Perfect Christmas Fruit Cake with Brandy Recipe
This Perfect Christmas Fruit Cake with Brandy is a rich, moist, and flavorful traditional holiday dessert. Made with a blend of dried fruits, nuts, warm spices, and brandy, this cake is baked low and slow to develop deep flavors. It is then aged with weekly brandy feedings to enhance its moistness and flavor, making it an ideal festive centerpiece.
- Prep Time: 30 minutes
- Cook Time: 2 to 2.5 hours
- Total Time: 2 hours 30 minutes (plus weekly feeding until Christmas)
- Yield: 1 20cm round cake (serves approximately 12) 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Butter and Sugar
- 225g unsalted butter, softened
- 225g dark brown sugar
Eggs
- 4 large eggs, beaten
Dry Ingredients
- 225g self-raising flour
- 1 teaspoon mixed spices
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Other Ingredients
- 1 tablespoon molasses
- 450g mixed dried fruit (raisins, currants, sultanas)
- 75g chopped candied peel
- 50g chopped almonds
- 2 tablespoons brandy
- Extra brandy for feeding the cake
Instructions
- Prepare the Pan: Grease a 20cm round cake tin and line it with baking paper to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and dark brown sugar together until light and creamy.
- Add Eggs Gradually: Slowly incorporate the beaten eggs into the creamed butter and sugar mixture, beating well after each addition to maintain a smooth batter.
- Sift Flour and Spices: Sift the self-raising flour, mixed spices, cinnamon, and nutmeg directly over the batter and carefully fold them in using a spatula to avoid toughening the batter.
- Mix in Molasses and Fruits: Stir in the molasses, mixed dried fruits, chopped candied peel, and almonds until the mixture is evenly combined.
- Transfer to Cake Tin: Pour the prepared batter into the lined cake tin, spreading it evenly.
- Bake the Cake: Bake in a preheated oven at 150°C (300°F) for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before removing it onto a wire rack to cool completely.
- Prick and Brush with Brandy: Once cooled, use a skewer to poke holes all over the cake. Generously brush the surface with brandy to infuse moisture and flavor.
- Wrap and Age: Wrap the cake tightly in baking paper followed by aluminum foil to preserve freshness.
- Feed Weekly: Store the cake in a cool place and feed it weekly with extra brandy by brushing it over the cake until Christmas to enhance flavor and moisture.
Notes
- Using self-raising flour helps the cake rise gently to a moist texture.
- Feeding the cake with brandy regularly is key to keeping it moist and developing rich flavors.
- Ensure the cake is completely cool before wrapping to prevent condensation.
- This cake improves in flavor and texture the longer it is aged.
- You can substitute the mixed dried fruits with your preferred blend, but traditional choices are best for authenticity.
Keywords: Christmas cake, fruit cake, brandy cake, holiday dessert, traditional Christmas cake, spiced cake, festive baking