Description
A rich and flavorful Christmas fruit cake packed with dried fruits and spices, perfect for holiday celebrations.
Ingredients
- 225g unsalted butter, softened
- 225g dark brown sugar
- 4 large eggs, beaten
- 225g self-raising flour
- 1 teaspoon mixed spices
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon molasses
- 450g mixed dried fruit (raisins, currants, sultanas)
- 75g chopped candied fruits
- 50g chopped almonds
- 2 tablespoons brandy
- Extra brandy for feeding
Instructions
- Grease a 20 cm round cake tin and line it with baking paper.
- Cream the softened butter and dark brown sugar in a large mixing bowl until light and fluffy (about 5 minutes).
- Gradually add the beaten eggs to the creamed mixture, mixing well after each addition.
- Sift the self-raising flour and mixed spices over the batter and gently fold them in.
- Stir in the molasses, mixed dried fruit, chopped candied fruits, and almonds.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake in a preheated oven at 150°C (300°F) for 120 to 150 minutes until a skewer inserted comes out clean.
- Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack.
- Prick holes in the cooled cake and brush it generously with brandy.
- Wrap the cake tightly in baking paper and aluminum foil, store in a cool place, feeding with brandy weekly until Christmas.
Notes
Use quality ingredients for best flavor. Make in advance to allow flavors to develop.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British