why make this recipe
This Perfect Christmas Fruit Cake with Brandy is a classic holiday treat. It is rich, moist, and full of flavors that remind us of the festive season. The combination of dried fruits, spices, and brandy makes this cake truly special. Making this fruit cake ahead of time allows the flavors to meld beautifully, giving it a deep and rich taste by Christmas. Plus, it’s a wonderful way to share love and joy with family and friends during the holidays.
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 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.
how to serve Perfect Christmas Fruit Cake with Brandy
To serve the Perfect Christmas Fruit Cake with Brandy, simply slice it into pieces and enjoy it on its own, or with a dollop of whipped cream. It pairs wonderfully with a cup of tea or coffee, making it a delightful treat for family and guests during the holiday season.
how to store Perfect Christmas Fruit Cake with Brandy
Store the cake in a cool, dry place. Keep it wrapped tightly in baking paper and aluminum foil to help maintain its moisture. You can also keep it in an airtight container. Make sure to feed it with a little brandy every week to keep it moist and flavorful.
tips to make Perfect Christmas Fruit Cake with Brandy
- Use fresh dried fruits and nuts for the best flavor.
- Don’t skip the soaking of fruits; it helps enhance the flavor.
- Make the cake a few weeks before Christmas for a richer taste.
- Experiment with different dried fruits or nuts according to your preference.
variation
You can replace some of the mixed dried fruits with chocolate chips for a sweeter twist, or add orange zest for a zesty flavor. For a nut-free version, you can omit the almonds entirely.
FAQs
1. How long can I store the fruit cake?
You can store the Perfect Christmas Fruit Cake with Brandy for up to a year if wrapped and stored properly.
2. Can I use different types of fruits?
Yes, you can use any dried fruits you like, such as apricots, figs, or cranberries.
3. Is it necessary to feed the cake with brandy?
Feeding the cake with brandy is not necessary, but it enhances the flavor and helps to keep the cake moist.
Perfect Christmas Fruit Cake with Brandy
- Total Time: 180 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and moist fruit cake infused with brandy, perfect for the festive season.
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 fresh dried fruits and nuts for the best flavor. Don’t skip the soaking of fruits to enhance flavor. Make the cake a few weeks before Christmas for a richer taste.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
