James Martin Christmas Cake​

This James Martin Christmas cake is a classic, richly fruited British Christmas cake with a moist crumb, deep caramel notes, and a gentle warmth from festive spices. The fruit is plumped with citrus and a splash of brandy for that traditional flavour that gets even better as it matures. It is a medium-difficulty bake mainly because of the long, slow oven time and careful lining of the tin, but every step is straightforward. Allow around 4 hours start to finish (plus cooling), then a little patience while the cake ripens.

Ingredients

For the soaked fruit

• 400g mixed dried fruit
• 150g raisins
• 150g sultanas
• 100g glacé cherries, rinsed, dried and quartered
• 75g mixed peel
• Zest of 1 orange
• Zest of 1 lemon
• Juice of 1 orange (about 100ml)
• 125ml brandy (plus extra to feed, optional)

For the cake batter

• 250g unsalted butter, softened
• 250g dark muscovado sugar
• 4 large eggs, at room temperature
• 2 tbsp black treacle
• 250g plain flour
• 50g ground almonds
• 1 tsp baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 100g chopped walnuts or flaked almonds (optional)

To line the tin

• Butter, for greasing
• Baking parchment (double layer for base and sides)
• Brown paper or a double layer of baking parchment to wrap the outside (optional but helpful)
• String (if wrapping the tin)

To decorate (optional, traditional finish)

• 3 tbsp apricot jam, warmed and strained
• 500g marzipan
• 500g ready-to-roll white icing (or royal icing)

How to Make James Martin Christmas Cake

Soak the fruit

• Plump the fruit: Tip the mixed dried fruit, raisins, sultanas, cherries, mixed peel, citrus zests, orange juice and brandy into a large bowl. Stir well, cover, and leave for at least 1 hour (overnight is even better).

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the lower-middle of the oven so the cake bakes gently without over-browning.
• Line the tin properly: Grease a deep 20cm round cake tin. Double-line the base and sides with baking parchment, making the parchment rise about 5cm above the rim. If you can, wrap the outside of the tin with a double layer of brown paper and tie it on. This protects the cake during the long bake.

Mix the cake batter

• Cream butter and sugar: Beat the butter and dark muscovado sugar until well combined and slightly lighter. This takes 2 to 3 minutes with an electric mixer.
• Add eggs and treacle: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it is starting to split, add a spoonful of flour. Mix in the black treacle.
• Fold in dry ingredients: In a separate bowl, whisk together the flour, ground almonds, baking powder, spices and salt. Fold into the batter until no dry patches remain.
• Add fruit and nuts: Fold in the soaked fruit along with any remaining liquid in the bowl. Stir in the nuts, if using, until everything is evenly distributed.

Bake

• Fill the tin: Spoon the mixture into the prepared tin and level the top. Make a slight dip in the centre so it bakes flatter.
• Bake low and slow: Bake for 2 hours 30 minutes to 2 hours 50 minutes. Start checking at 2 hours 30 minutes. A skewer inserted into the centre should come out clean or with a few moist crumbs.
• Prevent over-browning: If the top is getting too dark before the centre is done, cover the cake loosely with foil for the last 30 to 45 minutes.

Cool and mature

• Cool gradually: Leave the cake in the tin for 30 minutes, then lift it out and cool completely on a wire rack.
• Wrap for storage: Wrap the cooled cake in baking parchment, then foil. If you are maturing it, keep it in a cool, dark place and feed with 1 to 2 tbsp brandy every 1 to 2 weeks (pierce the top a few times first).

Decorate (optional)

• Glaze: Warm the apricot jam and strain if needed. Brush a thin layer over the top and sides of the cake.
• Add marzipan: Roll out the marzipan on a lightly dusted surface and drape over the cake, smoothing the top and sides. Trim neatly.
• Finish with icing: Roll out the ready-to-roll icing and cover the cake as you did with the marzipan, smoothing and trimming. Leave to set for a few hours before adding any decorations.

Tips

Why did my Christmas cake turn out dry?

Dry cake is usually down to baking too hot or not lining the tin enough. Keep the oven low (150°C conventional or 130°C fan), double-line the tin, and wrap the outside if you can. Also make sure you do not overbake: start checking with a skewer from 2 hours 30 minutes.

How do I stop the fruit from sinking?

Soaking the fruit helps, but distribution matters too. Chop cherries small, fold thoroughly, and use a thick batter. Once the cake goes into the oven, avoid opening the door for at least the first 2 hours so the structure can set.

What if the top browns too quickly?

Cover loosely with foil once it is a deep golden colour. If your oven runs hot, place a baking tray on the shelf above the cake to shield it slightly.

How can I make the flavour deeper without making it stronger?

Use dark muscovado sugar and treacle as written, and give the cake at least 2 weeks to mature. The spice and fruit flavours round out beautifully over time, even if you feed with only a small amount of brandy or skip feeding entirely.

Serving Suggestions

• Slice thinly and serve with a cup of strong tea or coffee.
• Add a spoonful of brandy butter, clotted cream, or lightly whipped cream.
• Serve alongside a cheeseboard, especially with cheddar or blue cheese.
• Toast slices lightly and spread with butter for a cosy treat.

Storage

Room Temperature

Wrap the cake in baking parchment and foil, then store in an airtight tin in a cool, dark place for up to 4 weeks. If you are feeding it with brandy, it can keep longer, but always check for freshness and keep it well wrapped.

Refrigerator

I do not recommend refrigerating Christmas cake unless your kitchen is very warm, as the fridge can dry it out. If you do refrigerate, wrap it extremely well and bring slices back to room temperature before serving for the best texture. Use within 2 weeks.

Freezing

Christmas cake freezes brilliantly. Wrap whole or sliced cake in a double layer of cling film, then foil, and freeze for up to 3 months. Thaw overnight at room temperature (still wrapped), then unwrap and serve.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 78 g
• Protein: 6 g
• Fat: 20 g
• Saturated Fat: 9 g
• Sodium: 210 mg

Nutrition values are estimates and will vary depending on ingredients, slice size, and decorations.

FAQs