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Christmas Fruit Cake with Brandy

Irresistible Christmas Fruit Cake with Brandy for Holiday Cheer

Experience the rich flavors and traditions of Christmas with this irresistible fruit cake, infused with brandy for festive delight.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 225 g Unsalted Butter Provides moisture and richness; ensure it's soft for easy creaming.
  • 225 g Dark Soft Brown Sugar Adds sweetness and a deep caramel flavor; can substitute light brown sugar for a milder taste.
  • 4 large Eggs Essential for binding and structure; whisk before adding to achieve a smooth mixture.
  • 225 g Self-Raising Flour Creates a fluffy texture; sift with spices to avoid lumps.
  • 450 g Mixed Dried Fruit A mix of raisins, currants, and sultanas adds sweetness and texture; rinse and dry to reduce excess sugar coating.
  • 75 g Chopped Candied Peel Adds a citrusy zing for brightness, enhancing the overall flavor.
  • 50 g Chopped Almonds Provides a delightful crunch; can be substituted with pecans or walnuts if desired.
  • 1 tsp Mixed Spice A warm blend of spices for depth; can substitute with pumpkin spice if preferred.
  • 0.5 tsp Ground Cinnamon Enhances warmth; essential for that cozy flavor during the festive season.
  • 0.25 tsp Ground Nutmeg Adds a complex depth to the spice profile, harmonizing beautifully with the other flavors.
  • 1 tbsp Dark Molasses or Treacle Offers moisture and a rich color, making the cake more appealing.
  • 2 tbsp Brandy Key flavor component that infuses the cake with holiday cheer; alternatives include dark rum or strong brewed tea.

Equipment

  • 20cm round cake tin
  • Mixing bowl
  • spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 150°C (130°C fan, Gas Mark 2). Grease a 20cm round cake tin and line the base with parchment paper.
  2. In a large mixing bowl, cream together 225g of unsalted butter and 225g of dark brown sugar until light and fluffy (3-5 minutes).
  3. Gradually whisk in 4 large eggs, mixing well after each addition. Add a tablespoon of flour if the mixture appears curdled.
  4. Sift 225g of self-raising flour and choose your spices into the bowl, folding gently until just combined.
  5. Stir in 1 tablespoon of dark molasses and then fold in 450g of mixed dried fruit, 75g of chopped candied peel, and 50g of chopped almonds.
  6. Pour in 2 tablespoons of brandy, stirring gently until fully incorporated.
  7. Pour the batter into your prepared cake tin and bake for 2 to 2.5 hours. Check with a skewer for doneness.
  8. Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Once cooled, prick holes in the top of the cake and brush generously with extra brandy. Wrap and store in a cool, dark place.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Feed the cake weekly with brandy for enhanced flavor and moisture. Allow it to cool in the tin for proper texture.

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