Classic Christmas Cake

Packed full of rich fruit, nuts and flavor, our classic Christmas cake recipe is quick and easy to bake.

For more recipes and suggestions

Go to BAKINGMAD.COM

Method

  1. Preheat the oven to 150ºC, fan 130ºC, gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado Sugar dissolves and butter has melted. Bring to the boil, then remove from the heat and set aside.
  2. In a large bowl, add the plain flour and self-raising flour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
  3. Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.
  4. Transfer onto a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed
  5. To decorate, use a star-shaped stencil (or similar) placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional finish.