Perfect Christmas Fruit Cake with Brandy
This delightful Christmas fruit cake is rich with dried fruits and a touch of brandy, making it a festive treat perfect for sharing with family and friends.
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.
Notes
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 weekly to enhance its flavor and preserve moisture.