Traditional Christmas Cake

Do you want to delight your loved ones with an alternative to stollen this Christmas? Then why not bake an Traditional Christmas Cake instead?

Traditional Christmas Cake

Ingredients for Traditional Christmas Cake:

450 g dried cranberries
175 g each sultanas and sultanas
50 g preserved cherries
25 g candied orange peel
25 g candied lemon peel
100 ml brandy
225 g soft butter
225 g brown sugar
1 tbsp sugar beet syrup
4 eggs
1 tsp lemon zest
1 tsp orange zest
225 g flour
½ tsp salt
¼ tsp nutmeg
½ tsp Mixed Spice (typical British spice mix consisting of allspice, cinnamon, nutmeg, cloves, coriander and ginger – alternatively you can use gingerbread spice)
50 g chopped almonds


Put the cranberries, sultanas, sultanas, cherries, candied orange peel and candied lemon peel in a bowl and pour in the brandy. Mix everything together well, cover the bowl with cling film and leave the fruit to infuse for at least 12 hours.

The next day, preheat the oven to 300 °F top/bottom heat and line a springform pan with baking paper.

Beat the butter with the sugar until fluffy. Add the sugar beet syrup, the eggs and the lemon and orange zest.

Sift the flour into a second bowl and mix with the salt, nutmeg, mixed spice and chopped almonds. Now gradually fold the dry ingredients into the rest of the batter. Then fold in the pickled fruit as well.

Pour the batter into the springform pan and bake the cake for 3.5 hours. If the cake is browning too much, turn the oven heat down to 280 °F or place a sheet of baking paper on the tin. Check the cake towards the end of the baking time.

Leave the cake to cool at room temperature.

Prick the surface of the cake a few times with a skewer and pour 1 tablespoon of brandy over the cake twice a day. Repeat this until you serve the cake at Christmas. Meanwhile, store the Christmas cake in a dark and cool place.

More Delicious Christmas Cake Recipes


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Traditional Christmas Cake
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