British Christmas Cake

British Christmas Cake Recipe - Traditional dessert from United Kingdom

Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 3.5-4 hours | Servings: 12-16

Introduction

The British Christmas Cake, a rich, dense fruitcake, is a cherished holiday tradition in the United Kingdom and many other parts of the world. Laden with dried fruits, nuts, and spices, and often soaked in spirits, this cake is a symbol of festivity and celebration. The preparation and anticipation of the Christmas cake is as much a part of the holiday season as the cake itself, with families often having their own unique recipes passed down through generations. This guide will take you through the history, preparation tips, nutritional information, and various ways to enjoy and adapt this classic holiday treat.

History

The origins of the British Christmas Cake date back to the Middle Ages, evolving from the plum porridge people ate on Christmas Eve to break their fast. Over time, oats from the porridge were replaced with flour, butter, and eggs, transforming it into a more cake-like form. The addition of dried fruits, spices, and honey made it a luxurious dish reserved for special occasions. By the Victorian era, the Christmas cake as we know it today, rich with fruits and marzipan, had become a staple of British Christmas celebrations, symbolizing wealth and prosperity.

Ingredients

2 lb (907 g) mixed dried fruit [1]
4 oz (113 g) glace cherries
4 oz (113 g) candied fruit
3 oz (85 g) blanched almonds
10 oz (283 g) plain flour
1 pinch salt
0.25 tsp bicarbonate of soda
1 tsp mixed spice [2]
4 eggs
0.5 tsp flavoring (vanilla, lemon) [3]
1 tbsp blackstrap molasses
8 oz (227 g) butter
8 oz (227 g) soft brown sugar
1 whisky to soak fruit
250 ml milk (to mix)

How to prepare

Find a 9-inch cake pan that is at least three inches deep. Grease it and line the bottom and sides with a double thickness of greased baking parchment.
Tie folded brown paper or newspaper around the outside of the pan. This paper will act as insulation to prevent the sides of the cake from scorching while baking.
Preheat the oven to 320 – 350°F. Place folded paper in the oven to serve as a stand for the pan during baking. Position the pan low in the oven.
Pick over the dried fruit, removing any stems or impurities.
Wash the fruit, drain well, and spread it over a cloth on a tray to dry.
Once the fruit is dry, transfer it to a bowl and pour a small wine-glass of spirit over it. Cover the bowl and let it sit overnight.
The next day, add the chopped peel, blanched chopped almonds, and minced and drained cherries to the fruit. Mix everything thoroughly.
In a separate bowl, sift together the flour, salt, baking soda, and spice.
In another bowl, beat the eggs well with the molasses and flavoring.
Put the butter into a large warmed bowl and beat it until soft. Then add the sugar and continue beating until the mixture is light and creamy.
Gradually beat in about a sixth of the egg mixture at a time, then fold in half of the flour mixture.
Add the remaining flour mixture to the fruit and mix well.
Fold the fruit mixture into the creamed mixture until well combined.
Transfer the batter into the prepared pan and bake for about 3.5 to 4 hours, or until the cake is fully cooked.
If the top of the cake is browning too fast, cover it with a few layers of paper.
Reduce the oven heat slightly every hour, decreasing it by about 10°F (-12°C).
To check for doneness, insert a skewer into the cake and ensure it comes out clean.
Keep the paper wrapped around the cake until it is completely cooled. This slow cooling process is important.
Once the cake is completely cooled, invert it, remove the baking parchment from the bottom, and generously sprinkle the cake with the spirit of your choice.
Wrap the cake tightly in foil, place it in a sealed tin, and store it in a cool place (not necessarily refrigerated).
Occasionally unwrap the cake and sprinkle it with more spirit to enhance its flavor.
It takes approximately 2 months for the cake to reach its maximum "mellowness".

Variations

There are many ways to vary the traditional recipe to suit your taste or dietary needs. Consider using gluten-free flour for a gluten-free version, or substitute some of the dried fruits with your favorites. For a non-alcoholic version, soak the fruits in orange juice or tea instead of spirits.

References

↑ The mixed dried fruit should be such things as seedless raisins and currants.
↑ "Mixed spice" is a combination of cinnamon, allspice and mace: about 0.33 of each).
↑ The 0.5 tsp of "flavoring" can be almond, or lemon, or vanilla, or a mixture of the three.

Cooking Tips & Tricks

To ensure your British Christmas Cake turns out perfectly, consider these tips:

- Soak your dried fruits overnight in your choice of spirit to plump them up and infuse them with flavor.

- Use room temperature ingredients to ensure even mixing and a consistent batter.

- Bake the cake slowly at a low temperature to prevent it from drying out or burning.

- Wrap the outside of the cake tin with newspaper or brown paper to insulate the cake and promote even cooking.

- Allow the cake to cool slowly and mature for at least a month before serving to develop its flavors.

Serving Suggestions

Serve the British Christmas Cake as a dessert after your holiday meal, or enjoy a slice with a cup of tea or mulled wine. It's traditionally decorated with marzipan and royal icing, but it's also delicious on its own.

Cooking Techniques

The key technique in making a British Christmas Cake is the slow, gentle baking process, which allows the cake to cook thoroughly without becoming too dry or burnt. Another important technique is the aging process, where the cake is periodically fed with alcohol to develop its flavors.

Ingredient Substitutions

For those looking to make substitutions, try using margarine or a dairy-free butter alternative for a vegan version. Honey or maple syrup can replace molasses, and any dried fruit can be substituted based on preference or availability.

Make Ahead Tips

The British Christmas Cake is an excellent make-ahead dessert, as its flavor improves with age. Make the cake up to three months in advance, feeding it with alcohol every few weeks until it's time to serve.

Presentation Ideas

Decorate your cake with a layer of marzipan and royal icing for a traditional look. For a more modern twist, try a simple dusting of powdered sugar and garnish with dried fruits and nuts.

Pairing Recommendations

Pair your Christmas Cake with a glass of port, brandy, or a rich, full-bodied wine. For a non-alcoholic option, a spiced tea or a rich hot chocolate complements the flavors of the cake beautifully.

Storage and Reheating Instructions

Store the cake wrapped in parchment paper and foil in an airtight container in a cool, dry place. It does not need to be refrigerated and can be enjoyed for up to four months. There is no need to reheat the cake; it's best served at room temperature.

Nutrition Information

Calories per serving

A slice of British Christmas Cake is quite calorie-dense, averaging between 250 to 350 calories. This is due to its high content of sugars, fruits, and fats.

Carbohydrates

A single serving of British Christmas Cake is rich in carbohydrates, primarily from dried fruits and sugar. On average, a slice contains about 60 grams of carbohydrates, providing energy and making it a high-energy food suitable for the festive season.

Fats

The cake contains a moderate amount of fat, coming mainly from butter and eggs. A typical slice has approximately 10 to 15 grams of fat, contributing to its moist texture and rich flavor.

Proteins

Proteins in the British Christmas Cake are relatively low, with each serving containing about 3 to 5 grams. The primary sources of protein are the eggs and almonds.

Vitamins and minerals

This cake is a good source of certain vitamins and minerals, particularly from the dried fruits and nuts. These include potassium, iron, and small amounts of calcium and vitamin C.

Alergens

Common allergens in this cake include gluten (from flour), nuts (almonds), and eggs. It's important to note these for anyone with dietary restrictions or allergies.

Summary

Overall, the British Christmas Cake is a rich, calorie-dense treat best enjoyed in moderation. It offers a good balance of carbohydrates and fats, along with some vitamins and minerals from the fruits and nuts.

Summary

The British Christmas Cake is a timeless holiday tradition, rich in history and flavor. With its dense, moist texture and deep, complex taste, it's a treat that symbolizes the warmth and generosity of the season. Whether you stick to the traditional recipe or make it your own with variations and substitutions, this cake is sure to be a cherished part of your holiday celebrations.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for British Christmas Cake. It was many years ago, when I was just a young girl living in the English countryside. My grandmother, who was an excellent cook herself, had invited me to spend the day with her in the kitchen. As we worked side by side, she began to tell me stories of her own grandmother, who had passed down the recipe for this special cake through the generations.

The ingredients were simple yet exotic - dried fruits, spices, and brandy. The process was intricate and required patience and precision. My grandmother showed me how to soak the fruits in brandy for days, how to mix the batter just right, and how to bake the cake slowly and evenly in the oven. As I watched her work, I knew that this recipe was something special, something worth preserving and passing down to future generations.

Over the years, I continued to perfect my British Christmas Cake recipe, adding my own twist here and there. I would make it every year during the holiday season, sharing it with family and friends who always marveled at its rich flavor and moist texture. Each time I made it, I felt a connection to my ancestors and a sense of pride in carrying on a tradition that had been passed down to me.

As I grew older, I began to experiment with different variations of the recipe. I tried adding nuts and citrus peel, swapping out the brandy for rum or whiskey, and even incorporating a layer of marzipan in the middle. Each iteration was a delicious success, but none could compare to the original recipe that my grandmother had taught me all those years ago.

Now, as I sit here in my kitchen, preparing to make my annual batch of British Christmas Cake, I can't help but feel a sense of gratitude for the recipe that has brought so much joy and warmth to my family over the years. It is a reminder of the love and care that went into every bite, a symbol of the traditions that bind us together as a family.

As I take the cake out of the oven and let it cool on the counter, the sweet aroma of spices and brandy fills the air. I can't wait to cut into it and savor the taste of Christmas past, present, and future. And as I do, I know that my grandmother is smiling down on me, proud of the legacy that she helped to create and the recipe that will live on for generations to come.