Christmas is just around the corner, and what better way to celebrate than with a delicious cake? If you’re looking for a recipe that will impress your guests and satisfy your taste buds, look no further than James Martin’s Christmas Cake recipe. This recipe is the perfect combination of fruity, nutty, and boozy flavors, and it’s sure to be a hit at any holiday gathering.
Ingredients
- 350g currants
- 350g sultanas
- 350g raisins
- 175g dried apricots, chopped
- 100g candied peel
- 100g glace cherries, halved
- 100g blanched almonds, chopped
- 350g plain flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp baking powder
- 1/2 tsp salt
- 350g unsalted butter, softened
- 350g light brown sugar
- 6 large eggs, beaten
- 100ml brandy or rum, plus extra for feeding
Instructions
- Preheat the oven to 140°C. Grease and line a 25cm round cake tin with baking parchment.
- In a large bowl, mix together the currants, sultanas, raisins, apricots, candied peel, cherries, and almonds.
- In a separate bowl, sift together the flour, cinnamon, nutmeg, allspice, baking powder, and salt.
- In a third bowl, cream together the butter and sugar until light and fluffy.
- Add the beaten eggs to the butter and sugar mixture, a little at a time, mixing well between each addition.
- Add the flour mixture to the butter and sugar mixture, a little at a time, mixing well between each addition.
- Add the fruit mixture to the batter and stir well to combine.
- Add the brandy or rum and stir well.
- Pour the batter into the prepared tin and smooth the surface with a spatula.
- Bake in the preheated oven for 4-5 hours, or until a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes.
- Pierce the top of the cake with a skewer and spoon over some extra brandy or rum.
- Leave the cake to cool completely in the tin before removing and storing in an airtight container.
Nutritional Information
Per serving:
- Calories: 587
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 128mg
- Sodium: 173mg
- Carbohydrates: 85g
- Fiber: 4g
- Sugar: 60g
- Protein: 7g
Cooking Time
4-5 hours
Equipment
- 25cm round cake tin
- Baking parchment
- Large mixing bowl
- 3 medium mixing bowls
- Electric mixer or stand mixer
- Spatula
- Skewer
Serving Suggestions
This Christmas cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a great gift when wrapped in festive wrapping paper or presented in a decorative tin.
Variations
You can customize this recipe to your liking by adding or omitting certain fruits or nuts. You can also experiment with different types of alcohol, such as whiskey or sherry, to give the cake a different flavor.
Substitutions
If you don’t have certain fruits or nuts on hand, you can substitute them with similar ingredients. For example, you can use dried cranberries instead of cherries, or pecans instead of almonds. You can also substitute the brandy or rum with orange juice or apple juice for a non-alcoholic version.
Storage
This Christmas cake can be stored in an airtight container at room temperature for up to a month. You can also freeze the cake for up to 6 months. To thaw, simply remove the cake from the freezer and leave at room temperature for a few hours before serving.
Tips
- Soak the fruit in brandy or rum overnight before making the cake for an extra boozy flavor.
- Wrap the outside of the cake tin with a double layer of baking parchment to prevent the cake from burning on the edges.
- Feed the cake with brandy or rum every week leading up to Christmas for a moist and flavorful cake.
Notes
This recipe makes a large cake, so if you’re only baking for a small group, you can halve the recipe or freeze any leftovers for later.
Frequently Asked Questions
Can I use a different type of alcohol?
Yes, you can use any type of alcohol you like, such as whiskey or sherry. Just make sure to adjust the amount accordingly.
Can I substitute the fruit and nuts?
Yes, you can substitute the fruit and nuts with similar ingredients if you don’t have everything on hand. Just make sure to keep the total amount the same.
Can I freeze the cake?
Yes, you can freeze the cake for up to 6 months. To thaw, simply remove the cake from the freezer and leave at room temperature for a few hours before serving.
James Martin’s Christmas Cake recipe is a true festive delight. The combination of dried fruit, nuts, and brandy creates a rich and flavorful cake that is perfect for the holiday season. This recipe may take some time and effort to make, but the end result is well worth it. Whether you’re baking for a crowd or just for yourself, this cake is sure to impress. So why not give it a try and spread some holiday cheer?