Rich Fruit Christmas Cake

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By Darren Purchese

I’m channeling the CWA ladies with this Christmas Cake recipe.

Made with simple spiced batter and lots of evenly distributed brandy-soaked fruits, the top studded with whole blanched almonds. While it’s still warm from the oven I’ve soaked it with a bit more brandy and glazed it with my favourite apricot. Delicious!

I have made mine into small cakes which I love to gift to friends and family at Christmas time, but you could make a big one.

Use store bought apricot jam for glazing if you like but it's much nicer if you make your own Apricot & Vanilla Jam here.

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Degree of Difficulty

Easy

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Portions

24
servings

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Ingredients

Servings

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50g dried apricots, chopped
125g currants
125g sultanas
100g candied citrus peel
100g red glace cherries, chopped
75g dried pear, chopped
375 ml Brandy
225g unsalted butter
240g soft brown sugar
175g plain flour
100g self raising flour
15g ground allspice
½tsp ground cinnamon
½tsp ground ginger
¼tsp ground nutmeg
10g salt
10g baking powder
½tsp bicarbonate of soda
315g eggs, (approx. 5-6 large eggs)
180g almonds, whole blanched
120g apricot jam
1

To soak the fruits… soak the fruits with 250 ml of the brandy for at least a week. Mix well with a spoon every day. Save 125 ml Brandy for finishing.

 

2

To make the batter… cream the butter with the sugar, gradually add the eggs. Fold in the flour, mixed spice, salt and baking powder. Fold in the soaked dried fruit plus any liquid followed by 180 g of the almonds (save the remaining 60g for finishing).

 

3

To bake the cake… pour the mix into 3 X 13 cm paper lined cake tins and bake in an oven preheated to 170C until baked through. Mine took around 35 – 40 minutes.

 

4

To finish the cake… use a skewer to prod holes into the surface of the cake when it comes out of the oven and douse the top of each cake with around 40 ml of Brandy. Leave to cool in the tin for half an hour before demoulding onto a cake rack. Heat the apricot jam in a small pan or microwave and use a pastry brush to brush the jam over the surface of each cake. Leave to. Cool. We like to wrap fresh baking paper around each cake and tie with twine, we then present the cake in a festive box for gifting.

 

1
0 hours 0 minutes

To soak the fruits… soak the fruits with 250 ml of the brandy for at least a week. Mix well with a spoon every day. Save 125 ml Brandy for finishing.

2
0 hours 0 minutes

To make the batter… cream the butter with the sugar, gradually add the eggs. Fold in the flour, mixed spice, salt and baking powder. Fold in the soaked dried fruit plus any liquid followed by 180 g of the almonds (save the remaining 60g for finishing).

3
0 hours 0 minutes

To bake the cake… pour the mix into 3 X 13 cm paper lined cake tins and bake in an oven preheated to 170C until baked through. Mine took around 35 – 40 minutes.

4
0 hours 0 minutes

To finish the cake… use a skewer to prod holes into the surface of the cake when it comes out of the oven and douse the top of each cake with around 40 ml of Brandy. Leave to cool in the tin for half an hour before demoulding onto a cake rack. Heat the apricot jam in a small pan or microwave and use a pastry brush to brush the jam over the surface of each cake. Leave to. Cool. We like to wrap fresh baking paper around each cake and tie with twine, we then present the cake in a festive box for gifting.