Festive Christmas Fruitcake With Nuts
Introduction:
Straight from the glossy pages of the latest December issue of the Good Food magazine comes this delightful festive treat! Featured proudly on the cover, this Fruitcake with Nuts embodies the essence of Christmas, with its rich flavors and hearty ingredients. While the process might seem daunting at first glance, fear not! This recipe is surprisingly easy, though it does demand a bit of time and attention. But trust me, every moment of labor will be justified once you take that first heavenly bite of this beautifully rustic cake. So gather your loved ones around and embark on a culinary journey to create and share this masterpiece with family and friends this holiday season!
Recipe Details:
- Cook Time: 2 hours
- Prep Time: 35 minutes
- Total Time: 2 hours and 35 minutes
- Servings: 14 slices
- Yield: 1 cake
Ingredients:
- 1 cup of butter
- 5 cups of light muscovado sugar
- 6 eggs
- 1 1/4 cups of plain flour
- 3 teaspoons of ground ginger
- 2 teaspoons of ground cinnamon
- 2 tablespoons of dark rum
- 700g of marzipan
- 3 cups of hazelnuts
- 5 cups of brazil nuts
- 2 tablespoons of golden syrup
- 2 tablespoons of corn syrup
Nutritional Information (per serving):
- Calories: 511.9
- Fat Content: 30.4g
- Saturated Fat Content: 10.8g
- Cholesterol Content: 125.5mg
- Sodium Content: 148.2mg
- Carbohydrate Content: 53.5g
- Fiber Content: 4.4g
- Sugar Content: 22.5g
- Protein Content: 9.8g
Instructions:
- Preheat your oven to 180°C (350°F) and lightly grease and line the base and sides of a deep 22-23 cm round loose-based cake pan with baking parchment paper.
- In a large mixing bowl, beat together the butter, sugar, eggs, flour, ground ginger, and ground cinnamon until thoroughly mixed and creamy. For best results, use an electric beater or a food mixer.
- Measure out 1/2 cup of the cake batter and transfer it into a separate bowl, then set it aside.
- Fold the fruit and rum into the remaining cake mixture, then gently stir in the marzipan until evenly distributed.
- Spoon the prepared cake mixture into the prepared cake pan, smoothing it out with a spatula. Create a slight dip in the center of the cake; this will ensure a nice flat top once baked.
- Bake the cake in the preheated oven for 1 1/4 hours.
- While the cake is baking, prepare the fruit and nut topping. Mix together all the nuts, cherries, and syrups with the reserved cake batter until well combined.
- After the initial baking time, remove the part-cooked cake from the oven and evenly distribute the nut and fruit mixture on top, covering the surface of the cake.
- Loosely cover the top of the cake pan with foil to prevent excessive browning.
- Return the cake to the oven and bake for an additional 40 minutes, then remove the foil and bake for another 10-15 minutes, or until the nuts turn golden. Keep a close eye on them to prevent burning.
- To test if the cake is done, insert a toothpick into the center; if it comes out clean, the cake is ready.
- Allow the cake to cool in the pan before turning it out, keeping the lining intact. Once cooled, wrap the cake with foil.
- This fruitcake can be stored for up to 2 weeks or frozen for up to 2 months. When ready to serve, remove the foil and lining, and present the cake on a decorative board or serving plate, tied with a festive ribbon.
Conclusion:
With its rich flavors, hearty textures, and a touch of Christmas magic, this Festive Christmas Fruitcake with Nuts is sure to become a cherished tradition in your holiday celebrations. Whether shared with loved ones at home or gifted to friends, this beautifully rustic cake is a true labor of love that embodies the spirit of the season. So don your apron, preheat your oven, and let the aroma of spices and nuts fill your home with festive cheer!
