Lucy M. This cake is a beautiful, festive treat filled with fruits, nuts, and a rich flavor that’s perfect for any holiday celebration.
The Victorian Christmas Cake is one of those timeless recipes that has always been a favorite in my family. Packed with maraschino cherries, dried apricots, and almonds, it brings warmth and cheer to the holiday table. The rich, fruity flavors combined with a light, yet sturdy texture make this cake ideal for special occasions. Plus, it’s fun to decorate!
Ingredients:
Main Cake Ingredients:
- 350g golden raisins
- 250g granulated sugar
- 350g dried apricots, chopped
- 250g salted butter, softened
- 1¼ cups all-purpose flour
- 115g almonds, chopped
- 115g confectioners’ sugar, sifted
- 2 eggs, beaten
- ½ teaspoon salt
- 350g pineapple, chopped (fresh or canned)
- 75g almond flour
- 2 teaspoons lemon zest
- 1 tablespoon baking powder
Decoration Ingredients:
- Whole almonds
- Maraschino cherries
- Candied pineapple
- 115g confectioners’ sugar (for glaze)
Instructions:
- Start by preheating your oven to 325°F (160°C). Grease a 9-inch round cake pan and line both the bottom and sides with two layers of parchment paper for extra protection.
- Rinse the maraschino cherries in a sieve under cold running water, then let them drain well. Pat them dry with a paper towel along with the pineapple. Once dry, combine the cherries, pineapple, dried apricots, chopped almonds, lemon zest, and golden raisins in a large bowl. Gently stir the mixture to combine.
- In a separate bowl, add the remaining cake ingredients and beat them together for about 1 minute until smooth. Carefully fold in the fruit and nut mixture until just combined.
- Transfer the batter into the prepared cake pan and smooth the top with a spatula. For decoration, arrange whole almonds, halved maraschino cherries, and chunks of candied pineapple on top. Bake the cake for about 2¼ hours, or until it turns golden brown. To check for doneness, insert a skewer into the center—if it comes out clean, the cake is done. After an hour of baking, loosely cover the cake with foil to prevent it from browning too much on top. Let the cake cool in the pan for about 30 minutes before removing it, peeling off the parchment paper, and letting it cool completely on a wire rack.
- To finish, mix some confectioners’ sugar with a small amount of water and drizzle the glaze over the cooled cake for a sweet, finishing touch.
Victorian Christmas Cake
Ingredients
Method
- Start by preheating your oven to 325°F (160°C). Grease a 9-inch round cake pan and line both the bottom and sides with two layers of parchment paper for extra protection.
- Rinse the maraschino cherries in a sieve under cold running water, then let them drain well. Pat them dry with a paper towel along with the pineapple. Once dry, combine the cherries, pineapple, dried apricots, chopped almonds, lemon zest, and golden raisins in a large bowl. Gently stir the mixture to combine.
- In a separate bowl, add the remaining cake ingredients and beat them together for about 1 minute until smooth. Carefully fold in the fruit and nut mixture until just combined.
- Transfer the batter into the prepared cake pan and smooth the top with a spatula. For decoration, arrange whole almonds, halved maraschino cherries, and chunks of candied pineapple on top. Bake the cake for about 2¼ hours, or until it turns golden brown. To check for doneness, insert a skewer into the center—if it comes out clean, the cake is done. After an hour of baking, loosely cover the cake with foil to prevent it from browning too much on top. Let the cake cool in the pan for about 30 minutes before removing it, peeling off the parchment paper, and letting it cool completely on a wire rack.
- To finish, mix some confectioners’ sugar with a small amount of water and drizzle the glaze over the cooled cake for a sweet, finishing touch.
Notes
Tips for Decorating Your Victorian Christmas Cake
- Arrange whole almonds on top for a rustic, elegant look.
- Scatter candied pineapple pieces to add a cheerful, colorful touch.
- Halve maraschino cherries and place them for vibrant color contrast.
- Drizzle a simple glaze of confectioners’ sugar and water for a shiny finish.
- Lightly dust with edible gold or silver for a glamorous touch.
- Create patterns with fruit and nuts for an eye-catching design.
Tips for Decorating Your Victorian Christmas Cake
- Arrange whole almonds on top for a rustic, elegant look.
- Scatter candied pineapple pieces to add a cheerful, colorful touch.
- Halve maraschino cherries and place them for vibrant color contrast.
- Drizzle a simple glaze of confectioners’ sugar and water for a shiny finish.
- Lightly dust with edible gold or silver for a glamorous touch.
- Create patterns with fruit and nuts for an eye-catching design.
If you’re looking for another delicious treat to complement your Victorian Christmas Cake, why not try making Classic French Madeleines? These light, buttery pastries are perfect for any occasion and can add a delicate touch to your holiday spread. Just like the Victorian Christmas Cake, Madeleines have a timeless appeal that will surely impress your guests.
Nutritional Value (per serving):
- Calories: 350
- Fat: 18g
- Carbs: 45g
- Protein: 5g
- Fiber: 3g
Conclusion:
The Victorian Christmas Cake is a true holiday classic. It’s rich in flavor, easy to make, and perfect for sharing with family and friends. The mix of dried fruits, nuts, and butter gives it a rich texture that will leave everyone wanting more. If you’ve never tried making this cake before, I highly recommend you give it a go – it’s a perfect addition to your Christmas table. Enjoy!
