Christmas Fruit Cake
A delightful, rich cake packed with dried fruits and warm spices, perfect for festive celebrations.
Ingredients
Soaking Ingredients
- 850 g Mixed dried fruit (sultanas, raisins, cranberries, apricots, and mixed peel)
- 100 ml Brandy
- 1 tbsp Cointreau (optional, or replace with the same amount of brandy) Optional
- 1 tbsp Kirsch (optional, or replace with the same amount of brandy) Optional
Cake Ingredients
- 235 g Butter or baking spread (softened, unsalted)
- 235 g Dark brown soft sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- 1/2 tsp Baking powder
- 1 1/2 tsp Mixed spice
- 1/2 tsp Cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg
- 100 g Glace cherries (chopped)
- 2 tbsp Brandy For drizzling after baking
Instructions
Preparation
- Place all your mixed dried fruits in a large mixing bowl and pour in the brandy, Cointreau, and Kirsch (if using) over the fruits. Stir well to combine and cover with a cloth. Leave to soak overnight or for a full 24 hours.
- Preheat your oven to 120°C (fan), 275°F, or Gas Mark 1. Grease and double-line an 8-inch cake tin that is at least 3 inches deep.
- In a separate bowl, cream together the softened butter and dark brown sugar until fluffy using an electric mixer.
- Add eggs one at a time to the creamed mixture, mixing well after each addition. Add the vanilla extract and mix until incorporated.
- Gently fold in the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg, and ground cloves until just combined.
- Fold in the soaked dried fruits and chopped glace cherries, ensuring even distribution.
Baking
- Pour the batter into the prepared cake tin, smoothing the top. Bake for about 3 1/2 hours or until a skewer inserted in the center comes out clean.
- Once baked, poke small holes in the top and drizzle with extra brandy to enhance the flavor.
Cooling and Storing
- Allow the cake to cool completely in the tin before removing. Wrap in baking paper and then in foil, and store in a cool place.
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Notes
For best results, soak the dried fruits for longer. Keep the cake wrapped and store in a cool, dark place. Consider feeding it with brandy for extra moisture and flavor.