Hot toddy fruitcake

Hot toddy fruitcake

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(37 ratings)

Prep: 20 mins Cook: 3 hrs Plus overnight soaking

More effort

Cuts into 12 slices
This fabulous Christmas cake can be made and decorated in four very different ways. Just choose your favourite

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (un-iced)

  • kcal531
  • fat18g
  • saturates10g
  • carbs88g
  • sugars74g
  • fibre2g
  • protein6g
  • salt0.51g
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Ingredients

    For the cake

    • 200ml hot, strong black tea (use any type)
    • 3 tbsp whisky
      Whisky

      Whisky

      wisk-ee

      Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

    • 3 tbsp good-quality orange marmalade, thin or medium shred
    • 700g mixed dried fruit
    • 100g mixed peel
    • 100g glacé cherry (natural colour)
    • 225g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g golden caster sugar
    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 225g plain flour
    • 1 tsp ground mixed spice
    • 1 tsp ground cinnamon
    • finely grated zest 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    To feed the cake

    • 2 tsp caster sugar
    • 50ml hot black tea
    • 1 tbsp whisky (or use orange juice if you prefer)
      Whisky

      Whisky

      wisk-ee

      Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

    Method

    1. Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.

    2. Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn’t been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.

    3. While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you’re making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.

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    Comments, questions and tips

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    gettinglikemymother
    5th Dec, 2016
    Have just made this for the first time - looks and smells delish. We don't like traditional icing or marzipan, so for anyone similar, here's what I do with Christmas cake - brush with warmed apricot jam, then arrange walnut halves, hazelnuts and almonds in a nice pattern all over the top. Brush with more apricot jam to glaze, and tie a wide tartan ribbon around it. If liked you can add a small berry type decoration on top. I am not at all artistic but this is easy and always looks really good and festive - more than once people have asked me where I bought it.
    Girlinthesticks
    8th Jan, 2015
    5.05
    Love love love this cake. I'm a lady in her 50's been making fruit cakes for years, lost a favourite 'tea soaked' recipe during a move abroad and back again, so googled - found this one and as I didn't have all the ingredients I had to substitute a few, namely the cherries for diced apricots and as I didn't have a lemon I used a lime instead. The cake did however take far longer to cook than the recipe indicated, I did adhere strictly to the oven temperatures and initial timings, until the allotted time but the cake was still raw inside. No worries within 4.5 hours it was done and as said previously absolutely terrific. I left it in the tin overnight covered, and turned it out the next day so that the sides remained soft rather than going hard upon cooling. The cake was a firm favourite, a birthday cake for my husband (and family) and was fully consumed within three days! It was too good to hang around! I will definitely make this as my staple fruit cake in future, even with the changes I made, despite liking cherries I shan't be changing my recipe!
    Tuktuk13
    17th Jan, 2014
    This cake is delicious and so moist. We live in Hua Hin, Thailand and even in the tropical heat wanted to bake a Christmas Cake this year, much to my husbands delight. Ingredients for the most part were on the supermarket shelves, however a few proved hard to find so had to make some changes.... Couldn't find the traditional mixed fruits so substituted with mixed berries including blueberries, cherries, cranberries and raisins and for the mixed peel I found a wonderful alternative in preserved mixed tropical fruits including mango, papaya and pineapple, I added 60g of chopped almonds as I like the texture. Marzipan was no where to be found so didn't ice it, however it didn't spoil our enjoyment of every mouthful of the cake. My husband has suggested I use this recipe from now on, I've renamed it "Tropical Christmas Cake".
    Mummaj
    3rd Jan, 2014
    Simply indulgent and delicious.
    hollyc
    30th Mar, 2013
    This has to be one of the best fruit cakes I have ever made. I used brandy rather than whisky and this will replace my current go-to recipe for my christmas cakes.
    Georgia Catherine Pocock's picture
    Georgia Catheri...
    25th Dec, 2012
    I agree with those who say the cake is too soggy. Other than this, it's a delisious cake, so I would make it again, but STRONGLY advise either halfing the quantity of hot tea or leaving it out completely and sticking to just marmalade and whiskey. My cake is definately cooked, just over moist. I fed my cake about 3-4 times with 1-2tbsp of brandy, but in future, I'd only feed it twice... that's all it needs. Looks gorgeous anyway, and my mum wants to try and save as much as possible for when my grandparents come to stay in February!!
    tartanlove
    1st Dec, 2012
    Am soaking the fruit tonight, ready to make tomorrow. I made this last year, and it was a winner with my husband, who doesn't like Christmas cake. He took some to his sister, and they all loved it too. Like so many others have said, this will be my tradition to make this at Christmas.
    mgrange
    20th Nov, 2012
    5.05
    Love this cake. Made it last year. My first Christmas cake ever and it came out a dream. Fed cold tea and whiskey for a couple of weeks, it was lovely and moist. It didn't hang around long either! Looking forward to it again this year. It's now my tradition. Thanks Good Food. :)
    melharris
    18th Nov, 2012
    I have just put my cake in the oven and have taken the advice to reduce the amount of fruit and have included Apricots and Almonds and increased the amount of spice - fingers crossed!!
    Georgia Catherine Pocock's picture
    Georgia Catheri...
    1st Nov, 2012
    Just made the cake... I reduced the quantity of hot tea in the soaking process to 120ml, so that there wasn't any left-over liquid after soaking. The cake worked perfectly and doesn't seem too soggy or too dry. It smelled absolutely beautiful when it came out of the oven, and even better after being fed a good glug of booze (I used cognac). Can't wait to ice it and tuck into a slice!

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