Top 7 Christmas Cake Recipes

This sweet cake is a symbol of Christmas in many countries around the world. It's made with a generous amount of dried fruits, nuts, and spices. Christmas cake is incredibly aromatic and delicious. It will perfectly complement your holiday table and help create a cozy and magical atmosphere in any home.

In this collection, I've compiled the best Christmas cake recipes. Each one is unique in its own way. In addition to the classic English version, there are also variations on German, Italian, Scottish, and other types of cake. Choose your favorite recipe and delight your loved ones with a delicious Christmas dessert.

Traditions and interesting facts about Christmas cake

Christmas cake is an English classic that has become popular in many countries around the world. In Europe, no winter holiday is complete without it. This sweet pastry is served with hot drinks and is also beautifully packaged and given as a gift to loved ones.

The evolution of Christmas cake began in the Middle Ages. At that time, this dish was a simple porridge made of oats, honey, and rapeseed oil. It was prepared not for Christmas, but for Epiphany Eve. Sometimes nuts and dried fruits were added to this porridge. But over time, oats were replaced with wheat flour, eggs, butter, and spices were added to the recipe, and the dish itself was no longer boiled but baked in ovens.

In the early 19th century, sweet cake became a Christmas treat. It was prepared at least a month before the holiday. First, dried fruits were infused in strong alcohol. Then, the cake itself was baked for a long time at a low temperature. The finished product was wrapped and stored in a cool, dark place. It was believed that the longer it sat, the tastier and more tender it would be. A well-aged cake was glazed or dusted with powdered sugar before serving.

Over time, each country and even region developed its own Christmas dessert recipes: Stollen in Germany, Panettone in Italy, and Dundee in Scotland. And that's not all. The traditional cake began to be made with almond flour, cream cheese, marzipan, cottage cheese, apricot jam, and other ingredients. Modern cooks boldly experiment with spices, imparting a sophisticated aroma to the baked goods. The finished cake is decorated with chocolate, colorful icing, candied fruit, dried fruit, and powdered sugar. It keeps well for 2-3 months without going stale.

If you've never made a Christmas cake before, you're in luck. Choose any recipe you like and prepare a delicious and aromatic treat for the upcoming holidays.

Fruitcake for Christmas

This recipe for a very aromatic and delicious Christmas cake contains a wide variety of dried fruits. This dessert can be stored in the refrigerator for 1-2 months. Before preparing it, it's important to remember to let the dried fruits soak in alcohol for at least 24 hours.

Ingredients

For the dried fruit mixture:

• Dark raisins - 100 g
• Light raisins - 100 g
• Dried apricots - 130 g
• Prunes - 130 g
• Dried cherries - 120 g
• Dried cranberries - 120 g
• Green candied fruits - 100 g
• Rum or cognac - 100 ml

For the test:

• Butter - 70 g
• Sugar - 80 g
• Eggs C1 - 3 pcs.
• Flour - 90 g
• Baking powder - 5 g
• Cinnamon - ½ tsp.
• Ginger - ½ tsp.
• Nutmeg - ¼ tsp.
• Cardamom - ¼ tsp.
• Orange fresh juice - 60 ml
• Orange zest - 2 tbsp. l.
• Almonds - 60 g
• Hazelnuts - 60 g

Cooking time: 2 hours 15 minutes

Servings: 1 (for a 21*9 cm pan)

Step-by-step recipe

Step 1

We steam the dried fruits, dry them and cut them into small pieces.

Step 2

Mix the dried fruits and add rum or cognac.

Step 3

Mix everything again, cover with a lid and put in the refrigerator for at least a day.

Step 4

In a deep bowl, mix the sifted flour, baking powder and spices.

Step 5

Beat butter with sugar until fluffy.

Step 6

Without stopping whisking, add eggs to the butter mixture.

Step 7

When the mixture becomes homogeneous, add the dry ingredients and mix everything carefully with a whisk.

Step 8

Pour in orange juice and stir until smooth.

Step 9

Add the soaked dried fruits, nuts, orange zest and mix the dough thoroughly again.

Step 10

Pour the dough into a pre-prepared pan and bake at 150 degrees for 1.5 hours.

Step 11

Remove the finished cake from the pan, cool and soak in rum.

Step 12

Decorate the Christmas cake with powdered sugar and serve with tea or coffee.

Italian Christmas cake "Panettone"

Panettone is a sweet cake traditionally made in Italy for Christmas. It's very light, airy, moist, and tender. Candied orange peel is typically added, but you can substitute any other flavor you like. This cake is made with yeast dough, so the starter should be prepared in advance.

Ingredients

For the dough:

• Water - 75 ml
• Pressed yeast - 10 g
• Flour - 100 g
• Salt - 2 g

For the test:

• Pressed yeast - 30 g
• Milk - 110 ml
• Flour - 360 g
• Salt - 10 g
• Sugar - 105 g
• Spices (vanillin, cinnamon, cardamom, nutmeg) - ⅓ tsp.
• Egg yolks - 110 g
• Butter - 135 g
• Candied orange peels – 200 g

For the crust:

• Egg whites - 55 g
• Sugar - 80 g
• Almond flour - 35 g
• Almond petals - 20 g

Cooking time: 6.5-7 hours

Servings: 1 (for 3 cupcakes weighing 410 g each)

Step-by-step recipe

Step 1

We prepare the ingredients for the dough.

Step 2

Mix flour with salt and dissolve yeast in water.

Step 3

Combine all ingredients and knead the dough.

Step 4

Cover the dough with cling film and leave for 3 hours at room temperature.

Step 5

After 3 hours, knead the dough, fold it in thirds, cover again with cling film, and refrigerate for 10-12 hours. Only after this time has passed can we begin preparing the dough.

Step 6

Prepare the ingredients for the dough.

Step 7

Dissolve yeast in milk.

Step 8

In a food processor bowl, combine flour, salt, sugar, spices, milk with yeast and yolks.

Step 9

Mix the ingredients at low speed in a food processor until smooth.

Step 10

Add the dough to the resulting dough and mix well again.

Step 11

Place the dough in the refrigerator for 10 minutes. Then continue kneading, gradually adding the softened butter.

Step 12

When the dough can be stretched into a thin sheet without breaking, it is ready.

Step 13

Add candied orange peel and mix the dough well.

Step 14

Place the dough in a greased container, cover with cling film and leave for 3 hours to rise.

Step 15

Divide the dough into three parts, place them in paper forms, cover with film and leave for 2.5-3 hours at room temperature for final proofing.

Step 16

Meanwhile, prepare the crust. Thoroughly whisk the egg whites with sugar and almond flour.

Step 17

Spread the resulting mixture onto the cupcakes and sprinkle almond flakes on top.

Step 18

Bake the cupcakes at 165 degrees for 40 minutes.

Step 19

Let the finished cupcakes cool thoroughly, and then we can cut them and begin tasting.

Scottish Christmas Dundee Cake

Dundee cake is a Christmas pastry traditionally made in Scotland. It contains a variety of dried fruits, pre-soaked in rum or another aromatic spirit. After baking, the cake is wrapped in foil and left to mature for three weeks. During this time, the delicacy acquires a rich flavor and unparalleled aroma.

Ingredients

For the dried fruit mixture:

• Dark raisins - 150 g
• Light raisins - 150 g
• Candied fruits - 120 g
• Cranberries - 120 g
• Rum (or other alcoholic drink) - 100 ml

For the test:

• Flour - 250 g
• Butter - 200 g
• Eggs C1 - 4 pcs.
• Lemon zest - 1-2 tbsp. l.
• Lemon juice - 3 tbsp.
• Baking powder - 1 ½ tsp.
• Vanilla sugar - 20 g
• Sugar - 180 g
• Salt - a pinch
• Almonds (chopped) - 70 g

Cooking time: 2 hours 10 minutes

Servings: 1 (for a 24 cm diameter pan)

Step-by-step recipe

Step 1

Pour rum or another liquor over the dried fruit, cover with cling film, and let it sit for at least 2 hours. This should be done ahead of time, before preparing the dough.

Step 2

Place soft butter in a deep bowl, add salt, sugar and vanilla sugar.

Step 3

Beat the ingredients with a mixer until fluffy.

Step 4

Add eggs one by one to the butter mixture, mixing thoroughly each time.

Step 5

Add zest, lemon juice, and chopped almonds to the resulting mixture and mix gently.

Step 6

Add sifted flour, baking powder and mix everything until smooth.

Step 7

Add the infused dried fruit mixture and mix everything well again.

Step 8

Place the batter into the pan and bake the cake for 60-75 minutes at 170 degrees Celsius. Be sure to check for doneness with a wooden skewer.

Step 9

Wrap the finished cake in cling film, foil and place in a cool, dark place for at least 3 weeks.

Step 10

Decorate the infused Christmas Dundee cake to your liking and treat your loved ones to it.

Emily Dickinson's Christmas Cake

This is the recipe for one of the most popular Christmas cakes. It was created by the American poet Emily Dickinson. She was a truly enigmatic and talented woman. In addition to writing poetry, she also enjoyed baking a variety of baked goods, which she gave to children. Her recipe for this incredibly aromatic Christmas cake is one of the few that has survived to this day.

Ingredients

For the dried fruit mixture:

• Raisins - 45 g
• Dried cranberries - 30 g
• Dried apricots - 30 g
• Prunes - 30 g
• Candied fruits - 30 g
• Orange zest - 1 ½ tbsp.
• Lemon zest - 1 ½ tbsp. l.
• Cognac - 25 ml

For the syrup:

• Sugar - 40 g
• Water - 25 ml
• Orange fresh juice - 60 ml
• Cognac - 25 ml
• Bergamot tea (brewed) - 250 ml

For the test:

• Flour - 150 g
• Eggs C1 - 3 pcs.
• Butter - 150 g
• Cane sugar - 150 g
• Soda - ⅓ tsp.
• Baking powder - 1 tsp.
• Salt - ⅓ tsp.
• Nutmeg - ½ tsp.
• Cinnamon - ½ tsp.
• Ground cloves - ⅓ tsp.
• Ground ginger - ⅓ tsp.
• Cardamom - ¼ tsp.
• Honey - 40 g
• Cognac - 40 ml

Cooking time: 2 hours 45 minutes

Servings: 1 (for a 12.5*6 cm pan)

Step-by-step recipe

Step 1

Pour dried fruits into a deep container, add cognac, lemon and orange zest and mix everything.

Step 2

Pour brewed tea over the resulting mixture.

Step 3

Prepare the syrup. Combine the water, sugar, and orange juice in a saucepan. Bring the mixture to a boil, pour in the cognac, and remove from the heat.

Step 4

Pour syrup over the dried fruit, cover with cling film, and refrigerate overnight. This should be done the day before baking the cake.

Step 5

Beat soft butter with cane sugar until fluffy.

Step 6

Add the eggs one by one to the butter mixture, mixing well each time.

Step 7

Add honey, pour in cognac and stir the mixture again.

Step 8

Add sifted flour, soda, baking powder, salt and spices.

Step 9

Carefully mix the mixture until smooth.

Step 10

We take the infused dried fruits out of the refrigerator and strain them.

Step 11

Add dried fruits to the dough and mix everything thoroughly.

Step 12

Transfer the dough into the pan and bake the cake at 150 degrees for 2 hours.

Step 13

Remove the finished cake from the pan and soak it. You can use cognac or syrup, as in Step 3.

Step 14

Wrap the cake in foil and refrigerate. It should sit for 3 weeks. It's a good idea to take it out every week, soak it in syrup, and re-wrap it.

Step 15

Decorate the soaked Christmas cake to your taste, cut it and serve it on the festive table.

Christmas cake with marzipan

Christmas cake with marzipan and nuts is an incredibly delicious German pastry, prepared several weeks before the winter holidays. The longer this delicacy sits, the more tender and aromatic it becomes. The marzipan imparts a refined almond flavor. Your guests are sure to be delighted with this dessert.

Ingredients

For the filling:

• Nuts (any) - 270 g
• Rum - 70 ml
• Marzipan - 200 g

For the dough:

• Warm milk - 130 ml
• Yeast - 40 g
• Sugar - 30 g
• Flour - 90 g

For the test:

• Egg yolks - 3 pcs
• Flour - 400 g
• Sugar - 80 g
• Butter - 180 g
• Cinnamon - 2 tsp.
• Nutmeg - 1 ½ tsp.
• Ground cloves - 1 tsp.
• Vanilla extract - to taste
• Orange zest - 1 tbsp. l.
• Lemon zest - 1 tbsp. l.

For impregnation and decoration:

• Butter (melted) - 120 g
• Powdered sugar - to taste
• Cinnamon - to taste

Cooking time: 2 hours 40 minutes

Servings: 1

Step-by-step recipe

Step 1

Grind the nuts, pour in rum, stir and set aside.

Step 2

Prepare the dough. Dissolve the yeast in warm milk, add sugar, and mix well.

Step 3

Add flour, stir the mixture, then cover with a towel and place in a warm place for 30 minutes.

Step 4

When the dough has risen, transfer it to a deep bowl.

Step 5

Add lemon and orange zest, sugar, vanilla extract and eggs to the dough.

Step 5-2

Mix everything thoroughly until smooth.

Step 6

Add flour, spices and mix the mixture carefully.

Step 7

Add soft butter in small portions and knead the dough.

Step 8

Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes. Gradually add the nut mixture.

Step 9

We form a “sausage” from marzipan and divide it into 4 equal parts.

Step 10

Divide the dough into 2 parts and place 2 pieces of marzipan on each.

Step 11

Carefully wrap the marzipan in the dough.

Step 12

Cover the cupcakes with a towel and leave them for 15-25 minutes to rise.

Step 13

Bake the cupcakes at 180 degrees for 30 minutes.

Step 14

Soak the hot muffins with melted butter and sprinkle generously with powdered sugar and cinnamon.

Step 15

Wrap the products in parchment, then in foil and keep in a cool place for 1-3 weeks.

Step 16

Dust the Christmas cakes with powdered sugar before serving. Enjoy!

Tips for Baking Christmas Cake

Christmas cake is the perfect baked good for the winter holidays. It creates a magical atmosphere in your home that's sorely missed in everyday life. To ensure your cake always turns out delicious, tender, and doesn't burn or go stale, I'll share a few baking tips with you.

Preparing the form

The cake pan must be properly prepared. Grease the bottom and sides well, then line it with parchment paper. To ensure easy removal of the finished cake, the parchment paper should extend beyond the edges.

Baking temperature and time

To ensure the Christmas cake bakes thoroughly without burning, bake it at a low temperature (approximately 150 degrees Celsius) for 1.5 to 3 hours. Baking time depends on the size of the cake and the thickness of the dough.

Readiness check

To check if the cake is done, it's best to use a wooden skewer. It should slide out easily and come out clean. If the top is very browned but the cake itself is still undercooked, cover it with foil and continue baking.

Proper cooling

Don't remove the finished cake from the pan immediately. Cover it with foil and leave it there until it cools completely. This will give it a firm, firm texture. If the cake doesn't cool completely, it may fall apart when removed from the pan.

Mandatory impregnation

The finished cake should be stored in a cool, dark place, wrapped in paper and foil. The longer it sits, the more flavorful it becomes. To prevent the cake from going stale for several months, soak it in alcohol every 3-5 days. The strong liquor will act as a preservative and won't affect the flavor of the baked goods, as it will evaporate completely.

Follow these tips and your Christmas cake will always turn out great.

Video: Traditional German Christmas Cake

Stollen is a traditional German Christmas cake. It has a rich flavor and exquisite aroma. This dessert is a must-have not only on holiday tables but also at all German Christmas markets.

This video features a delicious stollen recipe. The pastry chef demonstrates every step of the cake preparation process and shares helpful baking and decorating tips. More recipes and information about this delicacy can be found in the collection. https://desserts-en.techinfus.com/prazdnichnye/rozhdestvenskij-shtollen/.