A classic Christmas cake is a rich, moist fruit cake and is traditionally served as part of the festive meal.
Classic Christmas Cake is one of those recipes that fills your kitchen with the scent of spice and caramelized fruit while it bakes. The process starts the night before when you soak dried fruits in sweet wine with orange zest, letting them plump up and absorb all that flavor. The next day, you fold those fruits into a simple batter made with butter, brown sugar, and a bit of honey.
The slow bake at low heat gives you a cake that is dense but tender, with every slice holding clusters of soft fruit and crunchy walnuts. It is a straightforward recipe that rewards a little patience.
About the Recipe
This recipe brings together dried figs, raisins, sultanas, and apricots in a way that feels festive without being fussy. The overnight soak in sweet wine softens the fruit and adds a gentle sweetness that balances the warm spice notes. Because you use a low oven temperature, the cake bakes evenly and stays moist all the way through. The texture is dense but not heavy, and the walnuts add a pleasant bite. It is the kind of cake that improves after a day or two, making it ideal for preparing ahead.
Why you will love this recipe
The flavor here is deep and warming, with each bite offering bursts of tender fruit and the slight crunch of walnuts. The overnight soak does most of the work, so the actual mixing and baking feels straightforward. I like how forgiving the recipe is. If your oven runs a bit hot or cool, you can adjust the baking time without much worry.
The honey glaze brushed on top adds a subtle shine and keeps the surface from drying out. Because it stores well in an airtight container, you can bake it a few days before you need it, and it will taste just as good, if not better.
Cooking Tips
Line your cake tin with parchment paper and grease it well to prevent sticking. Check the cake after two hours by inserting a skewer into the center. If it comes out with wet batter, give it another twenty to thirty minutes. The top may darken as it bakes, which is normal, but if it starts to look too brown, cover it loosely with foil.
Let the cake cool completely in the tin before slicing. A serrated knife works best for clean cuts through the fruit and nuts.
Serving and Storing Suggestions
This recipe yields about ten to twelve generous slices. Prep time is around twenty minutes, plus the overnight soak, and baking takes two and a half hours. Serve slices at room temperature with a cup of tea or coffee. The cake stays fresh in an airtight container at room temperature for up to five days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to two weeks, or freeze for up to three months.
Similar Recipes
- Traditional Fruitcake with Brandy
- Spiced Walnut Date Loaf
- Honey Glazed Fig and Almond Cake
- Dark Rum Raisin Cake
- Orange Zest Sultana Bread
Nutrient Benefits
Dried fruits like figs, apricots, and raisins provide natural sugars along with fiber, which helps with digestion. Walnuts add healthy fats and a dose of omega-3 fatty acids. The egg contributes protein, while the small amount of butter and brown sugar keeps the cake moist without excessive fat. The spices, especially clove and mixed spice, have antioxidant properties. Because the recipe uses whole ingredients and limited added sugar, it feels indulgent but not overly heavy.
Classic Christmas Cake
Ingredients
- 100 g Plain Flour
- 150 g Raisins
- 150 g Sultanas
- 50 g Dried Apricots chopped
- 500 g Dried Figs chopped
- 100 ml Sweet Wine
- Zest of 1 Orange finely grated
- 60 g Butter unsalted
- 100 g Light Brown Sugar
- 1 Egg large, beaten
- 30 to 40 g Honey mixed with a little water
- 1 tsp Mixed Spice Powder
- a pinch Clove Powder
- 100 g Walnuts coarsely chopped
Instructions
- Add the dried fruits to a large bowl.
- Pour the wine and add the orange zest.
- Cover and keep aside for 8 hours or overnight.
- Beat together the butter and sugar until fluffy.
- Add the beaten eggs and honey.
- Mix until combined.
- Add the flour, clove powder and mixed spices.
- Add the soaked fruits and nuts.
- Mix well.
- Transfer to a greased cake tin lined with parchment paper.
- Place the tin into a preheated oven at 150C and bake for 2 1/2 hours or until a skewer inserted into the center comes out clean.
- Remove and cool.
- Cut into slices and serve.
- Stays good for a few days if stored in an airtight container.
Notes
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Frequently Asked Questions
Can I substitute the sweet wine with something else?
Yes, you can use grape juice, apple juice, or even orange juice mixed with a tablespoon of brandy or rum if you prefer. The key is to use enough liquid to soak the fruits properly.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few dry crumbs, the cake is done. If you see wet batter, bake for another fifteen to twenty minutes and check again.
Can I use different dried fruits?
Surely. Dried cranberries, chopped dates, or dried cherries work well. Just keep the total weight of dried fruit around five hundred to six hundred grams so the batter holds together properly.
Why does my cake sink in the middle?
This can happen if the oven temperature is too high or if the cake is underbaked. Make sure your oven is preheated to 150C and use an oven thermometer if possible. Also, avoid opening the oven door during the first two hours of baking.
Can I make this cake without nuts?
Yes, merely leave out the walnuts or replace them with extra dried fruit. The texture will be slightly softer, but the flavor will still be rich and satisfying.
3 comments
why does the recipe appear to not mention the size of the cake tin?
Kindly post a video of classic Christmas cake
What is mixed spice and can you write in ounce please …