What's in christmas cake?

Christmas cake is a type of cake, often fruitcake,[1] served at Christmas time in many countries.[2]

Christmas cake is an English tradition that began as plum porridge.[3] A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in brandy, rum, whisky or sherry. The cake may be covered in layers of marzipan, then icing and is usually decorated, often with plaid ribbon bands and Christmas models such as snowmen, fir trees or Father Christmas.

A Scottish speciality is the traditional Christmas cake, the "Whisky Dundee". As the name implies, the cake originated in Dundee, and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel; only currants, raisins, sultanas and cherries.[4] There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay.[5]

Aside from candied cherries, some Christmas cake recipes call for angelica for green colour.[5][6]

Coins were also occasionally added to Christmas cakes as well as Christmas puddings as good luck touch pieces. The usual choices were silver 3d piece, or sixpences, sometimes wrapped in greaseproof paper packages.

In Yorkshire, Christmas cake, as with other types of fruit cake, can be eaten with cheese, such as Wensleydale.

A cake that may also be served at Christmas time in the United Kingdom, in addition to the traditional Christmas cake, is the cake known as a "Yule Log, or chocolate log". This is a Swiss roll that is coated in chocolate, resembling a log.

The Christmas cake largely displaced the previously popular Twelfth-night cake during the Victorian era.

In the United States, some people give fruitcakes as gifts at Christmas time, but they are not called Christmas cakes.[7] In Canada, however, the same cake is instead called "Christmas cake," at least among the English-speaking majority.[citation needed]

In India, Christmas cakes are traditionally a fruit cake with many variants. Allahabadi cake is famous for its rich taste and texture. Many smaller and more traditional Christian bakeries add alcohol, usually rum, in the cake.[8]

In Sri Lanka, Christmas cakes use treacle instead of cane sugar and include spices like nutmeg, cinnamon and black pepper.[9]

In Japan, Christmas cake is traditionally eaten on Christmas Eve. The cake is simply a sponge cake, frosted with whipped cream, often decorated with strawberries, and usually topped with Christmas chocolates or other seasonal fruits, and a Santa Claus decoration. Christmas cakes of this style were originally released by Fujiya, and was popularized when they began sales at Ginza, the central commercial district in Tokyo.[10] This was during the time when Japan was going through massive waves of Westernization, particularly by the upper elite class. Members of the upper class, who had a strong penchant for Western cultures in general, enjoyed Western style desserts as a delicacy. Thus, being a Western style dessert, Christmas cakes were associated with the idea of Western modernity and social status.[11] Therefore, it was a major hit when the Christmas cakes were commercialized and became more affordable to the general public. Different shapes and styles of Christmas cakes are released across the countless numbers of confectionery stores in the country; the cakes are no longer tied down to the traditional form of round white cakes with strawberries and Santa Claus on top.[10] The Christmas cakes today are symbolized as a ritual of Christmas celebration; specifically, the act of sharing the cake with family or friends.[11][12]

In the Philippines, Christmas cakes are bright rich yellow pound cakes with macerated nuts or fruitcakes of the British fashion. Both are soaked in copious amounts of brandy or rum mixed with a simple syrup of palm sugar and water. Traditionally, civet musk is added, but rosewater or orange flower water is more common now, as civet musk has become very expensive. These liquor-laden cakes can usually stay fresh for many months provided they are handled properly. Another traditional Filipino Christmas cake is the crema de fruta, which is a sponge cake layered with sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries.[13][14][15]

In Cyprus, Christmas cake is much like the UK and is served on Christmas Day. It is the first treat the locals serve to their guests.

In Germany, Stollen, a traditional German fruitcake, is popular. During the Christmas season, it's also called Weihnachtsstollen or Christstollen.

In Italy, Panettone, a sweet sourdough bread with a distinct cupola shape, is traditionally eaten at Christmas. It contains raisins and candied citrus fruit and is prepared meticulously over several days. Pandoro is a typically a Veronese product. Is traditionally shaped like a frustum with an eight-pointed star section. The "Pandolce Genovese" is also a famous Christmas cake. The name "Genovese" refers to its city of origin, Genoa. It is similar to a British fruitcake, but less tall and more crumbly.[16]

In France, Belgium, Switzerland, French Canada, Luxembourg and Lebanon a Bûche de noël (Yule log cake) is the traditional Christmas cake. They are light sponge cakes covered with a layer of butter cream flavoured with chocolate, coffee and Grand Marnier. Then rolled, covered with another layer of butter cream which is streaked and sprinkled with powdered sugar to simulate a log of wood covered with snow. The Yule Log cakes are often garnished with Christmas-themed sugar or plastic decorations.

Its origins comes from the large wooden log called Yule Log that was burned in the hearth for several days at Christmas time since at least the Middle Ages throughout Europe and a French pastry chef to represent in the form of dessert in the nineteenth century. It contains no fruit.[17]

Christmas is a very busy secular holiday for patisseries in Japan, and Japanese Christmas cakes are created with a wide variety of flavours, ingredients and colours.[18]

In Japan, women had traditionally been expected to marry at a young age,[19] and those who were unmarried after the age of 25 were metaphorically referred to as (unsold) Christmas cakes (クリスマスケーキ) in reference to items which are still unsold after the 25th.[20] The term first became popular during the 1980s[21] but has since become less common[22] because Japanese women today can remain unmarried with somewhat less stigmatization.[23] An equivalent term does, however, still exist that hearkens to the "unsold" nature of unmarried women, urenokori (売れ残り, "unsold goods").[24]

Christmas cake is a type of cake, often fruitcake,[1] served at Christmas time in many countries.[2]

Christmas cake is an English tradition that began as plum porridge.[3] A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in brandy, rum, whisky or sherry. The cake may be covered in layers of marzipan, then icing and is usually decorated, often with plaid ribbon bands and Christmas models such as snowmen, fir trees or Father Christmas.

A Scottish speciality is the traditional Christmas cake, the "Whisky Dundee". As the name implies, the cake originated in Dundee, and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel; only currants, raisins, sultanas and cherries.[4] There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay.[5]

Aside from candied cherries, some Christmas cake recipes call for angelica for green colour.[5][6]

Coins were also occasionally added to Christmas cakes as well as Christmas puddings as good luck touch pieces. The usual choices were silver 3d piece, or sixpences, sometimes wrapped in greaseproof paper packages.

In Yorkshire, Christmas cake, as with other types of fruit cake, can be eaten with cheese, such as Wensleydale.

A cake that may also be served at Christmas time in the United Kingdom, in addition to the traditional Christmas cake, is the cake known as a "Yule Log, or chocolate log". This is a Swiss roll that is coated in chocolate, resembling a log.

The Christmas cake largely displaced the previously popular Twelfth-night cake during the Victorian era.

In the United States, some people give fruitcakes as gifts at Christmas time, but they are not called Christmas cakes.[7] In Canada, however, the same cake is instead called "Christmas cake," at least among the English-speaking majority.[citation needed]

In India, Christmas cakes are traditionally a fruit cake with many variants. Allahabadi cake is famous for its rich taste and texture. Many smaller and more traditional Christian bakeries add alcohol, usually rum, in the cake.[8]

In Sri Lanka, Christmas cakes use treacle instead of cane sugar and include spices like nutmeg, cinnamon and black pepper.[9]

In Japan, Christmas cake is traditionally eaten on Christmas Eve. The cake is simply a sponge cake, frosted with whipped cream, often decorated with strawberries, and usually topped with Christmas chocolates or other seasonal fruits, and a Santa Claus decoration. Christmas cakes of this style were originally released by Fujiya, and was popularized when they began sales at Ginza, the central commercial district in Tokyo.[10] This was during the time when Japan was going through massive waves of Westernization, particularly by the upper elite class. Members of the upper class, who had a strong penchant for Western cultures in general, enjoyed Western style desserts as a delicacy. Thus, being a Western style dessert, Christmas cakes were associated with the idea of Western modernity and social status.[11] Therefore, it was a major hit when the Christmas cakes were commercialized and became more affordable to the general public. Different shapes and styles of Christmas cakes are released across the countless numbers of confectionery stores in the country; the cakes are no longer tied down to the traditional form of round white cakes with strawberries and Santa Claus on top.[10] The Christmas cakes today are symbolized as a ritual of Christmas celebration; specifically, the act of sharing the cake with family or friends.[11][12]

In the Philippines, Christmas cakes are bright rich yellow pound cakes with macerated nuts or fruitcakes of the British fashion. Both are soaked in copious amounts of brandy or rum mixed with a simple syrup of palm sugar and water. Traditionally, civet musk is added, but rosewater or orange flower water is more common now, as civet musk has become very expensive. These liquor-laden cakes can usually stay fresh for many months provided they are handled properly. Another traditional Filipino Christmas cake is the crema de fruta, which is a sponge cake layered with sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries.[13][14][15]

In Cyprus, Christmas cake is much like the UK and is served on Christmas Day. It is the first treat the locals serve to their guests.

In Germany, Stollen, a traditional German fruitcake, is popular. During the Christmas season, it's also called Weihnachtsstollen or Christstollen.

In Italy, Panettone, a sweet sourdough bread with a distinct cupola shape, is traditionally eaten at Christmas. It contains raisins and candied citrus fruit and is prepared meticulously over several days. Pandoro is a typically a Veronese product. Is traditionally shaped like a frustum with an eight-pointed star section. The "Pandolce Genovese" is also a famous Christmas cake. The name "Genovese" refers to its city of origin, Genoa. It is similar to a British fruitcake, but less tall and more crumbly.[16]

In France, Belgium, Switzerland, French Canada, Luxembourg and Lebanon a Bûche de noël (Yule log cake) is the traditional Christmas cake. They are light sponge cakes covered with a layer of butter cream flavoured with chocolate, coffee and Grand Marnier. Then rolled, covered with another layer of butter cream which is streaked and sprinkled with powdered sugar to simulate a log of wood covered with snow. The Yule Log cakes are often garnished with Christmas-themed sugar or plastic decorations.

Its origins comes from the large wooden log called Yule Log that was burned in the hearth for several days at Christmas time since at least the Middle Ages throughout Europe and a French pastry chef to represent in the form of dessert in the nineteenth century. It contains no fruit.[17]

Christmas is a very busy secular holiday for patisseries in Japan, and Japanese Christmas cakes are created with a wide variety of flavours, ingredients and colours.[18]

In Japan, women had traditionally been expected to marry at a young age,[19] and those who were unmarried after the age of 25 were metaphorically referred to as (unsold) Christmas cakes (クリスマスケーキ) in reference to items which are still unsold after the 25th.[20] The term first became popular during the 1980s[21] but has since become less common[22] because Japanese women today can remain unmarried with somewhat less stigmatization.[23] An equivalent term does, however, still exist that hearkens to the "unsold" nature of unmarried women, urenokori (売れ残り, "unsold goods").[24]

Christmas Cake is a traditional fruit cake with a rich, velvety texture that’s so full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard! Usually Christmas Cakes need to be started the day before, with overnight soaking of dried fruit. But not mine!

Terrific made on the day, keeps for ages, and it’s just as delicious made with or without alcohol. Go wild with the decorations – or keep it simple!

I’m fussy about Christmas Cake because (speaking frankly) there are too many not-so-great-ones out there. Here’s how I like / don’t like my Christmas Cake:

So if that sounds good to you, then I think you’re really going to love this Christmas Cake!

This fruit cake uses a highly effective FAST fruit soaking method by heating in the microwave then soaking for just 1 hour. Works 100% perfectly!

You need a LOT of dried fruit and very little cake batter ingredients!!

Here’s what you need for the Soaked Dried Fruit. The fruit is soaked in either apple juice OR a combination of apple juice and brandy (for those who like boozy Christmas Cake).

And here’s what you need for the cake batter part. The cake has very little baking powder because it’s quite a dense cake. But it’s still got a distinct “cake” texture – unlike some Christmas Cakes that are so dense, you’d swear you were eating a block of fudge!

And here’s how the making part goes down.

The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. Most recipes call for dried fruit to be soaked overnight.

I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour to soak up the liquid. So much faster – and just as effective!

Other than that, there’s nothing unusual about how this fruit cake is made.

Because it’s a dense cake, it needs to be baked long and slow in order to cook it all the way through without drying out the edges and surface (without fussing with water baths). 3 hours 15 minutes, to be exact!

A plain Christmas Cake does look like a big, dark brown block so it is nice to decorate it! Here are some ideas – but remember, it’s purely decorative. This fruit cake is full flavoured and very moist so unlike other cakes, you don’t need a frosting to make it ultra delish to eat!

The cake in the photos is the 2nd time in my life I’ve used fondant. So if I can do it, you can do it too!

This Christmas Fruit Cake is rich and moist, with a ton of flavour from the fruit so it’s absolutely delish eaten plain. No frosting, no fondant – nothing needed – and it’s certainly how I pick away at the leftovers for weeks and weeks!

But if you really want to make it special, serve it with custard. Homemade custard, if you can. But if you opt for store bought, do my little pimping up trick – just stir in some vanilla bean paste. The little black specks gives it a little “extra special” look and it does wonders to freshen up the flavour too!

And lastly, you’ll be very happy to know this keeps for weeks and weeks! 3 months in the fridge, a year in the freezer.

Will yours last that long??! – Nagi x

PS How did I get all the way down to here without telling you where all my Christmas recipes live?? Right here -> Christmas Recipes

Originally published December 2019. Republished December 2020 – no change to recipe, just tidied up some of the writing!

The pictured cake in this post is decorated with a layer of marzipan (almond flavoured frosting) then topped with white fondant. This combination of marzipan + fondant is a traditional way to decorate Christmas Cake. Marzipan is for flavour and also to create a smooth surface for the fondant.

A visual of the steps is included in the recipe video above the recipe card, and below in photos.

250g / 8oz of each “ready to roll” marzipan and white fondant, sold in the baking aisle of grocery stores.

Use a cake turn table, if you have one. I used a lazy susan!

TIP: If you have cracks / crevices / tears, just wet a table knife then use it to “smear” the fondant to seal the cracks. Use small pinches of surplus fondant if needed.

Here’s how I decorated the side of the cake:

Use something with a clean edge but not as sharp as a knife (I used a cake server).