Christmas Cake Recipe - A Classic From Ragus - Ragus (2024)

FAQs

What is the traditional cake eaten at Christmas? ›

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

Some say you should make your Christmas cake 6 weeks before eating, but the advice given on Nigella.com is that 12 weeks before is the optimum time to get baking. Your Christmas cake should be fed every 4 to 6 weeks but in the meantime, after baking, it should be stored away in a secure, air tight container.

Well there are SEVERAL variations of fruit cake but typically the ingredients are flour, sugar candied and/or dried fruit, nuts, and spices, and optionally booze, like rum or bourbon mixed into the batter and/or for soaking.

You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

1. Panettone, Italy. Originating from Milan, Italy, this cake has become one of the most popular Christmas cakes around Europe and in many parts of the world. The panettone is a dome-shaped spongecake with a sweet, yeasty taste.

German Fruitcake

Stollen: Flattened with a chewy crust, Stollen is often baked more like a traditional loaf of sourdough bread. Stollen also forgoes the usual candied cherries and pineapple in exchange for citrus zest, candied citrus peels, raisins, and almonds.

Wrap the cake in greaseproof paper or baking parchment then wrap it in kitchen foil. Store cake in a second layer of foil or in an airtight tin. You can repeat the feeding process every couple of weeks for three or four feeds.

It is best to feed your cake, every fortnight from when it has been baked.

Christmas Cake Tip #1: Make it well in advance of Christmas

Giving it a good amount of time to firm up will also improve its flavour and appearance when the time comes to slice your cake - if you eat your Christmas Cake too soon after baking it, you'll find that it crumbles.

The amount of alcohol you soak fruit in for Christmas cake depends on your personal preference. If you want a strong alcohol flavor, soak the fruit in a cup of brandy or rum. If you prefer a milder flavor, soak the fruit in a cup of orange juice or apple cider.

Why was fruitcake outlawed? ›

Fruitcakes were so rich, they were considered sinful and were outlawed in Europe in the early 18th century. Restrictions eased later in the century.

The trifecta of sugar, low moisture ingredients and some high-proof spirits make fruitcakes some of the longest-lasting foods in the world.

Soak all your dried fruits in your spirit of choice – whisky or brandy would be the most traditional options, though other aged spirits like rum also work, and sweeter additions like sherry, Cointreau or amaretto will add their own character.

Your best bet is going to be another dry fortified wine such as dry (white) vermouth. Dry versions of Madeira and marsala are also acceptable. You can also substitute a dry white wine like sauvignon blanc, pinot grigio, pinot blanc, or sémillon. Dry sparkling wines will also work when used in small amounts.

Do you have to make nearer Christmas too as no alcohol to preserve (or feed for the cake). Many thanks! Hello, For the pudding and the cake, you could substitute the alcohol with apple, orange, red grape or prune juice.

A Christmas cake is a heavy cake containing much dried fruit and usually having a covering of icing. It is made to be eaten at Christmas. It can also be called a fruitcake.

Galette des Rois (Cake of Kings) is as much as part of Christmas in France as the freshest seafood, roast turkey or goose and bubbly. This delightful cake, eaten on January 6th, the Feast of Epiphany, has a long history.

There's no doubt about it—fruit cake is a staple of the holiday season.

Ingredients. Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), raisins and almonds, and various spices such as cardamom and cinnamon are added.