Rick Stein's Christmas cake

Rick Stein’s Christmas Cake

Early November is an ideal time to start baking a Christmas cake that will develop a rich, deep flavor by the holidays. Rick Stein captures the festive spirit with a classic fruit cake from his cookbook “Rick Stein’s Christmas.”

Ingredients

175g sultanas
275g currants
175g raisins
50g glacé cherries, halved
50g mixed peel
Grated zest of one orange
Grated zest of one lemon
75ml brandy or sherry, or orange juice as an alternative
Sunflower oil for greasing
225g softened butter, plus a little more for greasing
225g dark muscovado sugar
4 beaten eggs
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 dried fruit and nuts (walnuts, brazils, pecans, figs, glacé cherries, angelica, candied peel)

Preparation

The day before baking, blend all dried fruits, cherries, peel, and citrus zests in a large bowl. Stir in the brandy, sherry, or juice. Cover and allow to soak overnight.

“You will need a 20cm round cake tin. To line it, cut two circles of baking paper to fit the base. Then cut a strip 10cm longer than the circumference and 5cm taller than the tin. Fold a 2cm strip along one edge and snip it every 2cm.”

Once the fruit mixture is ready, the soaked ingredients will infuse the cake with flavor and moisture. Proper lining of the tin ensures even baking and prevents sticking.

Author’s Summary

A timeless Christmas fruit cake recipe by Rick Stein—rich, fragrant, and matured to perfection for a festive celebration.

ITVX — 2025-11-06