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Traditional Christmas Fruit Cake

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This Traditional Christmas Fruit Cake is packed with a variety of dried fruits, nuts, and warm spices, soaked in brandy for a moist, flavorful treat. Perfect for the holidays, this classic cake can be aged for weeks to enhance its rich taste and makes a wonderful gift or centerpiece for festive gatherings.

Ingredients

Scale

For the Fruit Mix:

  • 1 cup dried currants
  • 1 cup raisins
  • 1 cup sultanas (golden raisins)
  • 1 cup chopped dried apricots
  • 1/2 cup glacé cherries, halved
  • 1/4 cup mixed peel (optional)
  • 1/2 cup brandy (or orange juice for a non-alcoholic version)

For the Cake Batter:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 5 large eggs
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tbsp black treacle or molasses
  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup chopped almonds or walnuts

To Finish:

  • Extra brandy for brushing and aging (optional)

Instructions

 

  1. Soak the Fruits:
    • In a large bowl, combine the currants, raisins, sultanas, apricots, cherries, and mixed peel. Pour the brandy (or orange juice) over the fruit, stir well, cover, and let soak overnight (or at least several hours).
  2. Prepare the Cake Batter:
    • Preheat the oven to 300°F (150°C). Grease and double-line a deep 9-inch round cake tin with parchment paper.
    • In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
    • Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, orange zest, and black treacle.
  3. Add Dry Ingredients and Fruit:
    • In a separate bowl, sift together the flour, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry ingredients into the butter mixture until just combined.
    • Fold in the soaked fruits (along with any remaining liquid) and chopped nuts.
  4. Bake the Cake:
    • Spoon the batter into the prepared tin, smoothing the top. Cover loosely with a layer of parchment paper to prevent excessive browning.
    • Bake for 4 to 4 1/2 hours, or until a skewer inserted into the center comes out clean. Check the cake after the first 3 hours and adjust the baking time as needed.
  5. Cool and Age:
    • Allow the cake to cool in the tin. Once cool, pierce the top of the cake with a skewer and brush with a little brandy. Wrap the cake in parchment paper and then in foil. For best results, store the cake in an airtight container and “feed” it with a few teaspoons of brandy once a week for 2-3 weeks.
  6. Serve: Decorate with marzipan, fondant, or a simple dusting of powdered sugar before serving, if desired.

Notes

  • Storage: Store in a cool, dark place for up to 3 months, feeding with brandy periodically. You can also freeze the cake for up to a year.
  • Substitutions: Substitute any of the dried fruits or nuts based on your preferences.

Find it online: https://recipe.ukfinda.com/traditional-christmas-fruit-cake/