This rich and fruity Christmas cake is packed with dates, cherries, and warm spices, making it the perfect festive treat. The marmalade adds a lovely citrus flavor, and the cake stays moist and delicious for weeks. It’s naturally gluten-free since it uses ground almonds instead of flour.
Ingredients Needed:
- 250 millilitres strong black tea
- 500 grams medjool dates
- 150 grams natural color glace cherries
- 150 grams of dried cranberries
- 150 grams sultanas
- 175 grams of dark muscovado sugar
- 175 grams of coconut oil
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 200 grams of good-quality marmalade (plus more to brush on the cake)
- 200 grams of ground almonds
- 100 grams chopped almonds
- 3 large eggs (beaten)
How To Make Date and Marmalade Christmas Cake?
- Prepare the Cake Tin: Line a 20cm springform tin with baking parchment. Make the side lining 6cm higher than the tin.
- Make the Tea: Pour 250ml boiling water over a tea bag, let it steep, then remove the bag.
- Prepare the Fruits: Chop the dates into small pieces and cut the glacé cherries in half.
- Cook the Fruit Mixture: In a large saucepan, add the tea, dates, cherries, cranberries, sultanas, sugar, coconut oil, spices, and 200g marmalade. Heat on medium, stirring until the sugar dissolves. Let it simmer for 10 minutes, stirring often. Remove from heat and let cool for at least 30 minutes.
- Preheat the Oven: Set to 150°C.
- Mix the Batter: Stir ground almonds and chopped almonds into the cooled fruit mixture. Add the beaten eggs and mix well.
- Bake the Cake: Pour the batter into the prepared tin and smooth the top. Bake for 1 hour 30 minutes – 1 hour 45 minutes, or until the sides pull away from the tin and a cake tester comes out mostly clean (a little stickiness is fine).
- Glaze the Cake: Remove from the oven and place on a wire rack. Brush the warm cake with 3 tbsp marmalade (warm it slightly if needed). Let the cake cool completely in the tin.
- Rest Before Serving: Leave the cake for a day before cutting. Brush with more marmalade before serving if desired.
Recipe Tips:
- Use Soft and Moist Dates: Make sure to use fresh Medjool dates because they are soft and sweet. If your dates are dry, soak them in warm water for 10 minutes before chopping to keep the cake moist.
- Don’t Skip the Cooling Time: After cooking the fruit mixture, let it cool completely before adding the eggs. If the mixture is too hot, the eggs might cook and ruin the batter.
- Line the Cake Tin Properly: Use extra-high parchment paper around the sides of the cake tin to prevent burning. The cake bakes for a long time, so this step helps it cook evenly.
- Check the Cake Without Overbaking: The cake should be slightly sticky when tested with a skewer, but not wet. If it looks raw, bake for another 5-10 minutes, checking carefully to avoid drying it out.
- Let the Cake Rest for the Best Flavor: This cake tastes better the next day as the flavors blend. Wrap it well and leave it overnight before cutting for the best taste and texture.
How To Store Leftovers?
- Refrigerate: Let the Date and Marmalade Christmas Cake cool completely. Wrap it in baking parchment and foil, then store it in an airtight container in the fridge. It stays fresh for up to 1 month.
- Freeze: Wrap the cake well in baking parchment and foil, then put it in a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 20mg
- Potassium: 350mg
- Total Carbohydrate: 45g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Italian Christmas Cake
- Nigella Date And Walnut Cake Recipe
- Nigella Clementine Marmalade Recipe
Nigella Date and Marmalade Christmas Cake
Description
This rich and fruity Christmas cake is packed with dates, cherries, and warm spices, making it the perfect festive treat. The marmalade adds a lovely citrus flavor, and the cake stays moist and delicious for weeks. It’s naturally gluten-free since it uses ground almonds instead of flour.
Ingredients
Instructions
- Prepare the Cake Tin: Line a 20cm springform tin with baking parchment. Make the side lining 6cm higher than the tin.
- Make the Tea: Pour 250ml boiling water over a tea bag, let it steep, then remove the bag.
- Prepare the Fruits: Chop the dates into small pieces and cut the glacé cherries in half.
- Cook the Fruit Mixture: In a large saucepan, add the tea, dates, cherries, cranberries, sultanas, sugar, coconut oil, spices, and 200g marmalade. Heat on medium, stirring until the sugar dissolves. Let it simmer for 10 minutes, stirring often. Remove from heat and let cool for at least 30 minutes.
- Preheat the Oven: Set to 150°C.
- Mix the Batter: Stir ground almonds and chopped almonds into the cooled fruit mixture. Add the beaten eggs and mix well.
- Bake the Cake: Pour the batter into the prepared tin and smooth the top. Bake for 1 hour 30 minutes – 1 hour 45 minutes, or until the sides pull away from the tin and a cake tester comes out mostly clean (a little stickiness is fine).
- Glaze the Cake: Remove from the oven and place on a wire rack. Brush the warm cake with 3 tbsp marmalade (warm it slightly if needed). Let the cake cool completely in the tin.
- Rest Before Serving: Leave the cake for a day before cutting. Brush with more marmalade before serving if desired.
Notes
- Use Soft and Moist Dates: Make sure to use fresh Medjool dates because they are soft and sweet. If your dates are dry, soak them in warm water for 10 minutes before chopping to keep the cake moist.
- Don’t Skip the Cooling Time: After cooking the fruit mixture, let it cool completely before adding the eggs. If the mixture is too hot, the eggs might cook and ruin the batter.
- Line the Cake Tin Properly: Use extra-high parchment paper around the sides of the cake tin to prevent burning. The cake bakes for a long time, so this step helps it cook evenly.
- Check the Cake Without Overbaking: The cake should be slightly sticky when tested with a skewer, but not wet. If it looks raw, bake for another 5-10 minutes, checking carefully to avoid drying it out.
- Let the Cake Rest for the Best Flavor: This cake tastes better the next day as the flavors blend. Wrap it well and leave it overnight before cutting for the best taste and texture.
Nigella Date and Marmalade Christmas Cake