Nigella Christmas Cake Recipe is a rich fruit cake soaked in bourbon, filled with raisins, currants, cherries, nuts, and warm spices.
I made this Nigella Christmas Cake Recipe because of my old experience preparing it every holiday season. I was inspired after watching Nigella create it with such passion and warmth.
I will now show step by step how to make this Nigella Christmas Cake Recipe.
Nigella Christmas Cake Recipe
Nigella Christmas Cake Recipe is a rich, indulgent festive dessert known for its deeply moist texture and intensely fruity flavor.
The main speciality of this recipe lies in its overnight soaked fruits, which are plumped with bourbon and treacle, giving the cake a warm, aromatic depth.
Combined with spiced flour, ground almonds, and zesty lemon, it achieves a perfect balance of sweetness, spice, and nutty richness.
This cake is dense yet tender, ideal for long term storage and “feeding” with alcohol, making it a traditional, luxurious centrepiece for Christmas celebrations.
How To Prepare Nigella Christmas Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes (plus soaking time)
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Dessert / Christmas Cake
Cuisine: British
Yield: Serves 12
Kitchen Utensils
- Large mixing bowl
- Saucepan or microwave safe bowl (for soaking fruit)
- Electric mixer or wooden spoon
- 23 cm (9-inch) round deep cake tin
- Parchment paper and brown paper (for lining and wrapping tin)
- Cooling rack
- Spatula
- Sieve
Ingredients
- 300 g plain flour (all purpose flour)
- 300 g unsalted butter, at room temperature
- 150 g pecans (or walnuts), chopped
- 400 ml bourbon (or dark rum/brandy, optional)
- 700 g raisins
- 300 g currants
- 100 g glace cherries, chopped
- 2 tbsp black treacle (or molasses)
- 1 tsp almond extract
- 180 g dark brown sugar
- Zest of 2 lemons
- 4 large eggs, at room temperature
- 150 g ground almonds
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 tsp ground cinnamon
How To Make Nigella Christmas Cake Recipe?
Step 1: Soak The Fruit
Put the raisins, currants, chopped cherries, and pecans into a large bowl. Pour in the bourbon, black treacle, and almond extract, then stir everything together. Cover the bowl and leave it to soak overnight or up to a week if you have time stirring it every so often to keep the fruit moist and evenly coated.
Step 2: Prepare The Cake Tin
Heat the oven to 150°C (300°F), or 130°C if you’re using a fan oven. Grease and line the base and sides of a deep 23 cm (9-inch) round cake tin with two layers of parchment paper. To stop the cake from getting too dark on the outside, wrap the outside of the tin with a strip of brown paper or foil.
Step 3: Make The Batter
In a large mixing bowl, beat the butter and dark brown sugar together until the mixture looks pale and fluffy. Add the lemon zest, then beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Sift the flour, ground almonds, ginger, cloves, and cinnamon together, then gently fold these dry ingredients into the creamed mixture until you have a smooth batter.
Step 4: Add The Fruit
Tip in the soaked fruit along with any leftover liquid. Stir well with a wooden spoon so the fruit is spread evenly throughout the batter.
Step 5: Bake The Cake
Spoon the mixture into your prepared tin and smooth the top. Make a small dip in the center to help it bake evenly. Place it in the middle of the oven and bake for about 3 to 3½ hours, or until a skewer inserted in the middle comes out clean. If the cake starts to brown too quickly, loosely cover it with foil after about 2 hours.
Step 6: Cool And Store
Leave the cake to cool completely in the tin on a wire rack. Once it’s cooled, take it out, peel off the parchment paper, and wrap it tightly in fresh parchment and foil. Store the cake in an airtight container somewhere cool and dark until you’re ready to enjoy it.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 580 kcal |
| Fat | 28 g |
| Carbohydrates | 70 g |
| Sugars | 50 g |
| Protein | 8 g |
| Fiber | 4 g |
Expert Tips
● Soak the dried fruits in bourbon or rum for several days to intensify flavor and ensure a moist cake.
● Line the cake tin with extra parchment to prevent the edges from burning during long baking.
● Beat the butter and sugar until very light and fluffy to create a tender crumb.
● Fold in dry ingredients gently to avoid over mixing, keeping the cake soft.
● Store the cooled cake wrapped tightly in foil and parchment to allow flavours to mature fully.
Best Variations
➢ Replace bourbon with apple juice or strong tea for a non alcoholic version that still keeps the cake moist.
➢ Add finely grated carrot or zucchini to the batter for extra moisture and a subtle sweetness.
➢ Incorporate a mix of dried apricots, figs, and cranberries instead of traditional raisins and currants for a fruity twist.
➢ Use orange zest instead of lemon zest for a bright, citrusy aroma.
➢ Sprinkle chopped dark chocolate or cocoa nibs into the batter for a rich, indulgent flavor.
Serving Suggestions
Serve Nigella Christmas Cake Recipe sliced thin alongside a cup of hot tea or coffee for a cozy treat. Top slices with a light spread of butter or cream cheese for extra richness.
Add a dollop of whipped cream or a scoop of vanilla ice cream to create a festive dessert experience. Decorate the cake with toasted nuts or a dusting of powdered sugar for visual appeal.
Pairing it with a glass of mulled wine or spiced cider enhances the holiday flavours.
How To Make More Delicious Nigella Christmas Cake Recipe?
To make a more delicious Nigella Christmas Cake Recipe, choose the best quality dried fruits and soak them longer in bourbon to intensify the flavor.
Use fresh spices and finely grate the lemon zest to enhance the aroma. Cream the butter and sugar until light and fluffy, fold eggs carefully, and mix dry ingredients gently.
Bake slowly at a low temperature for even cooking. Wrapping the cake in parchment and foil preserves moisture.
Feeding the Nigella Christmas Cake Recipe occasionally with extra bourbon keeps it rich and soft.
What Makes This Nigella Christmas Cake Recipe Special?
Nigella Christmas Cake Recipe stands out for its deeply rich, moist texture and intensely flavorful fruit. Soaking raisins, currants, cherries, and nuts in bourbon and treacle overnight creates a warm, aromatic sweetness that infuses every bite.
The combination of spiced flour, ground almonds, and zesty lemon adds complexity and a subtle nutty undertone.
Dense yet tender, this cake develops even more flavor over time, allowing it to mature beautifully. Its luxurious taste and comforting spices make it a memorable festive centrepiece.
Storage And Shelf Life
Wrap Nigella Christmas Cake Recipe carefully in parchment paper and foil to protect it from drying out. Store in an airtight container in a cool, dark place to preserve flavor and texture.
Adding a small amount of bourbon occasionally keeps the cake moist and enhances richness. The cake stays fresh for several weeks and develops deeper flavours over time.
Properly stored, it remains tender, flavourful, and enjoyable for extended periods.
Frequently Asked Questions
How Long Should The Dried Fruits Be Soaked?
Soak the fruits in bourbon for at least 24 hours to allow them to absorb maximum flavor.
Can I Use Other Alcohol Instead Of Bourbon?
Yes, dark rum or brandy works equally well for soaking the fruits.
Is It Possible To Make This Cake Nut Free?
Yes, simply omit the pecans or walnuts, or substitute with seeds.
Does The Cake Improve Over Time?
Yes, the flavours deepen if the cake is stored for a few weeks, occasionally fed with alcohol
Conclusion
This Nigella Christmas Cake Recipe was such an easy and enjoyable success! The rich flavours of fruit, nuts, and warming spices combined perfectly, leaving a moist and festive cake that everyone will love.
I truly hope this recipe inspires you to try it yourself it’s simple to make, yet impressively delicious. I’m excited for you to bake it soon and share just how wonderfully tasty it turns out!
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Nigella Christmas Cake Recipe
Equipment
- Large mixing bowl
- Saucepan or microwave safe bowl (for soaking fruit)
- Electric mixer or wooden spoon
- 23 cm (9-inch) round deep cake tin
- Parchment paper and brown paper (for lining and wrapping tin)
- Cooling rack
- Spatula
- Sieve
Ingredients
- 300 g plain flour all purpose flour
- 300 g unsalted butter at room temperature
- 150 g pecans or walnuts, chopped
- 400 ml bourbon or dark rum/brandy, optional
- 700 g raisins
- 300 g currants
- 100 g glace cherries chopped
- 2 tbsp black treacle or molasses
- 1 tsp almond extract
- 180 g dark brown sugar
- Zest of 2 lemons
- 4 large eggs at room temperature
- 150 g ground almonds
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 tsp ground cinnamon
Instructions
Step 1: Soak The Fruit
- Put the raisins, currants, chopped cherries, and pecans into a large bowl. Pour in the bourbon, black treacle, and almond extract, then stir everything together. Cover the bowl and leave it to soak overnight or up to a week if you have time stirring it every so often to keep the fruit moist and evenly coated.
Step 2: Prepare The Cake Tin
- Heat the oven to 150°C (300°F), or 130°C if you’re using a fan oven. Grease and line the base and sides of a deep 23 cm (9-inch) round cake tin with two layers of parchment paper. To stop the cake from getting too dark on the outside, wrap the outside of the tin with a strip of brown paper or foil.
Step 3: Make The Batter
- In a large mixing bowl, beat the butter and dark brown sugar together until the mixture looks pale and fluffy. Add the lemon zest, then beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Sift the flour, ground almonds, ginger, cloves, and cinnamon together, then gently fold these dry ingredients into the creamed mixture until you have a smooth batter.
Step 4: Add The Fruit
- Tip in the soaked fruit along with any leftover liquid. Stir well with a wooden spoon so the fruit is spread evenly throughout the batter.
Step 5: Bake The Cake
- Spoon the mixture into your prepared tin and smooth the top. Make a small dip in the center to help it bake evenly. Place it in the middle of the oven and bake for about 3 to 3½ hours, or until a skewer inserted in the middle comes out clean. If the cake starts to brown too quickly, loosely cover it with foil after about 2 hours.
Step 6: Cool And Store
- Leave the cake to cool completely in the tin on a wire rack. Once it’s cooled, take it out, peel off the parchment paper, and wrap it tightly in fresh parchment and foil. Store the cake in an airtight container somewhere cool and dark until you’re ready to enjoy it.
Notes
Nutrition Facts
Calories: 580 kcal | Fat: 28 g | Carbohydrates: 70 g | Sugars: 50 g | Protein: 8 g | Fiber: 4 g“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!”