British Christmas cake, also known as Christmas pudding or plum pudding, is a traditional dessert served during the Christmas season in the United Kingdom. This cake has its origins in the Middle Ages, when similar dishes were prepared using dried fruits, spices, and breadcrumbs. Although its recipe and name have evolved over time, the Christmas cake has maintained its place as an essential part of British Christmas celebrations.
In other Latin American countries, although British Christmas cake is not as common, there are similar recipes that combine dried fruits and spices during the festive season, such as Panettone in countries like Mexico and Argentina or Pan de Pascua in Chile. Each region adapts these desserts with their local ingredients and traditions, but they share that essence of flavor and celebration that connects them to the British Christmas cake.
How to prepare British Christmas cake
To begin, grease an 8-inch square cake pan and line it with greased wax paper. Then, tie double brown paper around the outside of the pan to protect the cake during baking.
Sift the flour and mixed spices, along with the lemon zest, into a large bowl. In a separate bowl, cream the butter and gradually add the sugar until the mixture is light and fluffy. Add the molasses and mix carefully.
Incorporate the eggs one by one, beating well after each addition. If the mixture curdles, add a little flour to stabilize it. Then, gently fold in the flour mixture along with the dried fruit, nuts, and candied fruit, making sure to distribute everything evenly.
Add the brandy and mix it in well. Pour the batter into the pan and level the surface. Tap the pan lightly to remove any air bubbles and make a slight indentation in the center so the cake can rise evenly during baking.
Cover the pan and let it rest in a cool place for 24 hours to allow the flavors to meld. Preheat the oven and place an oven-safe container with water at the bottom to generate steam. Place the cake pan on top of double brown paper and bake at 150 °C (300 °F) for 4 hours.
To check for doneness, insert a skewer; it should come out clean. Let the cake cool in the pan for one hour before unmolding and removing the paper. When completely cool, prick the top with a skewer and pour the remaining brandy over the surface.
Wrap the cake in new wax paper and then in aluminum foil. Store it upside down in an airtight container for at least one month to mature and develop its characteristic flavor.
Finally, cover the cake with marzipan, apply royal icing, and decorate to your liking. Your British Christmas cake will be ready to be enjoyed during the holidays, with a traditional flavor and a rich, moist texture.
Ingredients: All-Purpose Flour, Ground Mixed Spice, Cinnamon, Lemon Zest, Butter, Eggs, Raisins, Sultanas, Seedless Raisins, Glacé Cherries, Almonds, Candied Fruit, Brandy, Black Treacle, Nuts, Soft Brown Sugar, Muscovado Sugar, Marzipan, Royal Icing.