Hey there, holiday lovers!
It’s that festive time of year again! Are you in the mood for something sweet and special?
Today, I’m sharing my favorite Christmas fruit cake recipe.
It’s packed with flavor, filled with dried fruits and spices, and just screams holiday cheer.
Trust me, it’ll make your house smell amazing!
Let’s dive into this delicious holiday tradition together!
Possible Ingredient Alternatives
For the mixed dried fruit, a combination of raisins, sultanas, and chopped dried apricots can be used as a customizable alternative. This allows for personal preference and accommodates fruit allergies. Dried cranberries can be replaced with dried blueberries or chopped dried figs for a different flavor profile while maintaining a similar texture. For a non-alcoholic version, replace cherry brandy with apple juice or strong brewed tea. Use the same amount of liquid and add a teaspoon of cherry extract for flavor if desired. When feeding the cake, use the chosen non-alcoholic liquid in place of brandy. These substitutions maintain the cake’s moisture and rich fruit flavor while offering options for different dietary needs or preferences.
| Preparation Time | 30-45 minutes |
| Cooking Time | 105-120 minutes |
| Total Time | 135-165 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3200
- Protein: 30-40 g
- Fat: 180-200 g
- Carbohydrates: 350-400 g
Ingredients
- 3/4 cup (175g) unsalted butter, chopped
- 1 packed cup (210g) light brown muscovado sugar
- 2 + 2/3 cups (400g) mixed dried fruit
- 1 cup (200g) glacé cherries, roughly chopped
- 1 cup (100g) dried cranberries
- Zest and juice of 1 orange
- Zest of 1 lemon
- 1/2 cup (120ml) cherry brandy
- 1/2 cup (85g) ground almonds (coarsely ground)
- 3 large eggs, lightly whisked
- 1 + 2/3 cup (200g) plain/all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- Cherry brandy (1-2 tbsp per week for feeding)
Step 1: Prepare the Fruit Mixture
In a large pan, combine 175 grams (3/4 cup) of unsalted butter and 210 grams (1 packed cup) of light brown muscovado sugar.
Add 400 grams (2 + 2/3 cups) of mixed dried fruit, 200 grams (1 cup) of roughly chopped glacé cherries, and 100 grams (1 cup) of dried cranberries.
Stir in the zest and juice of 1 orange, the zest of 1 lemon, and 120 ml (1/2 cup) of cherry brandy.
Heat this mixture over medium heat until it gently bubbles, then simmer for about 10 minutes, stirring occasionally.
After 10 minutes, set the pan aside to cool slightly.
Step 2: Prepare the Cake Tin
Preheat your oven to 150°C (300°F).
Line a 20 cm (8 inch) cake tin with a removable base by using strips of baking parchment that are 1.5 to 2 inches higher than the sides of the tin.
To line the base, cut a circle from a large piece of baking parchment by folding it three times, placing the pointed end in the center of the tin, and cutting along the tin’s edge.
Place this parchment circle at the bottom of the lined tin.
Step 3: Combine Wet Ingredients
To the cooled fruit mixture in the pan, add 85 grams (1/2 cup) of coarsely ground almonds and stir well.
Next, add 3 large lightly whisked eggs to the mixture, stirring until fully combined and smooth.
Step 4: Mix and Combine Dry Ingredients
In a separate bowl, whisk together 200 grams (1 + 2/3 cups) of plain (all-purpose) flour, 1/2 teaspoon of baking powder, 1 teaspoon of mixed spice, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground allspice.
Gradually incorporate these dry ingredients into the fruit mixture, stirring until everything is well combined.
Step 5: Bake the Fruit Cake
Spoon the mixture into your prepared cake tin, spreading it evenly.
Place the tin in the preheated oven and bake for 45 minutes.
After 45 minutes, reduce the oven temperature to 140°C (275°F) and continue baking for an additional 60 to 75 minutes, or until the top of the cake turns a dark golden brown and a skewer inserted into the center comes out clean.
If the top darkens too much, cover it with foil.
Step 6: Add Final Touches and Store
Once the cake is baked, remove it from the oven and use a skewer to make 10 to 12 holes across its surface.
While the cake is still warm, drizzle 4 tablespoons of cherry brandy over the top, allowing it to soak in.
Let the cake cool completely in the tin before removing it.
Wrap the cooled cake in a double layer of baking parchment followed by foil, and store it in an airtight container at room temperature.
For optimal flavor, feed the cake with 2 tablespoons of cherry brandy each week until a few days before you plan to marzipan and ice it.
