Description
A rich and flavorful traditional Christmas fruit cake packed with mixed dried fruits, glacé cherries, and cranberries, infused with citrus zest and cherry brandy, gently simmered and then slowly baked to perfection. Perfect for holiday celebrations, this moist and dense cake improves in flavor when regularly fed with cherry brandy over several weeks.
Ingredients
Scale
Fruit Mixture
- 3/4 cup (175g) unsalted butter, chopped
- 1 packed cup (210g) light brown muscovado sugar
- 2 + 2/3 cups (400g) mixed dried fruit
- 1 cup (200g) glacé cherries, roughly chopped
- 1 cup (100g) dried cranberries
- Zest and juice of 1 orange
- Zest of 1 lemon
- 1/2 cup (120ml) cherry brandy
Dry Ingredients and Eggs
- 1/2 cup (85g) ground almonds (coarsely ground)
- 3 large eggs, lightly whisked
- 1 + 2/3 cup (200g) plain/all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
For Feeding
- Cherry brandy (1-2 tbsp per week for feeding)
Instructions
- Prepare the Fruit Mixture: In a large pan, melt 175 grams of unsalted butter with 210 grams of light brown muscovado sugar over medium heat. Add 400 grams of mixed dried fruit, 200 grams of roughly chopped glacé cherries, and 100 grams of dried cranberries. Stir in the zest and juice of one orange, the zest of one lemon, and 120 ml of cherry brandy. Bring the mixture to a gentle bubble, then reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
- Prepare the Cake Tin: Preheat the oven to 150°C (300°F). Line a 20 cm (8 inch) cake tin with a removable base using strips of baking parchment extending 1.5 to 2 inches above the tin’s sides. For the base, fold a large piece of baking parchment three times, cut a circle by tracing the tin’s edge, and place it in the bottom of the lined tin.
- Combine Wet Ingredients: To the cooled fruit mixture, stir in 85 grams of coarsely ground almonds. Add the lightly whisked eggs and mix thoroughly until smooth and well combined.
- Mix and Combine Dry Ingredients: In a separate bowl, whisk together 200 grams of plain flour, 1/2 teaspoon of baking powder, 1 teaspoon of mixed spice, 1 teaspoon of cinnamon, and 1/4 teaspoon of allspice. Gradually fold these dry ingredients into the wet fruit mixture, stirring carefully to combine evenly.
- Bake the Fruit Cake: Pour the batter into the prepared cake tin, spreading evenly. Bake at 150°C (300°F) for 45 minutes. Then reduce the oven temperature to 140°C (275°F) and bake for an additional 60 to 75 minutes. Cover the top with foil if it becomes too dark. The cake is done when it is dark golden brown and a skewer inserted comes out clean.
- Add Final Touches and Store: Remove the cake from the oven and while still warm, use a skewer to poke 10 to 12 holes in the surface. Drizzle 4 tablespoons of cherry brandy over the top so it soaks in. Allow the cake to cool completely in the tin before removing. Wrap the cooled cake in double layers of baking parchment and foil. Store in an airtight container at room temperature. For best flavor, feed the cake with 2 tablespoons of cherry brandy each week until just before marzipanning and icing.
Notes
- Use good quality dried fruits for the richest flavor.
- Feeding the cake with cherry brandy regularly enhances flavor and moisture over time.
- Ensure the cake is completely cool before wrapping to prevent moisture buildup.
- This cake tastes best when made weeks in advance of Christmas allowing flavors to mature.
- If the top browns too quickly during baking, cover with foil to prevent burning.
- The cake can be stored at room temperature wrapped in parchment and foil for several weeks.
