Extra-fruity Christmas cake
This recipe creates a rich, traditional Christmas cake packed with various dried fruits, steeped in brandy. It involves soaking the fruit, preparing a classic cake batter, and baking slowly. The cake benefits from being made in advance and 'fed' with brandy over several weeks to mature its flavour, making it perfect for festive celebrations.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer or Sturdy Spoon
- 1 20cm Round Cake Tin Approximate size based on typical recipes for this yield.
- 1 Kitchen Scales
- 1 Skewer For testing doneness and feeding.
Ingredients
Main
- 400 g currants
- 250 g raisins
- 250 g sultanas
- 100 g pitted dates
- 150 g dried apricots
- 100 g dried cranberries
- 100 g mixed peel
- 1 orange zested
- 1 lemon zested
- 175 ml brandy or bourbon plus extra for feeding
- 250 g unsalted butter softened
- 250 g dark muscovado sugar
- ½ tbsp treacle
- 4 large eggs
- 275 g plain flour
- ½ tsp baking powder
- 2½ tsp mixed spice
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- 100 g ground almonds
Instructions
- Combine all dried fruits, citrus zests, and brandy or bourbon in a bowl, cover, and leave to soak for at least several hours, or preferably overnight.
- Grease and double-line a 20cm round cake tin with parchment paper.
- Cream the softened butter and dark muscovado sugar together in a large bowl until light and fluffy.
- Beat in the treacle and eggs one at a time, adding a spoonful of the dry ingredients mixture with the last egg to prevent curdling.
- Sift together the plain flour, baking powder, mixed spice, ground cinnamon, and ground ginger.
- Fold the sifted dry ingredients into the creamed mixture gently.
- Stir in the ground almonds.
- Add the soaked fruit mixture (including any liquid) to the batter and mix until evenly distributed.
- Spoon the mixture into the prepared cake tin, level the top, and bake in a preheated oven at a low temperature (typically around 140-150°C / 275-300°F) for 3.5 to 4 hours, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely in the tin on a wire rack before turning out. Once cool, pierce the cake surface with a skewer and 'feed' with a tablespoon of extra brandy, then wrap tightly for storage.
Notes
Ensure your dried fruit is plump; soaking overnight (or longer) in the brandy will make a significant difference to the cake's moisture and flavour. Double-lining the cake tin helps prevent the edges from burning during the long, slow bake. 'Feeding' the cake with extra brandy periodically during storage develops the flavour and keeps it moist. Wrap the cooled cake tightly in parchment and then foil for optimum keeping.