Rick Stein's Christmas Cake
It may be early November, but now is the perfect time to bake a cake that will mature into something truly special by Christmas. Rick Stein brings the festive spirit with his classic fruit cake recipe from his cookbook Rick Stein’s Christmas.
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, sherry, or orange juice
- 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
Decoration
- 3-4 tbsp apricot jam
- 350g dried fruit and nuts: walnuts, brazils, pecans, figs, glacé cherries in mixed colors, angelica, large pieces of candied peel
Preparation
-
The day before baking, mix the dried fruit, cherries, and peel with the citrus zest. Stir in the brandy, sherry, or orange juice, cover, and leave to soak overnight.
-
Prepare a 20cm round cake tin by lining it with baking paper:
- Cut two circles to fit the base.
- Cut a strip approximately 10cm longer than the tin's circumference and about 5cm taller than its depth.
- Fold over a 2cm strip along the long edge, then snip every 2cm along this folded edge to create a flexible lining.
Rick Stein’s recipe ensures a moist, flavorful fruit cake that improves with time, making it perfect for Christmas celebrations.
Author's summary: Rick Stein’s fruit cake recipe, soaked overnight and carefully prepared, offers a rich, festive treat that becomes more delicious by Christmas.