James Martin Christmas Cake is made with a luxurious mix of sultanas, raisins, glacé cherries, mixed peel, dark muscovado sugar, black treacle, and warming spices. It is soaked in brandy to create a deep, moist texture and a festive flavor profile that improves with age. This traditional fruitcake is the perfect centerpiece for your holiday table and makes a wonderful gift for friends and family.
Jump to RecipeWhy You Will Love This Christmas Cake:
- It Gets Better With Age: This is one of the few cakes that actually tastes better weeks after you bake it. The longer it sits, the more the flavors meld together, making it a stress-free option to bake in November for December.
- Incredibly Moist: Many people dislike fruitcake because it can be dry and crumbly. This recipe uses a long soak in brandy and black treacle to ensure every slice is dark, sticky, and tender.
- The Ultimate Holiday Ritual: The process of “feeding” the cake with brandy once a week is a wonderful festive tradition. It builds anticipation for the big day and fills your kitchen with the smell of Christmas spices.
- Perfect for Gifting: Because this cake is sturdy and travels well, it makes a thoughtful homemade gift. You can bake smaller versions, wrap them in parchment and ribbon, and give them to neighbors or friends.
James Martin Christmas Cake Ingredients
For the Fruit Soak:
- 1 kg (2.2 lbs) mixed dried fruit (sultanas, raisins, and currants)
- 100g (3.5 oz) glacé cherries, halved
- 100g (3.5 oz) mixed peel
- 150ml (2/3 cup) brandy, sherry, or rum (plus extra for feeding)
For the Cake Batter:
- 250g (1 cup plus 2 tbsp) unsalted butter, softened
- 250g (1 1/4 cups) dark muscovado sugar
- 4 large eggs
- 250g (2 cups) plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 tablespoon black treacle (molasses)
- Zest of 1 orange
- Zest of 1 lemon
- 50g (1/2 cup) ground almonds
How To Make James Martin Christmas Cake
- Soak the fruit: Place the dried fruit, cherries, and mixed peel in a large bowl. Pour the brandy over the fruit, stir well, and cover. Let it sit overnight (or for at least 12 hours) so the fruit absorbs the liquid and becomes plump.
- Prepare the tin: Preheat your oven to 300°F (150°C). Grease a deep 20cm (8-inch) round cake tin. Line the bottom and sides with a double layer of baking parchment (parchment paper). Wrap a layer of brown paper or newspaper around the outside of the tin and tie it with string; this protects the cake from burning during the long bake.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and muscovado sugar together until the mixture is light and fluffy.
- Add the eggs: Beat in the eggs one at a time. If the mixture looks like it is curdling (separating), add a tablespoon of the flour with each egg to stabilize it.
- Add dry ingredients: Sift in the flour, cinnamon, and mixed spice. Add the ground almonds, black treacle, orange zest, and lemon zest. Gently fold everything together until just combined.
- Combine with fruit: Add the soaked fruit (and any liquid left in the bowl) to the batter. Stir well to ensure the fruit is evenly distributed.
- Bake the cake: Spoon the mixture into the prepared tin and smooth the top with the back of a spoon. Bake in the center of the oven for 3.5 to 4 hours.
- Cool and feed: Check the cake after 3.5 hours by inserting a skewer into the center. If it comes out clean, it is ready. Remove from the oven and poke holes all over the top with the skewer. Spoon 2 tablespoons of brandy over the hot cake. Let it cool completely in the tin.
Recipe Tips
- Double Line the Tin: Christmas cakes bake for a long time. A double layer of paper inside and a layer outside acts as insulation. This ensures the center cooks through without the edges becoming dry or burnt.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them emulsify better, creating a lighter crumb structure to hold all that heavy fruit.
- Cover the Top: Check the cake after 2 hours in the oven. If the top is getting too dark but the center is still raw, cover the tin loosely with a piece of aluminum foil for the remaining baking time.
- The “Feeding” Process: For the best flavor, make this cake 4 to 6 weeks before Christmas. Once a week, unwrap it and brush it with a little more brandy. This preserves the cake and keeps it incredibly moist.
What To Serve With Christmas Cake?
In Yorkshire (where James Martin is from), it is traditional to serve rich fruit cake with a slice of Wensleydale cheese or sharp cheddar. The salty creamy cheese contrasts perfectly with the sweet sticky fruit. For dessert, serve it with brandy butter, heavy cream or warm custard. It also pairs beautifully with a glass of port wine or a hot cup of tea.
How To Store Leftovers Christmas Cake?
- Store: Once the cake is completely cool, wrap it tightly in two layers of greaseproof paper and then a layer of aluminum foil. Store it in an airtight container in a cool, dark place. It will last for 3 months (or longer if you keep “feeding” it alcohol).
- Freeze: You can freeze the cake (iced or uniced). Wrap it in double plastic wrap and foil. It will keep in the freezer for up to 1 year. Thaw it at room temperature before serving.
How To Reheat Leftovers Christmas Cake?
Note: Christmas cake is traditionally served at room temperature. However, if you prefer it warm (especially if serving it as a dessert with custard), here is how to do it without drying it out.
1. In the Microwave (Best for Single Slices) This is the quickest way to warm a slice without melting the fruit.
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- If the cake is a bit dry, sprinkle a few drops of water or brandy over it.
- Heat on medium power for 15 to 20 seconds. It should be just warm to the touch.
- Serve immediately with cold cream or hot custard.
2. In the Oven (Best for Larger Pieces)
- Preheat your oven to 300°F (150°C).
- Wrap the cake (or the slice) tightly in aluminum foil. This is crucial to trap the steam inside so the cake remains moist.
- Place it on a baking sheet and heat for 10 to 15 minutes.
FAQs
Yes instead of soaking the fruit in brandy, soak it in hot tea (Earl Grey works well) or orange juice. However, without alcohol, the cake will not keep as long, so you should eat it within 2 weeks or freeze it.
This happens if the batter is too runny or the fruit is too wet. Coating the soaked fruit in a little bit of flour before adding it to the batter can help “grip” it in place.
If you plan to cover the cake with marzipan and fondant icing, do this about 1 week before Christmas. This gives the icing time to dry out slightly and set firm before cutting.
James Martin Christmas Cake Nutrition Facts
Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 380 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 80mg
- Total Carbohydrate: 62g
- Dietary Fiber: 3g
- Sugars: 48g
- Protein: 4g
James Martin Christmas Cake
Course: Desserts, Breakfast, BrunchCuisine: BritishDifficulty: Easy16
servings20
minutes4
hours380
kcalJames Martin Christmas Cake is made with a luxurious mix of sultanas, raisins, glacé cherries, mixed peel, dark muscovado sugar, black treacle, and warming spices. It is soaked in brandy to create a deep, moist texture and a festive flavor profile that improves with age. This traditional fruitcake is the perfect centerpiece for your holiday table and makes a wonderful gift for friends and family.
Ingredients
1 kg (2.2 lbs) mixed dried fruit (sultanas, raisins, and currants)
100g (3.5 oz) glacé cherries, halved
100g (3.5 oz) mixed peel
150ml (2/3 cup) brandy, sherry, or rum (plus extra for feeding)
- For the Cake Batter:
250g (1 cup plus 2 tbsp) unsalted butter, softened
250g (1 1/4 cups) dark muscovado sugar
4 large eggs
250g (2 cups) plain flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 tablespoon black treacle (molasses)
Zest of 1 orange
Zest of 1 lemon
50g (1/2 cup) ground almonds
Directions
- Soak the fruit: Place the dried fruit, cherries, and mixed peel in a large bowl. Pour the brandy over the fruit, stir well, and cover. Let it sit overnight (or for at least 12 hours) so the fruit absorbs the liquid and becomes plump.
- Prepare the tin: Preheat your oven to 300°F (150°C). Grease a deep 20cm (8-inch) round cake tin. Line the bottom and sides with a double layer of baking parchment (parchment paper). Wrap a layer of brown paper or newspaper around the outside of the tin and tie it with string; this protects the cake from burning during the long bake.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and muscovado sugar together until the mixture is light and fluffy.
- Add the eggs: Beat in the eggs one at a time. If the mixture looks like it is curdling (separating), add a tablespoon of the flour with each egg to stabilize it.
- Add dry ingredients: Sift in the flour, cinnamon, and mixed spice. Add the ground almonds, black treacle, orange zest, and lemon zest. Gently fold everything together until just combined.
- Combine with fruit: Add the soaked fruit (and any liquid left in the bowl) to the batter. Stir well to ensure the fruit is evenly distributed.
- Bake the cake: Spoon the mixture into the prepared tin and smooth the top with the back of a spoon. Bake in the center of the oven for 3.5 to 4 hours.
- Cool and feed: Check the cake after 3.5 hours by inserting a skewer into the center. If it comes out clean, it is ready. Remove from the oven and poke holes all over the top with the skewer. Spoon 2 tablespoons of brandy over the hot cake. Let it cool completely in the tin.
Notes
- Double Line the Tin: Christmas cakes bake for a long time. A double layer of paper inside and a layer outside acts as insulation. This ensures the center cooks through without the edges becoming dry or burnt.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them emulsify better, creating a lighter crumb structure to hold all that heavy fruit.
Cover the Top: Check the cake after 2 hours in the oven. If the top is getting too dark but the center is still raw, cover the tin loosely with a piece of aluminum foil for the remaining baking time.
The “Feeding” Process: For the best flavor, make this cake 4 to 6 weeks before Christmas. Once a week, unwrap it and brush it with a little more brandy. This preserves the cake and keeps it incredibly moist.
