Christmas Cake

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Preparation info

  • Serves

    8–10

    (makes 1 x 22 cm 9 inch cake)
    • Difficulty

      Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

  • About

Fruit cakes have a long and noble history, going back at least to the medieval era when richly spiced fruited breads were features of any celebration. During the 18th century the rich fruit cake as we know it in Britain today developed, complete with marzipan and royal icing. They were expensive to make, but could be kept for years. Until the late Victorian era they were usually made for Twelfth Night, but as the 19th century waned and Christmas celebrations became centred on Christmas day itself, they became known as Christmas cakes (though Queen Victoria had a Twelfth cake, for Twelfth Night, until the end of her life). This moist, delicious recipe is the one we used for the YouTube video. Avis included one in her book, probably intended for a servants’ Christmas party – it starts with 50 eggs, is correspondingly huge and is one of the few revolting recipes she left to us.

Ingredients

Method