Description
A rich and moist fruitcake infused with brandy, perfect for holiday celebrations.
Ingredients
- 225g unsalted butter, softened
- 225g dark brown sugar
- 4 large eggs
- 225g all-purpose flour
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 450g mixed dried fruit (raisins, sultanas, currants, glacé cherries)
- 75g blanched almonds, chopped
- Zest of 1 orange
- Zest of 1 lemon
- 100ml brandy, plus extra for soaking
Instructions
- Preheat your oven to 150°C (130°C fan/Gas Mark 2). Grease and line a 20cm round cake tin with baking parchment.
- Cream the softened butter and dark brown sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift the flour, mixed spice, cinnamon, and nutmeg into a separate bowl.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in the mixed dried fruit, chopped almonds, orange zest, lemon zest, and 100ml of brandy.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
- Leave the cake to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
- Once cool, pierce the cake all over with a skewer. Gradually pour extra brandy over the cake, allowing it to soak in.
- Wrap the cake tightly in baking parchment and then foil. Store in an airtight container. Feed with more brandy every week for up to 4 weeks before serving.
Notes
- For a deeper flavor, you can soak the dried fruit in brandy overnight before making the cake.
- Ensure your oven temperature is accurate, as fruitcakes benefit from slow, gentle baking.
- Store the cake in a cool, dark place.
- Prep Time: 30 min
- Cook Time: 2.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: British