Description
Rich, moist, and soaked in tradition—this English Christmas Cake is a celebration in every slice. Packed with dried fruit, warm spices, and finished with marzipan and royal icing, it’s the ultimate make-ahead holiday treat. This double-batch version makes two 8-inch round cakes—perfect for gifting or feasting.
Ingredients
20 oz currants
10 oz sultanas (golden raisins)
10 oz dark raisins
4 oz mixed peel (lemon & orange)
6 oz dried figs or dates, chopped
6 oz glazed cherries, halved
12 oz unsalted butter
12 oz dark brown sugar
6 eggs
2 tbsp molasses or black treacle
14 oz all-purpose flour
2 oz almond flour (or ground almonds)
2 tsp allspice
½ tsp nutmeg (optional)
Extras
Brandy (for soaking)
Apricot jam (for glazing)
28 oz marzipan
Royal Icing: 2 lbs powdered sugar, 6 egg whites, 2 tbsp lemon juice
Ribbon and festive décor
Instructions
Preheat oven to 300°F (150°C). Line and grease two 8-inch round pans (3 inches deep).
Mix dried fruits, peel, and cherries.
Cream butter and sugar. Add eggs one by one. Stir in molasses.
Fold in flour, almond flour, and spices. Mix in fruit.
Spoon batter into pans. Bake 2.5 hrs or until a skewer comes out clean.
Cool completely. Poke holes and drizzle 1–2 tbsp brandy over each. Wrap tightly. Feed weekly for up to 6 weeks.
To Decorate
Brush cake with warmed apricot jam. Cover with marzipan.
Once dry, spread royal icing. Let set before adding ribbon or ornaments.
- Prep Time: 30 min
- Cook Time: 2.5 hrs
- Category: Dessert
Nutrition
- Calories: 410
- Fat: 14 g
- Carbohydrates: 67 g