Transfer the fruit mixture to a large bowl and leave to cool for 30 minutes.

Step 3

• Preheat the oven to 150°C (130°C fan-forced).
• Line a deep 20cm cake tin with a double layer of baking paper.
• Wrap a double layer of newspaper around the outside and secure with string.

Step 4

• Add the following to the fruit mixture:
  • 175g plain flour
  • 100g ground almonds
  • ½ tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • 4 large eggs
  • 1 tsp vanilla extract
• Stir well, ensuring there are no pockets of flour.

Step 5

• Pour the mixture into the prepared tin and level the top with a spatula.
• Bake in the centre of the oven for around 2 hours.
• Check doneness with a skewer; if wet mixture clings, bake for another 10 minutes and check again. Repeat until the skewer comes out dry.

Step 6

• Remove the cake from the oven.
• Poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol.
• Leave the cake to cool completely in the tin.

Step 7

• Once cooled, peel off the baking parchment and store the cake in a tin.
• Feed the cake with 1-2 tbsp alcohol every fortnight until you ice it.

Step 8
If you intend to ice the cake, do not feed it for the final week to allow the surface to dry before icing.

Step 9 – Enjoy with family and friends or perfect to leave a slice for Santa!