Ever since the Victorian era Christmas cake has been a big part of British holiday celebrations. Many families have a traditional recipe for Old Fashioned British Christmas Cake and ours is no exception. Our recipe comes from my husband’s late paternal Grandmother, who we all knew as ‘Nana’. She was a cook in a stately home when she was young and she had some fabulous traditional recipes including a fantastic Authentic Victorian Christmas Pudding.
Of course, family recipes do evolve. One year our nephew Ashley made Nana’s Old Fashioned British Christmas Cake, and it was extra delicious. I asked Ashley what he had done to make it so exceptional. Turns out the original recipe only calls for a tablespoon of rum, but Ashley soaked the fruit overnight and used ‘about a quarter of a bottle’ (about ¾ cup). As a result the cake was much moister than I ever remember it being and not surprisingly, the rum gave it a wonderful boozy hit that really enhanced the flavour. I’ve followed his lead ever since!
When Should I Make My Christmas Cake?
Homemade Christmas cake should be made a month or two before Christmas if possible and ‘fed’ weekly by poking a few holes in it and sprinkling more alcohol over top, but pre-soaking the fruit means you can probably get away with making it a little closer to the time. I’m told that Nana pre-soaked her fruit for much longer than the recipe calls for, in fact for at least a week before she made it. I have never soaked the fruit for more than a day though as I’ve never been far enough ahead with my preparations!
Of course, it’s better to put the marzipan and icing on the cake closer to when you are going to serve it. I usually wait until a day or two before Christmas.
Hints and Tips for Making Old Fashioned British Christmas Cake
You need a very deep round cake pan for this recipe. Nana used an 8 inch (20 cm) pan, but I have used a 10 inch pan with great success. Provided the cake pan is at least 2½ inches (6 to 7 cm) deep, it should be fine. (The baking time may be slightly reduced as the cake is not as thick.) If you can find a pan that has a loose bottom it really is much easier to get the cake out. This is the pan I use.
Don’t be tempted to rush the cooking time – it’s the long, slow cooking that helps to give this traditional British Christmas cake its wonderful flavour. Christmas cake batter is dense, meaning it needs lower heat for a longer time. However, cooking times are a guide. Baking pan density varies as do oven temperatures. It’s important to keep an eye on any baking, particularly when making a new recipe. The cake is done when a skewer inserted in the centre comes out clean.
Nana originally covered the cake with marzipan and then frosted it with royal icing. You will see the recipe for royal icing below. However in latter years, she used ready to roll fondant, and I now do the same.
Although this Old Fashioned British Christmas Cake recipe does include ingredients and directions for homemade marzipan and royal icing, you can of course use store bought versions if you prefer or if you are trying to avoid raw eggs. I’ve included Nana’s recipes if you want to be strictly traditional.
Can I Make Substitutions With The Dried Fruit?
Sultanas and currants may be unfamiliar to you. Sultanas are raisins made from seedless green grapes. Despite their name, currants are made from tiny seedless black grapes. If you have trouble sourcing any of these particular varieties, you can substitute any raisin varieties you prefer in the same quantities. Or use an equal weight of a mixed dried fruit mixture. As with most traditional British recipes, this one is in ounces, but you can buy cooking scales very easily online now, and many good cooking stores (Williams Sonoma, Crate and Barrel among them) stock them as well.
Is Old Fashioned British Christmas Cake Gluten Free?
This recipe is not gluten free. Follow the link to get my easy recipe for Gluten Free Christmas Cake.
How Can I Decorate My Christmas Cake?
As I mentioned above, Nana originally covered the cake with marzipan and then frosted it with royal icing. However in latter years, she used ready to roll fondant, and I now do the same. It takes a lot less time and I love the finish.
Recently I’ve started rolling my fondant with an embossed rolling pin to make a pretty pattern in the fondant on top of the cake. It was so easy and I have had lots of compliments on the results. However, if you enjoy cake decorating you can get really creative with icing techniques, cut outs or figurines. My cake decorating skills are still developing, so I tend to keep it simple!
How Long Will My Christmas Cake Last?
Depending on what kind of icing you use, your Christmas cake could last for about a month after you have decorated it. In most cases, it’s the icing on a Christmas fruit cake that can cause it to begin to be past its best. A plain fruit cake will keep for literally months wrapped in a sealed at room temperature.
Old Fashioned British Christmas Cake – Printable Recipe
Traditional British Christmas Cake
Ingredients
- 1 pound currants
- 6 ounces sultanas
- 4 ounces raisins
- 4 ounces mixed peel also known as candied peel, this is widely available in the UK and Europe and available in the baking aisles of some North American grocery stores
- 4 ounces glacé cherries not maraschino cherries, halved
- ¾ cup dark rum or sherry original recipe calls for 1 tablespoon
- 1 ounce almonds, chopped
- 1 ounce ground almonds ground almonds are also known as almond flour
- 9 ounces plain flour plain flour is also known as all purpose flour
- 2 level teaspoons cocoa
- 1 level teaspoon salt
- 1 level teaspoon baking powder
- 2 level teaspoons mixed spice
- 9 ounces butter, softened
- 4 eggs, beaten
- 9 ounces soft brown sugar
- finely grated rind of 1 lemon
- 1 teaspoon coffee essence this is optional
- For the Almond Icing If you prefer you can use ready made Marzipan, available in most grocery stores
- 8 ounces ground almonds ground almonds are also known as almond flour
- 4 ounces caster sugar caster sugar is also known as superfine sugar
- 5 ounces sifted icing sugar icing sugar is also known as confectioner’s sugar
- 2 ounces butter
- 2 egg yolks (reserve the whites for the Royal icing)
- 1 teaspoon lemon juice
- 3 to 4 tablespoons sieved apricot jam to make the almond icing stick
- For the Royal Icing You can also use ready made fondant to cover the cake as I do if you prefer.
- 4 egg whites
- 1½ pounds sifted icing sugar
- 1 teaspoon lemon juice
- 1 teaspoon glycerine available from some supermarkets, pharmacies & cake supply stores
Instructions
- Mix the currants, sultanas, raisins, mixed peel and glacé cherries together and pour the rum over top. Cover and set aside for a few hours or overnight. If there is a large amount of alcohol in the bottom of the bowl or pan when you go to make the cake, drain a bit of it off, but if there are only a couple of tablespoons you can safely leave it.
- To make the cake, preheat the oven to 325°F (165°C or 150°C for fan ovens).
- Grease an 8 to 10 inch (20 to 24 cm) in diameter, at least 2½ inches (6 to 7 cm) deep) cake pan with butter and line with baking parchment. (The smaller pan will cook more slowly as the cake will be thicker.) My favourite pan is 10 inches in diameter. I like to use a springform pan as it makes the cake easier to remove from the pan.
- Mix the soaked dried fruit with the chopped and ground almonds. Set aside.
- Sift the flour, cocoa, salt, baking powder and mixed spice together..
- In a separate bowl, cream the butter and brown sugar.
- Add the lemon rind.
- Add the beaten eggs a little at a time, beating after each addition.
- Fold in the flour mixture, the coffee essence and then the dried fruit and nuts.
- Turn the mixture into the prepared cake pan and smooth over the surface, making a slight hollow in the centre so the cake will rise evenly.
- Bake at 325ºF (160ºC or 150ºC for a fan oven) for 45 minutes, and then reduce the temperature to 300ºF (150ºC or 140ºC for a fan oven) for a further 40 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Do keep an eye on the cake while it is baking as oven temperatures do vary radically and you don't want it to burn. Equally you do not want the cake under-cooked, so be sure that the skewer is coming out clean from the centre of the cake. That is when it is done, regardless of baking time.
- Cool the cake in the pan for at least an hour and then carefully remove it to cool on a wire rack.
- After the cake is completely cook you can wrap it in foil. If you are making it well ahead of time, you can keep it in a cool dry place for six to eight weeks, feeding it once a week with a bit more rum. Of course, if you make the cake closer to the time you want to serve it, you can still 'feed' it in this way once a week until you cover it with marzipan.
- A day or so before serving, we traditionally cover our Christmas cakes with marzipan and royal icing. You can use store bought marzipan and royal icing if you prefer (and I always do!) but the traditional recipes follow.
- To make the marzipan from scratch, mix the ground almonds, sugar and icing sugar together.
- Rub or cut the butter into this mixture until it looks like coarse breadcrumbs.
- Mix the egg yolks and lemon juice and add them to this mixture.
- Work the paste to a stiff but pliable consistency, adding a bit more lemon juice if it seems dry.
- Divide the almond paste in half.
- Using a light dusting of corn flour (corn starch) to prevent sticking, roll the first half into a circle that will cover the top of the cake.
- Brush the top and sides of the cake with the sieved apricot jam, and apply the circle to the top of the cake, pressing firmly.
- Using your hands, roll the second half of the almond paste into a long roll and then flatten it as evenly as you can with a rolling pin. This piece needs to be wide enough to cover the sides of the cake.
- Press the flattened roll along the sides of the cake, pressing firmly and sealing the joins between the top and sides with your fingers.
- Leave the cake in a cool airy place for several hours so the almond paste can dry out a bit.
- To make the royal icing, beat the egg whites lightly.
- Add the lemon juice and glycerine.
- Beat in enough icing sugar to make a thick coating consistency that rolls easily off a wooden spoon, but leaves it coated.
- Place the marzipan topped cake on a piece of greaseproof or waxed paper. Have a palette knife to hand to help guide the icing. Pour the icing bit by bit over the top of the cake, spreading it with the knife. Let it find its way down the sides, guiding it with the knife until the cake is completely covered. Leave the cake in a cool airy place overnight, or until the icing has set.
did you make this recipe?
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Comments & Reviews
Hi April I want to make this cake its beautiful but having trouble finding deep pan the deepest pan is 4 ins deep here in USA will that work how deep is your pan thanks Wendy
Hi Wendy, I’m so sorry, I just realised I haven’t included the pan size in the recipe! Nana’s recipe doesn’t include the size and I’ve always just used the deep cake pans I have. My pans are both just under four inches deep so yours should be fine. I have both a nine x just under four inch round pan and a ten by three and a half inch pan and I’m almost sure I have used both for this recipe. Of course, you do need to leave room for the cake to rise a bit (although fruit cake doesn’t rise that much). I wouldn’t fill the cake tin more than just under three quarters full just for safety’s sake. (You could always make little cakes if you have any mixture left over, although of course they will take much less time to bake.) Do be careful when baking the cake as oven temperatures can vary radically so it’s a good idea to check it frequently while it’s baking, and pan size can affect the baking time.
Hi April, Beautiful Recipe. Very Close to a recipe I use. I was surprised the ingredients did not include a level teaspoon full of both, Cinamon and Nutmeg. Just wondering. Thank you very much. JJ Walsh, Galway Bay, Ireland.
Hi JJ, thank you for the compliment. It’s a treasured family recipe from my husband’s paternal Grandmother. I never adjusted the spices as I was following her recipe pretty much to the letter (except for adding a bit more rum as my nephew suggested).
You can absolutely add a full teaspoon of Cinnamon and Nutmeg if you prefer. It might not taste exactly like Nana’s did, but I’m a big fan of both Cinnamon and Nutmeg and I’m sure it would be very delicious. To be honest, I personally usually follow a pattern of adding slightly less nutmeg than cinnamon, but it’s all a matter of taste. In most cases, you can safely adjust spicing in baking recipes without risking the recipe, so please feel free to do that if you prefer. Thank you for your comment and I hope whatever pudding recipe you make, you have a lovely Christmas.
Thank you so much, April. it tells a lot about you as a person replying so patiently to comments. I think I will add a bit of both in one cake and bake another without. Plenty of time during these strange times to be experimenting at my favourite hobby. The smell of Cinamon always brings back childhood memories of Christmas. I really wish you and yours a happy Christmas April and thankyou so much. Bless you. JJ
It’s a pleasure, JJ. Thank you for your kind words. Wishing you and yours a very Happy Christmas too!
Thank you April I have a springform pan that is dark will I need to lower temperature thank you so much its a beautiful cake .
It will depend on your oven but I think the temperature will be okay as it’s so low to start with, Wendy. I’d just keep an eye on the cake, especially in the last 30 to 45 minutes of baking. Springform pans are definitely best to make it easy to get the cake out of the pan. And thank you for the compliment! 🙂
I have noted all the ingredients of this traditional cake and I will try to make this cake in my home.
I hope you enjoy it, Nora!
April you cake looks amazing!
Thanks for sharing at Inspire Me Monday at Create With Joy –
Congrats on being featured this week!
(PS – I’ve added this to the list of recipes I want to try!)
Thank you so much, Ramona, and thank you for the feature too!
Thanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon!
Miz Helen
Thank you, Miz Helen. I hope your week is wonderful too!
This Christmas Cake is Old Fashioned but It’s Unique. Outside design Print is Getting more Beauty to this Cake. Really This Cake Marvelous. I’ll definitely be making this One Time in Christmas Festive. Thank You.
Thank you so much, Veena!
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Thank you, Marilyn!
Hi! It looks like fondant icing on top, but that is royal icing? I didn’t realize you could roll royal icing. The cake is beautiful!
It is fondant, Simone. Thank you for the compliment!
Hello April,
Encouraged by all the positive comments here, I am going to make your recipe tomorrow. Just wondering if I could add molasses (treacle) and, if so, how much. If I added molasses, would I need to reduce the amount of sugar? My mother’s Xmas cakes were so dark they were almost black so I am guessing that she added molasses to hers.
I am also wondering about the dried fruit. I have sultana raisins but not the darker Sunkist style of raisin. I have seen some Xmas cake recipes with a few ounces of chopped dates so could I use dates instead of the dark raisins, do you think?
Many thanks, and I will let you know how the cake turns out.
Ann
Hi Anne, I always add a good Tablespoon of black treacle, beautiful colour, and really adds to the cake. A few dates is definitely ok, as long as the combined weight of the fruit remains proportional. I know you didn’t ask for my advise, but just sharing my experience. Good luck, Happy Christmas.. J
Hello John,
Thank you! Good advice is always welcome! When you add black treacle, do you reduce the amount of brown sugar? I guess treacle isn’t really very sweet but I was just wondering about the proportion of sugar to the other ingredients.
Thanks again, and Happy Christmas to you too.
Ann
Hi, Anne, I leave the sugar as it was. J
Hello Ann,
I have never added molasses or treacle to the cake as I always stick to Nana’s recipe. However it looks like John has added treacle successfully so I would give it a try if you fancy it.
You could definitely substitute the same amount of finely chopped dates for the darker raisins, or even use more sultanas in a pinch.
I look forward to hearing how you get on with the cake!
April
Hello April,
I asked about the treacle because my mother always added it to her Christmas cakes. I am almost sure that she added some finely grated carrot as well.
I made the cake yesterday adding a good tablespoon of treacle, as John suggested, and using dates instead of dark raisins. One ingredient that puzzles me is the cocoa. I added it anyway but I am not sure why it’s in the recipe. As a kind of “spice” or to give the cake a darker colour?
Anyway, the cake turned out well as far as the baking is concerned but, as they say, the proof of the pudding is in the eating. The cake cutting might happen either in early January or else Christmas 2021 so it will be a while before I find out.
Thanks for the recipe!
Ann
It’s really lovely to incorporate some of your own food memories into recipes, Ann. I’m glad you tried the treacle. It is entirely possible your mother added grated carrot as carrot was a popular ingredient for this sort of pudding. As I mentioned in the post, this is a vintage recipe from my husband’s family. My family’s Christmas pudding was in fact an actual carrot pudding (which also contained lots of other things, but one of the main ingredients was grated carrot). We served it with butterscotch sauce. I have my Auntie’s recipe for both the pudding and the sauce and I’m working on it for next year. To be fair, it could be served all year round, although we only had it at Christmas and New Year.
My husband’s Nana has of course passed on so I can’t ask her, but I suspect the cocoa was to add a certain depth of flavour. I think it’s a bit like when people add cocoa to chili recipes, something that has always puzzled me too.
I’m really glad the cake baked up well. Be sure to keep it tightly wrapped and “feed” it at least once a week with more of whichever alcohol you chose to use in the recipe (as I describe in the recipe). It does make a real difference to the flavour. To be fair, it’s good you are not planning to eat the cake before January as I like to feed mine for at least a couple of weeks before serving.
Although my husband’s Grandmother and my late Mother in Law did keep Christmas puddings from year to year, I don’t remember them ever keeping a cake made from this recipe for more than a year – or perhaps it was just that they only made one cake and we generally ate it all!
When you do get round to eating the cake, please do pop back and let me know what you think. Happy Christmas!
Hello April,
Thanks for your informative response.
I would love to have your recipe for a carrot steamed pudding! My mother used to make a lot of steamed puddings – golden syrup, lemon, date, fruit, chocolate, etc., but I’ve never even heard of carrot pudding before.
Yesterday I made holes in my cake with a thin skewer so that the rum would soak into it well. It seemed that the smell of spices and fruit was enhanced when I fed it some rum. Can’t wait to try it! I’ll let you know what I think when the cake is cut.
Thanks again, and a Happy Christmas to you too!
Ann.
Hello Ann,
I’m so glad your cake is developing well! They do love to be ‘fed’ 🙂 It sounds lovely and I really hope you enjoy it.
I will definitely prioritise the carrot pudding in the New Year. My husband is also very keen for me to revive his Great Auntie Connie’s recipe for steamed pudding. She was a wonderful lady and gave me the recipe herself. I imagine it will be similar to what you remember your mother making as steamed puddings were so very popular. I’m very excited to get going on these ‘new’ vintage recipes.
I hope your Christmas season has started off well, and I look forward to hearing what you think of your cake!
Warm Regards
April
Thanks again! I have added the treacle to the mixed fruit and now the mixture is busy soaking up the rum for a few hours.
I haven’t made a Christmas cake for ages because I was unable to find all the ingredients in Canada. Marzipan, for example, is an alien species in grocery stores so I used to make my own – as if Christmas cake were not already time-consuming enough! I also had to make my own mixed peel for the same reason. The peel has been available here for a few years now, but it is not the same and nowhere near as good as it is in the UK. I recently came across some “proper” marzipan imported from the UK in the Scottish and Irish Store, which inspired me to make another one.
Unless I missed it, this recipe doesn’t say much about lining the cake tin both inside and outside so I went looking online and found this: https://www.amummytoo.co.uk/idiots-guide-to-lining-a-christmas-cake-tin/
They even “line” the top of the cake! So now I’ve made a double lining of parchment paper, a triple lining of brown paper, and a parchment hat. A little overdone, perhaps. 🙂
Ann
Great work Anne, lining the tin is important. I cut a strip of a paper box, you know brown thick paper food boxes, and put it on outside. I then did the double of grease proof paper thin paper inside with a bit of butter. I didin’t bother covering the top, if you stick to the temprature recomended for oven, you shouldn’t have to…… I
Using thick paper food boxes didn’t occur to me but I used a triple layer of paper from large brown paper bags. The hat on top probably isn’t necessary.
I already knew that traditional dark fruit cakes can be kept for 25 years but today I have a whole new respect for their keeping abilities. I was reading up about them and found that the oldest known cake was discovered in a hut in the Antarctic wrapped in paper inside a decrepit tin. The cake was said to be in “excellent condition.” It is believed that British explorer Capt. Robert Falcon Scott probably brought the cake, made by the British biscuit company Huntley & Palmers, to Antarctica during their 1910-1913 Terra Nova expedition. The expedition’s Northern Party took shelter in the Cape Adare hut, which had been built by Norwegian Carsten Borchgrevink’s team in 1899, and left the fruitcake behind.
106 years old and still good even though it was not completely encased in icing sugar or doused with rum every few weeks! I don’t think anyone tried eating it, but I would have. 🙂 I mean, how often in life can one sample a cake of that vintage?
I’ll let you know how the cake turns out.
Ann
Great Story, good luck
Dear April, please may I have a question – this year it was the 1st year I made a Christmas cake myself, found your wonderful recipe too late so did Delia’s with my tweaks (always more brandy etc.). Anyway, Delia recommends to bake her for 4 hours, and reading your recipe, you recommend to bake it for 3. Thing is – my was ready in less than 2 hours, on 140C, and I think my oven is pretty accurate and not overheating (baked in the middle, not top). Even comparing it to other cakes, 3 hours sounds just too much (and 4 hours sounds completely off to me). So I took mine of the oven when it was done, the screwer was coming out dry and the cake was visibly done. It’s now maturing so have not tasted it yet. I would definitely want to try your cake first, maybe for b’day as I don’t want to wait that long, but re the baking – what’s going on, any idea? I don’t think the difference should be so dramatic, you saying 3 hours and mine (just as big if not bigger) baked in less then 2 which was less then half the recommended time does not sound right. Am I doing something wrong? If your cake looks done and screwer dry after 2 hours, what should I do, take it out of keep it in the oven for another hour? I don’t want the bitter burned taste. Many thanks, Lenka
Hi Lenka,
If the skewer comes out clean with no batter sticking to it and the cake is visibly done, then it is absolutely done. You are right to get it out of the oven. Please don’t feel you have to leave any recipe in longer than that.
There are so many reasons this could be happening, but you haven’t done anything wrong. There are so many different kinds of ovens, and oven temperatures and performance vary radically, even when the oven is set at the same temperature. This can affect baking times profoundly, as can the location where you are baking, and even the barometric pressure. I tend to set a timer about a third of the way through baking anything and have a look at how things are going. Please never feel you have to leave a cake in longer than when a skewer inserted in the centre comes out clean. I hope this helps.
Hi April I made your Christmas Cake its wonderful may have fed it to much Rum as it was wet underneath but dried out after I put it on a plate .Love it so moist and wonderful Thank you Happy New Year.
Did you eat it or drink it? LOL, Well done
Thanks John thats great I did eat it but some left for a drink or two.
I’m so glad you enjoyed it, Wendy! Thank you for letting me know 🙂 Happy New Year!
Hello
I asked about the treacle because my mother always added it to her Christmas cakes. I am almost sure that she added some finely grated carrot as well.
thanks i have try last christmas and everyone just love
I’m so glad you and yours enjoyed the recipe, James!
I can not find a chart that converts ounces to cups. Would love to make this recipe, but how?
Hi Alta,
This is a vintage recipe and was unfortunately only written in ounces. I’m currently working on making all my recipes available in weights and cups, but it’s a slow process as using a conversion tool does not always give the best results. I like to be absolutely sure my recipes work every time so I need to test each and every one at least twice after conversion.
I do recommend that everyone own a kitchen scale in addition to cup measures (they are available very reasonably these days). The reason for this is I honestly believe that a recipe is always best made in the original measurements. I’m going to be doing a video about this subject next week. It’s something I am quite passionate about.
That said, my Gluten Free Christmas Cake recipe is available in both cups and weights. The recipe is almost the same and you can substitute all-purpose flour for the gluten-free flour. https://apriljharris.com/gluten-free-christmas-cake-recipe/
The Old Fashioned Christmas Cake recipe is definitely on the list for conversion to cups and metric weights but I hope the Gluten-Free recipe will make things easier in the meantime.
Best wishes, April
Hi can you please seperate the ingredients from the marzipan and icing by a big space.
Scrolling via mobile app on a phone its a bit confusing to read flicking back and forward from method to ingredients.
Im currently cooking a cake with 8 ounces of almond flour – I’m expecting a dry disaster.
Back to tje drawing board tomorrow
I’m so sorry, Robyn, the WordPress Recipe Maker does not allow me to do that. (You have to use a plugin for recipes or Google doesn’t index recipes properly.) This is the first time this issue has been raised with me, but I’m sorry it was a problem for you.
I have sent an email to you with the ingredients listed separately. I hope this is helpful.
The only query I have is that I thought currants were dried blackcurrants, Sultanas driedwhite grapes and raisins dried black grapes.
Hi Debbi, Despite their name, currants are actually made from tiny seedless black Corinth grapes. Sultanas are made from dried Thompson grapes which are referred to as both white and green. Most white grapes look green in colour and some people don’t even realise they are called green. Raisins are actually made from white/green grapes too. Here’s an article which explains more https://www.thespruceeats.com/raisins-sultanas-and-currants-435341 I hope this helps.
I made this cake last year, being totally faithful to the recipe with the exception of using brandy rather than sherry or rum suggested. It turned out so well, and I got so many compliments, even from people who traditionally do not like Christmas cake.
I’ve just made the cake again now for this year, and will let it rest (feeding it weekly :)) until Christmas! Thank you so much for this recipe, it is fantastic!!
Thank you so much for letting me know, Delbert! I am so glad you got such good results from the recipe and especially that you have made it again. That is a wonderful compliment! Thank you again! I hope you and yours enjoy the cake even more than last year 🙂
Since this is a “British” and “Traditional” then let’s get one thing straight. Royal Icing does not have the glycerine in it. So, your cake has Fondant Icing on it, not Royal Icing. Royal Icing cannot be rolled out. Royal Icing is much nicer in flavour and texture, when eating the cake. Must be the glycerine that spoils it. But Royal Icing is often not used now, because Fondant Icing is easier.
Thank you for your comment, Julia. Yes, the cake in the photograph has fondant on it. It would have been impossible to use the embossed rolling pin if it didn’t. As I explain in the blog post itself (in the “How Can I Decorate My Christmas Cake” section) and I quote “Nana originally covered the cake with marzipan and then frosted it with royal icing. However in latter years, she used ready to roll fondant, and I now do the same. It takes a lot less time and I love the finish.”
The Royal Icing recipe I provided was the one written in Nana’s hand and this did include glycerine (as do most of the royal icing recipes you will find). That said, I have never made Nana’s royal icing, but include the recipe for the sake of her memory with the note that I always use fondant icing (“You can also use ready made fondant to cover the cake as I do if you prefer” is written in the recipe).
The recipe dates from the early 1900’s and as I explain in the post, was from Nana’s time working as a cook in a stately home in England. I will not share the name of the property for the sake of the family’s privacy, but I assure you they were and are very British, as are the cake and I 🙂
Hi April hope you are well. I made your cake 3 times last year and we love it so much just made it again yesterday. I commented how wonderful it is last year my son wanted it for his birthday cake in the summer. We love the icing love it all thanks again
Hi Wendy, I am well, thank you so much! I hope you are too. Thank you for your very kind comment and the compliments on this recipe! I think there is no truer compliment on a recipe than someone making it multiple times, and no truer compliment on a cake than someone requesting it for their birthday! You have made my day, and I know Nana would have been pleased as well 🙂 Thank you!
April I am glad you are well. I am well Thank you . looking forward to the holidays eating the cake again . So glad you love that we love your cake .Nana must have been a great lady it is so wonderful to have family traditions to treasure. I must try some of your other recipes soon.
Thank you, Wendy! Nana really was lovely. I agree, it is wonderful to have family traditions to treasure. I hope you will enjoy some more of my recipes. Please let me know what you think if you try them. I look forward to hearing from you 🙂
Dear April,
we are no fans of cake icings, we don’t enjoy eating just pure sugary things. Whenever served it, we end up peeling the sugary icing off (carefully to leave the marzipan layer as we love marzipan). Would your cake work just with marzipan layer (I would double or even triple the quantity), but without the sugar icing on top of it, or would it somehow throw it out of balance? Many thanks, Lenka
Hi Lenka,
It would certainly taste delicious with just the marzipan topping. Simnel Cakes are topped with marzipan so I think you would be fine. Don’t put the marzipan on until the day before you serve it though, and it will then keep in a sealed container for about 5 days. I hope this helps 🙂
Dear April, Thank you, that’s great.
My pleasure, Lenka!
Hello Lenka,
I don’t like the royal icing either but I think whether you cover the cake with it or not depends upon how fast you are going to eat it. Perhaps the icing helps to seal in moisture and prevent the marzipan from drying out? Adults in my family remove the icing from their slice of cake and leave it on the edge of the plate whereas the children eat theirs and also that left on the adults’ plates. 🙂
Hi Ann,
I agree, I think the royal icing or fondant helps prevent the marzipan from drying out. That is a good idea about using it but removing it! I got a kick out of reading about the children eating their own icing and the adults’ as well! 🙂
This cake does taste great plain as well, but I have a feeling the children would be very disappointed!! 🙂
Just made this cake today and it looks delicious, can you advise me on how much rum do I feed it weekly?
Hi Jackie, I”m so glad you are pleased with the cake 🙂 I usually give the cake about a tablespoon or two of rum (or other alcohol) every 7 to 10 days. You can put a few little holes in the cake with a toothpick if it doesn’t appear to be absorbing. Be careful not to over-soak the cake. Be sure the cake is wrapped up (I use aluminium foil) or in an air-tight container between feedings. Feed it for the last time about 7 days before putting marzipan and icing on it. I hope this helps. 🙂
Just made this cake today and it looks delicious, can you tell me the amount of rum should I feed the cake with each week ?
Reading the method it stated mix flour and cocoa, there is no mention of cocoa in the list of ingredients. Is this an error or am I missing it?
Eleanor about four lines down it says about cocoa and its in the recipe ingredients think you missed it. I have made this cake 5 times you will love it .
Oh ! I’m so sorry…….another Senior moment!!. Thank you. I’m going to give it a try.
Thank you so much for responding, Wendy. That was really kind of you. I’m really grateful you saw the comment so Eleanor could carry on with the recipe 🙂 Thank you also for the wonderful positive feedback on the recipe. Wishing you and yours a very happy holiday season.
April I am so happy could help cant wait for cake again on Christmas Happy holidays ,.I am coming to visit London in January cant wait .
How exciting you are coming to London, Wendy! It’s definitely one of my favourite cities in the whole world!
I’m sorry I didn’t spot your comment earlier, Eleanor – with time zones I sometimes don’t see things until later. I’m really glad Wendy could help and I hope you enjoy the recipe!
Hi April. I made this cake today, still cooling. My nephew is married to a lovely British lady, she misses being there so badly, I decided to make it for her. The flavor was amazing, did a little side dish for me, couldn’t help it. Cannot wait to deliver this to her. Thank You.
Hi Mary,
Your comment makes me so happy! What a lovely thing to do for your niece in law, so thoughtful. I am sure she will be pleased.
I’m also very pleased your mini cake turned out well too and that you like the flavour. It really is one of my favourite Christmas cakes ever.
Thank you so much for writing. Merry Christmas! x
Hello April ,
Just found your recipe and it seems very close to one my parents did fifty years ago. So I made one in a ten inch round spring form pan. It looks great, is maturing right now and I will feed it with dark rum. Can’t wait to try it.
My first question is can I use rectangular loaf pans and is it alright to leave the cake in the refrigerator while it’s maturing and being fed ?
Hello Paul,
I’m so glad my recipe is close to your parent’s recipe. I have never baked the recipe in loaf pans, however it would definitely work. You would need to adjust the cooking times. I can’t say exactly by how much as I haven’t tried it though. I suggest you go carefully the first time, perhaps cooking for 30 minutes at the higher temperature, and then experimenting with the lower temperature, probably checking every 10 minutes and more frequently towards the end of cooking.
The cake is actually better stored at room temperature while it is maturing and being fed. It is likely to get too moist if stored in the fridge.
I hope this helps.
Best wishes.
Thank you for the info.
I have just found your recipe. I’m British and would like to make a Christmas Cake over here in Virginia. Your recipe looks close to what I’m used to back home.
However, I cannot seem to source the ingredients over here!
I know I can substitute the fruit using different types of raisins, but I can’t find mixed peel, glacé cherries and I’m having trouble locating marzipan and fondant icing!
I must not be looking in the right places!
Where do you guys purchase your ingredients, please?!
Thank you!
Hi Marie ,
I found all the ingredients in my local grocery store, check to see if they have a seasonal section or some might be with produce area. Here by me it’s a bit late to find some things. Amazon does have the candied fruit peele and cherries.
Thank you for your help, Paul. I appreciate it!
I am English and live in Canada where I have the same problems with (decent) mixed peel and marzipan. This year I found commercial marzipan made in Quebec although it’s not like the British variety.
When I lived in the US I had to make my own marzipan because it was unavailable. In fact, it seemed that no one had even heard of it! . The mixed peel sold in Canada is vile, swimming in thick syrup and mixed with chopped green and red glacé cherries. It is almost completely tasteless. I found a recipe for homemade mixed peel and started to save orange, lemon, lime and grapefruit peels, which I froze until I had accumulated about 1.5 pounds. I sliced it as one would when making chunky marmalade, cooked it until most of the water had evaporated and then stored it in the fridge. When I need some for a recipe, I microwave the desired quantity with a little water to soften it before chopping it up into mixed peel sized pieces. It works perfectly, and BONUS! it actually tastes like mixed peel. As for the icing, I just use royal icing because this is what my family and everyone else I knew made when I was growing up in England. There are many fondant recipes online, so you could always make your own – if you can locate ingredients such glycerine, glucose syrup, and gelatin powder!
Thank you so much for your reply to Marie, Ann. I really appreciate your help. Your homemade mixed peel sounds delicious!
Marie I buy all my fruit and Nuts from Nuts .com always fresh not so cheap but well worth it Cherries are fantastic and they have the best candied peel Walmart has candied peel but not as nice .
Thank you so much for your reply to Marie, Wendy. I appreciate your help 🙂
Hi Marie,
You can definitely substitute different dried fruits. Mixed peel is also known as candied peel. I don’t know if that helps? I found some on Amazon.com but it looks like it’s being shipped from the UK so I’m worried it wouldn’t arrive on time. I also found some glacé cherries which were called “holiday fruit”.I believe marzipan is sometimes called almond paste. I also had a look at the Walmart website and they list fondant icing – however I appreciate it may not be available at all Walmart stores. I hope this helps a little. I’m wondering if any other US based readers may be able to help?
I am British and have made a traditional Xmas cake for decades- used this b.c lost recipe temporarily. Sorry, but this turned out to be the worst cake ever. It was dry and crumbly(almond flour is v. heavy), not at all moist. My usual recipe has no flour other than plain flour. Also it uses black treacle/no almond flour/plain flour( not ….the same as all-purpose flour), Def. NO cocoa powder or coffee essence , and the rind of a whole lemon and orange. I soaked the fruit for 3 days yet cake was still dry:-(. It did make a very dense rich fruit cake, which many may enjoy, just not like a traditional Xmas Cake in my opinion, and will start over tomorrow, having found said recipe!Will also start feeding the others, so by Xmas hopefully they will be good as extras!
I’m sorry you didn’t enjoy the results, Tina. As I was not with you when you baked it, I cannot explain why your cake was so dry. Results do vary with how the recipe is made, quality of ingredients, weather and different ovens.
Yours is actually the first negative comment I can remember. The cake has been a favourite in my husband’s family for over 70 years, and I have had so many positive comments on it. Several families now make it as their Christmas cake every year. Just today my friend’s husband mentioned that they had just got all the ingredients together and he was excited for her to make it again this year.
Of course, everyone has different tastes.
Incidentally, I am British, resident in England for more than half my life, and this is actually my British husband’s British Grandmother’s recipe. Most traditional recipes have a number of variations – for example treacle tart, Christmas pudding and apple crumble. Recipes vary depending on region, customs and age.
Again, I’m so sorry you were disappointed.
Hi April this year will not be making your wonderful cake my son who loves it will be in Australia hes been there since Aug but hope next year he will be home for holiday so I can make it. I will miss your cake but my twins dont eat it so sadly I wont get any this year to much cake for my hubby and I .Happy holidays to you .
Hello Wendy. How about making the cake just for yourself? It freezes perfectly well, so you could cut it into 12 slices, wrap and freeze the individual slices and then you can treat yourself to a slice once a month. Just kidding. However, your alternative is not having Christmas cake for two years! And that would definitely be a sad thing!
Have a great Christmas (with or without cake)!
Hi Ann,
Thank you so much for your reply to Wendy, and for your very good advice! The cake does freeze well, and I love the idea of having it tucked away for treats throughout the year. In fact, I’m now thinking of making a second cake just so we can do that!
Have a wonderful Christmas!
Best wishes
April
Hello April.
The cake really does freeze well. My son couldn’t be with us last Christmas so I froze a large slice of the cake for him and took it with me on a 4,000 km flight when I went to visit him in May. The things one does for a slice of your cake! We put it in his freezer as soon as I arrived and he has only just eaten it. He said the now twice-frozen cake was delicious and not at all dry.
Making a second cake is a great idea. I think I’ll do the same.
Have a lovely Christmas!
Ann
Hello Ann,
I’m so pleased to hear the cake really does freeze well.
I love this story!! That’s amazing that the cake travelled 4,000 km and that it lasted so well. I’m very glad your son enjoyed it.
I hope you have a lovely Christmas too!
April
Hi Wendy,
I’m sorry your son will not be home for Christmas this year, but hopefully next year! I agree with Ann, you should definitely not deprive yourself (or your husband 😉 ) of Christmas cake. The cake will freeze, and freezing it in individual slices is a great idea.
We kept a tier of our wedding cake (which was basically a Christmas cake as it was fruitcake) in the freezer for 3 years. We then had the icing stripped off so that it could be re-decorated for our son’s Christening. It tasted really good, despite the long time in the freezer.
Happy Holidays to you too!
Best wishes,
April
PS – I really hope you make the cake!
Hi, this looks fabulous. I do need to know what the ” mixed spice” is? Also sultanas.
I am posting two links on Mixed Spice and Sultanas… Hope it helps…
https://www.christinascucina.com/mixed-spice-british-recipe-for-the-us-canada-and-recipes-to-use-it/
https://www.google.com/search?client=ms-android-motorola-rev2&sca_esv=583768629&sxsrf=AM9HkKloOgbjKCE_xdqWEZMISHbs5zneLA:1700395463799&q=sultanas+in+usa&tbm=isch&source=lnms&sa=X&ved=2ahUKEwjUquPcgtCCAxWMCcAKHR2vChMQ0pQJegQIDBAB&biw=341&bih=652&dpr=2.11#imgrc=tBtW3FqMGnOjOM
Mixed spice can be made at home, and sultanas are dark raisins. The recipe for mixed spice:
1 tablespoon quality ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoons ground coriander
3/4 teaspoon ground mace
Mix all together in a sealed container and there you go! You can also buy it at gourmet grocery stores or online.
Sultanas are light raisins, not dark. Sultanas belong to the grapevine family (Vitaceae) and are native to the Caspian Sea. Currants, sultanas and raisins, including those still on the bunch, are known collectively as “raisins”. The difference between these three dried fruits is as follows:
Sultanas: seedless, large-berried and light yellow. Larger than currants and smaller than raisins.
Currants: seedless, small-berried, purple/black color. Their name derives from the Greek city of Corinth.
Raisins on the bunch: seeded, large-berried, generally with stalk. To produce, the grapes are grown on the sultana grapevine. The grapes are harvested when overripe. They are then either air-dried or increasingly dried in special drying plants.
Most sultanas are sulfured after drying and mechanically destalked in order to extend their storage life and prevent subsequent discolouration. Such treatment must be indicated appropriately on the packaging. Treatment with vegetable oils is needed to prevent the sultanas from sticking together.
When growing up in England, Sultanas were labelled “golden raisins” to differentiate them from the dark raisins which I think are produced from dark red grapes of Greek origin. Our golden raisins used to come from Australia and they were the very best I have ever tasted. Unfortunately, the dreadful EU put an end to Australian sultana imports and we ended up with the relatively tasteless European and Middle Eastern ones instead.
I currently live in Canada where sultanas, largely from Iran and Turkey, are labelled “golden sultanas”. The dark raisins (which I don’t like at all) are called Thompson raisins (the type Sun-Maid uses).
There is a lot of confusion regarding the description of raisins! One website describes Thompson raisins as “sun-dried, with the grapes turning brown, then black as they dry”, while another US in the site states in its advertising that they “golden nuggets of goodness”!
From what I have read so far, the UK, Australia, Canada, and the Middle East speak pretty much the same sultana language but it is the US that has thrown confusion into the mix.
Hi Maria,
Here’s a link to my recipe for mixed spice https://apriljharris.com/mixed-spice/
Sultanas are light raisins, made from green grapes. Ann has provided a really comprehensive description in her comment which I hope will also help. However if you are struggling to get hold of sultanas you can use an equal measurement of ordinary raisins instead. AS long as the weight of the dried fruit adds up, it’s okay to make this substitution 🙂
Best wishes!
This is the third year in a row that I have made this cake! I always double the recipe, and have lots for Christmas gatherings throughout the season. Such a delicious and wonderful recipe, reminding one of Christmas celebrations of long ago.
Thank you so much for your lovely comment! I am so glad you like the recipe, and that it has become a part of your holiday traditions. I know that my husband’s Nana would love that, and it really makes me happy too! Have a wonderful holiday season!
Starting a new tradition! Making this today with a new friend! My question: salted or unsalted butter?
Thanks! Tammy
Hi Tammy, I’m so glad you are starting a new tradition! I tend to use unsalted butter but either is fine.
Hi April,
I’m making this cake for the first time, previously my mom and grandma used to make it. Nice to have little traditions pass down the family. Just a question I needed to know about, the raw egg yolks in the marzipan? will it keep outside in a tropical climate? Its very unusual for folks here to see raw egg yolks in icing/marzipan. Is the lemon juice to help “cook” it ? If I do make it with the egg yolks, how long will it keep outside in about 26 degrees celsius ?
Hi Nilo,
It is lovely to have these traditions! I have to repeat the confession from the blog post, I normally use ready made store bought marzipan as the traditional marzipan is a bit fiddly to make.
Our hens are vaccinated against salmonella here in the UK, but I would still avoid the raw eggs in a warm climate.
I have just put ‘easy marzipan without eggs’ into Google and have found several recipes. You might want to try one of those instead just for this particular step of the recipe. I hope this helps and that you enjoy the cake.
Hello. I wanted to ask just how long will royal icing last? I have always wanted to make my own royal icing and this year I am hoping to give it a go (I have been making Christmas cake since 2015 and have always used roll out fondant) I will be baking the cake mid November and icing the cake a few days before Christmas. How long will the icing last? Also how long will it take to set? I will be using glycerine as I want a soft cut icing.
Hi Sean,
Nana used to say that her royal icing kept two weeks at room temperature. However, in my experience, this does depend on how hot your kitchen is and where you live. It is tricky because the recipe contains raw egg white. If you use pasteurised eggs, that can help. Honestly, after all these years, I tend to use ready roll fondant to top the cake now as it can be a bit of a tricky business with fresh royal icing. Royal icing will keep longer in the fridge, but you do not want to refrigerate your fruit cake as it will make the texture dry and tough, so you will need to keep it at room temperature. So if you plan to use the homemade royal icing, I would not ice the cake until as close as possible to the day you plan to serve it – ideally no more than 2 days before.
Royal icing with glycerine can set within 4 hours but it can also take closer to 8 hours. In my past experience, it took about 6 in a kitchen where I was doing other baking (so it was warmer than the rest of the house) if that is any help. (Again, another reason for using the ready made fondant, although it is not as traditional.)
Regardless of what icing you use, I would not ice the cake until a maximum of two days before you plan to serve it. Ideally, I would do it the day before, as if you are using royal icing it will give it time to dry.
I am sorry to be so vague – it is a tricky business with royal icing, particularly the homemade, from scratch kind that Nana used to make. I hope this helps though. Please let me know how it goes!
I just made the cake oh my it smells delicious I’m so happy it looks great can’t wait till Christmas when we will taste this cake . I will decorate per instructions meantime whenits cool I will wrap it !
I am so glad you are pleased, Pauline! It really does smell amazing when it is cooking. I hope you enjoy the cake as much as we do, and that you and yours have a wonderful Christmas! Thank you for your lovely comment.
Where can I buy this? When my mother someone took all her belongings. I didn’t get anything. The only the I always wanted for Christmas was a cake.
This cake is not for sale, Anita, but you can buy Christmas cakes in most grocery stores.
Dear April, may I have 3 questions: 1) can I not use currants and glace cherries and substitute it with sultanas and raisins instead, on top of the raisins and sultanas in the recipe already, obviously. Alternatively, can I just substitute the currants with this the sultanas and use glace orange or clementine instead of the cherries? I am not fan of glace cherries as to me it does not go together with neither Christmas cake neither Christmas pudding and the overly sweet taste with no acidity just sticks out too much to my liking; and as for currants I find them too sharp which some like but I prefer subtle, mellow tastes. 2) can I substitute baking powder with baking soda? Baking powder has some chemical in it which I don’t like and can taste, and as I understand it baking soda is the raising agent anyway?
3) the glycerine sounds a mission, what can I substitute it with? 4) for health reasons I am advised to limit all sugars. Can I reduce the amount of sugar in this cake, will it work? Please note I am doing all the above with Christmas pudding with fabulous results, my Christmas pud is fab, but obviously it can be different with cake so I am asking. Many thanks, Lenka
Hi Lenka,
1) As long as you have the same weight of cherries, currants, glaze fruit etc as in the recipe, it should be fine. However, as I have not tested this, I cannot guarantee the results.
2) Baking powder and baking soda are different chemical compounds and work differently. Baking soda by itself is not generally enough to make a cake rise. You can make your own baking powder by mixing baking soda and cream of tartar https://www.bbcgoodfood.com/glossary/baking-powder-glossary# However again, I have not tested this with this cake so I cannot guarantee the results.
3) Glycerine is available in most grocery stores in the baking section. Or you can use ready-made fondant icing as I do in the photograph.
4) You can generally reduce the amount of sugar in most cakes without it affecting the recipe, however it does affect the flavour. Having reduced sugar in other cakes I think you could probably safely reduce the sugar to about 6 ounces, however again I have not tested this so cannot guarantee the results.
Please know that by significantly changing the composition of the recipe you will affect the flavour, and in effect are not making the same cake. There is nothing wrong with experimenting, but as I say, I cannot guarantee how it will turn out.
I hope you enjoy the recipe if you try it!
I have always wanted to make an English Christmas cake! Could you substitute something for the alcohol? Maybe sugar syrup?
Hi Rebecca!
You can use fruit juice instead – orange or grape juice work well. However, do not feed the cake after it is made as the fresh, unbaked juice would cause it to spoil.
I hope you enjoy the cake! Happy Holidays!
Hello April, I really love the recipe.
Why my cake is a little bit crumbled?
I cant cut it into portions.
Thank you so much.
Hello Michelle,
Thank you for reaching out. I’m so sorry you have had trouble with the recipe.
It is difficult for me to know exactly why the cake is crumbled as I was not there when it was made, however I will try to help.
There are a couple of possibilities that I would suggest:
The batter may have been mixed too much. The last few ingredients need to be folded in, gently but thoroughly. The batter can’t be beaten in the latter stages of mixing.
You may somehow have accidentally mis-measured something. (Even if you are a really experienced baker, that can happen from time to time.) It would likely be either too much flour or too much fat.
The cake may be under or over cooked (either will make it crumble). My instinct says that it might have been overcooked if you are finding it hard to cut.
Did you feed the cake with brandy (or rum etc) after it was baked? It may have been over or under fed…
I am sorry to be so vague, I would need to have been there when you made the recipe and see the cake in person after it was baked to be absolutely sure of what has happened.
I am also sorry you did not get on with the recipe; it normally gets good reviews. I hope it will not discourage you, and that it did not impact your celebrations.
Wishing you a very Happy New Year!
It may have been overcooked
You are really the best!
Thank you for tour patience and kind reaponse.
I think I over beaten and over cook the cake.
I will try again this week.
Wish you an amazing year!
Thank you again!!!
I reply the cake with whiskey,
I really love the smell!
My partner and I collaborated on this recipe. I made the cake, he did the marzipan and the frosting. We ‘fed’ it with Woodford Reserve Bourbon. I had never made a fruit cake or Christmas cake before and I’d only ever tried store bought fruit cake and I wasn’t really a fan. My partner LOVES fruit cake and Christmas cake so we made this together and he says it’s the best Christmas cake he’s ever had. It is absolutely delicious and the aroma is intoxicating (forgive me 😜 ). Lovely recipe, we intend to make it every year and have already gifted a ‘naked’ cake to friends for their Christmas festivities. Thank you for our new family recipe! ❤️
Btw my partner is English. I am not, hence this being a new thing for me.
I love that you and your partner made the recipe together, Marie! I really like the idea of my recipes bringing people together to create delicious food.
I am so glad that you both enjoyed the recipe, and I am thrilled by your partner’s comment that it is the best Christmas cake he has ever had – although you both have to take some credit for that as well!
Woodford Reserve Brandy is definitely a favourite of mine. I used it in my glaze for our Christmas ham and also in my Cranberry Sauce this year. It is a great choice for the cake!
Thank you so much for your lovely comment. Wishing you and your partner a very Happy New Year!
Hi April! I just wanted to say I’ve been making this cake for three years now and it is, as my British friend here in Ohio has remarked, “Exquisite!” Each year I share some with her and anyone else I find who will appreciate it. I usually bake it in late October/early November and age it with brandy but this year I used rum- absolutely fantastic! It has become the highlight of my Christmas baking each year. Thank you!
Thank you for your very kind comment, Cathy! It makes me so happy to know my Christmas Cake recipe has become part of your Christmas baking traditions, and that you enjoy sharing it with family and friends. Wishing you a very Happy New Year!
Grew up in Britain, I now live in America. I was so happy to find your recipe because I miss Christmas cake We made this cake in a 9” dia pan. It was wonderful! So wonderful in fact that everyone who had a piece wants one.
Have you ever tried doing this recipe as cupcakes or mini loaf cakes? What temp and cooking time would you suggest?
Hi Lori!
I am so pleased that you and yours enjoyed the Christmas cake recipe! It makes me so happy that the recipe reminds you of the Christmas cakes you enjoyed when you lived in Britain.
It’s funny you mention it, because I have been thinking about trying the recipe in two – or possibly three- loaf pans, but I have not done it yet. I think the cupcakes might be quite dense due to their size, but I love the idea of Christmas cake cupcakes or mini loaves. They would be so cute!!
I’m worried about suggesting cooking times as I have not tested them. My larger loaf cake experiment may take almost the same amount of time as the 9 inch pan, however smaller loaves would definitely cook more quickly, as would cupcakes.
If you do try the smaller quantities before I have a chance to, I think it would be better to keep a consistent temperature throughout the cooking time for smaller quantities (as opposed to lowering it part-way through as I suggest with the large cake). I would say go with 325°F (160°C), however if the cupcakes or mini loaves look like they are browning so fast you could lower the temperature slightly.
As always, the cakes will be done when a skewer inserted in the centre comes out clean, so I think that unfortunately trial and error is the only way. I suggest that you choose a time to make them when you do not mind staying close to the oven for the whole cooking time. Start with a very short period of cooking time – say 15 minutes for cupcakes or 20 minutes for mini loaves, and then test with a skewer from there in 5 minute increments until they are done.
I will update this comment when I try the recipe in the loaf tins and/or smaller quantities.
Thank you so much for your kind comment, and also for inspiring me to think beyond my loaf tin idea to the idea of cute Christmas cake cupcakes!
Happy New Year to you and yours, Lori!
Thank you for the sharing of your precious family history. It’s so special to remembering treasures of the heart, like the old fashioned fruicake. I hope you smile remembering those we love ,
because l too cherish my grandmother’s recipes. Thank you Ms. April J. Harris. Sincerely Brenda m.
Thank you so much for your lovely comment, Brenda. Happy memories really are so precious. I am glad you have your grandmother’s recipes to cherish too.
With very best wishes,
April