Traditional Christmas Fruit Cake

A rich, boozy fruit cake that makes use of vine fruits and improves with age. The cake can be optionally “fed” weekly with brandy/rum for extra moisture and depth of flavour.

Preparation time: 15 minutes (plus overnight soaking) Cooking time: 4 hours Serves: Approximately 20 slices

Ingredients

• 4 tablespoons brandy or rum
• 4 tablespoons port
• ½ teaspoon cinnamon
• ½ teaspoon freshly grated nutmeg
• Good pinch salt
• 300g raisins
• 250g currants
• 250g sultanas
• 75g chopped mixed peel
• 10g chopped almonds (skin-on)
• ½ orange zest
• ½ lemon zest
• 175g self-raising flour, sifted
• 175g soft dark brown sugar
• 175g softened butter
• 4 medium eggs

Steps

• Combine the brandy and port in a large saucepan, then add the spices, salt, dried fruits, mixed peel, almonds, and citrus zests.
• Simmer gently for 10 minutes, then allow to cool completely.
• Transfer the fruit mixture to an airtight container and refrigerate overnight.
• Remove the butter from the fridge the night before baking to allow it to soften.
• Preheat the oven to 140°C.
• Beat the flour, sugar, and softened butter with the eggs using an electric whisk until well blended.
• Fold in the soaked fruit mixture gradually using a metal spoon.
• Spoon the batter into a prepared 20cm round cake tin lined with parchment paper.
• Cover the top with parchment paper that has a 50p-sized hole cut in the centre for protection during baking.
• Bake for 4 hours until the cake is springy when touched.
• Allow to cool in the tin for 45 minutes, then transfer to a wire rack.
• Once completely cool, wrap in greaseproof paper and foil for storage.
• Optionally, feed the cake weekly with brandy by making small holes with a cocktail stick and drizzling brandy over the top.