Christmas cake recipe

14 INGREDIENTS • 7 STEPS • 4HR 30MIN

Christmas cake recipe

Recipe

5.0

2 ratings
Our traditional Christmas cake recipe is well worth the effort – perfect for baking enthusiasts.
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Our traditional Christmas cake recipe is well worth the effort – perfect for baking enthusiasts.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

4HR 30MIN

Total time

Ingredients

Servings
8
400 g
sultanas
250 g
raisins
200 g
currants
150 ml
M&S Distilled 5 years aged XO French brandy
130 g
M&S Remarksable Value unsalted British butter, room temperature
180 g
dark brown muscovado sugar
3
M&S large free-range eggs
160 g
self-raising flour
1 tsp
mixed spice
1 tsp
salt
25 g
candied mixed peel
150 g
glacé cherries
1
M&S Remarksable Value orange, zested
50 g
flaked almonds

Nutrition per serving

VIEW ALL
Calories
712kcal
Fat
18.1 g
Saturates
9.0 g
Sugars
47.6 g
Salt
578.6 mg
Love This Recipe?
Add to plan
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Christmas cake recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Soak the sultanas (400 g), raisins (250 g) and currants (200 g) in 100ml brandy (150 ml) overnight, or for at least 1 hour.
step 2
Preheat the oven to 150°C/130°C fan/gas mark 2. Grease and line a round, deep 8-inch cake tin with parchment, ensuring the parchment protrudes a few centimetres above the top of the tin.
step 3
Cream together the butter (130 g) and sugar (180 g), then beat in the eggs (3) one at a time.
step 4
Mix together the flour (160 g), mixed spice (1 tsp) and salt (1 tsp), then mix with the butter and sugar until smooth. Add the candied mixed peel (25 g), glacé cherries (150 g), orange zest (1) and almonds (50 g). Stir in the soaked fruit and its liquids. Pour the mixture into the tin and gently smooth out the top.
step 5
Bake for 2¾-3 hours, or until the cake feels springy in the centre when lightly touched and a skewer in the centre of the cake comes out clean.
step 6
Remove from the oven and allow to cool in the tin for 30 minutes before turning out onto a cooling rack.
step 7
Make small holes across the surface of the cake using a clean skewer. With a pastry brush, brush over 50ml brandy until it soaks into the cake. Wrap it tightly in a double layer of parchment paper and foil, then store in a cool, dry place until required.
step 7 Make small holes across the surface of the cake using a clean skewer. With a pastry brush, brush over 50ml brandy until it soaks into the cake. Wrap it tightly in a double layer of parchment paper and foil, then store in a cool, dry place until required.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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