As part of our newly launched recipe series, we are excited to share with you our November surprise recipe of the Classic Christmas Cake, one that Jo Milner, our Managing Director at Buchler Phillips, has a special fondness for and returns to every November!
As the festive spirit of Christmas approaches, one of the most beloved traditions in the kitchen is gearing up for Stir-Up Sunday. For those unfamiliar, Stir-Up Sunday falls on the last Sunday before Advent, a day when families across the UK come together to make their Christmas cakes and puddings, and to ‘feed’ them with brandy in the run up to Christmas.
Stirring the cake mix is a treasured ritual, filled with joy and anticipation, as each family member makes a wish while giving the batter a good turn. And as Jo fondly recalls, there’s nothing quite like the magical scent of warm spices, citrus peel, and brandy-soaked fruits filling the air. To make things easier, Jo admits to a little kitchen cheat – one that she swears by. “The supermarkets now do wonderful bags of pre-soaked fruit, and I use them without hesitation,” she shares. “They save so much time and are packed with flavour. It’s a little secret worth indulging in!”
For some it’s the marzipan layer, however, that truly brings the cake to life, but not for Jo. “We are a strictly non-marzipan or royal icing house. I prefer a beautiful layer of whole blanched almonds arranged in a circular pattern around the edge of the cake with concentric smaller and smaller rings, brushed with homemade apricot jam for a beautiful sheen before serving”.
Being from Yorkshire, Jo has her own cherished memories associated with this tradition. “Back home, baking has always been at the heart of every celebration, and Christmas cake is no exception,” she says. The family would often gather around, sharing stories of Christmases past, and marvelling at the rich history of this cake. Yorkshire, with its own strong baking heritage, only adds to the magic and meaning of this special occasion.
So, as we prepare for Stir-Up Sunday, Jo invites you all to embrace the festivities, stir with love, and remember that even a few time-saving tricks can lead to a delicious masterpiece. Happy stirring, and here’s to a festive season full of flavour and fun!
COPYRIGHT 2024 DELIA SMITH
Delia Smith’s Classic Christmas Cake Recipe
This is Delia’s original Christmas cake from her first book – a combination of her grandmother’s, her mother’s and a few tweaks from her.
For the pre-soaking:
450g currants
175g sultanas
175g raising
50g glacé cherries, chopped
50g mixed candied peel, chopped
100ml brandy
For the cake:
225g plain flour
½ tsp salt
¼ level tsp nutmeg, freshly grated
½ level tsp ground mixed spice
225g dark brown soft sugar
4 large eggs
1 dessertspoon black treacle
225g spreadable butter
50g almonds (skin on), chopped
1 lemon & 1 orange, zest
For feeding and topping:
Armagnac or brandy, to ‘feed’ the cake
100g whole almonds, blanched (only if you don’t intend to ice the cake)
- Get the pre-soaking ingredients ready the night before you make the cake.
- Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12
- When you’re ready to cook the cake, pre-heat the oven to 140°C, Gas mark All Delia’s recipes are tested thoroughly using conventional ovens. For fan assisted ovens, if you are not able to switch on the fan function, reduce the temperature by 20 degrees centigrade, or check the manufacturer’s handbook, although cannot guarantee the results in the same way we can for conventional ovens.
- Now all you do is sift the flour, salt and spices into a very large roomy mixing Then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.
- Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when light Sometimes it can take 30–45 minutes longer than this, but in any case, don’t look at it for 4 hours!
- Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish
- When it’s cold, ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight You can now ‘feed’ it at odd intervals until you need to ice or eat it.
Buchler Phillips is a UK based independent boutique firm with an impeccable Mayfair heritage, specialising in corporate recovery, turnaround, restructuring, insolvency, and baking!