James Martin Christmas Cake

This James Martin Christmas cake is a rich, deeply flavoured traditional fruit cake, just as you would expect for the festive season. It is moist, dense, and generously packed with dried fruit, warming spices, and a gentle hint of alcohol that matures beautifully over time. The recipe is straightforward rather than fiddly, making it suitable for confident beginners as well as experienced bakers. Allow around 3 hours in total, including slow baking and cooling, with extra time for feeding and maturing if you wish.

Ingredients

For the Cake

• 250g unsalted butter, softened
• 250g dark brown soft sugar
• 5 large eggs
• 300g plain flour
• ½ tsp baking powder
• 1½ tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• Zest of 1 orange
• Zest of 1 lemon

For the Fruit Mix

• 300g raisins
• 200g sultanas
• 200g currants
• 100g dried cranberries or chopped dried cherries
• 100g mixed peel
• 150ml brandy, rum, or sherry

To Finish

• Extra brandy or rum, for feeding
• Apricot jam, warmed, for glazing
• Marzipan and icing, if decorating

How to Make James Martin Christmas Cake

• Prepare the Oven and Tin: Preheat the oven to 140°C, or 120°C fan. Grease a deep 20cm round cake tin and line the base and sides with a double layer of baking parchment, making sure the paper comes a little higher than the tin.
• Soak the Fruit: Place all the dried fruit and mixed peel in a large bowl. Pour over the brandy or chosen alcohol, stir well, cover, and leave to soak for at least 1 hour, or overnight if time allows.
• Mix the Cake Batter: In a large mixing bowl, cream the butter and dark brown sugar together until light and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks like it might curdle.
• Add the Dry Ingredients: Sift the flour, baking powder, and spices together, then fold into the creamed mixture. Stir in the orange and lemon zest.
• Combine with the Fruit: Fold the soaked fruit, along with any remaining liquid, into the cake batter. Mix gently until everything is evenly distributed.
• Bake the Cake: Spoon the mixture into the prepared tin and level the top. Bake on the lowest shelf of the oven for 2 to 2½ hours, until a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover with foil.
• Cool and Feed: Leave the cake to cool completely in the tin. Once cold, pierce the top with a skewer and drizzle over a little extra brandy or rum. Wrap well and store.

Tips for Best Results

Why Is My Christmas Cake Dry?

Christmas cakes dry out if overbaked or not fed. Check early with a skewer and feed with alcohol every 1 to 2 weeks to keep it moist.

Can I Make This Without Alcohol?

Yes, replace the alcohol with orange juice or cold tea. The flavour will still be rich, though the cake will not keep as long.

How Do I Stop the Cake Burning?

Bake low and slow, and line the tin well. Placing a folded newspaper around the outside of the tin also helps insulate it.

When Should I Ice the Cake?

Only ice once the cake is fully matured and no longer being fed, usually a week or two before Christmas.

Serving Suggestions

• Serve in thin slices with a cup of tea or coffee
• Pair with a little crumbly Lancashire cheese
• Enjoy as part of a festive afternoon tea

Storage

Room Temperature

Wrap tightly in baking parchment and foil and store in an airtight tin for up to 2 months, feeding occasionally.

Refrigerator

Not recommended, as it can dry the cake out faster than room temperature storage.

Freezing

Wrap well and freeze for up to 6 months. Defrost slowly at room temperature before decorating or serving.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 180mg

Nutritional values are approximate and will vary depending on ingredients used.

FAQs

James Martin Christmas Cake

Recipe by Clara WoodCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and moist James Martin Christmas cake packed with dried fruit, warming spices, and a hint of brandy. A classic festive bake perfect for making ahead.

Ingredients

• 250g unsalted butter, softened

• 250g dark brown soft sugar

• 5 large eggs

• 300g plain flour

• ½ tsp baking powder

• 1½ tsp mixed spice

• ½ tsp ground cinnamon

• ½ tsp grated nutmeg

• Zest of 1 orange

• Zest of 1 lemon

• 300g raisins

• 200g sultanas

• 200g currants

• 100g dried cranberries or cherries

• 100g mixed peel

• 150ml brandy or rum

Directions

• Preheat oven to 140°C and line a deep 20cm cake tin.
• Soak dried fruit in brandy for at least 1 hour.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Fold in flour, spices, and zest.
• Stir in soaked fruit and liquid.
• Bake for 2 to 2½ hours until a skewer comes out clean.
• Cool completely, then feed with extra brandy.