Description
This classic Christmas Cake recipe features a rich blend of dried fruits soaked in cherry brandy and warmed with aromatic spices. The moist and dense cake is perfect for holiday celebrations and can be matured over weeks by feeding with brandy to enhance the flavors.
Ingredients
Scale
Fruit Mixture
- 175 g (3/4 cup) unsalted butter chopped
- 210 g (1 packed cup) light brown muscavado sugar
- 400 g (2 2/3 cups) mixed dried fruit
- 200 g (1 cup) glacé cherries roughly chopped
- 100 g (1 cup) dried cranberries
- Zest and juice of 1 orange
- Zest of 1 lemon
- 120 ml (1/2 cup) cherry brandy
Dry Ingredients
- 85 g (1/2 cup) ground almonds coarsely ground – not the type that is like flour
- 200 g (1 2/3 cup) plain (all-purpose) flour
- ½ tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
Others
- 3 large eggs lightly whisked
- Cherry brandy (1-2 tbsp per week for feeding the cake)
Instructions
- Prepare Fruit Mixture: Take a large saucepan and add the unsalted butter, light brown muscavado sugar, mixed dried fruit, glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy. Heat on medium until the mixture reaches a gentle bubble, then reduce heat and simmer for 10 minutes with occasional stirring.
- Cool Fruit Mixture: Remove the saucepan from heat and allow the fruit mixture to cool for 30 minutes.
- Preheat Oven and Prepare Tin: Preheat oven to 150C/300F fan. Line a 20cm (8 inch) spring-form round cake tin with baking parchment, lining the sides to extend around 2 inches above the tin, then line the base separately and fit inside.
- Mix Almonds and Eggs: Stir the ground almonds into the cooled fruit mixture, then mix in the lightly whisked eggs until well combined.
- Add Dry Ingredients: Sift together plain flour, baking powder, mixed spice, cinnamon, and allspice. Fold these dry ingredients gently into the fruit and egg mixture until just combined.
- Fill Tin and Bake: Spoon the batter into the prepared tin and level the top with the back of a spoon. Bake for 45 minutes, then reduce oven temperature to 140C/275F fan and continue baking for 1 hour and 30 minutes until the cake is dark brown on top and a skewer inserted comes out clean. Cover the top with foil if it browns too quickly.
- Skewer and Feed Cake: Remove cake from oven. While still hot, prick about 10-12 holes across the surface using a skewer. Pour the reserved 4 tablespoons of cherry brandy over the cake evenly.
- Cool and Store: Let the cake cool in the tin before removing it. Wrap the cake tightly in double layers of baking parchment and foil, then store in an airtight container at room temperature.
- Feed Weekly: Feed the cake with 1-2 tablespoons of cherry brandy once a week leading up to marzipanning and icing the cake.
Notes
- Use a 20cm (8 inch) cake tin for best results; a 21cm (8.25 inch) tin also works well, or a 23cm (9 inch) tin for a slightly shorter cake height.
- A 20-21cm round cake tin converts well to a 17.75×17.75cm (7×7 inch) square tin; a 23cm round to 20×20cm (8×8 inch) square tin.
- Wrap the cake tightly in double layers of baking parchment and foil, store in an airtight container in a cool, dark cupboard.
- Properly stored, the un-iced cake keeps well for 4-5 months at room temperature; alternatively, freeze for up to one year. Thaw completely before decorating or serving.
- If the cake top darkens too quickly while baking, cover with foil to prevent burning.
- Feeding the cake weekly with cherry brandy enhances flavor and moisture during maturation.
Nutrition
- Serving Size: 1 slice (approx. 1/16th cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
