Indulge in the seasonal delight of a Festive Fruit-Loaded Christmas Cake, boasting a rich medley of currants, raisins, sultanas, dates, apricots, cranberries, and mixed peel, all soaked in brandy. With a blend of spices and a buttery base, this cake is the epitome of holiday spirit.
Every Christmas, my kitchen transforms into a festive bakery, and the star is always the Festive Fruit-Loaded Christmas Cake. This recipe holds a special place in my heart, reminiscent of my grandmother’s traditional baking. Her secret? Soaking the fruits in brandy overnight, infusing every bite with warmth and nostalgia. As I prepare this cake each year, I’m whisked back to childhood Christmases, filled with laughter and the sweet aroma of baking spices. It’s not just a recipe; it’s a cherished family heirloom that adds magic to our holiday gatherings.
Why You’ll Love This Festive Fruit-Loaded Christmas Cake
This Festive Fruit-Loaded Christmas Cake stands out for several reasons. Firstly, its array of dried fruits, soaked in brandy or bourbon, provides a moist and flavorful base unlike any other. The combination of mixed spices, including cinnamon and ginger, gives it a warm, festive aroma. What truly sets this cake apart is its tradition of ‘feeding’ it with brandy, enhancing its richness over time. Perfect for make-ahead holiday preparations, it promises to be a showstopper on any Christmas table.
Ingredients Notes
Crafting the perfect Festive Fruit-Loaded Christmas Cake starts with high-quality ingredients. Each component plays a crucial role in creating this holiday masterpiece.
- Dried Fruits: Choose plump, moist currants, raisins, and sultanas. The better the quality, the more flavor they’ll impart.
- Citrus Zests: Freshly zested orange and lemon add a vibrant, tangy note.
- Brandy or Bourbon: Opt for a brand that you enjoy drinking; its flavor will infuse the fruits.
- Butter and Sugar: Using unsalted butter and dark muscovado sugar contributes to the cake’s rich, caramel-like taste.
- Spices: Fresh, high-quality mixed spice, cinnamon, and ginger are key for that quintessential Christmas aroma.
- Ground Almonds: They add a subtle nuttiness and help to create a moist texture.
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How To Make This Festive Fruit-Loaded Christmas Cake
Baking this Festive Fruit-Loaded Christmas Cake is a joyful journey into holiday baking. Let’s break it down into manageable steps, ensuring a delightful result.
- Step 1: Soak the fruits in brandy overnight. This step is crucial for infusing the fruits with flavor and moisture, creating a rich base for your cake.
- Step 2: Preparing your baking tin correctly is key. Lining it with double parchment paper prevents the outside from cooking too fast.
- Step 3: Creaming the butter, sugar, and treacle until pale and creamy is essential. It introduces air, ensuring a light texture. Adding eggs one at a time prevents curdling and maintains the structure.
- Step 4: Folding in the flour and spices gently is important to keep the cake light. Adding the rehydrated fruit along with the liquid introduces additional flavor and moisture.
- Step 5: Baking the cake at a low temperature for a long duration allows it to cook evenly without burning. The skewer test ensures it’s cooked perfectly. The post-baking ‘feeding’ with brandy is what sets this cake apart, enhancing its flavor over time.
Storage Options
The beauty of the Festive Fruit-Loaded Christmas Cake lies in its longevity. Once baked and cooled, wrap it in baking parchment and foil, then store in an airtight container. The cake can be ‘fed’ with brandy weekly, enhancing its flavors. It’s ideal for make-ahead holiday preparations, as it keeps well in a cool, dry place for up to six months. The high alcohol content and sugar act as preservatives, ensuring the cake remains moist and flavorful.
Variations and Substitutions
Flexibility is key in baking, and the Festive Fruit-Loaded Christmas Cake offers room for creativity.
- Fruit Varieties: Feel free to swap in your favorite dried fruits like figs or prunes for a personal touch.
- Alcohol-Free Version: Replace brandy with orange juice or a non-alcoholic spirit for a family-friendly version.
- Nut Additions: Introduce chopped walnuts or pecans for added crunch and flavor.
- Spice Adjustments: Tailor the spice mix to suit your taste; add nutmeg or cardamom for a different flavor profile.
Festive Fruit-Loaded Christmas Cake
Ingredients
- Currants: 400 grams
- Raisins: 250 grams
- Sultanas: 250 grams
- Pitted Dates: 100 grams
- Dried Apricots: 150 grams
- Dried Cranberries: 100 grams
- Mixed Peel: 100 grams
- Orange Zest: From 1 orange
- Lemon Zest: From 1 lemon
- Brandy or Bourbon: 175 milliliters plus additional for feeding
- Unsalted Butter softened: 250 grams
- Dark Muscovado Sugar: 250 grams
- Treacle: ½ tablespoon
- Large Eggs: 4
- Plain Flour: 275 grams
- Baking Powder: ½ teaspoon
- Mixed Spice: 2½ teaspoons
- Ground Cinnamon: 1½ teaspoons
- Ground Ginger: 1 teaspoon
- Ground Almonds: 100 grams
Instructions
- Fruit Preparation: Combine currants, raisins, sultanas, dates, apricots, cranberries, mixed peel, and the zests of one orange and one lemon in a large mixing bowl. Pour 175 milliliters of brandy or bourbon over the mixture, stir thoroughly, cover, and allow to soak overnight.
- Preheating and Tin Preparation: The following day, preheat the oven to 150°C (130°C for fan ovens, gas mark 2). Prepare a deep 23cm cake tin by lining both the base and sides with a double layer of baking parchment. The parchment should extend a few centimeters above the rim of the tin.
- Batter Preparation: In a large bowl, cream together the softened butter, dark muscovado sugar, and treacle using an electric whisk until the mixture is pale and creamy. Alternatively, a stand mixer may be used. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Regularly scrape down the sides of the bowl. In a separate bowl, sift together the plain flour, baking powder, mixed spice, ground cinnamon, and ground ginger. Gradually fold this dry mixture into the wet ingredients, then incorporate the ground almonds to form a uniform batter.
- Combining and Baking: Fold the soaked fruit, along with any remaining liquid, into the batter. Transfer the batter into the prepared cake tin, smoothing the surface with the back of a spoon. Bake in the preheated oven for approximately 2 hours and 25 to 30 minutes. The cake is done when a skewer inserted into the center comes out clean. Should the cake begin to over-brown, cover it with foil.
- Cooling and Storing: Allow the cake to cool completely within the tin. Once cooled, use a cocktail stick or skewer to prick small holes over the surface of the cake. Brush a small amount of brandy over the surface. Wrap the cake in baking parchment, followed by a layer of foil, and store in an airtight container. Feed the cake with 1-2 tablespoons of brandy weekly for three to four weeks, ceasing this process one week prior to icing. The cake can be stored in a cool, dry place for up to six months.
