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Published 10/10/2025
2:25
Serves 10
Medium

Classic Christmas cake

Bake this traditional Christmas cake in advance and serve on Christmas Day. Packed full of dried fruit, glace cherries and regularly fed with brandy or rum, our classic Christmas cake recipe is flavourful and extremely moist.

Topped with marzipan, royal icing and decorative sugar-frosted rosemary trees, this cake makes for a showstopping centrepiece people are sure to love.

What you'll need...

For the cake

  • 1kg mixed dried fruit
  • 75g mixed peel
  • 200g glace cherries
  • Zest and juice of 1 orange and 1 lemon
  • 150ml brandy
  • 250g unsalted butter
  • 200g light soft brown sugar
  • 175g plain flour
  • 100g ground almonds
  • ½ tsp baking powder
  • ½ tsp mixed spice
  • 1 tsp ground cinnamon
  • Nutmeg, grated
  • 100g whole almonds, roughly chopped
  • 4 large eggs
  • 1 tsp vanilla extract

For feeding the cake

  • 2-3 tbsp alcohol (brandy or rum)

For the decoration

  • 250g ready to roll marzipan
  • 1 tsp of apricot jam or golden syrup
  • 2 large egg whites
  • 400g icing sugar
  • 1-2 tsp lemon juice

Method

  1. In a saucepan, combine the butter, citrus juice, brandy, sugar, dried fruit and peel. Heat gently until the butter melts and slowly bring to a boil for 5 minutes. Cool completely. This can be done the day before if needed. 

  2. Preheat the oven to 150C/130C fan. Line a 20cm deep sided cake tin with baking paper and wrap the outside with a triple-folded layer of foil. 

  3. Add the remaining cake ingredients (excluding the eggs) to a bowl, making sure to sift the flour, baking powder and spices. Stir to combine and make a well in the centre. 

  4. Add eggs to cooled fruit mixture then combine well with the dry ingredients. 

  5. Transfer the mixture to the cake tin and level the top. Bake for approximately 2 hours, testing with a skewer until it comes out clean. 

  6. Remove from the oven and piece the top of the cake a few times with a skewer. Spoon over 2 tbsp of your chosen alcohol, leaving the cake to both soak and cool completely in the tin. 

  1. Store the cake in an airtight container, feeding with 1-2 tbsp of alcohol every fortnight until you need it. 

  2. To decorate, roll marzipan into a circle the width of the cake. 

  3. Brush the top of the cake with apricot jam to make it sticky. Place the marzipan on top and trim away any excess. 

  4. Whisk the egg whites in a stand mixer until foaming before gently stirring in the icing sugar and 1 tsp of lemon juice. Beat until it’s thick but spreadable. 

  5. Place the cake on a stand and coat thickly with the royal icing using a spatula. You can make the surface smooth or peaked, depending on preference.  

  6. Dress with ribbon, sugar-frosted rosemary trees and a little icing sugar snow. Store in an airtight container between servings. 

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