Our Ultimate Guide To The Perfect Christmas Cake

Yes, it's still only October, but now is the ideal time to start preparing your all-important Christmas cake. Rich, dark, fruity, and maybe a bit boozy, Christmas simply wouldn’t be the same without this delicious festive staple.

When Should I Bake My Cake?

Two or three months before the big day is a great time to bake your cake. This allows plenty of time to ‘feed’ your cake and let all of those delicious flavours mature and firm up. This time allows both the appearance and flavour to improve however, if you have discovered this guide a little later, you can still bake your cake and enjoy it, though it may have a slightly milder taste.

It’s a good idea to allow a whole day to devote to your Christmas showstopper, these things just cannot be rushed and you don’t want to miss out any of the all important steps. Plus, baking takes around 4 to 5 hours, which allows you plenty of time to clear up and enjoy a cuppa in between.

Do I Need Any Special Equipment?

In short, no.  You’ll need a large mixing bowl to make the mixture in, a good strong wooden spoon and a nice deep, round cake tin.  It’s probably a good idea to acquire a reliable set of kitchen scales if you don’t have any already and If you plan to get creative with decorating, having a rolling pin and spatulas on hand will come in handy. But beyond that, it's all about simple, classic baking tools.

Recipe

The traditional Christmas cake is made well in advance, giving it time to mature beautifully and can be kept for up to three months. The amount of brandy you use to feed it is entirely up to you! Below, we've shared a trusted recipe from the Queen of Cakes herself.

Ingredients

Cake

• 175g/6oz raisins
• 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
• 500g/1lb 2oz currants
• 350g/12oz sultanas
• 150ml/¼pt brandy, plus extra for feeding
• 2 oranges, zest only
• 250g/9oz butter, softened
• 250g/9oz light muscovado sugar
• 4 free-range eggs, at room temperature
• 1 tbsp black treacle
• 75g/3oz blanched almonds, chopped
• 250g/9oz plain flour
• 1½ tsp mixed spice

Covering

• About 3 tbsp apricot jam, warmed and sieved
• Icing sugar
• 675g/1lb 8oz marzipan

Method

1. Place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.
2. Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/275F/Gas 1.
3. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
4. Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.
5. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Allow the cake to cool completely.
6. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place.  

Feeding 

To truly elevate the flavour, feed your cake every 1-2 weeks with a tablespoon of your favourite spirit—whether it’s brandy, rum, or whisky. Always wrap the cake back up in its greaseproof paper and foil after feeding to maintain its rich, moist texture. Little and often is key to maturing your cake.

Covering

• The cake should be covered with marzipan about a week before Christmas.
• Stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.
• Brush the sides and the top of the cake with the warm apricot jam.
• Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.
• Carefully lift the marzipan over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife.
• Cover the cake loosely with baking parchment and leave for a few days while the marzipan dries out.

Decorating Your Cake

For a show-stopping finish, fondant icing is a fantastic choice. Available in a variety of colours, it's easy to handle and offers endless creative possibilities. Get the whole family involved to add a personal touch and make your Christmas cake stand out this festive season!

Need Some Inspiration?

If you’re looking to add the finishing touches to your cake, our hand-picked range of Christmas cake decorations and accessories is sure to inspire. Whether you're after classic festive touches like holly sprigs and robins or more unique designs, we've got everything you need to create a stunning centrepiece. Our collection includes:

• Figurines, ribbons, and decorations in various sizes and colours
• Cookie cutters for festive treats
• Cake boards and boxes to beautifully present your baked creations

Shop brands like Creative Party, Culpitt, and Eddingtons to take your cake from delicious to dazzling. Find our full selection here.

Sources:
https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076
https://my.morrisons.com/blog/food/when-to-make-christmas-cake/