How to make Christmas cake: step-by-step

The perfect recipe from the Good Housekeeping team

One of the best ever recipes for Christmas cake, this will keep perfectly, becoming richer and more intense with every boozy feed you give it. Stuffed full of spice and fruity flavours it's sure to become a favourite that you will make year after year. Here's how to make it...

 

Hands-on time 30min, plus overnight soaking. Cooking time about 4hr.

Cuts into about 30 slices

 

Ingredients

500g (1lb 2oz) sultanas

400g (14oz) raisins

150g (5oz) each Agen prunes and dried figs, roughly chopped

200g (7oz) dried apricots, roughly chopped

Zest and juice of 2 oranges

200ml (1/3 pint) hazelnut liqueur, such as Frangelico Hazelnut Liqueur (£11.65 for 50cl (500ml),  Waitrose), plus extra for drizzling

250g (9oz) unsalted butter, softened, plus extra for greasing

150g (5oz) each dark muscovado and light brown soft sugar

200g (7oz) plain flour, sifted

1tsp ground cinnamon

1tsp mixed spice

¼tsp ground cloves

¼tsp freshly grated nutmeg

4 large eggs, beaten

100g (3½oz) toasted, blanched hazelnuts, roughly chopped

40g (1½oz) toasted pine nuts

 

1 Put the fruit in a non-metallic bowl and stir in the orange zest and juice and hazelnut liqueur. Cover and leave to soak overnight or, preferably, up to three days.

 

2 Preheat oven to 140° (120°C fan) mark 1. Grease and double-line a 23cm (9in) cake tin with greaseproof paper, making sure the paper comes at least 5cm (2in) above the top of the tin.

 

3 Using an electric hand mixer, beat together the butter and sugars in a large bowl until light and fluffy - this should take about 5min.

 

4 In a separate bowl, sift together the flour, spices and a pinch of salt. Beat 2tbsp of the flour mix into the butter and sugar then gradually add the eggs, making sure the mixture doesn't curdle. If it looks as if it might be about to, add a little more flour.

 

5 Fold the remaining flour into the mixture with a large metal spoon, followed by the soaked fruit and nuts. Tip into the prepared tin and level the surface.  Then wrap a double layer of greaseproof paper around the outside of the tin, securing with string - this will stop the cake burning.

6 Using the end of a wooden spoon, make a hole in the centre of the mix, going right down to the base of the tin - this will stop the top of the cake rising into a dome shape as it cooks. Bake for 4hr or until a skewer comes out clean. Cover with foil if it is browning too quickly. Leave to cool in the tin for 10min, then take out and cool on a wire rack, keeping the greaseproof paper wrapped around the outside of the cake.

7 To store, leave the cold cake in its greaseproof paper. Wrap a few layers of clingfilm around it, then cover with foil. Store in a cool place in an airtight container. After two weeks, unwrap the cake, prick all over and pour over 1tbsp of brandy or hazelnut liqueur. Rewrap and store as before.

 

Per slice 282 cals, 11g fat (5g saturates), 41g carbs (35g total sugars)

Cook's tip - the cake will keep for up to three months stored in this way. It can be doused in alcohol every week if you like a stronger taste.

 

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