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Whole Wheat Classic Christmas Cake

Whole Wheat Classic Christmas Cake

Whole Wheat Classic Christmas Cake is a rich, dense and moist cake loaded with dried fruits, fed with brandy and a perfect Christmas or year round treat.
5 from 6 votes
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Course: Dessert
Keyword: Cake, Cherries, Christmas, Cinnamon, Currants, Dried Fruits, Figs, Ginger, Mixed Peel, Nutmeg, Prunes, Raisins, Treacle, Whole Wheat flour, Zest
Prep Time: 15 minutes
Cook Time: 4 hours
Soaking Time: 1 day
Total Time: 1 day 4 hours 15 minutes
Servings: 2 Cakes
Author: Renu Agrawal-Dongre


  • Oven
  • Cake Tin


  • 1.5 Cup ~ 225 grams Raisins
  • 1.5 Cups ~ 225 grams Currants
  • ½ Cup - 110 grams Figs
  • 1.5 Cups ~ 225 grams glazed dried cherries
  • 1 Cup - 150 grams Apricots
  • ½ Cup - 125 grams Mixed Peel
  • 1 Cup ~ 150 grams Prunes + Figs
  • 4 tablespoon brandy (plus extra for feeding the cake)
  • 275 grams Whole Wheat flour
  • ½ teaspoon grated nutmeg
  • 1 teaspoon Powered cinnamon
  • ½ teaspoon dried Ginger
  • 400 gram softened butter
  • 400 gram dark brown sugar/Muscovado Sugar
  • 5 Medium eggs
  • 70 grams ~ ½ Cup chopped almonds
  • 1 tablespoon Black Treacle
  • Grated Zest of 1 Organic Lemon
  • Grated Zest of 1 Organic Orange

For Garnish

  • 10-12 Few Almonds
  • Few Cherries


Soaking of the Dried Fruits

  • In a large bowl put the currants, raisins, dried and quartered cherries, mixed peels, chopped apricots, Figs and prunes.
  • Add 4 tablespoon of brand and stir it in.
  • Cover and leave it in a cool place overnight or up to 1 week.
  • If leaving for up to a week give it a stir in between.

Baking the Cake

  • Lightly grease a 9 inches deep round cake tin, or 9 and 8 inches round cake tin.
  • Put a circle of non-stick baking parchment paper in to the base of the tin and along the edges.
  • If using just 1 tin, make sure your parchment paper is almost 2.5 times in height along the edges as the batter is huge in quantity.
  • Preheat the oven to 140 Deg C.
  • Sieve in the flour, nutmeg, cinnamon, ginger in a bowl of your standing mixer or a wide bowl.
  • Add in the softened butter, eggs, chopped almonds, treacle, orange and lime zest.
  • Mix it thoroughly. Fold in the soaked fruits.
  • Spoon the mixture into prepared cake tin and spread out evenly with the back of a spoon.
  • Decorate the top with whole almonds and glazed cherries.
  • Cover the top of the cake with greaseproof paper and bake in preheated oven for 4-4.5 hours or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.
  • Let the cake cool completely in the tin.
  • Once cooled, pierce the cake with a fine skewer or toothpick. Feed it with a tablespoon of brandy or orange juice.
  • Wrap the cake with a double layer of greaseproof paper and again in foil. Store it in a cool and dry place for up to 3 months, feeding at regular intervals.


  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • I have used cinnamon and ginger instead of allspice. One can replace it with all spice powder.
  • Feel free to change the ratio of dried fruits.
  • One can use all purpose flour too instead of whole wheat flour.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu