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Ultimate traditional Christmas cake recipe

Our easy traditional Christmas cake recipe will keep for three months - so make it now in time for Christmas!

Christmas cake

Embracing festive spices, which are perfectly balanced with sweet zesty fruits, our ultimate Christmas cake recipe, courtesy of Miele, can be stored in a cool dark place for up to three months – just in time for Christmas! Brushing the cake occasionally with brandy or sherry will help to prevent it from drying out as well as preserving the bake.

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Ingredients

  • Sultanas 230g
  • Raisins 230g
  • Currants 170g
  • Glacé cherries 100g, rinsed and quartered
  • Dried apricots 100g, quartered
  • Mixed candied peel 50g, finely chopped
  • Brandy 6tbsp
  • Plain flour 250g
  • Mixed spice ½ tsp
  • Cinnamon ½ tsp
  • Freshly grated nutmeg ¼ tsp
  • Flaked almonds 50g, roughly chopped
  • Orange 1, zest only
  • Lemon ½, zest only
  • Butter 250g, softened
  • Dark brown sugar 250g
  • Eggs 4, large
  • Black treacle 2 tbsp
  • A deep 20cm round or 18cm square cake tin

Method

  • Step 1

    1. Place all the fruits in a bowl and pour over the brandy. Stir well and place in a Miele Warming Drawer or a warm oven set to 60°c for 2 hours. Grease and double line with greaseproof paper a 20cm cake tin.

  • Step 2

    2. Select the Conventional Heat function and preheat a Miele Oven to 140ºC. Alternatively, use the Automatic Programme for Rich Fruit Cake and follow the instructions on the oven display.

  • Step 3

    3. Sieve the flour and spices into a large bowl and stir in the almonds, orange and lemon rind. Cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs, one at a time followed by the treacle.

  • Step 4

    4. Gradually fold in the flour, spices, almonds and rinds. Fold in the soaked fruit. Mix well to combine and distribute the fruit throughout the mixture. Spoon the mixture into the prepared tin and smooth off the surface with a palette knife. Cover the top of the cake loosely with a double circle of greaseproof paper.

  • Step 5

    5. Place in the oven using the wire rack on shelf 2. Bake the cake for one hour at 140°C then reduce the oven temperature to 120ºC and continue to bake for a further three hours or until the cake feels firm to the touch and a skewer inserted in the centre comes out clean.

  • Step 6

    6. Allow the cake to cool in the tin then remove when it’s cold. If desired, the cake can be re-wrapped in greaseproof paper and placed in an air-tight container then stored in a cool dark place for up to three months, brushing occasionally with more brandy or sherry to prevent it from drying out.

Courtesy of Miele

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