christmas cake recipe

Christmas Cake Recipe: Festive Holiday Treat

By William AndersonMarch 3, 2026

As the festive season approaches, the tantalizing aroma of Christmas cake begins to fill homes around the world. This traditional treat is not just a dessert, but a symbol of the holiday spirit. If you're eager to create your own Christmas cake this year, you've come to the right place. Here, we'll guide you through a classic Christmas cake recipe, complete with step-by-step instructions and helpful tips.

Before we dive into the recipe, let's talk about the history of Christmas cake. This rich, fruity cake has been a staple during the holidays since the Middle Ages. It was initially known as 'Twelfth Cake' and was traditionally served on Twelfth Night, the last day of Christmas celebrations. Over time, the name evolved, and the cake became a beloved part of Christmas feasts worldwide.

The Perfect Christmas Cake Recipe

The key to a perfect Christmas cake lies in its preparation. This cake improves with age, so it's best to make it several weeks before Christmas. Here's a classic recipe to get you started:

Spiced Eggnog Cake with Eggnog Buttercream

Ingredients: 225g plain flour, 1 tsp mixed spice, 1 tsp ground cinnamon, 1 tsp baking powder, 225g unsalted butter (softened), 225g light muscovado sugar, 4 large eggs, 85g blanched almonds (chopped), 225g glacé cherries (halved), 110g dried cranberries, 110g dried currants, 110g dried apricots (chopped), 110g raisins, 110g sultanas, 55g candied peel (chopped), 55g whole almonds, 55g hazelnuts, 55g walnuts, 55g pecans, 55g pistachios, 140ml brandy (plus extra for feeding), grated zest of 1 lemon, grated zest of 1 orange.

Preparation

Start by preheating your oven to 140C/120C fan/gas 1. Grease and line a deep 23cm round cake tin with greased greaseproof paper. In a large bowl, mix together the flour, mixed spice, cinnamon, and baking powder.

there is a cake with chocolate frosting on it

63K views · 296 reactions | Classic Christmas Fruitcake This traditional fruitcake is rich, moist, and packed with dried fruits and nuts. It’s best made several weeks ahead to allow the flavors to develop. Ingredients: For the fruit mixture: - 2 cups raisins - 2 cups golden raisins - 1 cup dried currants - 1 cup chopped dried apricots - 1 cup chopped dried figs - 1 cup candied cherries, halved - 1 cup chopped candied citrus peel - 1 cup chopped walnuts or pecans - 1 cup brandy or rum (plus extra for feeding) For the cake: - 1 cup unsalted butter, softened - 1 cup dark brown sugar - 5 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground allspice - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/4 cup molasses - 1/4 cup orange juice - 1 tablespoon orange zest - 1 tablespoon lemon zest Instructions: Prepare the fruit mixture by combining all dried fruits, candied fruits, and nuts in a large bowl. Pour the brandy or rum over the mixture, stir well, cover, and let it soak overnight or for at least 8 hours. Stir occasionally if possible. Preheat your oven to 275°F (135°C). Grease a 10-inch tube pan or bundt pan thoroughly, then line it with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Add the molasses, orange juice, orange zest, and lemon zest to the butter mixture and mix until combined. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Don’t overmix. Drain any excess liquid from the soaked fruits (save this liquid for feeding the cake later). Toss the fruit and nut mixture with 2 tablespoons of flour to coat lightly, which helps prevent them from sinking during baking. Fold the fruit and nut mixture into the batter until evenly distributed. The batter will be very thick and heavily studded with fruit. Spoon the batter into the prepared pan, pressing down firmly to eliminate air pockets. Smooth the top with a spatula. Place a shallow pan of water on the bottom rack of the oven to keep the cake moist. Place the cake on the middle rack and bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours and tent with foil if the top is browning too quickly. Remove from the oven and let cool in the pan for 30 minutes. Turn out onto a wire rack and remove the parchment paper. Allow to cool completely. Once cooled, wrap the cake tightly in cheesecloth that has been soaked in brandy or rum. Then wrap in plastic wrap and aluminum foil. Store in an airtight container in a cool, dark place. Feed the cake once a week by unwrapping it and brushing or spooning 2 to 3 tablespoons of brandy or rum over it. Re-wrap and store. Do this for 3 to 4 weeks before serving. The fruitcake will keep for several months when properly stored and fed. Slice and serve at room temperature. Some people enjoy it with a cup of tea or coffee, or even a slice of sharp cheddar cheese alongside. #HolidaySeason2025 #christmas2025 #fruitcake #festivebaking #cookies | Linas Recipes | Facebook

In another bowl, beat the butter and sugar until light and fluffy. Gradually add the eggs, mixing well after each addition. Fold in the flour mixture, followed by the fruits, nuts, zests, and 110ml of brandy.

Baking

Spoon the mixture into the prepared tin and smooth the top with a spatula. Bake for 4 hours, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil.

Once baked, leave the cake to cool in the tin for 30 minutes. Then, remove it from the tin and leave it to cool completely on a wire rack. Once cool, make small holes in the cake with a skewer and drizzle over 30ml of brandy.

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Feeding the Cake

Traditionally, Christmas cakes are 'fed' with brandy or another spirit every week until Christmas. This keeps the cake moist and helps to develop its flavor. To feed the cake, simply drizzle over a little brandy, using about 30ml each time.

You can also decorate your cake with marzipan and icing, or leave it plain. If you choose to decorate, do so a few days before Christmas to allow the marzipan and icing to set.

Storing the Cake

Store your Christmas cake in an airtight container or wrap it in foil to keep it fresh. Remember, it's best to make the cake several weeks in advance to allow the flavors to develop.

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Enjoy the process of creating your Christmas cake. It's not just about the final product, but the journey and the anticipation that makes it so special. Happy baking, and Merry Christmas!