Why Make This Recipe
This Perfect Christmas Fruit Cake with Brandy is a holiday tradition that brings warmth and joy to any celebration. The rich flavors of the dried fruits, combined with the touch of brandy, make it an irresistible treat. It’s the perfect cake to share with family and friends, and its delightful aroma will fill your home with festive cheer.
How to Make Perfect Christmas Fruit Cake with Brandy
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
Directions:
- Grease a 20 cm round cake tin and line it with baking paper.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Gradually add the beaten eggs, mixing well after each addition.
- Sift the flour and spices over the mixture and fold it in gently.
- Stir in the molasses, mixed dried fruits, candied fruits, and almonds.
- Pour the mixture into the prepared cake tin.
- Bake in a preheated oven at 150°C for 2 to 2.5 hours, or until a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, poke holes in the cake with a skewer and brush generously with brandy.
- Wrap the cake tightly in baking paper and then in aluminum foil.
- Feed it weekly with brandy until Christmas.
How to Serve Perfect Christmas Fruit Cake with Brandy
This cake is delicious on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. Slice it into thick pieces and enjoy it with a cup of tea or coffee for a lovely afternoon treat.
How to Store Perfect Christmas Fruit Cake with Brandy
To keep your fruit cake fresh and moist, store it in a cool, dark place wrapped tightly in aluminum foil. Continue to feed it brandy every week to enhance its flavor and preserve its moisture.
Tips to Make Perfect Christmas Fruit Cake with Brandy
- Make sure all your ingredients are at room temperature before you start.
- Choose high-quality dried fruits for the best flavor.
- If you prefer a lighter version, you can reduce the amount of brandy or use fruit juice instead.
Variation
You can add nuts such as walnuts or pecans for an extra crunch. For a more exotic flavor, try adding some shredded coconut or chopped figs.
FAQs
1. Can I make this cake ahead of time?
Yes! In fact, this cake is best made in advance. The flavors deepen as it sits.
2. How long can I keep the cake?
When stored properly, the cake can last for several weeks. Just continue to feed it with brandy to keep it moist.
3. Can I substitute the brandy?
Yes, you can use rum or orange juice if you prefer a non-alcoholic option.
Perfect Christmas Fruit Cake with Brandy
Ingredients
For the Cake
- 225 g unsalted butter, softened Use high-quality unsalted butter for best results.
- 225 g dark brown sugar
- 4 large eggs, beaten Ensure eggs are at room temperature.
- 225 g self-raising flour Sift before using.
- 1 teaspoon mixed spices
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon molasses
- 450 g mixed dried fruit (raisins, currants, sultanas) Use a variety for depth of flavor.
- 75 g chopped candied fruits
- 50 g chopped almonds You can substitute with walnuts or pecans for extra crunch.
- 2 tablespoons brandy Plus extra for feeding.
Instructions
Preparation
- Grease a 20 cm round cake tin and line it with baking paper.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Gradually add the beaten eggs, mixing well after each addition.
- Sift the flour and spices over the mixture and fold it in gently.
- Stir in the molasses, mixed dried fruits, candied fruits, and almonds.
- Pour the mixture into the prepared cake tin.
Baking
- Bake in a preheated oven at 150°C for 2 to 2.5 hours, or until a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, poke holes in the cake with a skewer and brush generously with brandy.
- Wrap the cake tightly in baking paper and then in aluminum foil.
- Feed it weekly with brandy until Christmas.
