Hot toddy fruitcake

Hot toddy fruitcake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Georgia Catherine Pocock's picture
    Georgia Catheri...
    30th Oct, 2012
    Some people seem to have a bit of a problem with the cake being to soggy or over moist. Can anyone tell me whether the recipe would still work if I halved the quantity of hot tea in the recipe??
    0spidersilk0
    27th Oct, 2012
    5.05
    This will be my third year with this one.. made three last year. some small alterations.. a weee splash more of whisky(well i am scotish)... i do like fruit in my cake so keep the quantities, i do add extra cranberies,, ads that little sparkle of christmas.. the marzipan recipe tops this cake so well. everyone loves this cake, my mum told me i had taken my grandma's crown for crimbo cake. need i say more
    imkefromgermany
    5th Aug, 2012
    We love this cake and I not only bake it for Christmas... But I don't bake it for 3 hours only about 1,5h. Thank you for posting this recipe!
    liconinak
    8th Jun, 2012
    5.05
    Loved this cake. My favourite recipe so far. I just reduced the amount of fruit like others suggested, used brandy and left the fruits to soak for 2 days. came out lovely. already getting orders for the same cake!!!!
    sammyv
    28th Mar, 2012
    5.05
    What a fantastic fruit cake! This was my first attempt at baking a fruit cake - really easy recipe with great success. I cut the amount of dried fruit down to 500g, and soaked the fruit for 2 days before baking. I only fed the cake once straight after baking and then left if for a month before icing. When finally eaten it was still moist with a hint of whisky. So in my opinion no need to re-feed, unless you are planning to keep it much longer than a month perhaps. I can see this becoming a firm favourite!
    kvogler
    19th Mar, 2012
    was lovely after beeing fed for a month but also just as nice only eaten 2 days after being made! really easy to make and loads of flavour - stayed moist for ages
    tishka7
    26th Dec, 2011
    5.05
    Made this for a friend. Her husband loved it and finished more than three quarters before christmas even began, had to bake them another one.
    riogal91
    22nd Dec, 2011
    3.05
    ive just made this cake for the first time, when i was soaking the fruits it reminded everyone at home of christmas in a bowl. Now I put the cake in at 160 for 1hr 30mins and it was already starting to brown so when I had to cook it for another 1hr 30mins at 140 I started to doubt myself. Was it me or is my oven a bit more powerful than most??
    workingmum
    12th Dec, 2011
    4.05
    Jeannie960 - I usually make the cake in October and cover it the week before Christmas. This gives me plenty of time to feed it with more whisky. I expect you could cover it earlier, but the more you feed it, the moister it is.
    workingmum
    12th Dec, 2011
    4.05
    I've tried many different Christmas cake recipes over the years, but this one elicited the most compliments. I've made it three times since!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.