Description
Festive fruit-loaded Christmas cake brings holiday cheer with its rich blend of traditional British baking. Dense fruitcake packed with candied peels, dried fruits, and warming spices creates a delectable centerpiece you’ll cherish during seasonal celebrations.
Ingredients
Scale
- 4 Large eggs
- 250 g unsalted butter (softened)
- 250 g dark muscovado sugar
- 275 g plain flour
- 100 g ground almonds
- 400 g currants
- 250 g raisins
- 250 g sultanas
- 150 g dried apricots
- 100 g pitted dates
- 100 g dried cranberries
- 100 g mixed peel
- 175 ml (6 fl oz) brandy or bourbon (plus additional for feeding)
- 2½ tsp mixed spice
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp baking powder
- ½ tbsp treacle
- Zest from 1 orange
- Zest from 1 lemon
Instructions
- Macerate the dried fruits by combining currants, raisins, sultanas, dates, apricots, cranberries, mixed peel, and citrus zests in a spacious mixing vessel. Saturate the mixture with brandy, ensuring thorough coating. Cover and let the fruits absorb the liquid overnight at room temperature.
- Prepare the baking vessel by carefully lining a deep 23cm cake tin with double parchment layers, allowing excess paper to extend above the rim. Position the oven rack and preheat to 150°C (130°C for fan ovens).
- Create a luxurious base by creaming butter, dark muscovado sugar, and treacle until the mixture achieves a light, airy consistency. Incorporate eggs individually, mixing thoroughly after each addition and scraping down bowl sides to ensure even integration.
- Sift flour, baking powder, and aromatic spices into a separate container. Gently fold the dry ingredients into the creamy mixture, maintaining a delicate texture. Integrate ground almonds to complete the batter’s composition.
- Introduce the alcohol-infused fruits into the batter, folding carefully to distribute evenly. Transfer the mixture to the prepared tin, smoothing the surface with a spatula to create an even layer.
- Bake for approximately 2 hours and 25-30 minutes. Monitor the cake’s surface, covering with foil if browning occurs too quickly. Test for doneness by inserting a skewer – it should emerge clean when the cake is fully baked.
- Allow the cake to cool completely within the tin. Create multiple small punctures across the surface using a cocktail stick, then delicately brush with additional brandy to enhance moisture and flavor.
- Wrap the cooled cake meticulously in parchment and foil. Store in an airtight container, periodically feeding with 1-2 tablespoons of brandy over 3-4 weeks. Cease moistening one week before final decoration. Properly stored, the cake remains delectable for up to six months.
Notes
- Customize fruit selection by swapping or adding your favorite dried fruits like cherries, blueberries, or chopped figs for unique flavor profiles.
- Soak fruits in alternative liquids like apple juice, rum, or strong black tea for non-alcoholic or different taste variations.
- Test cake doneness by inserting a skewer at multiple points to ensure even baking, especially with dense fruit-laden cakes.
- Achieve a moist texture by not overbaking and maintaining precise oven temperature, using an oven thermometer for accuracy.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 384
- Sugar: 32 g
- Sodium: 75 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg