Rick Stein's Christmas cake

Rick Stein's Christmas Cake

Early November is the ideal time to prepare a rich fruit cake that will develop a deep, festive flavor by Christmas. Inspired by the spirit of the holidays, Rick Stein shares his classic recipe from his book Rick Stein’s Christmas.

Ingredients

For Decoration

Method

  1. The day before baking, combine the dried fruits, cherries, and peel with the citrus zest. Add brandy, sherry, or orange juice, stir, cover, and let soak overnight.
  2. Prepare a 20cm round cake tin. Line the base with two circles of baking paper. Cut a strip of paper about 10cm longer than the tin’s circumference and 5cm higher than its depth. Fold a 2cm strip along the long edge and snip the fold every 2cm to help line the tin neatly.
“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

Author’s Summary

This recipe captures the early festive charm of Rick Stein’s classic fruit cake, encouraging home bakers to start their Christmas preparations with warmth and tradition.

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ITVX ITVX — 2025-11-06

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