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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    shelly1982
    29th Nov, 2007
    5.05
    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
    persy1
    22nd Nov, 2007
    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
    17th Nov, 2007
    5.05
    I just absolutely love this recipe. It always turns out perfectly and stays moist for ages. Definately my favourite fruit cake.
    megsnz
    12th Nov, 2007
    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
    8th Nov, 2007
    4.05
    The only thing I changed was to reduce the mixed fruit from 750 to 500.Super cake.everyone thought so
    nibakingqueen
    2nd Nov, 2007
    I always use sherry instead of whisky in my christmas cakes..creates a great texture.

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