Orla’s Traditional Christmas Cake

Looking for a traditional Irish Christmas cake recipe that you can make ahead of Christmas? Orla’s rich, delicious Christmas fruit cake is a family favourite, packed with dried fruit, almonds and warming festive spices. It is the perfect cake to prepare in advance and enjoy throughout the Christmas season.

This tried-and-tested recipe has been part of Orla’s family Christmas tradition for years and is loved by friends and family alike.

The secret to this traditional Christmas cake is its generous amount of dried fruit, soaked in your choice of brandy, whiskey or rum to develop a rich festive flavour. If you prefer an alcohol-free Christmas cake, simply use orange juice instead.

One of the best things about this recipe? It makes TWO Christmas cakes!

Using one pack of Gem Christmas Cake Fruit Mix and one pack of Gem Christmas Pudding Fruit Mix makes preparing your Christmas cake easier, quicker and more convenient, without having to buy lots of individual dried fruits.

Whether you’re an experienced baker or making your first Christmas cake, Orla’s recipe is a wonderful addition to your Christmas baking traditions.

When Should You Make Your Christmas Cake?

For the best flavour, prepare your dried fruit ahead of baking. Traditionally, Christmas cake fruit is soaked for several weeks to allow the flavours to develop.

Orla recommends soaking the fruit and sugar in your chosen alcohol approximately one month before baking.

Short on time? Don’t worry! You can bring the fruit and alcohol to boiling point the night before baking, allow it to cool completely and use it the following day.

If making an alcohol-free Christmas cake, use orange juice and soak the fruit approximately one week before baking.

Can You Make Christmas Cake Without Alcohol?

Absolutely! You can make a delicious alcohol-free Christmas cake by replacing the brandy, whiskey or rum with orange juice.

The orange juice adds a lovely citrus flavour and helps soften the dried fruit. Simply soak the fruit in orange juice approximately one week before baking.

How to Store Your Christmas Cake

Once completely baked and cooled, wrap your Christmas cakes securely in baking parchment and foil. Store in an airtight cake tin in a cool, dry place.

If you have made an alcohol-based cake, you can periodically feed it with a little of your chosen spirit to help maintain its moisture and develop its flavour.

Always check your cake regularly and store according to the ingredients used, particularly if making the alcohol-free version.

Now let’s get baking with Orla!