Traditional Stir-It-Up Sunday Christmas Cake
A rich, traditional Christmas cake mixed on Stir-It-Up Sunday, soaked in brandy or Lindisfarne Mead and passed down through my family for generations. This long-keeping fruit cake carries our story across winter.
Servings: 12 servings
Equipment
- cake tin 8" round cake tin with high sides
- Baking parchment
- Brown paper or newspaper (for wrapping the tin) (for wrapping the tin)
- Large Mixing Bowl
- Wooden spoon
- Electric mixer (optional but helpful)
- Skewer (for testing and feeding the cake)
- Weighing Scales
- Measuring Spoons
- Sharp knife (for chopping cherries, peel and nuts)
- Cooling rack
- Baking tray (optional, to sit the cake tin on while baking)
- Oven thermometer (optional, for accurate low-and-slow baking)
- Pastry brush (optional, for feeding alcohol evenly)
Ingredients
For Fruit Mixture
- 225 g (8 oz) currants
- 225 g (8 oz) sultanas
- 225 g (8 oz) raisins
- 110 g (4 oz) glace cherries
- 110 g (4 oz) mixed peel
- 85 g (4 oz) almonds chopped
- 4-6 tbsp brandy, rum, whisky, strong tea or Lindisfarne Mead
For the Cake Batter
- 225 g (8 oz) butter
- 225 g (8 oz) soft brown sugar
- 3-4 eggs
- 225 g (8 oz) plain flour
- pinch salt
- 2 tbsp milk if needed
Instructions
Prepare the Fruit (Ideally the Night Before)
- Combine currants, sultanas, raisins, peel and cherries in a large bowl.
- Chop the cherries, into halves or quarters, depending which you prefer
- Pour over your chosen alcohol or tea and stir well.
- Cover and leave overnight to plump up.
- Drain any excess liquid the next day.
Make the Cake
- Preheat oven to 160°C / 325°F / Gas Mark 2.
- Stir the soaked fruit together with the chopped almonds.
- Cream the butter and brown sugar until pale and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
- Sift in the flour and salt, and mix with the fruit
- Fold the flour and fruit gently inot the cake mixture
- Add milk gradually, if needed. The batter should drop slowly from the spoon. If it is too stiff add the milk until it does this
- Spoon into the prepared tin and smooth the top. I make a little dip in the middle so it doesn't go higher in the middle making the cake uneven.
- Wrap a tall collar of brown paper or parchment around the outside of the tin and tie with string to prevent the cake edges burning.
- Bake for 2 hours.
- Reduce the oven to 150°C / 300°F / Gas Mark 1 and bake for a further 1½–2 hours, until the cake is firm and a skewer comes out clean.
- Cool the cake completely in the tin, put the tin on the wire rack
- Remove the paper and take the cake from the tin.
- Wrap the cake in fresh baking parchment and foil and store in an airtight tin
Feed the Cake
- Once a week, poke a few holes in the top with a skewer.
- Drizzle over 1–2 tbsp brandy, rum, whisky or Lindisfarne Mead.
- Rewrap tightly and return to a cool, dark cupboard.
- Repeat weekly until ready to marzipan and ice.
- Keeps for up to 3 months when wrapped and stored properly.
Notes
Optional soaking. You don’t have to soak the fruit, but it makes the cake richer and more moist. If you are short on time, soak for 2–3 hours or gently warm the fruit in tea or brandy for 10 minutes.
For a North East twist, soak or feed the cake with Lindisfarne Mead from Holy Island.
Stir clockwise on Stir-It-Up Sunday and make a wish — a tradition passed through my family for generations.
I’ll be sharing the marzipan and icing guide soon so you can finish the cake with its snowy winter scene.
Store in a cool, dark place and feed weekly for a rich, moist result.