Perfect Christmas Cake — The British Boozy Fruit Cake Tradition

Christmas cake is the British tradition that Americans confuse with American fruitcake (the bad version). The real British Christmas cake is rich; boozy; deeply flavored. Make 2-3 months ahead; feed it weekly with brandy.

The recipe (makes 1 large cake)

Ingredients

• 1 lb mixed dried fruit (raisins; currants; sultanas; cherries)
• 1/2 cup brandy + more for feeding
• 3/4 cup unsalted butter
• 3/4 cup brown sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon mixed spice (cinnamon; nutmeg; allspice; clove)
• Zest of 1 lemon + 1 orange

Method

1. Soak fruit in brandy overnight (24 hours minimum)
2. Cream butter + sugar
3. Add eggs one at a time
4. Fold in flour + spices
5. Stir in fruit + zests
6. Pour into a parchment-lined 9-inch tin
7. Bake at 300°F for 3-4 hours (low and slow)
8. Cool; prick with skewer
9. Spoon over 2 tablespoons brandy weekly until Christmas

Make-ahead

• 2-3 months ahead is traditional
• Wrapped in parchment + foil; stored in tin
• Feed weekly with brandy

How to serve

• Cover with marzipan + royal icing (traditional)
• Or: plain; sliced; with cream

Cross-references

For perfect Christmas mince pies and perfect Christmas trifle — other British Christmas desserts.

Perfect Christmas cake is the traditional British boozy fruit cake. Make months ahead; feed with brandy; serve at Christmas. The real version is dramatically better than American fruitcake.