Introduction to Square Christmas Cakes – A British Tradition
When it comes to Christmas in the UK, one of the most cherished traditions is the making of Christmas cake. The rich, fruit-filled, spiced cake is a holiday staple in many homes, often crafted weeks in advance and soaked in alcohol to enhance its flavor. While traditionally round, the square Christmas cake has gained popularity due to its clean lines and easier division into equal portions. In this section, we’ll delve into the cultural significance of Christmas cake in the UK, discuss why a square cake might be preferred, and introduce our first recipe for a classic square Christmas cake.
The Cultural Significance of Christmas Cake
Christmas cakes have a long-standing tradition in British households, tracing its origins back to the plum porridge served on Christmas Eve. This porridge, originally meant to line stomachs after a day of fasting, evolved over time with the addition of dried fruits, spices, and eventually flour and eggs, giving birth to the Christmas cake. The practice of making Christmas cake early—often as early as October—is done so that the cake can mature over time, allowing the flavors to deepen. During the weeks leading up to Christmas, the cake is often "fed" with alcohol, typically brandy, rum, or whisky, to keep it moist and enhance the rich, fruity taste.
Why a Square Christmas Cake?
The shift from the traditional round cake to a square one has become popular for several reasons:
Better Proportions: Square cakes are easier to divide evenly, making them ideal for large gatherings.
Aesthetic Appeal: The clean lines of a square cake provide a modern twist to the traditional cake, often making it easier to decorate.
Less Waste: Square cakes eliminate the irregular edges that can lead to waste when cutting, which is ideal for those looking to maximize their ingredients.
Square Christmas Cake Recipe 1: Classic British Fruitcake
Now that we understand the history and reasons behind choosing a square Christmas cake, let’s dive into our first recipe: a traditional square British fruitcake.
Ingredients
Mixed dried fruit (1kg): This can include raisins, sultanas, currants, and chopped mixed peel. Available at supermarkets like Tesco or Sainsbury’s, priced at approximately £4 for 1kg.
Glacé cherries (200g): These add a sweet burst of flavor. Available at Waitrose for about £1.80.
Blanched almonds (100g): These provide a slight crunch. You can find them at Asda for around £2.50 per pack.
Butter (250g): Unsalted butter is preferred. A block costs around £2.50 at most supermarkets.
Brown sugar (250g): Dark muscovado sugar adds a rich, molasses-like flavor. It costs approximately £1.80 for a 500g bag.
Plain flour (250g): You can find plain flour at any supermarket for about £1 for a 1.5kg bag.
Eggs (5 large eggs): Opt for free-range eggs, priced at around £2.50 for a dozen at Morrisons.
Brandy or Rum (100ml + extra for feeding the cake): A mid-range brandy will cost you around £10-15, and you’ll need about 100ml for the cake and more to feed it.
Baking powder (1 tsp): Available for around £0.70 at most stores.
Mixed spice (2 tsp): This is a blend of spices like cinnamon, nutmeg, and cloves, costing around £1.50 at Waitrose.
Zest of one lemon and one orange: Citrus fruits can be sourced for around £0.30 each.
Method
Soak the Fruits: Start by soaking the mixed dried fruits, cherries, and almonds in 100ml of brandy or rum overnight. This ensures the fruits absorb all the moisture and plump up, which adds to the moistness of the cake.
Prepare the Cake Tin: Grease a 20cm x 20cm square cake tin and line it with a double layer of baking parchment. Make sure the parchment extends about 5cm above the rim of the tin.
Mix the Batter: In a large bowl, cream the butter and brown sugar together until light and fluffy. This should take about 5 minutes. Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour.
Add the Dry Ingredients: Sift the flour, baking powder, and mixed spice together, then fold them into the wet mixture. Be gentle to retain the lightness of the batter.
Fold in the Fruit: Carefully fold in the soaked fruits and almonds, along with the lemon and orange zest. Make sure the fruits are evenly distributed in the batter.
Bake the Cake: Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in a preheated oven at 150°C (fan 130°C/gas mark 2) for around 3-4 hours, or until a skewer inserted into the middle of the cake comes out clean. You may need to cover the top of the cake with a piece of foil halfway through the baking time to prevent it from burning.
Cool and Store: Once baked, leave the cake to cool in the tin. Once cool, poke a few holes into the cake using a skewer and pour over a few tablespoons of brandy or rum. Wrap the cake in a double layer of parchment paper and foil, and store it in an airtight container. Over the next few weeks, “feed” the cake every week with more brandy or rum.
Cost Breakdown
Mixed dried fruit: £4
Glacé cherries: £1.80
Blanched almonds: £2.50
Butter: £2.50
Brown sugar: £1.80
Plain flour: £1
Eggs: £2.50
Brandy: £10
Baking powder: £0.70
Mixed spice: £1.50
Lemons and oranges: £0.60
Total cost for the cake: £29.90 (excluding feeding over the coming weeks).
This classic square fruitcake is perfect for those looking to create a traditional British Christmas cake that is packed with flavor and can be made well in advance of the holiday. In part 2, we will explore a variation on this recipe for those who prefer a lighter, less traditional cake option.
Light and Moist Square Christmas Cake for a Modern Twist
While the classic rich fruitcake remains a favorite during the holiday season in the UK, not everyone enjoys the dense texture and strong flavors of the traditional cake. For those who prefer something lighter but still packed with festive spirit, a light and moist Christmas cake offers a fantastic alternative. In this section, we will explore how to make a lighter version of the square Christmas cake, keeping it moist and flavorful without the heaviness that comes with traditional fruitcakes.
Why Choose a Light Christmas Cake?
Lighter Christmas cakes have been gaining popularity in recent years, particularly among those who prefer something a little less intense in terms of richness and alcohol content. These cakes still include festive flavors such as dried fruits and spices but with fewer dark fruits and a balance of citrusy freshness. Moreover, they appeal to a wider range of tastes, making them perfect for family gatherings where not everyone may enjoy the richness of a traditional fruitcake.
This lighter alternative is also more versatile when it comes to decorating. While traditional Christmas cakes are often heavily iced with marzipan and royal icing, a lighter cake can be beautifully topped with a simple dusting of powdered sugar or a delicate layer of buttercream.
Light and Moist Square Christmas Cake Recipe
Here’s a recipe for a lighter square Christmas cake, ideal for those who want a cake with festive flavors that isn’t quite as dense as the classic.
Ingredients
Mixed dried fruit (500g): Use a combination of sultanas, raisins, and currants. Available at Tesco for approximately £2.50.
Glacé cherries (150g): Adds a sweet, fruity element to the cake. Find them at Sainsbury’s for about £1.50.
Dried apricots (100g): These add a fresh and slightly tangy flavor. Available at Waitrose for around £2.
Unsalted butter (200g): Butter adds richness but keeps the cake moist. Priced at around £2.50 for 250g at any major supermarket.
Light muscovado sugar (200g): Provides a subtle sweetness without the heaviness of dark sugars. Available for around £1.80 at most supermarkets.
Plain flour (200g): Basic flour used for the structure of the cake. Priced at £1 for 1.5kg.
Eggs (4 large eggs): Free-range eggs preferred, available for around £2.50 for a dozen.
Orange and lemon zest: Zest of one orange and one lemon for a fresh citrus note. Cost approximately £0.60 each.
Ground almonds (100g): These help keep the cake moist and add a nutty flavor. Available for £2.50 per 100g.
Vanilla extract (1 tsp): Adds a subtle sweetness. Available for about £2 at major retailers.
Baking powder (1 tsp): Helps the cake rise. Priced at around £0.70.
Ground mixed spice (1 tsp): Provides warmth and depth of flavor. You can find this for about £1.50 at most supermarkets.
Milk (2 tbsp): To ensure the batter isn’t too thick.
Brandy (50ml): Optional for those who still want the touch of alcohol. Brandy prices start at around £10 for a bottle.
Method
Prepare the Fruit: A day before baking, soak the dried fruit and chopped apricots in a small amount of water or orange juice overnight. If you prefer to use alcohol, you can replace the juice with 50ml of brandy. This helps soften the fruit and infuse it with extra flavor.
Preheat and Line the Tin: Preheat your oven to 160°C (fan 140°C/gas mark 3). Grease a 20cm x 20cm square cake tin and line it with a double layer of baking parchment, ensuring that the parchment extends above the rim of the tin.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and light muscovado sugar together until light and fluffy. This can take about 4-5 minutes using an electric mixer. Be sure to scrape down the sides of the bowl to ensure everything is well-mixed.
Add Eggs Gradually: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to look a little curdled, add a tablespoon of the plain flour to bring it back together.
Combine Dry Ingredients: Sift the plain flour, baking powder, and mixed spice together, then gently fold them into the butter and sugar mixture. Add the ground almonds for an extra layer of moisture and flavor.
Incorporate the Fruit: Drain the soaked fruit and apricots, then fold them into the cake batter along with the orange and lemon zest. Be sure the fruit is evenly distributed to ensure you get a taste of fruit in every bite.
Adjust Consistency: If the batter feels too thick, add 1-2 tablespoons of milk to loosen it. This helps ensure the cake will bake evenly and remain moist.
Bake the Cake: Pour the batter into your prepared tin, smoothing the top with a spatula. Bake for 1½ to 2 hours, checking after 1½ hours with a skewer. If the skewer comes out clean or with just a few moist crumbs, the cake is done. If it’s still wet in the middle, cover the cake with foil and bake for another 15 minutes.
Cool and Decorate: Once baked, allow the cake to cool completely in the tin. Once cooled, it can be stored in an airtight container for up to two weeks. If you like, you can feed the cake with a little extra brandy every few days to keep it moist and enhance the flavor. For a lighter decoration, consider dusting the top with powdered sugar or drizzling with a simple lemon glaze.
Cost Breakdown
Mixed dried fruit: £2.50
Glacé cherries: £1.50
Dried apricots: £2
Butter: £2.50
Muscovado sugar: £1.80
Plain flour: £1
Eggs: £2.50
Zest of orange and lemon: £0.60
Ground almonds: £2.50
Vanilla extract: £2
Baking powder: £0.70
Mixed spice: £1.50
Brandy: £10
Total cost for the cake: £31.10 (depending on whether or not you choose to use brandy).
Making the Cake Your Own
One of the wonderful aspects of this lighter square Christmas cake is its versatility. You can customize the fruits to your liking—dried cranberries, apricots, or even dried pineapple work well in this recipe. If you’d like a nut-free version, simply omit the ground almonds and add a little extra flour. This cake also pairs beautifully with different flavorings; for example, swapping the brandy for amaretto or a citrus liqueur can add a unique twist.
Unlike traditional Christmas cakes, which often feel heavy and require extended maturing times, this lighter version can be made closer to Christmas, as it doesn’t rely on weeks of feeding to develop its flavor. It’s the perfect solution for those who may be short on time but still want to offer a homemade cake with a festive touch.
Decoration Ideas
While this light and moist cake is delicious on its own, you can add some decoration to make it visually appealing on your Christmas table. Here are a few simple decoration ideas:
Lemon glaze: Mix powdered sugar with a little lemon juice and drizzle it over the top of the cake.
Powdered sugar snow: Simply dust the top of the cake with powdered sugar for a snowy effect.
Fruit and nut topping: Press a mix of whole glacé cherries and almonds onto the top of the cake before baking for a simple but elegant finish.
Indulgent Chocolate and Fruit Square Christmas Cake
For those who enjoy both the rich fruitiness of traditional Christmas cakes and the decadence of chocolate, a chocolate and fruit square Christmas cake is the ultimate indulgence. This cake is ideal for chocolate lovers who want something a little different from the classic, offering a delicious blend of festive flavors combined with the luxurious taste of chocolate. It’s perfect for Christmas celebrations in the UK where chocolate desserts are as beloved as the traditional Christmas pudding.
This part will guide you through the creation of a chocolate-infused square Christmas cake that’s as visually stunning as it is delicious. The addition of chocolate not only makes the cake more indulgent but also provides a modern twist that appeals to both kids and adults alike.
Why Add Chocolate to Christmas Cake?
The combination of chocolate and dried fruits is not new in the world of desserts. Chocolate-covered raisins and nuts are a common treat, and the sweetness of fruit pairs beautifully with the richness of chocolate. When incorporated into a Christmas cake, the chocolate adds depth to the flavor while complementing the spices and fruits traditionally found in these cakes.
Additionally, chocolate adds a moisture and richness that can elevate the texture of the cake, ensuring that each bite is as indulgent as it is festive. This type of cake is perfect for those who want a holiday dessert that combines the best of both worlds—traditional Christmas flavors and a modern twist with chocolate.
Chocolate and Fruit Square Christmas Cake Recipe
Here is the recipe for a rich, indulgent chocolate and fruit square Christmas cake that’s perfect for a festive treat. This cake is a crowd-pleaser and ideal for those looking for a non-traditional Christmas dessert without sacrificing the festive spirit.
Ingredients
Mixed dried fruit (500g): A combination of raisins, sultanas, and dried cranberries. Available at Tesco for about £2.50.
Glacé cherries (150g): Adds a fruity sweetness. Available at Sainsbury’s for £1.50.
Dark chocolate (200g): Use good quality dark chocolate with at least 70% cocoa content for a rich flavor. A bar of 200g chocolate costs around £2.50 at most major supermarkets.
Butter (200g): Unsalted butter is best for this cake. Priced at £2.50 for 250g.
Light brown sugar (200g): Adds a gentle sweetness. Available for around £1.80.
Self-raising flour (200g): You can find this at any supermarket for around £1.
Cocoa powder (50g): Use unsweetened cocoa powder to enhance the chocolate flavor. Available for £2.50 at Waitrose.
Eggs (4 large eggs): Free-range eggs are ideal, costing around £2.50 for a dozen.
Mixed spice (1 tsp): Adds a festive warmth. Available for around £1.50.
Orange zest: Zest of one large orange to complement the chocolate and add freshness. Costs about £0.60.
Brandy (optional, 50ml): Adds a festive touch. You can find brandy for around £10 at most supermarkets.
Dark chocolate chips (100g): These add texture and extra chocolatey goodness. Available for around £1.50 at Asda.
Method
Prepare the Fruit: A day before baking, soak the mixed dried fruits and cherries in 50ml of brandy (or orange juice if you prefer a non-alcoholic version) and leave them covered overnight. This will allow the fruit to absorb the liquid, making it plumper and juicier, which will add moisture to the cake.
Preheat and Prepare the Tin: Preheat your oven to 160°C (fan 140°C/gas mark 3). Grease and line a 20cm x 20cm square cake tin with baking parchment, ensuring the parchment comes up above the sides of the tin to make it easier to remove the cake later.
Melt the Chocolate: In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler method). Stir gently until the mixture is smooth and glossy, then set it aside to cool slightly.
Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and light brown sugar together until light and fluffy. The mixture should be thick and pale, which will help give the cake structure.
Combine Dry Ingredients: In a separate bowl, sift the self-raising flour, cocoa powder, and mixed spice together. Sifting ensures there are no lumps and that the ingredients are evenly distributed throughout the cake batter.
Incorporate the Chocolate Mixture: Once the chocolate and butter mixture has cooled slightly, fold it gently into the egg and sugar mixture, being careful not to knock too much air out of the batter.
Add the Fruit and Flour: Drain the soaked fruit and cherries, then fold them into the chocolate mixture. Gradually add the sifted flour and cocoa powder, folding it in gently to maintain the airiness of the batter. Stir in the orange zest and dark chocolate chips at this stage as well, making sure everything is evenly combined.
Bake the Cake: Pour the cake batter into the prepared tin, smoothing the top with a spatula. Bake the cake in the preheated oven for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Be careful not to over-bake as the chocolate can easily dry out if baked too long. If the top of the cake starts to brown too quickly, cover it with a piece of foil halfway through baking.
Cool and Decorate: Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can add a simple chocolate glaze or dust it with icing sugar for a festive touch.
Optional Glaze: If you want to go the extra mile, make a chocolate glaze by melting 100g of dark chocolate with 50ml of cream and pouring it over the top of the cooled cake for a glossy finish.
Cost Breakdown
Mixed dried fruit: £2.50
Glacé cherries: £1.50
Dark chocolate (200g): £2.50
Butter: £2.50
Brown sugar: £1.80
Self-raising flour: £1
Cocoa powder: £2.50
Eggs: £2.50
Mixed spice: £1.50
Orange: £0.60
Dark chocolate chips: £1.50
Brandy: £10 (optional)
Total cost for the cake: £30.40 (excluding the cost of brandy if not used).
Making the Cake Your Own
This chocolate and fruit square Christmas cake is a fantastic canvas for customization. If you’d like a more intense chocolate flavor, you can replace some of the dried fruit with more chocolate chips or add a spoonful of espresso powder to enhance the chocolatey depth. You can also substitute the brandy with rum, amaretto, or even a chocolate liqueur for a boozy twist.
If you prefer a slightly less sweet version, you can swap the light brown sugar for dark brown sugar, which will bring more molasses-like flavor and complement the chocolate perfectly.
For those who want to avoid alcohol altogether, using freshly squeezed orange juice or even brewed tea as the soaking liquid for the fruit works wonderfully and keeps the cake family-friendly.
Decoration Ideas for a Festive Finish
While this cake is delicious on its own, adding a festive decoration can elevate its presentation for holiday gatherings. Here are a few ideas:
Chocolate shards: Create dramatic chocolate shards by melting dark chocolate, spreading it thinly over a sheet of parchment paper, and letting it harden before breaking it into pieces. Arrange the shards on top of the cake.
Icing sugar snow: A simple dusting of icing sugar over the top of the cake can create a wintery effect, especially when paired with chocolate decorations.
Candied orange slices: For a fresh, citrusy decoration, top the cake with candied orange slices, which complement the chocolate and fruit flavors perfectly.
Gluten-Free Square Christmas Cake – A Festive Option for All
For many people in the UK, food allergies and intolerances have become an important factor in holiday planning. Whether it's due to coeliac disease or a general sensitivity to gluten, more individuals are opting for gluten-free diets. This doesn’t mean they have to miss out on the festive indulgence of Christmas cake. In fact, a gluten-free square Christmas cake can be just as rich, flavorful, and satisfying as its traditional counterparts. In this part, we will guide you through the process of making a delicious gluten-free square Christmas cake, perfect for anyone with dietary restrictions.
Why a Gluten-Free Christmas Cake?
The demand for gluten-free options has been rising in the UK, with many bakeries and home cooks offering alternatives that don’t compromise on taste. For those who must avoid gluten, whether for medical reasons or by choice, the holiday season can be a bit tricky, especially with so many traditional desserts that rely heavily on flour. However, thanks to the wide availability of gluten-free ingredients, it’s easier than ever to make a fantastic Christmas cake that everyone can enjoy.
Making a gluten-free Christmas cake also means being mindful of cross-contamination, particularly for those with coeliac disease, where even trace amounts of gluten can cause problems. Using dedicated gluten-free utensils and baking equipment is important to ensure the cake is safe to eat.
Gluten-Free Square Christmas Cake Recipe
This gluten-free version of the traditional square Christmas cake uses a combination of gluten-free flour and ground almonds to create a moist and flavorful cake. It’s perfect for those who want to indulge in the holiday spirit without worrying about gluten.
Ingredients
Gluten-free self-raising flour (250g): You can find gluten-free self-raising flour at most UK supermarkets, such as Sainsbury’s or Tesco, for about £1.80 per 500g.
Ground almonds (150g): Adds moisture and a nutty flavor. Available for around £2.50 per 100g at Waitrose.
Mixed dried fruit (700g): A mix of sultanas, currants, and raisins works best. Available at Tesco for approximately £3.
Glacé cherries (150g): Adds a touch of sweetness. Available at Morrisons for around £1.50.
Unsalted butter (200g): Butter provides richness and moisture. Priced at £2.50 for 250g at most supermarkets.
Dark brown sugar (200g): Dark brown sugar gives the cake a rich, caramel flavor. It costs around £1.80 at most retailers.
Eggs (4 large eggs): Free-range eggs are ideal, priced at around £2.50 for a dozen.
Orange and lemon zest: Zest of one orange and one lemon adds a citrusy note. Costs about £0.60 each.
Brandy or orange juice (50ml): You can use brandy for a traditional flavor or substitute orange juice for an alcohol-free option. Brandy is priced at £10 for a standard bottle.
Mixed spice (1 tsp): Adds warmth and festive flavor to the cake. You can find this for around £1.50.
Xanthan gum (1 tsp): Xanthan gum helps provide structure to gluten-free bakes and prevents crumbling. Available for around £2 at most major supermarkets.
Baking powder (1 tsp): Make sure to use gluten-free baking powder. Priced at around £0.70.
Method
Soak the Fruits: The night before baking, place the mixed dried fruit and glacé cherries in a bowl and soak them in the brandy or orange juice. Cover and leave overnight to allow the fruit to plump up and absorb the liquid.
Prepare the Cake Tin: Grease and line a 20cm x 20cm square cake tin with a double layer of baking parchment. Preheat your oven to 150°C (fan 130°C/gas mark 2).
Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and dark brown sugar together until light and fluffy. This should take about 5 minutes using an electric mixer.
Add the Eggs: Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. If the mixture starts to curdle, you can add a tablespoon of gluten-free flour to bring it back together.
Add the Dry Ingredients: In a separate bowl, sift the gluten-free self-raising flour, ground almonds, mixed spice, xanthan gum, and gluten-free baking powder together. Sifting ensures that the ingredients are well-mixed and helps create a light texture in the cake.
Fold in the Soaked Fruit: Once the fruit has soaked overnight, drain off any excess liquid and gently fold the fruit into the cake batter. Add the orange and lemon zest at this stage as well, making sure the fruit is evenly distributed throughout the batter.
Transfer to the Tin: Pour the cake mixture into the prepared tin, smoothing the top with a spatula. Be sure to level the batter evenly to ensure the cake bakes uniformly.
Bake the Cake: Bake in the preheated oven for about 2½ to 3 hours. You’ll know the cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs. If the top of the cake starts to brown too quickly, cover it with a piece of foil to prevent it from burning.
Cool and Store: Once baked, allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. This gluten-free cake can be stored in an airtight container for up to two weeks. You can also “feed” the cake with a little extra brandy or orange juice over the coming days to keep it moist and enhance the flavor.
Cost Breakdown
Gluten-free self-raising flour: £1.80
Ground almonds: £2.50
Mixed dried fruit: £3
Glacé cherries: £1.50
Butter: £2.50
Dark brown sugar: £1.80
Eggs: £2.50
Zest of orange and lemon: £0.60
Brandy: £10
Mixed spice: £1.50
Xanthan gum: £2
Baking powder: £0.70
Total cost for the cake: £30.40 (excluding the cost of brandy if not used).
Making the Cake Your Own
One of the best things about making a gluten-free Christmas cake is that it can easily be customized to suit your tastes or dietary needs. Here are a few ways you can make this cake unique:
Fruit Alternatives: If you’re not a fan of traditional dried fruits, you can swap out some of the raisins or currants for dried apricots, cranberries, or even dried pineapple to add a tropical twist.
Nut-Free Option: If you’re catering to a nut-free crowd, simply omit the ground almonds and replace them with more gluten-free flour. You can also add a little extra xanthan gum to help bind the cake.
Alcohol-Free Version: If you prefer not to use alcohol, you can easily substitute the brandy with orange juice, apple juice, or even brewed tea for a non-alcoholic option that still imparts flavor and moisture.
Decoration Tips
Gluten-free cakes can sometimes have a slightly different texture than their gluten-containing counterparts, but this cake will stay moist thanks to the ground almonds and the soaking of the fruits. Once the cake is baked and cooled, here are some decoration ideas:
Marzipan and Icing: For a classic Christmas look, you can cover the cake with a layer of marzipan and then finish it with royal icing. This is a traditional way to decorate Christmas cakes and gives it a festive, snowy appearance.
Nut and Fruit Topping: You can top the cake with whole glacé cherries, nuts, and slices of dried fruit before baking to give it a rustic, festive finish.
Icing Sugar Dusting: For a simpler decoration, just dust the top of the cake with icing sugar to create a snowy effect.
Serving Suggestions
This gluten-free square Christmas cake is versatile and can be served in a variety of ways. You can serve it as is with a cup of tea or coffee, or you can pair it with a dollop of cream or a scoop of vanilla ice cream for a more indulgent treat. The cake is also perfect for gifting, especially if you have friends or family members who are on gluten-free diets. Simply wrap the cake in festive parchment paper and tie it with a ribbon for a thoughtful, homemade Christmas gift.
Luxurious Marzipan and Royal Icing-Topped Square Christmas Cake
The grand finale of any traditional Christmas celebration in the UK often features a stunning Christmas cake, lavishly decorated with marzipan and royal icing. This final part of our series brings you an extravagant version of the square Christmas cake that’s sure to impress at any festive gathering. Combining the rich flavors of a classic fruitcake with the smooth sweetness of marzipan and the pristine elegance of royal icing, this cake will be the crowning glory of your holiday table.
The Tradition of Marzipan and Royal Icing
The use of marzipan and royal icing on Christmas cakes dates back centuries in British history. Marzipan, made from ground almonds and sugar, serves as a smooth, slightly nutty layer that complements the dense fruitcake beneath. Its purpose is twofold: it adds a rich flavor and smooths the surface of the cake, providing the perfect base for a flawless icing finish. Royal icing, made from egg whites and powdered sugar, is then applied to give the cake a classic, snowy appearance. It hardens to a firm finish, making it ideal for intricate decorations and long-lasting presentations.
This cake is perfect for those who want to go all out, creating a luxurious and elegant Christmas centerpiece that’s as beautiful as it is delicious. Let’s dive into the recipe and techniques for making this final version of the square Christmas cake.
Marzipan and Royal Icing-Topped Square Christmas Cake Recipe
This recipe builds on the traditional fruitcake but includes the steps for covering the cake with marzipan and royal icing. The marzipan helps seal in the cake's moisture and provides a smooth base for the royal icing, which hardens into a decorative, festive finish.
Ingredients for the Cake
Mixed dried fruit (1kg): A mix of sultanas, currants, raisins, and mixed peel. Available for about £4 at Tesco or Sainsbury’s.
Glacé cherries (200g): Sweet and colorful cherries, priced at £1.80 at Morrisons.
Blanched almonds (100g): Adds a pleasant crunch. Available at Waitrose for £2.50 per 100g.
Unsalted butter (250g): Adds richness and moisture. Priced around £2.50 for 250g.
Dark muscovado sugar (250g): For a deep, caramel-like sweetness. Available at Sainsbury’s for around £1.80 per 500g.
Plain flour (250g): Basic flour costs about £1 for a 1.5kg bag.
Eggs (5 large eggs): Free-range eggs cost around £2.50 for a dozen.
Brandy (100ml + extra for feeding the cake): Prices start at around £10 for a bottle.
Baking powder (1 tsp): Available for around £0.70 at supermarkets.
Mixed spice (2 tsp): Available for around £1.50 at most retailers.
Zest of one lemon and one orange: Adds a citrusy freshness, costing approximately £0.60 each.
Ingredients for the Marzipan
Ground almonds (250g): Available for around £3.50.
Icing sugar (150g): Priced at £1 for a 1kg bag.
Caster sugar (150g): You can find caster sugar for £1.20 at most supermarkets.
Egg yolks (2 large eggs): Taken from free-range eggs.
Lemon juice (2 tbsp): Adds a slight tang to balance the sweetness.
Ingredients for Royal Icing
Egg whites (2 large egg whites): You can use pasteurized egg whites for safety if you prefer.
Icing sugar (400g): Around £1 for 1kg at Tesco.
Lemon juice (1 tsp): Adds a bit of acidity to balance the sweetness.
Method: Baking the Cake
Soak the Fruit: A day before you bake the cake, place the mixed dried fruits, cherries, and blanched almonds in a bowl. Pour over 100ml of brandy and cover the bowl, letting the fruit soak overnight. This helps plump up the fruit and infuses the cake with a rich, boozy flavor.
Prepare the Tin: Preheat the oven to 150°C (fan 130°C/gas mark 2). Grease a 20cm x 20cm square cake tin and line it with baking parchment, ensuring the parchment comes up higher than the tin’s sides.
Make the Cake Batter: In a large mixing bowl, cream the butter and dark muscovado sugar until light and fluffy. This should take about 5 minutes using an electric mixer. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add the Dry Ingredients: Sift the plain flour, baking powder, and mixed spice together. Fold these dry ingredients into the creamed butter mixture gently to retain air in the batter. Add the zest of one lemon and one orange for a bright citrusy note.
Add the Soaked Fruit: Drain the soaked fruit, reserving any excess brandy. Fold the fruit into the batter, ensuring it is evenly distributed. Pour the batter into the prepared tin and smooth the top with a spatula.
Bake the Cake: Bake for 3-4 hours, or until a skewer inserted into the center comes out clean. If the top of the cake begins to brown too much, cover it with foil halfway through baking. Once done, allow the cake to cool in the tin for 30 minutes before transferring it to a wire rack.
Feed the Cake: Once the cake is completely cool, poke holes into it using a skewer and pour over a few tablespoons of brandy. Wrap the cake in a double layer of baking parchment and foil. Store it in an airtight container and “feed” the cake with more brandy every week for up to three weeks.
Method: Marzipan Layer
Make the Marzipan: Mix the ground almonds, icing sugar, and caster sugar together in a large bowl. Add the egg yolks and lemon juice, mixing until a dough forms. If the marzipan feels too dry, add a little more lemon juice or water, one teaspoon at a time.
Roll Out the Marzipan: Dust your work surface with icing sugar and roll out the marzipan to about 1cm thick. You’ll need enough to cover the top and sides of the cake.
Cover the Cake: Brush the top and sides of the cooled cake with a thin layer of apricot jam or a little brandy to help the marzipan stick. Drape the rolled-out marzipan over the cake, smoothing it down to remove any air bubbles. Trim off any excess marzipan from the edges and smooth the sides.
Let the Marzipan Set: Allow the marzipan layer to dry for at least 24 hours before adding the royal icing.
Method: Royal Icing
Make the Icing: In a large bowl, whisk the egg whites until they become frothy. Gradually add the icing sugar, a little at a time, whisking continuously until the mixture becomes stiff and glossy. Add the lemon juice and whisk again.
Ice the Cake: Using a palette knife, spread a thin layer of the royal icing over the marzipan layer. You can make the icing smooth for a more elegant look or create peaks and swirls for a snow-like effect. Work quickly, as royal icing dries and hardens fast.
Decorate: Once the royal icing has been applied, you can add any decorations you like. Traditional Christmas cake decorations include sugar holly leaves, berries, or even small Christmas-themed figurines. Allow the icing to harden completely before serving.
Cost Breakdown
Mixed dried fruit: £4
Glacé cherries: £1.80
Blanched almonds: £2.50
Butter: £2.50
Dark muscovado sugar: £1.80
Plain flour: £1
Eggs: £2.50
Brandy: £10
Ground almonds (for marzipan): £3.50
Icing sugar: £2
Caster sugar: £1.20
Lemon juice: £0.60
Total cost for the cake: £33.40 (excluding additional decorations and brandy for feeding).
Customizing Your Icing and Decorations
The marzipan and royal icing combination offers a blank canvas for creativity. You can personalize your cake in countless ways:
Colorful Icing: If you prefer, you can tint your royal icing with food coloring to create festive designs or patterns.
Edible Glitter and Gold Leaf: For a more luxurious finish, edible glitter or gold leaf can add a touch of sparkle and sophistication to your cake.
Themed Decorations: You can purchase pre-made sugar decorations like Christmas trees, snowmen, or holly sprigs from most cake supply stores to add a festive touch.
Presentation and Serving
A well-decorated marzipan and royal icing-topped cake not only tastes amazing but also serves as a stunning centerpiece for your holiday table. The firm outer icing means the cake can be made well in advance and stored in an airtight container, making it a convenient dessert that stays fresh throughout the holiday season.
When ready to serve, slice the cake with a sharp knife warmed in hot water. This will help you achieve clean, smooth slices that showcase the layers of fruit, marzipan, and icing.
This final recipe in our series on square Christmas cakes offers a luxurious and traditional take, perfect for those who want to create an impressive, long-lasting cake for the holidays. Whether you’re a fan of the classic fruitcake or enjoy modern variations, the addition of marzipan and royal icing elevates this cake to a festive masterpiece.
Enjoy your cake with friends and family, and have a wonderful Christmas filled with homemade treats and festive joy!
How Pearls & Crumbs Can Create Top Quality, Bespoke Homemade Square Christmas Cakes in London
In the bustling city of London, the festive season is marked by a multitude of traditions, and one of the most beloved is the indulgence in Christmas cakes. For those seeking an elevated, custom-made experience, Pearls & Crumbs stands out as a premier cake designer that creates high-quality, bespoke homemade square Christmas cakes. Nestled in West London, this bakery has built a reputation for crafting luxurious, handcrafted cakes for every occasion, bringing elegance and flavor to the heart of celebrations.
1. Bespoke Craftsmanship Tailored to You
At the core of Pearls & Crumbs’ philosophy is the art of bespoke cake-making, which ensures each creation is as unique as the event it celebrates. This applies to their square Christmas cakes as well, which are tailored to reflect individual preferences, holiday themes, and personal flair. By closely collaborating with their clients, the designers at Pearls & Crumbs craft cakes that embody personal touches—whether through flavor, decoration, or design. This level of customization ensures that the cake not only looks stunning but also captures the festive spirit of Christmas.
With a wide range of cake designs available, Pearls & Crumbs can create a traditional square Christmas cake with rich fruit layers soaked in brandy, or more contemporary versions with lighter flavors such as orange and almond, ensuring that everyone’s tastes are met.
2. Top-Quality Ingredients and Handcrafted Excellence
One of the defining qualities that set Pearls & Crumbs apart from other cake designers in London is their commitment to using only the finest ingredients. Their cakes are entirely homemade, with each element crafted from scratch. This focus on high-quality, natural ingredients is reflected in their square Christmas cakes, ensuring that each bite delivers an authentic, rich flavor synonymous with the holiday season.
For example, their Christmas cakes often include top-grade mixed dried fruits, freshly grated citrus zest, and premium marzipan. They also use organic, free-range eggs and butter to ensure the cake has the perfect balance of moisture and flavor. The use of high-quality alcohol, such as aged brandy or rum, to soak the fruits ensures that the cakes develop a deep, complex flavor over time, enhancing the cake’s taste and longevity.
Pearls & Crumbs also take pride in their artisanal approach to baking. Each cake is handcrafted with care and precision by their expert bakers, led by the chief cake designer, Ushba Adil, ensuring that every cake is of the highest standard. Whether it’s the attention to the smallest detail in decoration or the careful layering of marzipan and icing, Pearls & Crumbs take pride in perfecting each creation.
3. Exquisite Presentation and Custom Designs
One of the standout features of Pearls & Crumbs is their focus on turning every cake into a visual masterpiece. When it comes to creating bespoke square Christmas cakes, they ensure that each cake is designed to be the centerpiece of any festive celebration. Their cakes are not just delicious—they are beautiful works of art that bring elegance to the table.
From traditional Christmas decorations, such as holly leaves, snowflakes, and winter berries, to more personalized touches like monograms or festive scenes, Pearls & Crumbs offer endless possibilities for design. Each cake is decorated with meticulous attention to detail, ensuring that it reflects the festive spirit while aligning with the client’s preferences.
For those who want a traditional Christmas cake, they offer elegant designs covered in marzipan and royal icing, with intricate sugar work and festive decorations. Alternatively, if a more modern look is desired, the team can create sleek, minimalist designs or even incorporate metallics and glitter to give the cake a contemporary twist.
4. Catering to Dietary Requirements and Preferences
In addition to offering custom designs and flavors, Pearls & Crumbs are highly regarded for their ability to cater to diverse dietary preferences. Whether a client requires a gluten-free, vegan, or nut-free Christmas cake, they can accommodate all dietary needs without sacrificing flavor or quality.
Their range of square Christmas cakes includes options that cater to those with food intolerances or dietary restrictions. Vegan cakes are made without animal products but still retain the same richness and moistness as their traditional counterparts. Gluten-free cakes are crafted with specialized ingredients, ensuring the cake maintains the structure and texture that makes Christmas cakes so distinctive. The ability to create delicious cakes that meet various dietary needs makes Pearls & Crumbs an ideal choice for modern households with diverse preferences.
5. Personalized Service and Easy Ordering
Pearls & Crumbs provide an exceptional level of personalized service, making the process of ordering a bespoke Christmas cake easy and enjoyable. Their team works closely with each client to ensure that every detail is discussed and perfected before the cake is made. From the initial consultation, where flavor profiles, design preferences, and dietary requirements are covered, to the final delivery or pick-up, every step is handled with care and professionalism.
For those looking to order their bespoke square Christmas cakes, the Pearls & Crumbs website makes the process seamless. Clients can browse through their options, view previous creations for inspiration, and place their orders online. The team also offers delivery throughout London, ensuring that your cake arrives fresh and in perfect condition, just in time for your festive celebration.
6. A Reputation for Excellence in West London
Pearls & Crumbs has developed a stellar reputation for excellence in cake design throughout West London. Their clients frequently praise the bakery for its ability to capture personal visions and deliver cakes that are both stunning and delicious. Whether it’s a Christmas cake for a family gathering or a large-scale cake for corporate events, Pearls & Crumbs are known for their reliability and superior craftsmanship.
One of the standout features of Pearls & Crumbs is their ability to create cakes that blend traditional techniques with modern design, making them a top choice for bespoke cakes in the city. Whether you’re looking for a cake that captures the essence of a traditional British Christmas or one that offers a modern twist on the classic, Pearls & Crumbs has the expertise to bring your vision to life.
Pearls & Crumbs offers London residents the opportunity to enjoy exquisite, bespoke homemade square Christmas cakes that perfectly capture the festive spirit. With their commitment to high-quality ingredients, artisanal craftsmanship, and personalized service, they are the ideal choice for anyone looking to elevate their Christmas celebrations with a cake that is as unique as it is delicious. Whether you have specific dietary requirements or a detailed design in mind, Pearls & Crumbs will work with you to create a stunning Christmas cake that will be the highlight of your holiday festivities.
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