Aga Christmas Cake Recipe
Aga Christmas Cake Recipe blends soaked dried fruits, nuts, spices, butter, sugar, and eggs into a rich, dense festive cake. Slow baking produces deep flavor and moist texture. Feeding with brandy enhances taste over time. Optional marzipan and icing add decoration. The cake stores well, offering weeks of celebratory enjoyment.
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.