Easy Homemade Christmas Wreath Cake

Christmas Wreath Cake: The Only Recipe You’ll Ever Need

Imagine the holiday season without a show-stopping centerpiece? That’s where this Christmas wreath cake recipe swoops in to save the day. As a festive wreath dessert that’s easy to make yet looks like it came from a professional bakery, this holiday wreath cake transforms simple ingredients into a stunning wreath shaped Christmas cake. Whether you’re hosting a family gathering or just want to elevate your Christmas Eve spread, this easy Christmas wreath cake delivers on flavor and flair. What sets it apart is the effortlessly shaped marzipan wreath design with edible gold dust for a sparkling finish, making it the ultimate festive dessert that screams holiday cheer without the fuss. In the first 100 words alone, you’ll see why this Christmas wreath cake recipe is your go-to for unbeatable holiday vibes.

Picture sinking your fork into moist, brandy-infused layers bursting with plump currants, sultanas, and raisins, their sweet-tart notes mingling with the nutty crunch of almonds and the citrusy brightness of lemon zest. The soft brown sugar and spices like mixed spice, cinnamon, and nutmeg create a warm, comforting aroma that fills your kitchen, evoking memories of crackling fires and snowfall. As you bake, the cake transforms into a dense yet tender loaf, with the marzipan foundation ensuring a chewy, almond-scented underlayer that pairs gloriously with the royal icing’s glossy sheen. The green, red, and yellow hues from the food coloring add vibrant pops of holly and berries, turning this wreath shaped Christmas cake into a sensory feast that smells like winter bakery magic and tastes like pure holiday indulgence.

At CookingWithEmy.com, we pride ourselves on delivering recipes that are not only delicious but also educational and reliable. This Christmas wreath cake recipe comes straight from Chef Sally, with tweaks for modern kitchens to ensure success every time. Unlike other holiday wreath cake versions that can be fussy or disappointing, ours emphasizes the easy Christmas wreath cake allure through precise soaking, baking, and decorating steps. You’ll learn Chef Sally’s secret to achieving that signature wreathy signature: a brandy-soaked base that infuses boozy depth while keeping the texture ideal for shaping. By the end, you’ll feel confident tackling this festive wreath dessert, with pro tips on substitutions, storage, and presentation that make it the single best resource online for wreath shaped Christmas cakes.

Why This Christmas Wreath Cake Recipe is a Game-Changer

The Chef’s Secret to game-changing Christmas wreath cakes lies in the effortlessly shaped marzipan wreath design with edible gold dust for a sparkling finish. Unlike standard recipes where shaping feels like a chore, this method uses a sturdy marzipan base that molds effortlessly into a perfect circle, mimicking evergreen garlands. The edible gold dust adds a professional, festive touch without extra effort—simply dust lightly for that holiday wreath cake shimmer. This unique angle turns a simple baked cake into a wreath shaped Christmas cake masterpiece, easy yet impressive for any gathering.

Unbeatable Texture shines through because of the brandy soak and high-quality fats. The dried fruits plump up with brandy overnight, spreading moisture and flavor evenly, while the softened butter creates a tender crumb that stands up to heavy decoration. Scientifically, the mix of eggs and flour forms gluten strands that hold everything together without dryness, resulting in a dense, flavorful holiday wreath cake that’s not too sweet, thanks to the balance of currants and spices.

Foolproof for a Reason: Tested Across Multiple Kitchens. This easy Christmas wreath cake has been baked in our test kitchen and by home cooks like you, with adjustments to ensure consistent results. Whether it’s our precise timing for soaking or the step-by-step decorating guide, every element is designed for success, making it the go-to festive wreath dessert for beginners and pros alike.

Ingredients Spotlight: Quality Makes the Difference

Currants, sultanas, and raisins form the fruit backbone of this Christmas wreath cake recipe, providing natural sweetness, fiber, and a chewy texture that intensifies with the brandy soak. Opt for organic, plump dried fruits to avoid any off-flavors—poor quality can make the festive wreath dessert taste stale or overly processed. Substitutes include dried cranberries or apricots for a tart twist, but stick to equal weights to maintain moisture in your holiday wreath cake.

Chopped almonds add a nutty crunch and subtle bitterness that balances the sugar in this wreath shaped Christmas cake. Choose whole, unsalted almonds for the best flavor; toasting them lightly enhances their nuttiness. If nuts aren’t an option (due to allergies), substitute with sunflower seeds, though the texture will be less pronounced in your easy Christmas wreath cake.

Mixed peel brings citrusy brightness, cutting through the richness of the brandy and spices in a typical British Christmas cake. Use high-quality candied peel without artificial additives for authenticity. Swap in fresh orange zest if unavailable, doubling the quantity to match the vibrant notes essential for a stellar holiday wreath cake.

Plain flour is the binder that creates the structure for this festive wreath dessert. All-purpose works best for a tender crumb; if using self-raising, reduce baking powder. Gluten-free flour blends (like almond and oat) make a decent substitution, yielding a slightly denser wreath shaped Christmas cake that’s still delicious.

Softened butter and soft brown sugar team up for that moist, caramel-like base in easy Christmas wreath cakes. European-style butter with higher fat content elevates the texture—avoid margarine for best results. For dairy-free versions, vegan butter mimics the richness well, ensuring your holiday wreath cake remains indulgent.

Eggs provide binding and lift; free-range or organic ensure purity. As leavening agents, they help the cake rise evenly. Ener-G egg replacer for vegans maintains structure, though the texture might be less fluffy in this Christmas wreath cake recipe.

Brandy infuses boozy depth and moisture, enhancing the dried fruits’ flavors overnight in traditional wreath shaped Christmas cakes. Use a good-quality brandy for adult-friendly heat; bourbon or rum substitutes work, but reduce by 10% for intensity. Non-alcoholic? Apple cider vinegar mimics tang without booze, making it family-friendly festive wreath dessert.

Mixed spice, ground cinnamon, and nutmeg deliver warm, aromatic complexity—a hallmark of British holiday wreath cakes. Freshly ground spices are ideal for maximum potency; pre-mixed blends ensure ease. Ginger or allspice can replace if needed, but adjust to taste for balanced apple-pie vibes.

Lemon zest adds zesty freshness, brightening the dense fruit mix in easy Christmas wreath cakes. Finely grate for even distribution. Lime zest offers a tropical swap, bringing similar acidity to your wreath shaped Christmas cake.

For decoration, marzipan creates the moldable wreath base, its almond flavor complementing the cake’s nuttiness in festive wreath desserts. High-quality, store-bought ensures pliability; homemade works if you prefer control. Fondant is a no-marzipan substitute, though less authentic.

Ready-to-roll icing provides the snowy finish and bases for holly berries, key to easy Christmas wreath cake appeal. Use pure white icing for elegance; food coloring (green, red, yellow) adds vibrancy. Royal icing from scratch swaps in for finer detail work.

Holly and berries dowels are the final touch for realism in holiday wreath cakes, edible replicas that wow guests. Edible gold dust gives a metallica sparkle—skip if unavailable. Sugar pearls offer a non-messy alternative for that festive wreath dessert glow.

Step-by-Step Instructions for Your Christmas Wreath Cake Recipe

Step 1: Preparing the Soaked Fruit Mixture

In a large bowl or airtight container, combine 500g currants, 350g sultanas, 150g raisins, 50g chopped almonds, and 50g mixed peel. Pour in 100ml brandy, stirring thoroughly to coat every piece. Cover and let the mixture soak overnight at room temperature, allowing the brandy to plump the fruits and infuse deep, boozy flavors into your wreath shaped Christmas cake. This overnight rest is crucial for the easy Christmas wreath cake’s signature moisture.

Pro Tip: If you’re short on time, warm the brandy slightly (do not boil) and soak for 4-6 hours instead—still delivers vibrant taste in your festive wreath dessert.

Step 2: Prepping the Oven and Tin for Baking

Preheat your oven to 160°C (320°F). Grease a 20cm round cake tin thoroughly and line the bottom and sides with parchment paper or baking liner. This prevents sticking and ensures your holiday wreath cake bakes evenly as a base loaf before shaping.

Common Mistake to Avoid: Skipping parchment can lead to uneven browning—always line fully for a flawless wreath shaped Christmas cake.

Step 3: Creaming the Butter and Sugar

In a large mixing bowl, cream together 125g softened butter and 125g soft brown sugar using an electric mixer until the mixture is pale, light, and fluffy—this takes about 3-5 minutes. Beat in 3 large eggs one at a time, scraping down the sides to incorporate fully, creating a smooth batter base for the easy Christmas wreath cake.

Pro Tip: Room-temperature butter and eggs cream faster; cold ingredients cause lumps in your festive wreath dessert.

Step 4: Folding in the Dry Ingredients and Fruits

Sift in 300g plain flour, 1 tsp mixed spice, 1 tsp ground cinnamon, and ½ tsp freshly grated nutmeg. Add the finely grated zest of 1 lemon. Fold everything gently into the creamed mixture using a spatula or low mixer speed. Stir in the soaked fruit mixture until just combined, taking care not to overmix, which ensures a tender crumb in your holiday wreath cake.

Common Mistake to Avoid: Overmixing develops gluten, making the cake tough—fold lightly for the ideal texture in this wreath shaped Christmas cake.

Step 5: Baking the Cake Base

Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for 1¾-2 hours, or until a skewer inserted into the center comes out clean. The cake should be firm to the touch but may crack slightly on top, a sign of the delicious holiday wreath cake forming below.

Pro Tip: Rotate the tin halfway through for even baking; tent with foil after 1 hour if browning too fast in your easy Christmas wreath cake.

Step 6: Cooling and Initial Shaping the Wreath

Remove the cake from the oven and let it cool in the tin for 20 minutes before transferring to a wire rack to cool completely (about 2 hours). This prevents crumbling when shaping. Once cooled, use a sharp knife to trim any domed top if needed, then cut the loaf into a ring shape or divide for wreath assembly. Wrap and refrigerate briefly to firm up.

Common Mistake to Avoid: Decorating while warm causes slippage—full cooling is key for a stable wreath shaped Christmas cake.

Step 7: Decorating with Marzipan and Icing for the Festive Finish

Roll out 300g marzipan on a floured surface to about 5mm thick. Drape over the cooled cake, trimming to fit as a wreath base—wet the underside with a bit of brandy for adhesion. Roll out 500g ready-to-roll icing and cover the marzipan, smoothing edges. Use green food coloring to tint icing for holly leaves, red for berries, and yellow for accents. Attach holly and berries dowels, then dust with edible gold dust for sparkle. Pipe royal icing details if desired, creating a professional-looking festive wreath dessert.

Pro Tip: Work in a cool room to prevent melting icing; use confectioners’ sugar as extra dust for sheen on your holiday wreath cake.

Serving & Presentation Ideas for Your Easy Christmas Wreath Cake

Serve slices of this wreath shaped Christmas cake on a festive platter garnished with fresh sprigs of rosemary or holly for a nod to the wreath theme—its bright red and green decorations pop against white china. For added elegance, dust each slice with extra edible gold dust or powdered sugar “snow.” Pair with hot mulled wine or eggnog to complement the brandy notes in your holiday wreath cake.

At gatherings, position it as the centerpiece on a dessert table surrounded by candles and minis wreaths for drama. Cut into 12 even wedges, each revealing layers of fruit and spice. This easy Christmas wreath cake shines alongside complementary courses like a roast turkey for Christmas dinner or a cheese board for a New Year’s eve spread, making it the star festive wreath dessert that ties the meal together beautifully.

Make-Ahead & Storage Solutions for the Perfect Wreath Shaped Christmas Cake

Make-Ahead Strategy: Prepare the soaked fruit mixture up to 2 days in advance, storing it covered in the fridge. Bake the cake base the day before decorating, then assemble the wreath (marzipan and icing) up to 24 hours ahead to save time on event day.

Storing Leftovers: Wrap undecorated or fully decorated cakes tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer, freeze the baked base (without decoration) in slices for up to 3 months; thaw at room temp.

The Best Way to Reheat: Gently warm slices in a low oven (150°C/300°F) for 10-15 minutes to restore texture, or microwave indiy for 20 seconds per slice—avoid overheating to keep the festive wreath dessert’s integrity intact.

Frequently Asked Questions About This Christmas Wreath Cake Recipe