Description
A traditional, richly spiced fruitcake packed with dried fruits and nuts, matured with brandy or rum for deep, festive flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup dark molasses
- 1/2 cup brandy or rum (for batter)
- 1 cup raisins
- 1 cup currants
- 1 cup chopped dried apricots
- 1 cup chopped dried figs
- 1 cup chopped dried dates
- 1 cup mixed candied peel
- 1 cup chopped nuts (almonds, walnuts, or pecans)
- 1/2 cup brandy or rum (for feeding)
- Marzipan (optional for decorating)
- Royal icing or fondant (optional for decorating)
- Edible decorations (optional for decorating)
Instructions
- Combine raisins, currants, apricots, figs, dates, and candied peel in a bowl. Pour 1/2 cup brandy or rum over the fruit, stir, cover, and let soak overnight or for at least 12 hours.
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Cream the softened butter and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves. Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Stir in the dark molasses.
- Fold in the soaked fruit mixture and chopped nuts until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 2 1/2 to 3 hours, or until a skewer inserted into the center comes out clean. Cover the top with aluminum foil if it browns too quickly.
- Remove the cake from the oven and cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, poke small holes all over the top with a skewer. Spoon or brush 1/4 cup of brandy or rum over the top, letting it soak in.
- Wrap the cake tightly in a double layer of parchment paper, then in aluminum foil. Store in an airtight container in a cool, dark place.
- Feed the cake with additional brandy or rum every week for at least 3 weeks before serving.
- If decorating, cover the cake with rolled marzipan, smoothing and trimming the excess.
- Cover the marzipan with royal icing or fondant, smoothing and trimming the excess.
- Decorate with edible decorations as desired.
- Slice the cake into small pieces and serve.
Notes
- This cake improves in flavor and texture when matured for several weeks.
- The initial soaking of the fruit is key to moisture and flavor development.
- Use a skewer to test for doneness; it must come out clean.
- Prep Time: 30 min (plus overnight soaking)
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Classic Christmas Cake, Fruitcake, Traditional Christmas Cake, Brandy Cake, Spiced Fruit Cake, Holiday Baking