As the festive season approaches, the traditional Christmas fruit cake often takes center stage on holiday tables. This Perfect Christmas Fruit Cake with Brandy not only captures the essence of Christmas but also comes with a wealth of flavors and aromas that create a warm, inviting atmosphere. Imagine sinking your teeth into a moist cake packed with a medley of rich dried fruits and the warm glow of brandy—perfect for celebrating the holidays or gifting to loved ones. The best part? You can make it yourself with just a couple of hours and a few delightful ingredients.
Why you’ll love this dish
There are countless reasons to whip up this Perfect Christmas Fruit Cake, especially as the holiday season arrives. First and foremost, this cake embodies the spirit of Christmas, making it a must-try for anyone looking to honor tradition. The combination of candied fruits, dried fruits, and warm spices creates a flavor journey that encapsulates everything festive and comforting. Looking for a cake that gets better with time? This one can be stored and fed weekly with brandy, ensuring that it remains moist and bursting with flavor right up to Christmas.
"This fruit cake has become a cherished holiday tradition in our household! The combination of spices and brandy takes it to the next level. Absolutely perfect for gifting!" – A satisfied home baker
The cooking process explained
Preparing this fruit cake is a fun and straightforward endeavor. In just a couple of hours, you’ll assemble the ingredients and create a deliciously rich cake that will impress family and friends. The process is simple: you’ll start by making a batter, fold in your favorite dried fruits and nuts, and let the oven work its magic. After a few hours of baking, the cake will be ready to cool and mature beautifully over the weeks leading up to Christmas.
What you’ll need
To create this delightful Christmas treat, gather the following ingredients:
- 225g unsalted butter, softened
- 225g dark brown sugar
- 4 large eggs, beaten
- 225g self-raising flour
- 1 teaspoon mixed spices
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon molasses
- 450g mixed dried fruit (raisins, currants, sultanas)
- 75g chopped candied fruit
- 50g chopped almonds
- 2 tablespoons brandy
- Extra brandy for feeding
Feel free to experiment with different types of nuts or dried fruits based on your preferences.
Directions to follow
- Preheat your oven to 150°C (300°F) and grease a 20 cm round cake tin. Line it with baking paper for easy removal later.
- In a large bowl, cream together the softened butter and dark brown sugar until it’s fluffy and light.
- Gradually add in the beaten eggs, mixing well after each addition to ensure everything is well incorporated.
- Sift the self-raising flour and mixed spices over the mixture, gently folding it in with a spatula until just combined.
- Stir in the molasses, mixed dried fruit, candied fruit, almonds, and brandy, ensuring even distribution throughout the batter.
- Pour the batter into the prepared cake tin and level the surface with the back of a spoon.
- Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted comes out clean.
- Allow the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
- Once cooled, use a skewer to prick holes in the cake and brush generously with brandy.
- Wrap the cake tightly in baking paper, then aluminum foil, and store it in a cool, dark place. Feed it weekly with extra brandy to maintain moisture until Christmas.
Best ways to enjoy it
This Perfect Christmas Fruit Cake tastes even better when allowed to mature, making it perfect for holiday celebrations. Slice it into generous pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. You might also consider pairing it with a warm glass of spiced cider or a fragrant cup of tea to elevate your festive experience.
Storage and reheating tips
To ensure your fruit cake remains fresh and delicious, store it tightly wrapped in its aluminum foil and baking paper in a cool, dark place. If wrapped properly, the cake can last for several weeks, and the flavors only get better as it matures. There’s no need to refrigerate, as this can dry out the cake. Should you have leftovers post-Christmas, you can slice them and freeze the pieces for future enjoyment.
Helpful cooking tips
- The Right Fruit: Select high-quality dried and candied fruits for the best flavor, and don’t hesitate to mix in your favorites.
- Feeding the Cake: Regularly brush it with brandy, especially before serving. This keeps the cake moist and boosts its flavor.
- Baking Time: Check the cake after 2 hours; if it’s browning too much, cover it with foil while it finishes baking.
Creative twists
Feel free to customize this recipe to suit your tastes! Swap dried fruits like figs or apricots for raisins and sultanas, or try different nuts, such as walnuts or hazelnuts. You can also experiment with flavored liqueurs instead of brandy or add a touch of orange zest for a citrusy note. Each variation brings a new dimension to this classic cake!
Common questions
How long does it take to prepare this fruit cake?
The prep time is about 30-40 minutes, followed by 2 to 2.5 hours of baking time.
Can I use another type of alcohol?
Absolutely! If you prefer, use rum, whisky, or even orange juice for a non-alcoholic version.
How far in advance can I make this cake?
You can start making it several weeks in advance, as it actually improves with age.
This Perfect Christmas Fruit Cake with Brandy is not just a dessert; it’s a heartwarming tradition that you can savor and share with loved ones. So roll up your sleeves and get ready to delight in the flavors of the season!
Perfect Christmas Fruit Cake with Brandy
Ingredients
Batter Ingredients
- 225 g unsalted butter, softened Make sure the butter is at room temperature.
- 225 g dark brown sugar This adds rich flavor to the cake.
- 4 large eggs, beaten Ensure the eggs are fresh for the best results.
- 225 g self-raising flour Sifting helps to incorporate air for a lighter cake.
- 1 teaspoon mixed spices
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon molasses For added richness.
- 450 g mixed dried fruit (raisins, currants, sultanas)
- 75 g chopped candied fruit
- 50 g chopped almonds Feel free to use other nuts.
- 2 tablespoons brandy Use good quality brandy.
- Extra tablespoons brandy for feeding Regular feeding keeps the cake moist.
Instructions
Preparation
- Preheat your oven to 150°C (300°F) and grease a 20 cm round cake tin. Line it with baking paper for easy removal later.
- In a large bowl, cream together the softened butter and dark brown sugar until it’s fluffy and light.
- Gradually add in the beaten eggs, mixing well after each addition to ensure everything is well incorporated.
- Sift the self-raising flour and mixed spices over the mixture, gently folding it in with a spatula until just combined.
- Stir in the molasses, mixed dried fruit, candied fruit, almonds, and brandy, ensuring even distribution throughout the batter.
- Pour the batter into the prepared cake tin and level the surface with the back of a spoon.
Baking
- Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted comes out clean.
- Allow the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
Maturation
- Once cooled, use a skewer to prick holes in the cake and brush generously with brandy.
- Wrap the cake tightly in baking paper, then aluminum foil, and store it in a cool, dark place.
- Feed it weekly with extra brandy to maintain moisture until Christmas.