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
- 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 as an alternative)
- 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
For Decoration
- 3–4 tbsp apricot jam
- 350g assorted dried fruit and nuts (walnuts, brazils, pecans, figs, glacé cherries, angelica, and candied peel)
Method
- 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.
- 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 — 2025-11-06