Description
Festive holiday celebrations find their sweet centerpiece in this classic Christmas fruit cake, brimming with candied fruits and rich spices. Generations of bakers have cherished this timeless dessert that invites you to savor each delectable, memory-filled slice.
Ingredients
Scale
Dried Fruits and Nuts:
- 1 cup dried currants
- 1 cup raisins
- 1 cup sultanas (golden raisins)
- 1 cup chopped dried apricots
- ½ cup glace cherries, halved
- ¼ cup mixed peel
- 1 cup chopped almonds or walnuts
Cake Batter Base:
- 2 cups all-purpose flour
- 1 cup (2 sticks / 226 grams) unsalted butter, softened
- 1 cup dark brown sugar, packed
- 5 large eggs
- 1 tablespoon black treacle or molasses
Spices and Flavor Enhancers:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- Zest of 1 lemon
- Zest of 1 orange
- ½ cup brandy (or orange juice for non-alcoholic version)
- Extra brandy for brushing and aging (optional)
Instructions
- Prepare fruits and nuts by chopping into uniform pieces, ensuring consistent texture throughout the cake.
- Macerate dried fruits in chosen liquor or juice, allowing them to plump and absorb rich, aromatic flavors for enhanced moisture and depth.
- Preheat oven to 300F (150C) and meticulously line cake pan with parchment paper, creating a protective barrier against potential sticking.
- Sift flour, leavening agents, and warm spices together, guaranteeing even distribution of seasonings and preventing clumping.
- Cream butter and brown sugar until light and voluminous, incorporating eggs gradually to create a smooth, homogeneous mixture.
- Gently fold dry ingredients into butter mixture, alternating with macerated fruits and nuts, maintaining the cake’s dense and compact structure.
- Transfer batter to prepared pan, smoothing surface for uniform baking and professional appearance.
- Bake for approximately 1.5 to 2 hours, monitoring closely and covering with foil if surface browns too quickly.
- Test cake’s doneness by inserting a clean skewer into center; it should emerge without raw batter.
- Cool cake completely within pan to preserve structural integrity.
- Carefully remove from pan and wrap in wax paper or cheesecloth for proper preservation.
- Store in airtight container in cool environment, allowing cake to mature and develop complex, intensified flavors for optimal enjoyment.
Notes
- Soak dried fruits in alcohol or juice to enhance moisture and deepen flavor profiles, allowing fruits to become plump and tender.
- Use room temperature ingredients to ensure smooth mixing and consistent batter texture, preventing lumps and uneven cake structure.
- Consider wrapping cake pan with parchment paper and aluminum foil for more even baking and preventing excessive browning on edges.
- Adjust spice levels to personal preference, experimenting with additional warm spices like ginger or cardamom for unique flavor variations.
- Prep Time: 1 hour
- Cook Time: 4-4.5 hours
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg