Christmas Cake Recipe

Christmas Cake Recipe

Our Christmas Cake recipe comes from the Fabulous Baker Brothers second book. We recommend making this Christmas Cake recipe in October. At the first opportunity weigh all the fruit into a bowl and pour over the brandy, cover and leave to soak for a day. When the cake has cooled feed it with brandy and wrap it tightly with baking paper. Store in an airtight tin and every week or so turn the cake upside down, skewer the base several times and pour about 2 teaspoons of brandy onto it, let it soak in, then return the cake to the paper and store in the tin.

Try icing this with our Royal Icing Recipe. We love to eat this Christmas Cake recipe with a slice of stichelton cheese. If you’ve left it too late to bake your own or need a gift for a friend why not buy our Christmas Cake.

Ingredients

  • Cake batter
  • 125g soft butter
  • 125g soft brown sugar
  • 3 small organic eggs
  • 170g white flour
  • 3g baking powder
  • 3g mixed spice
  • A pinch of ground cinnamon
  • 3tbsp black treacle
  • 125g chopped almonds
  • 1 shot of brandy
  • The fruit
  • 125g sultanas
  • 125g currants
  • 125g glace cherries
  • Zest of 1 lemon and 1 orange
  • 50g mixed candied peel
  • To finish
  • 400g marzipan
  • Apricot jam
  • Bottle of brandy
  • 500g fondant icing

Method

  1. Heat the oven to 150C. Line and grease a 20cm round cake tin
  2. Beat the butter and sugar until light and fluffy like Father Christmas' beard
  3. Slowly mix in the eggs, followed by the flour baking powder and spices
  4. Once the batter is thoroughly mixed and smooth add all your pre-soaked fruit
  5. Put the mixture into the tin and bake for one and a half hours or until your skewer comes out clean
  6. Oust the cake from its tin and cool on a wire rack
  7. Once cool feed this cake, wrap in paper and store in an airproof tin
  8. Feed every couple of weeks
  9. A week before Christmas get the cake out of hibernation and give it a last feed
  10. Brush the cake all over with hot boiled apricot jam
  11. Roll out the marzipan (use a sprinkle of icing sugar if it sticks) and cover the entire cake
  12. Leave the marzipan cake overnight before icing
  13. On a flat surface covered with a light sprinkling of icing sugar roll out the fondant icing and cover the cake making sure there are no air bubbles under either the marzipan or icing

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Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.