Christmas Cake
A moist, warmly spiced fruit cake studded with brandy-soaked dried fruits and citrus peel, made with a simple one-bowl method and best rested overnight.
Ingredients
Fruit Mixture
- 250 g currants
- 125 g sultanas
- 125 g raisins
- 125 g chopped mixed peel
- 60 g glacé cherries chopped
- 60 g dates chopped
- 125 g dark brown sugar
- 125 g butter softened
- 2 eggs
- 2 tbsp brandy
- 1 tsp vanilla extract
Dry Ingredients
- 200 g self-raising flour
- 0.5 tsp mixed spice
- 1 tsp ground cinnamon
- 0.25 tsp salt
Instructions
Soak Fruit
- Combine all dried fruits, mixed peel, cherries, dates, dark brown sugar, softened butter, eggs, brandy and vanilla extract in a large bowl. Stir until the sugar begins to dissolve.250 g currants, 125 g sultanas, 125 g raisins, 125 g chopped mixed peel, 60 g glacé cherries, 60 g dates, 125 g dark brown sugar, 125 g butter, 2 eggs, 2 tbsp brandy
- Cover and soak for at least 2 hours or ideally overnight to plump the fruits.
Mix Batter
- Sift the self-raising flour, mixed spice, ground cinnamon and salt over the soaked fruit mixture. Gently fold until the batter is silky and the fruit is evenly coated.1 tsp vanilla extract, 200 g self-raising flour, 0.5 tsp mixed spice
Bake
- Spoon the batter into the lined 20cm round tin and smooth the top. Bake at 150°C/300°F (140°C fan) for 1 hour, then bake for a further 45 minutes, tenting the edges with foil if they darken too quickly.
- Allow the cake to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely before wrapping and storing.
Notes
For the plumpest fruit texture, soak overnight rather than just 2 hours.
Wrap the fully cooled cake in baking paper and foil to lock in moisture.
Tent foil over the edges halfway through baking to prevent over-darkening.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 45g
Tried this recipe?Let us know how it was!