It’s that time of year again. Some might think it’s way to early to talk about Christmas but if you are making a boozy rich fruit cake then, well, you best get your skates on.
I did mine yesterday, bit later than usual but I am really pleased with it and I’m sure I’ll manage to get loads more booze into it before icing it ready for the big day. My family are not overly keen on fruit cakes, and I remember the home made ones from my childhood that you could break your teeth on. I wanted something a little lighter, slightly less fruity, no cherries (sorry I hate glace cherries) and no nuts.
Here is my recipe:
First prepare your pan. I used 8 inch round pan. I greased and lined the pan. Then I wrapped a double layer of greaseproof paper around the outside of the pan and secured it with string.
- 1lb mixed fruit and candy (I bought a bag especially for christmas cakes)
- 5tbs brandy
- 225g (8oz) plain flour
- 1/2 tsp salt
- 1/2tsp ground nutmeg
- 1/2 tsp allspice
- 225g (8oz) unsalted butter
- 225g (8oz) dark muscovado sugar
- 4 eggs
- grated zest of 1 orange and 1 lemon
- 1tbsp treacle
- place all the dried fruit in a bowl with the brandy, cover and leave overnight to soak.
- preheat oven to 140C (gas1)
- cream butter and sugar together until light and fluffy
- beat the eggs and add them a little at a time, beating thoroughly after each addition
- sieve flour, salt and spices into a mixing bowl
- fold the flour and spices into butter eggs and sugar mixture
- add the soaked fruit and excess brandy
- add citrus zest and treacle
- mix to combine all ingredients
- pour into prepared pan.
- bake for 4 hours or until skewer comes out clean
Once your cake is cool you should wrap it in greaseproof paper and keep it in an airtight tin. Each week sprinkle it with a little (or lot) of brandy.
Decorate the cake shortly before Christmas. I’ll link up to mine here when it’s done.