The BBC Good Food logo
One extra-fruity Christmas cake on a white plate

Extra-fruity Christmas cake

A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking and a few weeks feeding
  • More effort
  • Serves 18 - 22

Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season

Nutrition: Per serving (22)
NutrientUnit
kcal411
fat13g
saturates6g
carbs61g
sugars50g
fibre3g
protein5g
salt0.2g
Advertisement

Ingredients

  • 400g currants
  • 250g raisins
  • 250g sultanas
  • 100g pitted dates
  • 150g dried apricots
  • 100g dried cranberries
  • 100g mixed peel
  • 1 orange, zested
  • 1 lemon, zested
  • 175ml brandy or bourbon, plus extra for feeding
  • 250g unsalted butter, softened
  • 250g dark muscovado sugar
  • ½ tbsp treacle
  • 4 large eggs
  • 275g plain flour
  • ½ tsp baking powder
  • 2½ tsp mixed spice
  • 1½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 100g ground almonds

Method

  • STEP 1

    Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.

  • STEP 2

    The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.

  • STEP 3

    Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.

  • STEP 4

    Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.

  • STEP 5

    Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

Recipe tip
Amaretto & cherry Christmas cake Swap the brandy for amaretto, and add 1 tsp almond extract along with 100g chopped glacé cherries to the dried fruit.

Goes well with

Recipe from Good Food magazine, Christmas 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content