Jamie Oliver Christmas Cake Recipe is a moist, flavourful holiday cake made with soaked dried fruits, nuts, spices, and treacle, perfect for festive celebrations and Christmas dessert tables.
I made this delicious Jamie Oliver Christmas Cake Recipe because I was inspired while watching how Jamie Oliver prepared it on his show.
The combination of soaked fruits and spiced batter creates a dense, flavourful dessert. I will now guide through the process step by step, showing how to prepare the fruit mixture, cake batter, and bake it to perfection.
Why You Should Try This Jamie Oliver Christmas Cake Recipe Today?
Jamie Oliver Christmas Cake Recipe offers a delightful blend of rich fruits, warm spices, and moist texture that brings festive cheer to any table.
It combines simple ingredients into a beautifully flavourful cake that impresses both family and friends. The preparation is straightforward, allowing anyone to achieve bakery quality results at home.
Enjoying this cake creates a sense of celebration and tradition, making it a memorable dessert that highlights the joy and warmth of the holiday season.
How To Prepare Jamie Oliver Christmas Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Holiday Cake
Cuisine: British
Yield: 12 servings
Kitchen Utensils
- Large mixing bowl
- Wooden spoon or electric mixer
- Saucepan (for soaking fruit)
- 20 cm (8 inch) round cake tin
- Baking paper/parchment
- Cooling rack
Ingredients
For The Fruit Mixture:
- 1 cup raisins
- 1 cup sultanas
- 200 g currants
- ¾ cup chopped dried apricots
- ½ cup chopped dried figs
- ½ cup dried cranberries
- Zest of 1 lemon
- ½ cup fresh orange juice
- ½ cup brandy or apple juice
- 100 g dried sour or glace cherries
- 2 tbsp treacle (or golden syrup)
For The Cake Batter:
- 1 cup butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 300 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup chopped almonds or walnuts (optional)
Instructions
Step 1: Soak The Fruit
Place all the dried fruits, lemon zest, orange juice, and brandy (or apple juice) in a large bowl. Stir in the treacle or golden syrup until everything is well combined. Cover the bowl and leave the mixture to soak for at least 4 hours, or overnight if you have time, so the flavours can blend together nicely.
Step 2: Get The Oven And Tin Ready
Preheat your oven to 160°C (320°F) fan or 180°C (350°F) conventional. Grease a 8-inch round cake tin and line it with parchment paper, making sure the sides are fully covered to stop the cake from sticking or burning.
Step 3: Make The Butter And Sugar Base
In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy. Then add the eggs one at a time, beating well after each addition so the mixture is smooth and creamy.
Step 4: Mix The Dry Ingredients
In another bowl, sift together the plain flour, baking powder, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Gently fold these dry ingredients into the butter and sugar mixture until fully combined.
Step 5: Add The Fruit And Nuts
Fold the soaked fruit along with any leftover soaking liquid into the cake batter. If you’re using chopped nuts, add them now and stir gently so everything is evenly spread through the mixture.
Step 6: Bake The Cake
Pour the batter into the prepared tin and level the top with a spatula. Bake for 2 to 2½ hours. After the first hour, cover the cake loosely with foil to prevent it from browning too much. Check if it’s done by inserting a skewer into the center it should come out clean.
Step 7: Cool And Enjoy
Leave the cake in the tin for about 15 minutes, then turn it out onto a wire rack to cool completely. For the best flavor, wrap it in parchment and store it in an airtight container for a few days. If you like, brush the top with a little extra brandy or add icing before serving.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 60 g |
| Sugars | 40 g |
| Fiber | 3 g |
| Sodium | 180 mg |
Jamie Oliver Christmas Cake Recipe
The main speciality of Jamie Oliver Christmas Cake Recipe is its rich, moist texture and deeply spiced fruitiness, achieved by soaking a generous mix of dried fruits in orange juice and brandy or apple juice.
Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, and complemented by treacle’s subtle sweetness, this cake develops a complex, festive flavor.
Its traditional British style is enhanced with optional nuts and a slow baking process, making it a dense, flavourful centrepiece perfect for Christmas celebrations, while being easy to customise and store for weeks, allowing the flavours to mature beautifully.
Tips And Variations
Tips
➢ Soak the dried fruits overnight to enhance sweetness and create a juicier texture.
➢ Cover the cake loosely with foil during baking to prevent the top from burning.
➢ Store the cooled cake in an airtight container and occasionally brush with brandy to deepen the flavor.
Variations
➣ Replace some of the dried fruits with tropical fruits like mango or pineapple for a lighter, exotic taste.
➣ Add a handful of dark chocolate chips to the batter for a richer, indulgent flavor.
➣ Swap almonds or walnuts for pecans or hazelnuts to create a different nutty crunch.
Serving Suggestions
Jamie Oliver Christmas Cake Recipe can be served sliced alongside a cup of tea or coffee for a cozy treat. A dollop of whipped cream or a spoonful of mascarpone enhances the rich flavors of the spiced fruit and nuts.
Lightly dusting the top with icing sugar adds a festive touch. Thin slices pair well with a glass of dessert wine or mulled wine.
Warmed slightly, the Jamie Oliver Christmas Cake Recipe becomes soft and more aromatic, ready to enjoy.
Healthy Nutrition Benefits
Jamie Oliver Christmas Cake Recipe provides a range of healthy nutrition benefits. Dried fruits like raisins, sultanas, and apricots supply natural fiber, vitamins, and antioxidants that support digestion and overall health.
Nuts contribute healthy fats, protein, and essential minerals, promoting heart and brain function. Spices such as cinnamon, nutmeg, and ginger offer anti inflammatory and antioxidant properties.
Using natural sweeteners like treacle or golden syrup adds flavor while avoiding refined sugar. This cake delivers a nutritious, energy rich treat that combines taste and wholesome ingredients.
Storage & Make Ahead
Jamie Oliver Christmas Cake Recipe keeps well in an airtight container at room temperature for weeks. Wrapping it in baking paper and foil preserves moisture and freshness.
Lightly brushing the cake with brandy every few days deepens the flavor. Preparing the cake in advance allows the spices and soaked fruits to fully develop.
Cooling completely before storing prevents sogginess and ensures a rich, flavourful cake ready for serving anytime during the festive season.
Frequently Asked Questions
Can I Use Other Types Of Dried Fruit?
Yes, you can substitute or add fruits like dates, prunes, or raisins according to taste.
Is It Necessary To Soak The Fruits?
Soaking the fruits in juice or brandy enhances flavor and keeps the cake moist.
Do I Have To Add Nuts?
Nuts are optional, but they add texture and a rich flavor to the cake.
How Can I Make The Cake More Festive?
Dusting with icing sugar, adding a layer of marzipan, or brushing with extra brandy gives it a festive appearance and flavor.
Conclusion
Jamie Oliver Christmas Cake Recipe is an easy and enjoyable success! The steps are simple, and the result is incredibly delicious rich, fruity, and perfectly spiced.
I hope this Jamie Oliver Christmas Cake Recipe inspires you to try it yourself. It’s truly satisfying to create a cake that tastes as amazing as it looks.
I’m excited for you to bake Jamie Oliver Christmas Cake Recipe soon and experience firsthand just how wonderfully delicious this festive treat can be!
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Jamie Oliver Christmas Cake Recipe
Equipment
- Large mixing bowl
- Wooden spoon or electric mixer
- Saucepan (for soaking fruit)
- 20 cm (8-inch) round cake tin
- Baking paper/parchment
- Cooling rack
Ingredients
For The Fruit Mixture:
- 1 cup raisins
- 1 cup sultanas
- 200 g currants
- ¾ cup chopped dried apricots
- ½ cup chopped dried figs
- ½ cup dried cranberries
- Zest of 1 lemon
- ½ cup fresh orange juice
- ½ cup brandy or apple juice
- 100 g dried sour or glace cherries
- 2 tbsp treacle or golden syrup
For The Cake Batter:
- 1 cup butter softened
- 1 cup dark brown sugar
- 4 large eggs
- 300 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup chopped almonds or walnuts optional
Instructions
Step 1: Soak The Fruit
- Place all the dried fruits, lemon zest, orange juice, and brandy (or apple juice) in a large bowl. Stir in the treacle or golden syrup until everything is well combined. Cover the bowl and leave the mixture to soak for at least 4 hours, or overnight if you have time, so the flavours can blend together nicely.
Step 2: Get The Oven And Tin Ready
- Preheat your oven to 160°C (320°F) fan or 180°C (350°F) conventional. Grease a 8-inch round cake tin and line it with parchment paper, making sure the sides are fully covered to stop the cake from sticking or burning.
Step 3: Make The Butter And Sugar Base
- In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy. Then add the eggs one at a time, beating well after each addition so the mixture is smooth and creamy.
Step 4: Mix The Dry Ingredients
- In another bowl, sift together the plain flour, baking powder, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Gently fold these dry ingredients into the butter and sugar mixture until fully combined.
Step 5: Add The Fruit And Nuts
- Fold the soaked fruit along with any leftover soaking liquid into the cake batter. If you’re using chopped nuts, add them now and stir gently so everything is evenly spread through the mixture.
Step 6: Bake The Cake
- Pour the batter into the prepared tin and level the top with a spatula. Bake for 2 to 2½ hours. After the first hour, cover the cake loosely with foil to prevent it from browning too much. Check if it’s done by inserting a skewer into the center it should come out clean.
Step 7: Cool And Enjoy
- Leave the cake in the tin for about 15 minutes, then turn it out onto a wire rack to cool completely. For the best flavor, wrap it in parchment and store it in an airtight container for a few days. If you like, brush the top with a little extra brandy or add icing before serving.
Notes
Nutrition Facts Per Serving
Calories: 420 kcal | Protein: 5 g | Fat: 18 g | Saturated Fat: 8 g | Carbohydrates: 60 g | Sugars: 40 g | Fiber: 3 g | Sodium: 180 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!