Perfect Christmas Fruit Cake with Brandy
This Perfect Christmas Fruit Cake combines a delightful medley of dried and candied fruits with the warm glow of brandy, making it a traditional festive centerpiece that improves with age.
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.
Notes
Slice the cake and serve with whipped cream or vanilla ice cream. Pair with spiced cider or tea. Store wrapped tightly in a cool, dark place; it can last for several weeks.