When should I make my Christmas cake?

Ideally 6-12 weeks before Christmas, in October or early November. This allows time to 'feed' the cake with brandy weekly, which keeps it moist and develops a rich, deep flavour. The alcohol also acts as a preservative.

How do I feed a Christmas cake?

Once the cake has cooled completely, wrap it in a double layer of greaseproof paper and foil. Every week, unwrap it, poke a few holes with a skewer, and drizzle 1-2 tablespoons of brandy over the top. Rewrap and store in a cool, dark place.

Can I use a different alcohol instead of brandy?

Yes. Whisky, rum, sherry, or Amaretto all work well. You can also use orange juice for an alcohol-free version, though the cake will not keep as long — about 2-3 weeks versus several months with alcohol.

What temperature should I bake a Christmas cake?

Bake at 150°C (130°C fan / Gas 2). The low temperature is essential for fruit cakes to prevent the outside from burning before the centre is cooked. Line your tin with a double layer of baking parchment and wrap the outside with brown paper or newspaper for extra insulation.

How do I know when the cake is done?

Insert a skewer into the centre. It should come out clean with no raw batter. The cake should feel firm on top and have slightly shrunk from the sides of the tin. A slight hissing sound when you put your ear to it means it needs longer.

BakeCalcs

Christmas Cake Calculator

Calculate dried fruit, butter, flour, and alcohol quantities for Christmas cake by tin size.

Tin Size (diameter or width)

Tin Shape

How We Calculate This

This calculator scales a traditional British Christmas cake recipe based on tin area. The base recipe is for a 20cm round tin and uses the classic rich fruit cake ratio with equal weights of currants, sultanas, and raisins.

How Scaling Works

The tin area is calculated (circular or square) and compared to the 20cm round base
All ingredients are multiplied by the area ratio to maintain the correct batter depth
Baking time is adjusted based on the square root of the ratio, as larger cakes take proportionally less extra time

Base Recipe (20cm Round)

300g each currants, sultanas, raisins
175g butter, 175g dark brown sugar, 175g plain flour
3 large eggs, 50ml brandy
75g mixed peel, 75g glace cherries, 50g blanched almonds

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.