Rick Stein's Christmas cake

Rick Stein's Christmas Cake

Although it is early November, now is the ideal time to bake a cake that will mature beautifully by Christmas. Rick Stein recreates 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 or sherry (or orange juice if preferred)
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 colours, angelica, large pieces of candied peel

Method

[translate:The day before you make your cake, 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.]
You will need a 20cm round cake tin. To line it, cut two circles of baking paper for the base.
Then cut a strip of paper about 10cm longer than the tin’s circumference and about 5cm higher than its depth.
Along the long edge, fold over a 2cm strip and snip every 2cm along the fold.

Rick Stein: "It may be early November, but now is the perfect time to bake a cake that will mature into something truly special by the big day."

This fruit cake requires patience and preparation, promising a festive centerpiece full of rich flavors by Christmas.

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ITV — 2025-11-06

Rick Stein's Christmas Cake

Ingredients

Decoration

Method

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