Grandma's Christmas Cake
Delight in the timeless tradition of baking with **Grandma's Christmas Cake**, a rich and moist fruitcake brimming with holiday flavors. This classic recipe features a medley of soaked dried fruits, candied peel, and crunchy nuts, perfectly spiced with warm cinnamon, nutmeg, and allspice. Infused with aromatic zests of orange and lemon, and a splash of brandy or rum, this cake boasts a depth of flavor that only improves with time. Baked low and slow to perfection, it’s the ultimate centerpiece for your festive celebrations. Whether served as is or “fed” weekly for added decadence, this holiday favorite promises nostalgic comfort in every bite. Perfect for gifting, gatherings, or simply savoring with a cup of tea, this cake truly captures the spirit of Christmas.
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Ingredients
- 250 g All-purpose flour
- 200 g Unsalted butter
- 200 g Brown sugar
- 4 large Eggs
- 500 g Mixed dried fruits (raisins, currants, chopped apricots, etc.)
- 100 g Chopped nuts (almonds, walnuts, etc.)
- 75 g Candied peel
- 100 ml Brandy or rum
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground allspice
- 1 tsp Vanilla extract
- 1 Zest of an orange
- 1 Zest of a lemon
- 2 tbsp Milk
Directions
Step 1
The night before baking, place the mixed dried fruits, candied peel, and brandy (or rum) in a large bowl. Stir well, cover, and allow to soak overnight.
Step 2
Preheat the oven to 150°C (300°F). Line a 20cm (8-inch) round cake tin with parchment paper and wrap the outside with a double layer of foil to prevent burning.
Step 3
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and lemon zest.
Step 5
Sift the flour, baking powder, cinnamon, nutmeg, and allspice into a separate bowl. Gradually fold the dry ingredients into the wet mixture, alternating with the milk.
Step 6
Gently stir in the soaked fruits, any remaining liquid, and the chopped nuts until evenly distributed.
Step 7
Spoon the batter into the prepared tin, smoothing the top with a spatula. Make a small indentation in the center to prevent a domed top during baking.
Step 8
Bake in the preheated oven for 2.5 hours, or until a skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, cover it with a piece of foil partway through baking.
Step 9
Remove the cake from the oven and allow it to cool completely in the tin before transferring to a wire rack.
Step 10
Optionally, feed the cake weekly with a tablespoon of brandy or rum for extra flavor and moisture. Simply poke small holes in the top of the cake with a skewer and drizzle the alcohol over it.
Step 11
Wrap the cake tightly in parchment paper and foil, and store in an airtight container. Serve and enjoy during the festive season!
Nutrition Facts
| Serving size | (1680.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6304.8 |
| Total Fat 253.0g | 0% |
| Saturated Fat 112.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1189.5mg | 0% |
| Sodium 910.8mg | 0% |
| Total Carbohydrate 939.8g | 0% |
| Dietary Fiber 57.5g | 0% |
| Total Sugars 653.6g | |
| Protein 88.0g | 0% |
| Vitamin D 177.0IU | 0% |
| Calcium 917.1mg | 0% |
| Iron 31.0mg | 0% |
| Potassium 6121.1mg | 0% |
Source of Calories