Hot toddy fruitcake

Hot toddy fruitcake

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(34 ratings)

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Cooking time

Prep: 20 mins Cook: 3 hrs Plus overnight soaking

Skill level

Moderately easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving (un-iced)

kcalories
531
protein
6g
carbs
88g
fat
18g
saturates
10g
fibre
2g
sugar
74g
salt
0.51g

Ingredients

For the cake

  • 200ml hot, strong black tea (use any type)
  • 3 tbsp whisky
  • 3 tbsp good-quality orange marmalade, thin or medium shred
  • 700g mixed dried fruits
  • 100g mixed peel
  • 100g glacé cherries (natural colour)
  • 225g butter
  • 225g golden caster sugar
  • 4 eggs, beaten
  • 225g plain flour
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • finely grated zest 1 lemon

To feed the cake

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

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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.

Recipe from Good Food magazine, December 2006

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Comments

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chocolatebutton's picture
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My first attempt at this and it was delicious! I used sherry instead of whisky. Nice and moist:D Next time im going to reduce the fruit and try whisky instead of sherry.

ikatie's picture
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I used dried cranberries and crystallised papya and pineapple. It worked like a dream. Used Sherry also and only fed the cake whilst it was warm. Wrapped it up very tightly and decorated and ate the following weekend. Perfectly moist!

gingergirl's picture

I think that's a great idea-AnnieB-a modern twist. Hope it works! Keep us posted! gingergirl.

annebrace's picture

I have volunteered to make a christening cake for my brother's little boy and like the look of this recipe - I hate anything glace or peel, can I substitute these for things like dried cranberries and/or crystallised pineapple etc?

shertid's picture
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i have made this cake twice now and it has gone down really well each time

jenton's picture

What did I do wrong? I followed the recipe to the letter, but it turned out really soggy - my husband says it will be nice with custard ugh! If I did make it again, I think I would just leave out the tea and use whisky on its own - It is moist but too moist, and yet it looked cooked! Strange.

alliet's picture

I've never had such favourable comments after making a fruit cake - everyone raved about it! I have made it several times now and have found that brandy is even nicer than whisky in it! Had to make it for my mate's Grandad and it went down a treat with him too!

casbar's picture
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Made this cake a few days ago and now have to make another one! My family went wild for it......it's so moist and so yummy! Hope that I can keep this next one until Xmas day........yeah right! The only thing I added was a little more mixed spice and some freshly grated nutmeg......might have been a bit more generous with the whisky too....hic! Merry Xmas everyone!

shelly1982's picture
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I made this cake twice last Xmas. The first time was for the office and it went down so well I used the recipe again for my Xmas cake at home. Will be using it agin this year as it was really moist and not at all dry like you would normally expect from fruit cake.

persy1's picture

This is a gorgeous cake. I took the recipe with me to Australia at Christmas '06 and made it there for my family and my daughter-in-law's family. I then used it to make my son's and his now wife's wedding cake, part of which was transported back to Poland by her Auntie.

panning's picture
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I just absolutely love this recipe. It always turns out perfectly and stays moist for ages. Definately my favourite fruit cake.

megsnz's picture

Had to make two of these last year - the first one was eaten went down a treat just before Christmas !
Added a mixture of sherry/ brandy as well as whisky.

weejohn's picture
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The only thing I changed was to reduce the mixed fruit from 750 to 500.Super cake.everyone thought so

nibakingqueen's picture

I always use sherry instead of whisky in my christmas cakes..creates a great texture.

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