Scottish Christmas Cake

We all squeeze in a slice of Christmas cake on Christmas day…well in all honestly its more like a cube of Christmas cake as there’s not much room for anything after a three course Christmas day dinner. This Christmas cake is full of my favourite Christmas spices and gives this cake such a delicious flavour.

This cake is matured with alcohol weekly but you can make it booze free and use fruit juice to soak the cake. The alcohol preserves the cake though so any alcohol free cake would need to be eaten sooner. There are booze feeding instructions below in the cake recipe. This is the first part of this Christmas cake and will be followed with the icing and marzipan layers in part two. I love homemade Christmas cake with homemade marzipan and icing on top its such a delicious combination.

Equipment you may need:

  • a large cake tin I used a 20cm springform cake tin
  • a christmas cake tin for storing the Christmas cake, I love these adorable Christmas cake tins
  • you will also need some greaseproof paper and some kitchen foil for covering the cake whilst baking and for covering the cake before placing in the cake tin.

You may also enjoy my Scottish Smoked Salmon Pate recipe or my Clootie Dumpling recipe for the festive period. The recipe videos are below and you can watch them by clicking on them.

I made this cake a few times, the first time I made this the cake didn’t have paper on the top and it burned really badly … oops! I then took advice from my Mum and added in the greaseproof paper on top of the cake and it came out really well. The cake didn’t burn the second time around with the greaseproof paper on top so I would recommend adding two sheets of paper on top of the cake.

Tips for making this recipe:

  • You can use greaseproof paper to protect your cake from burning in the oven. Add one or two round pieces of greaseproof paper to the top of your cake while cooking to avoid burning.
  • You can also cover your cake in greaseproof or foil after around 2hrs has passed in the cooking time.
  • Keep a close eye on the cake, check on it after an hour or so and make sure its not burning.
  • You’ll need a good cake tin to store the cake well. Most Christmas cake recipes recommend storing the cake for at least 4 weeks befor eating to enhance the flavour.
  • Follow my Christmas cake part two for the delicious homemade marzipan and royal icing topping.
  • I used a fan oven and set the temperature at 140oc, if using a conventional oven you should set the temp to 150oc.

Scottish Christmas Cake Recipe

  • 350g plain flour
  • 1tsp mixed spice
  • 1tsp cinnamon
  • 1/2 tsp cloves
  • 1/2tsp ginger
  • 100g ground almonds
  • 4 medium free range eggs
  • 60ml of brandy
  • 100ml of milk
  • 225g butter
  • 225g caster sugar
  • 250g currants
  • 200g sultanas
  • 225g raisins
  • 100g glace cherries
  • 100g italian mixed peel
  • Additional brandy for feeding

Recipe Instructions:

  1. Preheat the oven to 140oc and grease a cake tin with butter. Cut out some greaseproof paper to line the cake tin and line the tin up the sides and on the bottom.
  2. Seive together all the flour, spices and grounds almonds.
  3. Beat the egg with the milk and brandy lightly.
  4. Cream the butter and the sugar together and add a little to the cake mix. Add in a little of the egg, brandy and milk mix and a little of the creamed butter and sugar and stir. Keep stirring in between and repeat until the egg mixture and the creamed butter and sugar are all added.
  5. Mix everything together really well and slowly add in all the fruit. Give everything a really good mix through.
  6. Pour the batter carefully into your greased and line cake tin.
  7. Protect the top of the cake with a circle or two of greaseproof paper and bake in the oven for 3 1/2hrs – 4hrs.
  8. Check on the cake after 2hrs to make sure its not burning. If its browning too fast cover the whole cake tin in a layer of greaseproof or a layer of foil.
  9. Pin prick the cake whilst warm and drizzle over 1tsbp of brandy or other strong alcohol like sherry, brandy, whiskey etc.
  10. Leave to cool completely in the tin and once completely cooled cover in greaseproof paper and then a layer of foil and store in a cake tin for at least four weeks before eating.

Feeding the Cake: You can use rum brandy, or whisky for feeding this Christmas cake but any other strong spirit would work well like a strong liquer or flavoured brandy. You need to feed the Christmas cake every 1-2 weeks to keep it moist, help it develop flavour and preserve it. Add 1-2tsp of your chosen alcohol every week drizzled over the cake to keep it moist. Leave at least a week of no feeding before icing to let the cake dry out. If your cake feels moist to the touch skip a weeks feeding as you don’t want to over feed the Christmas cake creating a soggy fruit cake. Keep the cake fully wrapped up again after feeding and sealed in the tin.

Follow step two for the homemade marzipan icing and the royal icing on top.

If you enjoyed this recipe feel free to save the pin below to your favourite pinterest board for later use.

You may also enjoy my latest recipe from The Wee Larder blog below:

Easy Scottish Tea Loaf in 5 Minutes

This easy Scottish Tea Loaf recipe will come in handy over the festive period if your expecting a few visitors. It’s based on a lovely traditional Scottish tea loaf and takes five minutes to mix together in a bowl. Pop it in the oven while you put out the butter dish, jam and other treats. … Read More

Scottish Shortbread Blackberry Cheesecake

This delicous family recipe is a lovely Autumn treat to make before the cold Winter months . The creamy cheesecake is made with fresh Scottish blackberries, cream cheese and the lovely Scottish shortbread by Dean’s.

Scottish Gingerbread Slab

If you enjoy traditional Scottish Gingerbread your going to love this delicious iced Gingerbread Slab. It’s so lovely at this time of year with the warming spices and flavours and makes a delicious treat with a cup of hot tea. Thats if you can get a bit before the kids pinch it all in my … Read More

Easy Baked Oats Toffee Apple & Blackberry

If your looking for an easy make ahead breakfast recipe these delicious Baked Oat are so cosy and delicious and make the perfect family breakfast in the colder months. I have two recipes for these baked oats. The first one is for the lovely Toffee Apple Baked Oats and the second one is for the … Read More

Scottish Shortbread – Pitcaithly Bannock

We love this traditional Scottish shortbread recipe for Pitcaithly Bannock. It’s so delicious and really easy to make. Pitcaithly Bannock is similiar to a plain Scottish shortbread but the difference being the Picaithly Bannock contains candied peel and ground almonds. It originates from Pitcaithly in Perthshire and is lovely served with tea or coffee.

Pumpkin Spice Brownies

Hot chocolate and brownie season has arrived in the Milne hoosie! We love these Pumpkin Spice Brownies they are so delicious with a milky cream topped hot chocolate. They are packed with all the flavours of Autumn and are lovely served warm with a dollop of fresh cream.

Aberdeen Apple & Cheese Meat Roll

This lovely old Meat Roll recipe from Aberdeen is one of my fave picnic foods in the Summer months. As the weather gets cooler though you can also enjoy this delicious meat roll hot served with a good helping of cosy root vegetables. I have tried to create my favourite variety in this recipe for … Read More

Carrot Cake Loaf

The weather has been a lot cooler this last week and we have been cooking up a variety of warming recipes. This carrot cake loaf is packed with all the flavours of the season ahead. Freshly grated carrots, moist sponge but not too oily and a good dose of cinnamon and mixed spice. The kitchen … Read More

Stockan’s Scottish Oatcake Recipes

In this post you will find two delicious recipes using the NEW oatcakes from Stockan’s. I’ll be making a lovely haggis and vegetable pie with a cheesy crust and a Scottish oatcake grazing board. Both of these recipes went down well with the family and are delicious and easy to make.

One thought on “Scottish Christmas Cake

  1. Pingback: Scottish Christmas Cake — The Wee Larder by Angie Milne | homethoughtsfromabroad626

Comments are closed.