Rick Stein’s Christmas Cake
Early November is the ideal moment to begin preparing a cake that will develop rich depth and character by Christmas. Rick Stein’s traditional fruit cake captures the warmth and flavour of the festive season.
Ingredients
- 175g sultanas
- 275g currants
- 175g raisins
- 50g glacé cherries, halved
- 50g mixed peel
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 75ml brandy or sherry (or orange juice as an alternative)
- Sunflower oil
- 225g butter, softened, plus extra for greasing
- 225g dark muscovado sugar
- 4 eggs, beaten
- 225g plain flour
- 60g chopped mixed nuts or ground almonds
- 1 tsp mixed spice
- ¼ tsp freshly grated nutmeg
- Extra brandy, sherry, port, or rum for feeding the cake
For Decoration
- 3–4 tbsp apricot jam
- 350g assorted dried fruit and nuts: walnuts, brazils, pecans, figs, coloured glacé cherries, angelica, and large pieces of candied peel
Preparation
The day before baking, combine all dried fruits, cherries, and peel with the citrus zest. Pour in the brandy, sherry, or juice, stir well, cover, and leave to soak overnight.
Prepare a 20cm round cake tin. Cut two circles of baking paper to line the base. For the sides, cut a strip around 10cm longer than the tin’s circumference and 5cm higher than its depth. Fold a 2cm strip along one long edge, snipping it every 2cm to make it fit neatly.
“Rick Stein’s Christmas cake blends tradition, festive aroma, and time-honoured care to create a show-stopping treat.”
Author Summary
This classic Christmas cake recipe by Rick Stein celebrates early preparation, rich dried fruits, and the art of aging a cake to perfection.