Jamie Oliver Christmas Cake Recipe
Jamie Oliver Christmas Cake Recipe is a rich, fruity dessert filled with raisins, sultanas, currants, dried apricots, and nuts, flavored with warming spices. The fruits are soaked in juice or brandy, then combined with a spiced cake batter and baked slowly. The cake can be prepared ahead, stored to mature, and served sliced with cream or dessert wine, making it a festive and flavourful treat for holiday celebrations.
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.