Rich Brandy Christmas Fruitcake
๐ Prep Time: 20 minutes
๐ณ Cook Time: 5 hours
โฐ Total Time: 5 hours 20 minutes
๐ฐ Yield: One 8-inch cake
Description:
Indulge in the richness of this Christmas fruitcake, soaked in brandy and bursting with the flavors of the season. Remember, patience is key as the cake matures in flavor the longer it rests in its tin, making it a perfect treat for the holiday season.
Ingredients:
- 450g currants
- 175g sultanas
- 175g raisins
- 50ml brandy
- 50ml orange juice
- 1/2 tsp salt
- 225g all-purpose flour
- 1/2 tsp ground nutmeg
- 1/2 tsp mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 225g butter
- 225g soft brown sugar
- 4 eggs
- 50g treacle
- 1 lemon (zest)
- 1 orange (zest)
- Additional brandy and/or orange juice for feeding the cake
- Glacรฉ cherry syrup (optional)
Instructions:
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Preparation: The night before baking, place currants, sultanas, raisins, fruit peel, and nuts in a bowl. Pour brandy and orange juice over them. Allow them to soak for 12 hours, stirring occasionally.
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Preheat Oven: Preheat your oven to 275ยบF/140ยบC. Grease and line an 8-inch/20cm round cake tin with greaseproof paper.
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Prepare Dry Ingredients: In a large mixing bowl, sift together flour, salt, ground nutmeg, mixed spice, ground ginger, and cinnamon.
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Cream Butter and Sugar: In another bowl, cream together butter and soft brown sugar until light and fluffy.
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Incorporate Eggs: Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
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Combine Wet and Dry Ingredients: Fold in the flour mixture until well combined.
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Add Fruit Mixture: Stir in the soaked fruits along with any excess liquid. Mix in the treacle until evenly distributed.
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Transfer to Cake Tin: Spoon the batter into the prepared cake tin, spreading it out evenly.
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Cover and Bake: Cover the cake with a double layer of greaseproof paper, ensuring there is a small hole in the top for steam to escape. Bake on the lower shelf of the oven for 4 ยผ to 4 ยพ hours, or until a skewer inserted into the center comes out clean.
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Cool and Store: Once cooled, wrap the cake in a double layer of greaseproof paper and store it in an airtight tin.
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Feeding the Cake: Every two days for the first two weeks, feed the cake with a spoonful of brandy, orange juice, and/or glacรฉ cherry syrup. To do this, poke small holes in the cake with a knitting needle or skewer before spooning over the liquid.
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Serve: By Christmas, your fruitcake will be rich and flavorful, ready to be enjoyed. Serve as is or decorate with royal icing or almond paste and royal icing according to your preference.
Indulge in the decadence of this rich brandy Christmas fruitcake, a festive treat that gets better with time!
