Aga Christmas Cake Recipe is a traditional British fruit cake, rich with soaked dried fruits, nuts, spices, and often marzipan, slow baked for festive celebrations.
The Aga Christmas Cake Recipe delivers deep, warming flavours and a moist, dense texture. I made this recipe after seeing it prepared in a traditional kitchen and feeling inspired.
Now I will demonstrate step by step how to make this Aga Christmas Cake Recipe, from soaking the fruits to baking, feeding with brandy, and decorating.
Aga Christmas Cake Recipe
The Aga Christmas Cake Recipe is a traditional British festive cake renowned for its rich, moist texture and intense fruit flavor.
The main speciality of this recipe is the soaked fruit mix, which is drenched in brandy, rum, or orange juice, giving the cake a deep, aromatic sweetness.
Baked slowly in an Aga oven, it develops a tender crumb and a golden crust. Optional marzipan and royal icing make it visually festive, while regular brandy “feeding” enhances flavor and keeps it moist, making it perfect for long term storage and holiday celebrations.
How To Prepare Aga Christmas Cake Recipe?
Recipe Overview
Preparation Time: 45 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Course: Dessert / Cake
Cuisine: British / Traditional Christmas
Yield: 14 servings
Kitchen Utensils
- Large mixing bowls
- Wooden spoon or electric mixer
- 20cm (8-inch) round cake tin
- Parchment paper
- Small saucepan
- Cooling rack
Ingredients
For The Fruit Mix
- 500g mixed dried fruit (sultanas, raisins, currants)
- 100g chopped dried apricots
- 100g mixed candied peel
- 100g glace cherries, halved
- 100g whole blanched almonds, thinly sliced
- 150ml brandy, rum, or orange juice
- Zest of 1 orange
- Zest of 1 lemon
For The Cake Batter
- 250g butter, softened
- 200g soft dark brown sugar
- 4 large eggs
- 250g plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 50ml milk
- A pinch of salt
- 1 tbsp black treacle
- 75g chopped almonds (optional)
For Finishing
- 2–3 tbsp brandy for feeding
- Additional glace fruits for decoration
- Marzipan and royal icing (optional)
Instructions
Step 1: Soak The Fruit
In a large bowl, combine the mixed dried fruit, chopped apricots, candied peel, halved glace cherries, orange and lemon zest, and sliced almonds. Pour over your choice of brandy, rum, or orange juice, then stir everything together. Cover the bowl and leave the fruit to soak overnight, or for at least 4 hours, so it plumps up nicely.
Step 2: Preheat The Oven
For an Aga: Use the lower baking oven, roughly 150°C (300°F equivalent). For a regular oven: Preheat to 150°C (300°F). Grease a 20cm (8-inch) round cake tin and line it with baking parchment.
Step 3: Make The Batter
In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the black treacle until fully combined.
Step 4: Mix The Dry Ingredients
In another bowl, sift together the plain flour, baking powder, mixed spice, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the butter mixture, alternating with milk, until smooth.
Step 5: Add The Fruit
Gently fold the soaked fruit into the batter, making sure it’s evenly distributed. If you like, add extra chopped almonds and mix lightly.
Step 6: Bake The Cake
Spoon the batter into the prepared tin and smooth the top. Bake for 2–2.5 hours, until a skewer inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with parchment or foil.
Step 7: Cool And “Feed” The Cake
Let the cake cool completely on a wire rack. Once cooled, brush over 2–3 tablespoons of brandy to moisten. If you’re storing the cake, you can repeat this weekly to deepen the flavor.
Step 8: Decorate (Optional)
If you like, cover the cake with marzipan and royal icing. Add glace fruits or other festive decorations to finish.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 60g |
| Sugars | 45g |
| Fat | 18g |
| Saturated Fat | 7g |
| Protein | 5g |
| Fiber | 3g |
| Sodium | 50mg |
Amazing Serving Ideas
1. Slice and serve alongside a cup of spiced tea or coffee for a cozy festive treat.
2. Top individual portions with a dollop of whipped cream for added richness.
3. Arrange thin slices on a dessert platter garnished with fresh berries.
4. Pair warm slices with a drizzle of custard for a comforting holiday dessert.
5. Decorate each piece with a small piece of marzipan or a glace cherry for a festive touch.
Helpful Tips
➢ Soak the dried fruits overnight to enhance flavor and ensure the cake stays moist.
➢ Use a combination of spices like cinnamon, nutmeg, and mixed spice to achieve a rich, aromatic taste.
➢ Line the cake tin carefully with parchment to prevent sticking and maintain an even shape.
➢ Feed the cooled cake regularly with brandy to deepen the flavor and improve shelf life.
➢ Cover the top during baking to avoid over-browning while allowing the cake to cook evenly through the center.
Healthy Nutrition Benefits
Aga Christmas Cake Recipe contains dried fruits that provide fiber, antioxidants, and essential vitamins such as vitamin C and A.
Nuts offer healthy fats, protein, and minerals like magnesium and zinc. Spices like cinnamon, nutmeg, and mixed spice support digestion and have anti inflammatory properties.
Eggs contribute high-quality protein and choline. Butter adds vitamin D and energy. Moderate sugar supports quick energy release.
The combination of ingredients promotes heart health, immunity, and sustained energy throughout the day.
What Is Special About Aga Christmas Cake Recipe?
Aga Christmas Cake Recipe stands out for its rich, moist texture and deep, complex flavours. The slow baking process allows the fruit, nuts, and spices to meld beautifully, creating a cake that improves over time.
Soaking the dried fruits in brandy or rum enhances sweetness and aroma, while optional marzipan and icing add festive charm.
Aga Christmas Cake Recipe traditional method and carefully balanced ingredients make it a truly indulgent and memorable holiday dessert.
Storage And Shelf Life
Aga Christmas Cake Recipe can be stored in an airtight container or wrapped in parchment and foil to maintain freshness.
Feeding the cake regularly with brandy or rum helps keep it moist and enhances flavor over time. Stored in a cool, dark place, it can last several weeks and often improves in taste.
Proper storage ensures the cake remains rich, soft, and aromatic, providing a delightful treat throughout the holiday season.
Frequently Asked Questions
How Long Should The Fruit Be Soaked?
Soak dried fruits in brandy, rum, or juice for at least 4 hours or ideally overnight to plump and infuse flavor.
Can I Use A Conventional Oven Instead Of An Aga?
Yes, bake at 150°C (300°F) in a preheated oven, maintaining the same slow-cooking method for even results.
How Often Should The Cake Be Fed With Brandy?
Brush 2–3 tablespoons of brandy every week to keep the cake moist and enhance flavor.
Can I Skip The Marzipan And Icing?
Yes, the cake is fully flavourful on its own, marzipan and icing are optional for decoration.
Can I Make The Cake Nut Free?
Yes, simply omit almonds from the fruit mix and batter, adjusting textures as needed.
Conclusion
Baking this Aga Christmas Cake Recipe was both easy and wonderfully enjoyable! The combination of rich dried fruits, nuts, and warm spices created a truly delicious treat.
I hope this Aga Christmas Cake Recipe inspires you to try it at home, as it’s simpler than it seems. Soon, you’ll be creating your own festive masterpiece, and I’m excited for you to taste it and discover just how delightfully delicious it turns out!
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Aga Christmas Cake Recipe
Equipment
- Large mixing bowls
- Wooden spoon or electric mixer
- 20cm (8-inch) round cake tin
- Parchment paper
- Small saucepan
- Cooling rack
Ingredients
For The Fruit Mix
- 500 g mixed dried fruit sultanas, raisins, currants
- 100 g chopped dried apricots
- 100 g mixed candied peel
- 100 g glace cherries halved
- 100 g whole blanched almonds thinly sliced
- 150 ml brandy rum, or orange juice
- Zest of 1 orange
- Zest of 1 lemon
For The Cake Batter
- 250 g butter softened
- 200 g soft dark brown sugar
- 4 large eggs
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 50 ml milk
- A pinch of salt
- 1 tbsp black treacle
- 75 g chopped almonds optional
For Finishing
- 2 –3 tbsp brandy for feeding
- Additional glace fruits for decoration
- Marzipan and royal icing optional
Instructions
Step 1: Soak The Fruit
- In a large bowl, combine the mixed dried fruit, chopped apricots, candied peel, halved glace cherries, orange and lemon zest, and sliced almonds. Pour over your choice of brandy, rum, or orange juice, then stir everything together. Cover the bowl and leave the fruit to soak overnight, or for at least 4 hours, so it plumps up nicely.
Step 2: Preheat The Oven
- For an Aga: Use the lower baking oven, roughly 150°C (300°F equivalent). For a regular oven: Preheat to 150°C (300°F). Grease a 20cm (8-inch) round cake tin and line it with baking parchment.
Step 3: Make The Batter
- In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the black treacle until fully combined.
Step 4: Mix The Dry Ingredients
- In another bowl, sift together the plain flour, baking powder, mixed spice, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the butter mixture, alternating with milk, until smooth.
Step 5: Add The Fruit
- Gently fold the soaked fruit into the batter, making sure it’s evenly distributed. If you like, add extra chopped almonds and mix lightly.
Step 6: Bake The Cake
- Spoon the batter into the prepared tin and smooth the top. Bake for 2–2.5 hours, until a skewer inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with parchment or foil.
Step 7: Cool And “Feed” The Cake
- Let the cake cool completely on a wire rack. Once cooled, brush over 2–3 tablespoons of brandy to moisten. If you’re storing the cake, you can repeat this weekly to deepen the flavor.
Step 8: Decorate (Optional)
- If you like, cover the cake with marzipan and royal icing. Add glace fruits or other festive decorations to finish.
Notes
Nutrition Facts
Calories: 450 kcal | Carbohydrates: 60g | Sugars: 45g | Fat: 18g | Saturated Fat: 7g | Protein: 5g | Fiber: 3g | Sodium: 50mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”