Spiced chocolate & dried fig Christmas cake | Chocolate recipes | Jamie magazine recipes (2024)

FAQs

Is it too late to make a Christmas cake? ›

Is it too late to make a christmas cake? Of course not! With some people making their Christmas cakes in the early autumnal months, don't panic if you haven't started yours yet! This easy recipe means you still have time.

There's no hard and fast rule about when to ice your cake, but it's best to do it between 24 hours and a week ahead of the big day.

The cake can be made 2 weeks ahead and stored, wrapped in a double layer of greaseproof paper (parchment paper) and a layer of foil, in an airtight container in a cool place. FREEZE NOTE: The cake can be frozen, wrapped in a double layer of clingfilm (plastic wrap) and a double layer of foil, for up to 3 months.

This is a question I get asked a lot and my answer is early November. Yes this seems early, but there are two key things that make a Christmas cake extra tasty and that is…

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.

The best thing to do is look at the cake. If there are any signs of mould, or if the cake has a fermented, sour or odd smell, then it is safer to discard the cake. But if there are none of these then the cake sould be fine as rich fruit cakes can be kept for longer.

It's worth noting that the container that you store your Christmas cake in must be airtight as otherwise, the proteins in the ingredients (eggs, butter, nuts…) will become oxidised if exposed to air — which causes rancid odours and flavours. Fruit cakes can generally be stored for up to a year in the freezer.

Other good choices of booze include brandy, rum, or whiskey. Feel free to use one or a mix of these to best complement your fruitcake. Once you've chosen the liquor, bake the cake, poke holes throughout the whole thing, and pour a few tablespoons of the alcohol over it. Or, you can brush the cake with the alcohol.

Be sure to coat your cake before applying royal icing. You can use marzipan, fondant, buttercream, or a syrup. This is done to seal the moisture in the cake and prevent it from going dry.

Apply the Royal Icing

Decorate as you wish with silver or gold sugar balls, Christmas ornaments, or other festive decorations. Let the cake dry, uncovered until the icing sets hard, at least overnight or up to three days before serving. If not serving immediately, store in an airtight container.

Can you bake 2 Christmas cakes at the same time? ›

If you absolutely have to bake two trays at one time (because cake frenzies do happen!), make sure you switch the position of the trays halfway through the cooking time so that they each get the best position in the oven. This will also ensure that both cakes cook evenly.

Fruitcake. It's actually part of the preparation. After the cake is baked it's brushed with alcohol, wrapped and stored for several months. Every couple of weeks you unwrdp it, brush on more brandy or whatever alcohol you prefer, wrap it again and put it away.

Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don't remove the lining paper when storing as this helps to keep the cake moist.)

But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century. In 2017 a then 106-year-old fruitcake left behind by members of a 1910 Antarctic expedition was unearthed from one of the continent's first buildings.

The reason why they are traditionally baked so early is so the fruit mixture can mature in the tin and be 'fed' with alcohol before it is enjoyed during the festive season. Therefore, the longer you are able to do this, the richer and more delicious it will be.

Once cut, Christmas cakes will store well if wrapped and kept in an airtight container. For longer storage of Christmas cakes wrap closely in kitchen foil and freeze. To serve an iced fruit cake that has been stored for a long time, unwrap it and remove the old icing and marzipan.

We recommend wrapping your fruitcake in plastic wrap before placing it in an airtight container. Then, place that container in the fridge. Doing this can ensure your fruitcake stays fresh for up to two months.