Traditional Boiled Christmas Cake
Traditional Boiled Christmas Cake is a rich English fruit cake made with dried fruit, warming spices, citrus, almonds, and your favorite festive spirit. Slowly baked and matured over several weeks, it develops incredible depth of flavor and a beautifully moist texture that's perfect for Christmas celebrations.
Equipment
- deep cake tin 20cm (8-inch)
- Baking parchment
- large saucepan
- Mixing bowl
- Skewer
- spatula
- String
Ingredients
- 1 kg mixed dried fruit raisins, sultanas, currants, cherries, cranberries, prunes, or figs
- 250 g butter softened
- 200 g light soft brown sugar
- 150 ml brandy sherry, whisky, or rum, plus extra for feeding
- 175 g plain flour
- 100 g ground almonds
- 100 g flaked almonds
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
Instructions
- Preheat the oven to 300°F (150°C).
- Line a deep 20 cm (8-inch) cake tin with two layers of baking parchment and wrap the outside of the tin with folded newspaper secured using string to help the cake bake evenly.
- Place the dried fruit, butter, brown sugar, lemon zest and juice, orange zest and juice, and the alcohol into a large saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce the heat and simmer gently for 8 to 10 minutes until the butter has melted and the fruit has softened.
- Remove the pan from the heat and allow the mixture to cool for about 20 minutes.
- Stir in the flour, ground almonds, flaked almonds, baking powder, mixed spice, cinnamon, cloves, vanilla extract, and eggs until no dry flour remains.
- Transfer the mixture to the prepared cake tin and level the surface with a spatula.
- Bake for approximately 1 hour 40 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and immediately pierce the surface several times with a skewer.
- Slowly spoon 2 to 3 tablespoons of your chosen alcohol over the warm cake.
- Allow the cake to cool completely in the tin.
- Wrap the cooled cake tightly in baking parchment followed by foil and store it in an airtight container in a cool, dark place.
- Feed the cake every two weeks with 1 to 2 tablespoons of alcohol, stopping one week before decorating or serving.
Notes & Wine Advice
Recipe Notes
Feed the cake with one or two tablespoons of your preferred spirit every two weeks to keep it wonderfully moist and to develop a richer flavor. Wrap the cooled cake tightly in baking parchment followed by aluminum foil before storing it in an airtight container. Although the cake can be enjoyed after two weeks, allowing it to mature for four to six weeks creates an even richer texture and deeper festive flavor. Serve thin slices with mature cheddar, brandy butter, clotted cream, or alongside a cup of tea or coffee during the Christmas holidays.Wine Advice
A rich Port beautifully complements the dried fruit, citrus, and warming spices. A smooth Cream Sherry is another traditional festive pairing that enhances the cake's luxurious fruit flavors.Nutrition values
Calories: 420 kcal | Carbohydrates: 60 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 7 g | Sodium: 125 mg | Sugar: 42 g