The traditional Christmas cake has evolved over the years. It started in England as a plum porridge, which people ate after a day of fasting. Soon dried fruit, honey and spices (representing the exotic Eastern spices brought by the Wise Men) were added, which turned it into a pudding. Eventually the oatmeal was removed and flour and eggs were substituted and behold, the traditional Christmas cake was born.
This cake has been modernised into a variety of cakes, puddings and desserts, but why not embrace tradition this year and make a Christmas cake just like your gran used to, marzipan and all?
We’ve got just the recipe. It’s simple and easy to follow, but as with all traditional Christmas cakes, it takes time (and lots of it) to make. The cake needs to be “fed” weekly with brandy so we recommend you get started with your masterpiece this month. Got teetotallers coming for Christmas lunch? Not to worry, you can substitute rooibos tea for the alcohol.
Get the traditional fruit cake recipe here.
Or try one of these slightly more modern variations:
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