Easy Christmas Cake Recipe

Recette facile de Christmas cake maison, un gâteau de Noël traditionnel aux fruits secs, épices et brandy. Moelleux et parfumé, il est préparé avec des cerises confites, des cranberries, des zestes d’agrumes et des amandes. Idéal pour les fêtes de fin d’année, ce gâteau se conserve plusieurs semaines et peut être recouvert de pâte d’amande et de glaçage royal pour une finition festive.

Ingredients

• 175 g (¾ cup) unsalted butter, chopped
• 210 g (1 packed cup) light brown muscovado sugar
• 400 g (2⅔ cups) mixed dried fruit
• 200 g (1 cup) glacé cherries, roughly chopped
• 100 g (1 cup) dried cranberries
• Zest and juice of 1 orange
• Zest of 1 lemon
• 120 ml (½ cup) cherry brandy
• 85 g (½ cup) coarsely ground almonds (not almond flour)
• 3 large eggs, lightly whisked
• 200 g (1⅔ cups) plain (all-purpose) flour
• ½ tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground allspice

To feed the cake:

• Cherry brandy (1–2 tbsp per week)

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Instructions

1. In a large saucepan, combine the butter, sugar, mixed dried fruit, chopped glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy.
2. Heat over medium until the mixture begins to bubble gently. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Remove from the heat and let cool for 30 minutes.
4. Preheat the oven to 150°C (300°F fan). Line a 20 cm (8-inch) springform cake tin with baking parchment, letting the parchment rise about 2 inches above the tin. Line the base with a parchment circle.
5. Stir the ground almonds into the cooled fruit mixture, then add the whisked eggs and mix well.
6. Add the flour, baking powder, mixed spice, cinnamon, and allspice. Gently fold everything together until fully combined.
7. Pour the batter into the prepared tin and smooth the top.
8. Bake at 150°C (300°F fan) for 45 minutes, then reduce the oven to 140°C (275°F fan) and bake for an additional 60 to 90 minutes. The cake is ready when the top is deep brown and a skewer inserted comes out clean. Cover loosely with foil if it darkens too quickly.
9. Once out of the oven, immediately pierce the top of the hot cake with a skewer in 10–12 places and pour over the reserved 4 tablespoons of cherry brandy.
10. Allow the cake to cool completely in the tin.
11. Remove the cooled cake and wrap it in a double layer of baking parchment followed by a double layer of foil. Store in an airtight container at room temperature.
12. Feed the cake weekly with 1–2 tablespoons of cherry brandy until you’re ready to decorate with marzipan and icing.

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Tips

• Use high-quality dried fruit for the best flavor and texture.
• Make the cake several weeks ahead to allow time for feeding and maturing.
• Line the tin well to prevent the edges from overbaking.
• Always check with a skewer; baking time may vary by oven.

Variations and Substitutions

• Substitute cherry brandy with dark rum, whisky, or orange liqueur.
• Add chopped nuts like pecans or walnuts for extra texture.
• Swap cranberries with raisins or chopped dried apricots.
• Use almond flour if you can’t find coarsely ground almonds, but expect a finer crumb.

FAQs

Q: How far in advance can I make this cake?
A: Ideally, make it 4–6 weeks ahead to allow it to mature and absorb flavor.

Q: Can I make this without alcohol?
A: Yes, replace the brandy with orange juice or strong brewed tea.

Q: Do I have to ice the cake?
A: Not at all—it’s delicious plain, or you can decorate with a dusting of icing sugar.

Serving Suggestions

• Serve thin slices with tea, coffee, or a glass of dessert wine.
• Perfect on a holiday dessert table with other festive treats.
• Pair with a piece of strong cheddar for a classic sweet-savoury combo.

Why You’ll Love This Recipe

This easy Christmas cake is rich, fruity, and infused with festive flavor. It’s simple to prepare with no soaking needed and matures beautifully over time. Whether served plain or topped with marzipan and icing, it brings traditional holiday warmth to any celebration.