Rick Stein's Christmas Cake
Although it’s only early November, this is the perfect moment to start baking a rich fruit cake that will improve beautifully by Christmas. Inspired by his cookbook Rick Stein’s Christmas, Rick shares his classic recipe filled with warm spices, brandy, and festive fruits.
Ingredients
- 175g sultanas
- 275g currants
- 175g raisins
- 50g glacé cherries, halved
- 50g mixed peel
- Zest of 1 orange
- Zest of 1 lemon
- 75ml brandy, sherry or orange juice
- Sunflower oil (for greasing)
- 225g softened butter (plus extra for greasing)
- 225g dark muscovado sugar
- 4 eggs, beaten
- 225g plain flour
- 60g mixed nuts or ground almonds
- 1 tsp mixed spice
- ¼ tsp freshly grated nutmeg
- Extra brandy, sherry, port or rum for feeding
For Decoration
- 3–4 tbsp apricot jam
- 350g dried fruit and nuts: walnuts, brazils, pecans, figs, glacé cherries, angelica, large candied peel pieces
Preparation
The day before baking, combine all dried fruit, cherries, peel, and citrus zest in a large bowl.
“Stir in the brandy, sherry, or orange juice, cover, and leave to soak overnight.”
Prepare a 20cm round cake tin by cutting two circles of baking paper for the base. Cut a strip of paper about 10cm longer than the tin’s circumference and 5cm taller than its depth. Fold over a 2cm strip along one long edge and snip it every 2cm to help the lining fit neatly inside.
Author’s Summary
This recipe from Rick Stein captures the warmth of Christmas tradition, combining soaked fruits, aromatic spices, and brandy to create a classic cake that matures to perfection by the festive season.