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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    bigyeti
    2nd Nov, 2010
    Where are the recipes for the four different ways of decorating? I can only find the Jewelled fruit nut and seed cake one.
    lacheshirechat
    22nd Oct, 2010
    Betty J. - As far as I'm concerned, it's never too early to make a fruitcake! You CAN freeze it (which will actually improve the texture, in my opinion,) but, if you keep it tightly wrapped in an airtight tin at a cool temperature, it will be fine. Especially as you'll have more time to 'feed' it. On the other hand, you could always make one now, to try, and another later for Christmas!
    antonine
    12th Oct, 2010
    I intend making this cake for Christmas. As it is only October is it too early?
    mammymurray
    7th Sep, 2010
    Instead of using lemon zest I put some fresh strips oforange peel to soak overnight with the fruit mixture. Give a lovely flavour but discard them before adding mix to cake
    emelems
    28th Jul, 2010
    really moist and lovely. I used brandy instead of whiskey. It can come across more of a pudding than a cake though.
    03flemie
    31st May, 2010
    I'm 17yrs old, and this was the first fruit cake I ever made, was a complete hit, delicious, made it about 5 times again since christmas! If you use a syringe its way easier in terms of feeding the cake.
    beatrix
    11th May, 2010
    5.05
    If I could rate this double, then I would!!! It is the most amazing cake I've ever had (I am a big fruit cake fan, it has to be said). I've made it lots of times, with numerous adaptations, but following the basic pricipal (I add ground and chopped blanched almonds, and baking powder for a start). It has been used by me for gifts, Christenings and Christmas, and is very adaptable (I've made it in mini tins, loaf tins and massive roasting tins!). Particularly good with homemade marzipan and ready roll icing.
    stefania's picture
    stefania
    17th Dec, 2009
    @ Jenny is it possible you fed the cake while the tea was still rather warm or hot? perhaps that's why it became soggy.
    rhonaferguson
    17th Nov, 2009
    5.05
    Well i decided it was worth buying a new round 20cm deep tin for, and not trying to make it square! It was such a success!!!! It was easy to make and the outcome was fantastic, needless to say i will now need to make another one for christmas day, but its worth it! The house smelled so christmasy..... great cake!
    rhonaferguson
    14th Nov, 2009
    5.05
    would this work if i used a 20cm square tin? Or should i stick to the round one?

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