A new take on a favorite tradition: Christmas Cake with Blackfish Bourbon
Most of our combined family tree originates in England, where Christmas isn’t complete without traditional a Christmas cake. I have been hesitant all these years to make one because you have to plan ahead and it felt complicated, and though I love to cook, baking is not a skill I have spent a lot of time honing, but this year I decided to give it a try and see what happens! We have family scattered across the country and it felt like a good way to share our spirits and Christmas tradition in one tasty treat.
After a brief search on the internet, I landed on this recipe from The Spruce Eats.
Ideally, this cake should be made at least two months before Christmas, which allows ample time for the cake to be fed at regular intervals with brandy, which, in turn, helps to mature the cake. I started my cake journey the first of November, and ‘fed’ the cakes bourbon every week instead of every 2 weeks as recommended (the recipe calls for brandy, but isn’t bourbon so much better??). I also soaked the dried mixed fruits the night before in a little extra bourbon.
Oh and don’t forget to swing by the distillery to pick up your bourbon before you get started!
Equipment
- 1 9" cake pan
- Parchment paper to line inside of cake pan
- Newspaper, brown paper or paper to line outside of cake pan to protect from burning
- 2 large bowls
- spatula to scrape bowls
- scale the scale is optional, but helpful for accuracy
Ingredients
- 3 1/2 cups currants 525 grams
- 1 1/2 cups golden raisins/sultanas 225 grams
- 1 1/2 cups raisins 225 grams
- 3/4 cup mixed candied peel, finely chopped 110 grams
- 1 cup glace (candied) cherries, halved 120 grams
- 2 1/3 cups all-purpose flour 300 grams
- 1 Pinch salt
- 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 10 oz butter, slightly softened 300 grams
- 1 1/3 c soft brown sugar 300 grams
- 1/2 lemon, zested
- 6 large eggs
- 3 TBL Blackfish Straight Bourbon plus extra for feeding
Instructions
- Gather the ingredients
- Heat the oven to 300
- Line a deep 9-inch cake pan with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and helps prevent the cake from burning on the outside.
- In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, and cherries with the flour, salt, and spices.
- In another large bowl, cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture slowly a little bit at a time, beating well after each addition; otherwise, the mixture could curdle. If it does, simply add a tablespoon of flour and mix to bring it back together. If it doesn't, don't fret; the cake will still be delicious.
- Carefully fold in half the flour and fruit into the egg and butter mixture, and repeat until fully incorporated. Add the brandy.
- Spoon the cake mixture into the prepared cake tin, making sure there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the center—this will rise again during baking to create a smooth surface for icing the cake.
- Use a paper towel to clean up any smears of cake batter on the parchment so they don't burn. (It won't affect the cake; it just doesn't smell good.)
- Stand the tin on a double layer of newspaper in the lower part of the oven. If you have a gas oven, ensure the paper is well away from any flame. Bake in preheated oven for 4 1/2 hours. If the cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2 1/2 hours.
- Check the cake after 4 1/2 hours. It should rise well and be a deep brown all over. Insert a skewer or fine knife into the center of the cake; it should be clean when you pull it out. If the dough sticks when you pull it, return the cake to the oven for a little longer.
- Cool the cake on a wire rack for an hour, then remove it from the pan to cool completely. Then, prick the surface of the cake with a toothpick or skewer and slowly pour over 2 to 3 tablespoons brandy. Repeat this feeding every two weeks up until Christmas.
- Store the cake wrapped in greaseproof or parchment paper in an airtight tin, until ready to serve.
- Enjoy!
Tips
- If mixed spice isn't available or you don't have the ingredients to make your own, you can use pumpkin pie spice mix instead. They're very similar.
- The difference between raisins and sultanas is important to the Christmas cake, as each brings something different to the cake.
- Christmas cake is often made with brandy, but rum, whiskey, and sherry are common, too. The flavor result using our Straight Bourbon is delightful. It really tastes like smooth, furity bourbon.
- If you don't have a deep 9-inch round pan, you may use a 9-by-3-inch springform pan.