Traditional Christmas Cake

Raisins, Sultanas and Currants: You can weigh these out individually, as listed in the recipe card, or use bags of pre-mixed dried fruit for convenience. Keep currants as the largest share of the mixture, though – their smaller size helps them spread throughout the cake. For US bakers, sultanas are also known as golden raisins, while the currants here are small dried vine fruits (not fresh blackcurrants) and are usually labelled as “Zante currants.”

Glacé Cherries (Candied Cherries): These sweet, candied cherries add a slightly different texture to the dried fruit, as well as looking like little jewels when you slice into the cake. I recommend halving them before adding to the soaking mixture, but you can leave them whole if you prefer.

Mixed Peel (Candied Mixed Peel): Candied citrus peel adds another layer of flavour alongside the orange zest and is often added to festive recipes. I know it’s one of those ingredients people either love or hate, but I’m firmly in the love-it camp!

Ground Almonds (Almond Flour): Ground almonds help the cake retain moisture and contribute to its texture. They add more than just a subtle nutty flavour, which is why changing or leaving them out needs a little consideration – see the substitutions and free-from advice below if you need to leave them out.

Orange Zest: I particularly like orange zest in Christmas Cake because it feels more festive. It adds a fresh citrus flavour alongside the dried fruit and warm spices.

Brandy or Orange Juice: Brandy is my Mum’s favourite and the alcohol she listed in her original recipe. But I usually opt for orange juice, purely because I don’t drink alcohol and don’t have a bottle of brandy on hand! Either is fine, and it’s a personal preference whichever you choose. Not only will it be used to soak the dried fruit before baking, but also to feed the baked cake.

Soft Margarine or Butter: I prefer soft margarine for this cake, as I find it gives predictable results and lets the fruit and spice flavours take centre stage. Unsalted butter works well too, if that’s your preference. Whichever you choose, bring your margarine/butter to room temperature before you begin so it creams easily with the sugar. For more about choosing a margarine for baking, including the differences between soft and block varieties, see my Margarine Ingredient Guide.

Soft Dark Brown Sugar: This gives the cake its rich colour and a deeper flavour than white sugar. It works particularly well with the dried fruit and spices.

Free-range Eggs: There’s a lot of fruit for the cake mixture to hold together, so the eggs play an important part in binding everything together. I use mixed-weight free-range eggs, which are usually around a UK medium-sized egg, or roughly equivalent to a US large-sized egg. Make sure the eggs are at room temperature before you begin.

Plain Flour (All-purpose Flour: Plain flour helps give the cake structure and hold the fruit together. There’s no baking powder or other raising agent in this recipe – we’re making a rich fruit cake rather than a light sponge. My Plain Flour Ingredient Guide explains more about the different flour names and its uses.

Mixed Spice & Ground Cinnamon: These give the cake its familiar warm, festive flavour. Mixed spice is a British baking spice blend – although not exactly the same, Pumpkin Pie Spice is a close alternative to Mixed Spice.

See the recipe card for a full ingredients list, required quantities and cup conversions.