Description
Moist, rich, and soaked in brandy, this Christmas fruit cake is packed with dried fruit, warm spices, and holiday cheer. Doubling the recipe means plenty for sharing or gifting, while extras like orange zest, nuts, and chocolate give it a gourmet upgrade.
Ingredients
1.7 kg mixed dried fruit (raisins, sultanas, cranberries, apricots, peel)
200 ml brandy + 2 tbsp Cointreau + 2 tbsp Kirsch (or more brandy)
Zest & juice of 1 orange
470 g butter, softened
470 g dark brown sugar
8 large eggs
2 tsp vanilla extract
470 g flour
200 g ground almonds
1 tsp baking powder
3 tsp mixed spice, 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg
200 g glace cherries, chopped
150 g toasted pecans or walnuts (optional)
100 g dark chocolate chunks (optional)
Instructions
Soak fruit with liquors + orange zest/juice overnight or up to 1 week.
Preheat oven 300°F (150°C). Grease & line 2 deep 9-inch pans.
Cream butter & sugar. Beat in eggs & vanilla.
Fold in flour, almonds, baking powder & spices.
Stir in soaked fruit, cherries, nuts & chocolate.
Bake 3–3.5 hrs until golden & skewer comes out clean.
Cool, poke holes, brush with brandy. Wrap & store airtight. Feed with brandy every 1–2 weeks until serving.
- Prep Time: 30 mins
- Cook Time: 3–3.5 hrs
- Category: Dessert
Nutrition
- Calories: 320
- Fat: 12g
- Carbohydrates: 45g