Christmas fruit cake

Equipment

• 9-inch deep round cake pan (or springform pan)
• Parchment paper (for double-lining)
• Brown paper or newspaper and kitchen twine (for external tin wrapping)
• Large mixing bowl
• Electric hand mixer or stand mixer
• Wooden spoon or large silicone spatula
• Skewer or toothpick
• Wire cooling rack

Ingredients

Fruit & Nut Soaking Mixture

• 250g (1.5 cups) Raisins
• 250g (1.5 cups) Sultanas
• 150g (1 cup) Dried currants
• 100g (1/2 cup) Glacé cherries, halved and rinsed
• 100g (1/2 cup) Mixed candied citrus peel, chopped
• 100g (1/2 cup) Dried figs or dates, chopped
• 120ml (1/2 cup) Brandy, rum, or dark sherry (or orange juice for an alcohol-free version)
• Zest and juice of 1 large orange
• Zest and juice of 1 lemon

Cake Batter

• 250g (1 cup or 2 sticks plus 2 tbsp) Unsalted butter, softened at room temperature
• 200g (1 cup packed) Dark brown muscovado sugar
• 4 Large eggs, room temperature
• 2 tbsp Dark treacle or molasses
• 250g (2 cups) All-purpose flour
• 1 tsp Ground cinnamon
• 1 tsp Ground nutmeg
• 1/2 tsp Ground cloves
• 1/2 tsp Ground ginger
• 1/2 tsp Allspice
• 1/4 tsp Salt
• 100g (1 cup) Blanched almonds or walnuts, roughly chopped

For Feeding (Optional)

• 4 to 6 tbsp Brandy or rum (for brushing after baking)

Instructions

Step 1: Soak the Dried Fruit (24 Hours Ahead)

1. In a large bowl, combine the raisins, sultanas, currants, glacé cherries, candied peel, and chopped figs or dates.
2. Pour in the orange juice, orange zest, lemon juice, lemon zest, and brandy (or rum).
3. Stir thoroughly to ensure all the fruit is coated in liquid.
4. Cover the bowl tightly with plastic wrap and leave it at room temperature for at least 24 hours (up to 48 hours), stirring occasionally so the fruit absorbs all the liquid.

Step 2: Prepare the Baking Tin & Oven

1. Preheat your oven to 140°C (280°F / Gas Mark 1). Low heat is crucial to prevent the high sugar content in the fruit from burning during the long bake.
2. Grease a deep 9-inch round cake pan with butter.
3. Line the bottom and inner sides of the pan with a double layer of baking parchment paper, allowing the paper to extend about 1 to 2 inches above the rim of the pan.
4. Pro Tip for Intensity Control: Wrap the outside of the cake tin with two layers of brown paper or thick parchment and tie it with kitchen string. This shields the outer edges of the cake from intense side-heat, keeping it moist.

Step 3: Mix the Batter

1. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and dark brown sugar on medium speed for 4 to 5 minutes until fluffy and pale.
2. Add the dark treacle (or molasses) and beat until fully incorporated.
3. Beat in the eggs one at a time, mixing well after each addition. If the mixture begins to curdle slightly, fold in 1 tablespoon of the measured flour.
4. Sift together the flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt into a separate bowl.
5. Gently fold half of the flour mixture into the butter-egg mixture using a silicone spatula or wooden spoon.

Step 4: Fold in Fruits and Nuts

1. Add the soaked fruit mixture (along with any remaining unabsorbed soaking liquid) and the chopped almonds/walnuts into the batter.
2. Fold in the remaining flour mixture. Mix gently until just combined and no streaks of dry flour remain. The batter will be thick and heavy with fruit.

Step 5: Bake Low and Slow

1. Spoon the batter into the prepared cake pan and smooth the top with the back of a spoon. Make a very slight hollow in the center to prevent the cake from doming excessively as it rises.
2. Place the pan on the center rack of the preheated oven.
3. Bake for 2 hours 30 minutes to 3 hours .
4. Check the cake at the 2-hour mark. If the top is darkening too fast, loosely tent a sheet of foil or baking paper over the top.
5. The cake is done when a skewer inserted into the center comes out clean or with a few dry crumbs (ensure you don’t mistake hitting a piece of fruit for wet batter).

Step 6: Cool and Feed

1. Remove the cake from the oven and place the tin on a wire rack.
2. While the cake is still warm, use a skewer to poke small holes all over the surface.
3. Spoon 2 tablespoons of brandy or rum evenly over the top, allowing it to soak in.
4. Leave the cake in the tin until it cools completely.

Nutrition

Calories: 385 kcal — · Protein: 5 g 10% · Fat: 14 g 18% · Carbohydrates: 58 g 21% Dietary · Saturated Fat: 7 g 35% · Fiber: 4 g 14% · Sugar: 41 g — · Sodium: 110 mg 5%