Make Ahead Christmas Cake

make ahead christmas cake
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Make Ahead Christmas Cake; a rich, traditional fruitcake filled with warming spice and booze. Make this any time of year, and let it mature until the big day!

 

Now, calm down. I can hear you tutting and muttering “It’s only November!” Hear me out, Grinches.

If John Lewis can start Christmas on the 10th of November, then so can I.

Most baked goods are best eaten on the day they are made, however some benefit from a day or two of maturing; banana bread, carrot cake and even little French macarons spring to mind. However some things benefit from weeks or even months of maturing and developing once baked, this Make Ahead Christmas Cake is one of them!

As fresh fruit and even regular sugar wasn’t really available in the Winter time all those years ago when these cakes and puddings were first made, dried fruits were the best way of sweetening and flavouring the festive dessert. The fruit as well as the added alcohol acted as a means of preserving the cake until it was needed, with the added benefit of boosting the dark, sticky flavours.

make ahead christmas cake

In modern times, fluffy cakes, creamy cheesecakes and fancy shop bought meringue desserts might be more popular on the Christmas dinner table. However, sometimes it’s nice to honour the local traditions of this old holiday and bake up a right old-fashioned treat. Added bonus: your Granny will probably love it.

Traditionally, Christmas cakes or puddings are stirred up and baked on “Stir Up Sunday,” which falls on the last Sunday of November each year. This allows the cakes/puddings to develop their flavours and become the lovely, rich, classic desserts that we think of at Christmas time here in the UK. This recipe allows you to bake up this Make Ahead Christmas Cake at any point in the year, and mature it until you need it! I made mine in the first week of October, and I’m doing well so far at resisting the urge to slice it up and scoff it!

Naturally, I took the recipe inspiration for this cake from Queen of Christmas, Delia Smith.

Equally in my nature, I made it my own, and adjusted it to a slightly more modern taste!

Rich, dark and sweet, laced with festive spices and orange zest. This cake is dense – like traditional fruit cakes – making it perfect for eating plain, warmed with custard or cream, or even slicing up and nibbling spread with butter and strong cheddar cheese!

If you fancy making this Make Ahead Christmas Cake, I recommend baking it at least a week before you plan to eat it. Also, feel free to wrap it in the traditional marzipan or fondant icing too. I can’t stand the stuff so I leave it bare, with just a few toasted nuts to decorate. If in doubt, get naked, right?

make ahead christmas cake

make ahead christmas cake

This Make Ahead Christmas Cake will keep for up to 1 year. To do this: wrap it tightly in clingfilm/plastic wrap/tin foil, and pop it in an airtight container. To feed it: poke a few more holes in the top or bottom of the cake and pour over 2 tablespoons of your chosen alcohol every 1-2 weeks.

make ahead christmas cake

Scroll down for the full recipe for this Make Ahead Christmas Cake.

 

Thanks as always for stopping by, see ya later!

 


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4 Replies to “Make Ahead Christmas Cake”

  1. Can the gluten free version be made in advance and dies it keep?

    1. Sorry should say does it keep

      1. I made this in October and it kept perfectly well up until Christmas! As long as you feed it every couple of weeks with a tablespoon or two of booze and keep it well-wrapped it will be absolutely fine!

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