Extra-fruity Christmas cake
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Serves 18 - 22
More effort
Prep: 20 mins
Cook: 2 hrs and 30 mins
plus overnight soaking and a few weeks feeding
A star rating of 4.4 out of 5.12 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
400g currants
-
250g raisins
-
250g sultanas
-
100g pitted dates
-
150g dried apricots
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100g dried cranberries
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100g mixed peel
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1 orange
zested
-
1 lemon
zested
-
175ml brandy
or bourbon, plus extra for feeding
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250g unsalted butter
softened
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250g dark muscovado sugar
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½ tbsp treacle
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4 large eggs
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275g plain flour
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½ tsp baking powder
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2½ tsp mixed spice
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1½ tsp ground cinnamon
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1 tsp ground ginger
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100g ground almonds
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Nutrition: Per serving (22)
- kcal411
- fat13g
- saturates6g
- carbs61g
- sugars50g
- fibre3g
- protein5g
- salt0.2g
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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.
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, Christmas 2020
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A star rating of 4.4 out of 5.12 ratings
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