A rich, moist traditional English Christmas cake packed with rum-soaked dried fruits, toasted nuts, warm spices, and topped with a delicate white icing and festive star decorations. Perfect for holiday celebrations.
Why You’ll Love This Recipe
This classic English Christmas cake captures the essence of the holiday season with its deep, spiced flavor and dense, moist texture. The rum-soaked dried fruits infuse every slice with festive richness, while the toasted nuts add a satisfying crunch. Baked low and slow, it develops a complex flavor that only improves with time. Adorned with white icing and star decorations, it brings both tradition and elegance to your holiday table.
Ingredients
500 g dried fruits soaked in rum and drained
140 g nuts of choice (almonds, hazelnuts, pecans, walnuts)
170 g unsalted butter (room temperature)
75 g brown sugar (can be increased to 200 g)
190 g all-purpose flour
4 eggs (grade C1)
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon Christmas spice mix (or substitute with your preferred spices)
75 ml rum used for soaking dried fruits
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Preheat oven to 150°C (300°F). Grease and line a deep cake tin with parchment paper. Cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Fold in the flour, baking soda, baking powder, and Christmas spice mix. Gently fold in the soaked dried fruits and nuts. Pour batter into prepared tin and smooth the top. Bake for 2.5 to 3 hours, or until a skewer inserted comes out clean. Cover with foil if browning too quickly. Cool completely before icing. Decorate with white icing drizzle and star-shaped decorations as desired.
Servings and timing
Makes 12 servings
Prep time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 30 minutes
Calories: Approximately 350 kcal per slice
Variations
- Use a mix of raisins, currants, dried cherries, and candied peel for the fruit blend.
- Add a tablespoon of molasses or treacle for extra depth and richness.
- Substitute brandy or whisky for the rum if preferred.
- Incorporate orange zest or juice for a citrus note.
- Decorate with marzipan and fondant for a traditional look.
Storage/Reheating
Wrap the cake tightly in parchment and foil, then store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month or freeze for up to 3 months. This cake is best served at room temperature and does not require reheating.
FAQs
Can I make this cake ahead of time?
Yes, it’s traditionally made weeks in advance to allow the flavors to mature.
What is the best way to soak the dried fruits?
Cover with rum and leave overnight, or up to a week for deeper flavor.
Can I skip the alcohol?
Yes, use orange juice or tea as a non-alcoholic substitute for soaking.
How do I prevent the cake from drying out during baking?
Bake at a low temperature and cover with foil if browning too fast.
What icing should I use?
Royal icing, fondant, or a simple sugar glaze work well.
Can I feed the cake after baking?
Yes, brush with additional rum weekly and rewrap tightly for a richer result.
Is it necessary to toast the nuts?
Toasting enhances flavor but is optional.
Can I use gluten-free flour?
Yes, a gluten-free baking blend can replace the all-purpose flour.
How should I decorate the cake?
Use icing drizzle, festive sprinkles, or star-shaped cutouts for a seasonal finish.
How long does the cake stay fresh?
Up to 2 weeks at room temperature, longer if refrigerated or frozen.
Conclusion
Traditional English Christmas Cake is a beloved holiday centerpiece rich in flavor, history, and festive spirit. With its spiced batter, rum-soaked fruit, and nutty undertones, it embodies the warmth of the season. Beautifully decorated and wonderfully aromatic, this cake is a celebration in itself—perfect for sharing with loved ones during the most wonderful time of the year.
Traditional English Christmas Cake
A rich, moist traditional English Christmas cake packed with rum-soaked dried fruits, toasted nuts, warm spices, and topped with a delicate white icing and festive star decorations. Perfect for holiday celebrations.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: English
- Diet: Vegetarian
Ingredients
- 500 g dried fruits soaked in rum and drained
- 140 g nuts of choice (almonds, hazelnuts, pecans, walnuts)
- 170 g unsalted butter (room temperature)
- 75 g brown sugar (can be increased to 200 g)
- 190 g all-purpose flour
- 4 eggs (grade C1)
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon Christmas spice mix (or substitute with your preferred spices)
- 75 ml rum used for soaking dried fruits
Instructions
- Preheat oven to 150°C (300°F). Grease and line a deep cake tin with parchment paper.
- Cream butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Fold in the flour, baking soda, baking powder, and Christmas spice mix.
- Gently fold in the soaked dried fruits and nuts.
- Pour batter into the prepared tin and smooth the top.
- Bake for 2.5 to 3 hours, or until a skewer inserted comes out clean. Cover with foil if browning too quickly.
- Cool completely before icing.
- Decorate with white icing drizzle and star-shaped decorations as desired.
Notes
- Soak dried fruits in rum overnight or longer for a deeper flavor.
- Use foil during baking if cake browns too fast on top.
- Ensure cake is fully cooled before adding icing to prevent melting.
- Decorate as desired for a festive touch—edible stars or sugar decorations work well.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: Approx. 28 g
- Sodium: Approx. 120 mg
- Fat: Approx. 18 g
- Saturated Fat: Approx. 9 g
- Unsaturated Fat: Approx. 7 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 40 g
- Fiber: Approx. 2 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 75 mg