A delicious, traditional Christmas cake made from a mixture of dried fruit and peel soaked in orange juice and rum, mixed with a lightly spiced cake mixture then coated in brandy buttercream icing.
I'd like to introduce you to my wonderful and talented mother-in-law, Barb.
Barb's Christmas Cake is legendary within our family for good reason - it is absolutely delicious. Barb has kindly offered to share her recipe with us, including tips, tricks and some interesting facts. The rest of this post has been written in her own, knowledgeable words.
Barb also happens to be the genius behind the Christmas Ice cream recipe on my website. Be sure to check it out if you haven't already.
Thank you so much, Barb! VJ x
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Ingredient notes:
- Fruit mix: It's essential to get your dried fruit soaking in orange juice, rum or brandy at least 2 days before making the cake. Longer is even better! See my notes about how to store the dried fruit in the recipe card.
- Extras for fruit mix: Other great options for the fruit mix include crystallised ginger and slivered almonds. You can also buy dried fruit mix pre-made from the supermarket.
- Spices: l like to taste the spices, but if you prefer a milder taste then feel free to halve the amounts.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Note: I doubled the recipe and made two cakes in this process, but the recipe quantities are for one large cake.
Fruit mix: Prepare your fruit at least 2 days ahead of baking. Add all of the fruit mix ingredients to a bowl then pour over the orange juice or alcohol and mix well to combine.
If using orange juice, keep the mixture in the fridge. Cover and stir twice a day until the fruit plumps up. A rum or brandy fruit mixture can be left out of the fridge and covered for a couple of weeks.
Baking day: Grease a square baking tin 23 x 23cm. Because this cake is going to be in the oven for a few hours you need to wrap the tin well so the cake cooks evenly. Fold a long length of baking paper into 3 to line the inside of the tin. The paper should extend 3-5cms above the tin. Place a thick layer of baking paper in the base of the greased tin.
Wrap at least 4 layers of brown paper around the outside of the tin and secure with kitchen string. Cut a double square of baking paper slightly larger than the cake tin. Cut a small 3 cm hole in the centre to let out the steam. This will be placed on top while cooking.
Sift the dry ingredients into a large bowl. In a stand mixer, cream the butter, sugar, golden syrup and essence until the mixture turns pale and fluffy.
Add the eggs one at a time. Add a spoon of flour before the last two eggs to prevent the mixture from curdling. With the mixer on the lowest speed, alternately add a large spoon of the dry ingredients and the fruit mixture until all of the mixture is incorporated.
Preheat the oven to 150°C bake - NOT fan bake. Spoon the mixture into the lined baking tin. Spread to the corners and smooth the top. Place the cover paper with the hole in the middle over the top of the high paper sides. Bake at 150°C for the first hour only.
After 1 hour turn the temperature down to 140°C. If your cake is in a wider tin and not too high it should cook in 2 to 2.5 hours total. If your tin is smaller and your cake is deeper it may need 3 to 3.5 hours to cook through. (My cake this year was perfect at 3 ¼ hours.)
Butter icing: In a stand mixer, whisk together the butter, icing sugar, vanilla essence, or other flavouring, and hot water on high until it is light and fluffy. Scraping down the sides as you go. Icing should be soft enough to easily ice the cake and make swirls.
Spread over the top and sides of the cooled cake, then decorate as you wish.
Recipe FAQs:
As soon as you become aware of the smell of a cooked cake, or after 2 hours, open the oven and have a look. Test the centre with a skewer. It's ready when the skewer comes out clean. If your oven is not so hot you may need to leave the cake in an extra half hour or even more.
Brown paper supermarket bags are an excellent choice! Newspaper is another good option. A folded and moistened tea towel will also do the job. The paper and string will not burn in the oven at this low heat. Just ensure you don't use plastic string which could melt.
It really does come down to personal preference. I like to use a combination of orange juice and rum. I juice 2 or 3 oranges (one of which I used for the zest) then top the rest up with rum until I have 1 ½ cups of liquid.
I love the idea that when you are making a Christmas cake, you are creating or carrying on an old fashioned Christmas tradition. In our family, everyone who comes into the kitchen must stir the cake around, close their eyes and make a wish. It also used to be a custom to count up how many friends' and neighbours' Christmas cakes you were invited to sample! One for each month of the year would mean good luck for the whole of the coming year!
The traditional icing for Christmas/wedding cakes is a layer of homemade marzipan made from ground almonds covered with a layer of white Royal icing. Today you can buy imitation marzipan and white fondant. Use half a packet of each for this sized cake. Roll out the marzipan to the size of the cake. Use a rolling pin dusted with cornflour or icing sugar. Lightly moisten the cake's surface with warm water using a brush. Press the marzipan onto the top and sides of the cake. Then roll out white Royal icing, very lightly moisten the cake again and press it onto the marzipan layer. Place a Christmas decoration on top and decorate the sides with Christmas wrapping paper.
Storage:
Before icing you can store this cake for weeks or months by firmly wrapping it in grease proof, baking or brown paper. Tie up the package with string. (Don't store this cake for a long time wrapped in cling film as it may sweat and go mouldy).
For easy serving you can leave the cake on display by placing it on the upturned lid of a pretty Christmas tin or plastic container. Cover the cake with the base of the container between serves.
Top tips:
A modern tradition we've adopted is that It's ok to cut into the cake anytime you want to. You don't have to wait until Christmas Day!
Related Recipes:
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Christmas Cake
A delicious, traditional Christmas cake made from a mixture of dried fruit and peel soaked in orange juice and rum, mixed with a lightly spiced cake mixture then coated in brandy butter cream icing.
Ingredients
Fruit mixture
- 1.5 kg dried fruit made up of raisins, currants, sultanas
- 150g red glacé cherries, cut into halves
- 150g green glacé cherries, cut into halves
- 150g glacé mixed peel, chopped
- Zest of 1 orange
- Zest and juice of 1 lemon
- 1 can crushed pineapple and juice (225g)
- 1½ cups orange juice or rum or brandy (or a combination of juice and alcohol)
Dry ingredients
- 2½ cups plain flour (375g)
- ½ tsp salt
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp freshly grated nutmeg or 1 tsp ground nutmeg
- 1 tsp mixed spice
Wet ingredients
- 250g butter, softened
- 220g brown sugar
- 2 Tbsp golden syrup
- 2 tsp vanilla essence
- 1 tsp almond essence (optional)
- 5 eggs (room temperature)
Butter icing
- 100g butter, softened
- 2 cups icing sugar
- 2 tsp vanilla essence or rum / brandy.
- 1-2 Tbsp hot water
Instructions
- Fruit mix: Prepare your fruit at least 2 days ahead. Add all of the fruit mix ingredients to a bowl then pour over the orange juice or alcohol and mix well to combine.
- If using orange juice, keep the mixture in the fridge. Cover and stir twice a day until the fruit plumps up. A rum or brandy fruit mixture can be left out of the fridge and covered for a couple of weeks.
- Baking day: Grease a square baking tin 23 x 23cm. Because this cake is going to be in the oven for a few hours you need to wrap the tin well so the cake cooks evenly. Fold a long length of baking paper into 3 to line the inside of the tin. The paper should extend 3-5cms above the tin. Place a thick layer of baking paper in the base of the greased tin.
- Wrap at least 4 layers of brown paper around the outside of the tin and secure with kitchen string. Cut a double square of baking paper slightly larger than the cake tin. Cut a small 3 cm hole in the centre to let out the steam. This will be placed on top while cooking.
- Sift the dry ingredients into a large bowl.
- In a stand mixer, cream the butter, sugar, golden syrup and essence until the mixture turns pale and fluffy.
- Add the eggs one at a time. Add a spoon of flour before the last two eggs to prevent the mixture from curdling.
- With the mixer on the lowest speed, alternately add a large spoon of the dry ingredients and the fruit mixture until all of the mixture is incorporated.
- Preheat the oven to 150°C bake - NOT fan bake.
- Spoon the mixture into the lined baking tin. Spread to the corners and smooth the top.
- Place the cover paper with the hole in the middle over the top of the high paper sides. Bake at 150°C for the first hour only.
- After 1 hour turn the temperature down to 140°C. If your cake is in a wider tin and not too high it should cook in 2 to 2.5 hours total. If your tin is smaller and your cake is deeper it may need 3 to 3.5 hours to cook through. (My cake this year was perfect at 3 ¼ hours.)
- Butter icing: In a stand mixer, whisk together the butter, icing sugar, vanilla essence, or other flavouring, and hot water on high until it is light and fluffy. Scraping down the sides as you go. Icing should be soft enough to easily ice the cake and make swirls.
- Spread over the top and sides of the cooled cake, then decorate as you wish.
Notes
- Before icing you can store this cake for weeks or months by firmly wrapping it in grease proof, baking or brown paper. Tie up the package with string. (Don’t store this cake for a long time wrapped in cling film as it may sweat and go mouldy)
- For easy serving you can leave the cake on display by placing it on the upturned lid of a pretty Christmas tin or plastic container. Cover the cake with the base of the container between serves.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 308Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 126mgCarbohydrates: 54gFiber: 4gSugar: 40gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Judy Canlas says
Can you use mini cupcake pans if I want bite sized pieces
VJ cooks says
Sure thing, you'll just have to reduce the cook time.
Phyllis Ford says
Would it be ok to just leave out the 150g glace peel or would I need to adjust other ingredients?
Thanks
VJ cooks says
Hi Phyllis, totally fine to leave out the glace peel. Or substitute it for more of your favourite fruit!
Catherine says
Can you use a combination of booze and juice?
if so what would be the ratio please.
first time making xmas cake
VJ cooks says
So you need 1.5 cups total of liquid. You can use any ratio of alcohol to juice as long as it adds up to 1.5 cups.
Justine Harris says
Hi - just wondering if once the fruit is soaked if I could half the fruit and rest of ingredients to make one with normal flour and the other GF. If so how about the eggs, would you suggest 3 for each half? Thanks
VJ cooks says
Hi Justine, if the eggs are large (size 7 or bigger) you can use 2 per half, if the eggs are small (size 6 or smaller) you can use 3 per half.
Jan says
Once cake is iced with brandy icing does it have to be stored in fridge
VJ cooks says
I leave mine on the bench , uncovered or covered with a tea towel or cake on lid and upturned cake container on top.
The icing seals the cake.
I prefer it in a container rather than cling film- so the icing stays nice.
Cheers
Barb
Belinda says
Great recipe thanks! I decorated some with apricot jam glaze and mixed nuts, but wonder how long the butter cream icing lasts?
VJ cooks says
Ages and ages. But not in the sun. If you make extra can keep in fridge and use for top of warm Christmas mince pies and pudding.
Barb.
Lynn [email protected] says
When can I ice it before xmas once it's made
VJ cooks says
As soon as it has cooled completely.
Suzanne Gutberlet says
Is the dried fruit 1.95 kg for the cake
VJ cooks says
That's correct. The fruit mix is made up of:
1.5 kg dried fruit made up of raisins, currants, sultanas
150g red glacé cherries, cut into halves
150g green glacé cherries, cut into halves
150g glacé mixed peel, chopped
This all soaks for 2 days (at least) before being mixed into the cake.
Nicole says
Amazing !
How long will the icing last on the cake? Just trying to see if it’s better for me to decorate with a glaze instead to allow it to keep longer
Thank you so muc
Kylie Foster says
Hi, silly question... Can you freeze the leftover cake? Thanks in advance. Kylie ☺️
VJ cooks says
Yes you can! Just make sure it is well wrapped up in cling film or a freezer bag.
Teri says
I'd like to make this dairy free, can you use oil? Any idea of amount? Many thanks if you can help me out.
VJ cooks says
Hi Teri, I checked in with Barb (whose recipe this is!) regarding your query. She said she hasn't tried it with oil but that the butter is an important component of the cake. Because the fruit gets soaked in liquid, it becomes very dense. Therefore it needs a light and airy batter to prevent the cake from becoming too heavy. Butter can be whipped up to help create the right texture whereas oil could make the batter too dense. You could potentially try it with a dairy free butter alternative. But for guaranteed success, you might want to find a tried-and-tested dairy free version.