Christmas cake in the air fryer is a classic – the English Christmas cake, which radiates the warm spices, sweet fruit and cosy atmosphere of Christmas. Traditionally, it is a cake that takes both time and love, but by using an air fryer you can shorten the process without compromising on flavour. In this article, we dive into the history, the traditions and the many variations of this iconic cake – with a modern twist.
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Estimated reading time: 5 minutes
Table of Contents
Why make Christmas cake in the air fryer?
When you choose to make a Christmas cake in the air fryer, it is not about the convenience of the machine itself, but rather about how it can transform a classic recipe.
- Even baking: With low heat and foil over the top, the heavy, fruit-filled batter bakes all the way through without burning.
- Intense flavour: The compact baking method intensifies the flavours of the dried fruit and spices.
- Shorter cooking time: Although the cake still requires preparation and resting time, the actual baking time is reduced considerably in an air fryer.
Christmas cake as baking culture and a Christmas tradition
The English Christmas cake is a symbol of togetherness, cosiness and tradition. At Christmas, families often gather to make this cake together, with each generation contributing their own little additions to the recipe.
In England, it is also a custom to make the cake weeks, even months, before Christmas. This gives the cake time to mature, as it is wrapped up and occasionally “fed” with spirits such as brandy or sherry. The tradition reflects not only the wish for a delicious cake, but also the importance of taking the time to create something special for the festive season.
In Denmark, Christmas cake fits easily into the cosy moments of the season, as an alternative to risalamande (the traditional Danish rice pudding) or small biscuits. Picture an afternoon with candles, a hot cup of tea and a slice of Christmas cake with marzipan and icing – it doesn’t get much cosier at Christmas than that.
Where does the English Christmas cake come from?
The English Christmas cake has roots stretching all the way back to the Middle Ages, when it started out as a simple plum porridge (a kind of fruit porridge). This porridge was made from grain, dried fruit and spices, and it was an important part of festive meals. Over time, fat, sugar and flour were added to the porridge, and it gradually evolved into the baked cake that is familiar today.
During the Victorian era, the cake became popular among all social classes, and many of the decorations and traditions associated with the cake today date back to this period.
Are there regional versions of the English Christmas cake?
Although the English Christmas cake is the best known, there are variations in other countries that add their own distinctive touches to the concept:
- Scotland: The Dundee cake is a lighter version of the Christmas cake without icing or marzipan. It is packed with dried fruit and topped with almonds.
- Ireland: The Irish Christmas cake is similar to the English one, but it is often darker and made with stout or whiskey.
- Australia: Here the recipe is adapted to the warmer climate, and the cake is often lighter and less spiced.
There are also small regional differences within England. In the north, the cake can be denser and more intense, while the southern version is often sweeter and lighter.
Christmas cake variations
If you want to experiment, there are many ways to give the traditional recipe a twist:
- Alcohol-free version: Replace the spirits with orange or apple juice for a milder, kid-friendly version. It does not keep as long, though, so eat it within a week.
- Chocolate Christmas cake: Add small pieces of dark chocolate to the batter for a modern upgrade.
- Nut Christmas cake: Increase the amount of chopped nuts, and try Danish walnuts for extra crunch.
- Vegan version: Use plant-based ingredients such as coconut oil, aquafaba (chickpea water) and plant milk.
- Mini Christmas cakes: Make small individual cakes in smaller tins that fit straight into the air fryer. Perfect for individual servings or as gifts.
Try “feeding” the cake with orange liqueur or cherry wine instead of the more traditional spirits such as brandy or rum. This gives a subtle fruity sweetness and a unique flavour profile.
Tips and tricks from the author: Morten Jensen
Conclusion: Christmas cake in the air fryer
Christmas cake in the air fryer is a modern interpretation of a centuries-old classic, the English Christmas cake. It keeps the essence of the cake – the rich flavour, the cosy atmosphere and the traditional touch – but makes the process a little more accessible for today’s busy homes.
With its many possibilities for variation and personal touches, it is a cake that can bring people together, both in the kitchen and at the table. And whether you choose a classic version or a modern interpretation, you will find that Christmas cake still has the magic to create warmth and joy at Christmastime.
FAQ
Bake it at 150 °C for 60–70 minutes in a 16–18 cm springform tin. Place foil over the top after about 25 minutes, and fold it firmly around the tin. The cake is done when a cake tester inserted into the middle comes out clean.
Yes, it actually gets better for it. Wrap the cold cake, without the marzipan and icing, in baking paper and foil, and store it somewhere cool for 1–2 weeks. Drizzle 1 tbsp brandy over it once a week. Add the marzipan and icing 1–2 days before serving.
Recipe
Christmas cake in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
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Airfryer size
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Recommended equipment
- Air fryer
- Mixing bowl
- Springform pan - 16-18 cm diameter, to fit in the air fryer
- Spoon
- Measuring cup
- Dough scraper
- Electric mixer
- Parchment paper
- Cooling rack
- Rolling pin
- Kitchen scale
- Pastry brush
Shopping list
Ingredients
For the cake
For the decoration
- 2 tbsp apricot jam (warmed)
- 100 g marzipan
- 100 g icing sugar
- 1-1½ tbsp water (or pasteurised egg white)
- Optional decorations (e.g. small Christmas figurines or ribbon)
How to make it
Prepare the fruit:
- Soak 100 g raisins, 100 g sultanas and 100 g currants in 50 ml brandy for at least 2 hours (preferably overnight).
Make the cake batter:
- Beat 125 g butter and 125 g brown sugar until creamy.
- Add 2 pcs eggs one at a time.
Prepare the springform tin:
- Grease the tin, and line the base and sides with baking paper so that the paper extends a couple of cm above the rim.
Bake in the air fryer:
- Preheat the air fryer to 150 °C. Pour the batter into the tin, smooth the top, and bake at 150 °C for 60-70 minutes. Place a piece of foil over the top after about 25 minutes, and fold it firmly around the tin so that it cannot be blown up into the heating element.
Cool:
- Let the cake rest in the tin for 10 minutes, then remove it and cool it completely on a wire rack.
Decorate:
- Brush the top of the cooled cake with 2 tbsp apricot jam. Roll out 100 g marzipan to about 3 mm thick between two pieces of baking paper, and place it on top.
- Make an icing from 100 g icing sugar and 1-1½ tbsp water, and spread it over the marzipan.
- Add Christmas decorations as you like.
Our notes for the recipe
- Can be customised with other dried fruit or nuts.
- The cake is at its best if you let it mature: wrap the cooled cake (without the marzipan and icing) in baking paper and foil, and store it somewhere cool for 1–2 weeks. Prick a few holes in the top with a cake tester, and drizzle 1 tbsp brandy over it once a week. Add the marzipan and icing 1–2 days before serving.
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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Author
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