It is one of my skills to think about Christmas all year round and even more from October. I have been thinking of making this Xmas cake for weeks and weeks, but in Toulouse i don’t have an oven so i had to wait to be back home for the holidays to make it.
This year i decided to celebrate Christmas at my grand-parent’s with all my family. I thought it would be great to get all my relatives together since some haven’t seen each others for years. It’s going to be a great feast. I’ve already prepared the menu and the invitation cards. Can’t wait !

Last year i made a Xmas pudding and had the intention to make a Xmas cake, but sadly i didn’t have the time. So this year i only focus on Xmas cake (especially because i much prefer Xmas cake to pudding – think marzipan and royal icing, cake decoration…).

Since i wanted to spend time with this cake to feed my xmas addiction, i thought it would be fun to make a “step-by-step” recipe with pix for every step.
This xmas cake may not be conventionnal because i used more glacé cherries (yummy), more golden sultanas, no currants, less sultanas, no “usual” candied peels (but delicious orange candied peel), lots of galcé fruits (pears, more cherries, angélique…), but as i can’t remember the quantities i’ll just give you Nigella’s (yes again) ingredient list.

Making the Xmas cake – step by step
for a 23cm cake
700g sultanas (180g approx)
225g raisins
110g currants
110g glacé cherries
110g mixed peel
120ml brandy

225g butter, soft
195g brown sugar
½ tsp lemon zest
4 large eggs
2 tbsp marmelade
350g plain flour
1 tsp mixed spice
¼ tsp cinnamon
¼ tsp nutmeg