How to make a Christmas Cake recipe
Have you always wanted to make a traditional Christmas Cake, but not sure how to go about it? This step-by-step recipe will show you how to make a delicious Christmas Cake!
  • 500g currants
  • 500g sultanas
  • 200g dried figs, roughly chopped
  • 200g glacé cherries, cut in half
  • 200g mixed peel
  • Zest and juice of 1 orange
  • 125ml whisky
  • 125ml spiced rum
  • 125g butter, softened
  • 70g light muscovado sugar
  • 55g dark muscovado sugar
  • 4 eggs
  • 130g plain flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 50g ground almonds
  • ½ tsp salt
  • 70g hazelnuts
  • 50g whole almonds
  • 4 tbsp apricot jam
  • Whiskey, rum or brandy for feeding
  1. The night before making the cake, dump currants, sultanas, figs, cherries, mixed peel, orange zest and juice in a bowl. Pour over the whisky and rum, and mix everything together. Cover with plastic wrap and let stand, preferably over night, but about 3 hours will do.
  2. The next day, when you are ready to make the cake, preheat the oven to 140C. Grease and line a cake tin with two layers of baking parchment, with the paper coming at least 5 CM above the edge of the tin.
  3. Beat the butter and sugar until fluffy and light in colour, about 5 minutes. Add in the eggs one by one. The mixture will probably curdle a bit once you add the eggs - don’t worry about it. You can add a teaspoon of the flour mixture to homogenise the mixture again.
  4. In a separate bowl, mix together the flour, baking powder, spices, ground almonds and salt. Mix into the butter and sugar.
  5. Add the mixed fruits and liquid, almonds and hazelnuts. Stir until combined.
  6. Pour mixture into your prepared cake pans. Try to leave a slight hollow in the middle of the cake to prevent doming.
  7. Bake the cake for 60 minutes. Cover with foil, and bake for another 30 minutes. Check the cake, and insert a skewer to check for doneness. Check every 10 minutes until it’s cooked.
  8. Leave to cool and use the skewer to poke almost all the way through the cake. Pour over a few spoonfuls of whisky and rum. Wrap the cake well in greaseproof paper and store in an airtight tin or layer of foil.
  9. Feed the cake with a few tablespoons of whisky, rum or brandy every week until you are ready to ice the cake, roughly a week before Christmas.
Recipe by Ambacht at