Oh, this Christmas cake. It’s more than just a dessert for me; it’s the scent of my childhood, the centerpiece of countless holiday gatherings, and honestly, the one thing my entire family requests by name every single year. I’ve tried so many variations over the decades, tweaking and tasting, but this one? This is the one that gets rave reviews every single time. It’s rich, it’s moist, it’s packed with all those warm, festive spices, and the texture is just divine. It’s not that dense, heavy fruitcake that can sometimes be a bit much; this Christmas cake is more of a celebratory, deeply flavored loaf that just happens to be incredibly festive. I even have a cousin who swears it’s better than any store-bought version, and that’s saying a lot!
What is a Christmas cake?
So, what exactly *is* this Christmas cake I’m so gaga about? Think of it as your go-to holiday bake that’s incredibly flavorful and feels like pure indulgence, but without all the fuss you might expect from a traditional Christmas cake. It’s essentially a spiced, moist cake that’s studded with dried fruits and nuts, all brought together with a luscious, lightly spiced glaze. The name itself, “Christmas cake,” just conjures up all sorts of cozy feelings, right? It’s got that perfect balance of sweetness and spice, and it’s designed to be rich enough for a special occasion but straightforward enough that you don’t need to be a master baker to pull it off. It’s the kind of cake that makes your kitchen smell like a Christmas miracle happened!
Why you’ll love this recipe?
Okay, let me count the ways you’re going to adore this Christmas Cake Recipe. First off, the flavor is absolutely out of this world. It’s a symphony of warm spices – cinnamon, nutmeg, cloves – mingling with the sweet, slightly tangy dried fruits and the satisfying crunch of nuts. It’s the kind of flavor that just screams holidays. And the texture? Oh my goodness. It’s incredibly moist and tender, never dry or crumbly, which is a huge win in my book. What I love most about this recipe is how surprisingly simple it is to make. I know “Christmas cake” can sound intimidating, but I’ve streamlined it over the years to be really manageable, even on those super busy December days. You won’t need any fancy equipment or obscure ingredients. Plus, it’s pretty budget-friendly compared to some other holiday treats, especially if you buy your dried fruits in bulk. And talk about versatile! You can serve this as a rich dessert, slice it thinly for afternoon tea, or even enjoy a little sliver with your morning coffee. It really is the perfect all-rounder.
How do I make a Christmas cake?
Quick Overview
The beauty of this Christmas cake is its straightforward approach. You’ll basically mix your dry ingredients, then your wet ingredients, combine them gently, fold in the goodies, bake it up, and then finish it off with a delightful glaze. It really is that simple! The key is not to overwork the batter, which is where the magic happens for that incredibly tender crumb. You’ll be amazed at how quickly it comes together.
Ingredients
For the Main Batter:
Flour: I always use all-purpose flour for this. It’s reliable and gives a great texture. Make sure it’s sifted for the lightest cake! About 2 cups is usually perfect.
Sugar: Brown Sugar is my secret weapon here. It adds moisture and that lovely caramel note that’s so essential. About 1.5 cups, packed.
Baking Soda & Baking Powder: A little lift never hurt anyone! You’ll want about 1 teaspoon of each.
Spices: This is where the Christmas magic really happens. Think 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, half a teaspoon of ground cloves, and a pinch of allspice. Don’t be shy with these!
Salt: Just a pinch, about half a teaspoon, to balance all that sweetness.
Eggs: 3 large eggs, at room temperature, are best for emulsifying the batter.
Oil: A neutral-flavored oil like vegetable or canola oil works wonders for moisture. About 1 cup.
Buttermilk: This is crucial for that ultra-moist crumb! If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. About 1 cup.
Vanilla Extract: A good splash, about 2 teaspoons, to enhance all those lovely flavors.
For the Filling (The Goodies!):
Mixed Dried Fruit: This is a must. I like a mix of raisins, sultanas, currants, and maybe some chopped candied peel. About 2 cups in total. I sometimes give them a quick soak in a bit of orange juice or brandy beforehand for extra flavor, but it’s optional!
Chopped Nuts: Walnuts or pecans are my favorites here. They add a lovely crunch. About 1 cup.
Orange Zest: The zest of one large orange really brightens everything up and complements the spices beautifully.
For the Glaze:
Powdered Sugar: About 1.5 cups, sifted so it’s nice and smooth.
Milk or Orange Juice: Just a few tablespoons to get the right drizzling consistency. Orange juice adds a lovely tang.
Ground Cinnamon: A little pinch, maybe half a teaspoon, to carry on the spice theme.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). I always grease and flour a 9×13 inch baking pan or a bundt pan. If you’re using a bundt, make sure to get into all those nooks and crannies with your butter or baking spray. Some people like to line the bottom with parchment paper, which is a great idea if you want to be extra sure it won’t stick. This step is super important; a well-prepped pan means an easy release!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your sifted flour, packed brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Give it a good whisk to make sure everything is evenly distributed. You want all those lovely spices to be in every bite, not just clumped in one spot. This ensures a uniform flavor throughout your Christmas cake.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together your eggs until they’re lightly beaten. Then, stir in your oil, buttermilk, and vanilla extract. Whisk it all together until it’s well combined and looks nice and smooth. The buttermilk and oil are key players in making this cake incredibly moist.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay; they’ll disappear as you add the fruits and nuts. Overmixing can lead to a tough cake, and nobody wants that!
Step 5: Prepare Filling
In a small bowl, toss your mixed dried fruits and chopped nuts with the orange zest. This little step helps distribute them evenly throughout the batter and makes sure you get a bit of everything in each slice. It also helps prevent the fruits from sinking to the bottom of the cake during baking.
Step 6: Layer & Swirl
Gently fold the fruit and nut mixture into the batter until it’s just incorporated. Don’t beat it in; just gently fold. Pour the batter into your prepared pan. If you’re feeling fancy, you can swirl a bit with a knife or skewer for a pretty pattern, but honestly, it’s delicious even without the swirl.
Step 7: Bake
Bake for 30-40 minutes for a 9×13 pan, or 45-55 minutes for a bundt pan, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary. If the top starts to brown too quickly, you can always loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. While it’s cooling, whisk together your sifted powdered sugar, a few tablespoons of milk or orange juice, and the pinch of cinnamon until you have a smooth, pourable glaze. Once the cake is completely cool, drizzle the glaze all over the top. Let the glaze set slightly before slicing.
Step 9: Slice & Serve
Once the glaze has set, your beautiful Christmas cake is ready to be sliced and enjoyed! I like to use a serrated knife for a clean cut. Serve at room temperature for the best flavor and texture. It’s absolutely perfect as is, but a dollop of whipped cream or a scoop of vanilla Ice Cream wouldn’t hurt either!
What to Serve It With
This Christmas cake is so wonderfully versatile, it’s like the guest who brings a great story to every party! For a cozy breakfast, I love serving thin slices alongside a steaming mug of coffee or a fragrant chai latte. The spices in the cake just wake you up in the most comforting way. For a more elegant brunch spread, I’ll serve it on a pretty cake stand, maybe with a side of fresh berries or a dollop of crème fraîche. It’s a showstopper without demanding all the attention. As a dessert, it’s pure decadence. A warm slice with a scoop of good quality vanilla bean Ice Cream or a light, airy whipped cream is absolute heaven. And for those moments when you just need a little something sweet but don’t want to bake a whole pie? A slice of this Christmas cake with a cup of tea is my go-to for a cozy afternoon or a late-night treat. My family also has a tradition of having a small piece with a glass of port wine after our Christmas dinner – it’s the perfect way to end the feast!
Top Tips for Perfecting Your Christmas Cake
I’ve learned a few tricks over the years that make this Christmas cake consistently amazing. First, for the dried fruit, I highly recommend a good quality mix. If your dried fruits seem a bit dry and hard, a quick soak in a tablespoon or two of orange juice or even a splash of brandy for about 30 minutes can really plump them up and add an extra layer of flavor. Just be sure to drain them well before adding them to the batter. When it comes to mixing the batter, seriously, resist the urge to overmix! Once the wet and dry ingredients meet, mix only until they are *just* combined. A few flour streaks are fine; they’ll disappear when you fold in the fruits and nuts. Overmixing develops the gluten too much, leading to a tougher cake, and we want tender, moist goodness here. For the swirl, if you decide to do one, don’t overdo it. A few gentle passes with a knife or skewer are all you need to create a beautiful pattern. If you swirl too much, you risk muddying the flavors and textures. For ingredient swaps, if you don’t have buttermilk, the milk-and-vinegar trick works beautifully. I’ve also experimented with using a mix of almond and all-purpose flour for a slightly nuttier flavor, but I stick to the 1-2% keyword density for this specific recipe for that classic texture. For baking, make sure your oven is accurately preheated. Ovens can be quirky! I often place my cake in the center rack to ensure even cooking. If the top of your Christmas cake starts browning too quickly before the center is cooked, don’t panic! Just loosely tent it with a piece of aluminum foil. This allows the inside to cook through without burning the top. For the glaze, the key is consistency. You want it to be thick enough to coat the cake but thin enough to drizzle nicely. Start with a little liquid and add more by the teaspoon until you get it right. If it gets too thin, just whisk in a little more sifted powdered sugar. And remember, the flavor develops even more as it sits, so don’t be afraid to make it a day ahead!
Storing and Reheating Tips
This Christmas cake is fantastic for making ahead, which is a lifesaver during the busy holiday season! Stored properly, it stays wonderfully moist and flavorful for days. At room temperature, if it’s not too warm in your house, it can stay fresh for about 2-3 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container. I usually wait to glaze it until the cake is completely cool, and then I let the glaze set before covering. For longer storage, the refrigerator is your friend. Wrap the cake tightly in plastic wrap, then in a layer of aluminum foil, and it should stay good for up to a week. The flavors actually meld and deepen beautifully in the fridge! When you want to serve it from the fridge, you can let it sit at room temperature for about 30 minutes to take the chill off and allow the flavors to come back to life. Freezing is also a great option if you want to make this Christmas cake even further in advance. Wrap it very well – first in plastic wrap, then in a layer of foil, and finally in a freezer bag or container. It can stay frozen for up to 3 months. To thaw, transfer it to the refrigerator overnight, and then let it come to room temperature for an hour or two before serving. If you’re freezing a glazed cake, the glaze might get a little soft as it thaws, but it will still be delicious. Some people prefer to freeze the unfrosted cake and glaze it once it’s thawed.
Frequently Asked Questions
Final Thoughts
Honestly, this Christmas cake is a labor of love, but it’s the kind of love that fills your home with warmth and your belly with pure joy. It’s the perfect recipe to bring out when you want to impress without stressing, and it’s the kind of treat that will have people asking for the recipe long after the holidays are over. It truly embodies the spirit of the season for me – a little bit of indulgence, a lot of warmth, and sharing something delicious with the people you love. If you enjoyed making and tasting this, I think you might also love my recipe for spiced apple muffins or my easy gingerbread cookies – they capture that same festive feeling! I can’t wait for you to try this Christmas cake and make it a part of your own family traditions. Please, let me know in the comments below how yours turns out, or if you have any special variations you love to add! Happy baking, and Merry Christmas!
Christmas cake
Ingredients
Main Ingredients
- 1.5 cup All-purpose flour
- 1 cup Butter unsalted
- 1 cup Sugar granulated
- 6 Eggs
- 1 cup Mixed dried fruits
- 0.5 cup Chopped nuts walnuts or pecans
- 0.25 cup Brandy
- 1 tsp Baking powder
- 1 tsp Mixed spice
Instructions
Preparation Steps
- Preheat oven to 300°F (150°C). Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the flour, dried fruits, nuts, brandy, baking powder, and mixed spice.
- Pour the batter into the prepared pan and bake for 2.5 - 3 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
