Heritage Christmas Fruit Cake Recipe
Ingredients
- FOR THE SOAKED FRUIT:
- 400 g mixed dried fruit (raisins, sultanas, currants)
- 100 g chopped dried apricots or figs
- 75 g glacé cherries, halved
- 75 g candied mixed peel
- 100 ml brandy or dark rum
- Zest of 1 orange
- Zest of 1 lemon
- FOR THE CAKE:
- 225 g plain flour
- 1 tsp ground mixed spice
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ½ tsp baking powder
- 200 g unsalted butter, softened
- 200 g soft brown sugar
- 4 large eggs
- 1 tbsp black treacle or molasses
- 100 g ground almonds
- 50 g chopped nuts (walnuts or pecans, optional)
- TO FEED THE CAKE:
- 3-4 tbsp brandy, over several weeks
- OPTIONAL TOPPINGS:
- Marzipan and royal icing
- Whole nuts and glacé fruit for decoration
Instructions
- 1
The day before baking, combine all the dried fruits, candied peel, cherries, and zest in a large bowl. Pour over the brandy and stir well. Cover and leave to soak overnight at room temperature, stirring occasionally.
- 2
Preheat the oven to 140°C (120°C fan). Grease and line a deep 20cm round cake tin with baking paper, ensuring the paper rises at least 5 cm above the rim.
- 3
In a medium bowl, sift together the flour, spices, and baking powder. Set aside.
- 4
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the treacle.
- 5
Fold in the sifted flour mixture, followed by the ground almonds and chopped nuts if using. Finally, stir through the soaked fruits and any remaining liquid until fully combined.
- 6
Spoon the mixture into the prepared tin and level the top.
- 7
Bake for 2 hours to 2 hours 15 minutes, or until a skewer inserted into the centre comes out clean. If the cake is browning too fast, tent with foil for the final 30–45 minutes.
- 8
Allow the cake to cool completely in the tin. Then remove it from the tin and wrap in fresh baking paper and foil.
- 9
To store and feed: Poke a few holes in the top of the cake with a skewer and spoon over 1 tablespoon of brandy every week. Keep the cake in a cool, dark place, tightly wrapped.
- 10
Decorate as desired with marzipan and royal icing a few days before serving — or just sprinkle with icing sugar and enjoy it plain, with tea.
