Rick Stein's Christmas cake

Rick Stein's Christmas Cake

Although it’s still early November, now is the perfect moment to start preparing a fruitcake that will develop into a wonderfully rich and festive treat by Christmas. Inspired by the warmth of the holiday season, Rick Stein shares his classic fruitcake recipe from his cookbook Rick Stein’s Christmas.

Ingredients

175g sultanas
275g currants
175g raisins
50g glacé cherries, halved
50g mixed peel
Grated zest of 1 orange
Grated zest of 1 lemon
75ml brandy, sherry, or orange juice
Sunflower oil for greasing
225g softened butter, plus extra for greasing
225g dark muscovado sugar
4 eggs, beaten
225g plain flour
60g chopped mixed nuts or ground almonds
1 tsp mixed spice
¼ tsp freshly grated nutmeg
Extra brandy, sherry, port, or rum for feeding the cake

Decoration

3–4 tbsp apricot jam
350g assorted dried fruit and nuts (walnuts, brazils, pecans, figs, glacé cherries, angelica, large pieces of candied peel)

Preparation

The day before baking, combine all dried fruits, cherries, and citrus peel with the grated zests. Stir in your chosen brandy, sherry, or orange juice, then cover and allow the mixture to soak overnight.

Prepare a 20cm round cake tin by cutting two circles of baking paper to fit the base. Cut a long strip of baking paper about 10cm longer than the tin’s circumference and 5cm higher than its depth. Fold over a 2cm strip along one long edge, then snip small cuts into the fold every 2cm to ensure a neat fit.

“Recipe taken from Rick Stein’s cookbook Rick Stein’s Christmas.”

Author’s Summary

This timeless fruitcake recipe by Rick Stein celebrates classic holiday baking, combining rich fruits, spices, and a touch of brandy for a perfect Christmas centerpiece.

ITVX — 2025-11-06