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Christmas Fruitcake Recipe


Christmas fruitcake in a tin
Christmas Fruitcake in a Tin

Rich Fruitcake Recipe that you should make in advance.


This is the best fruitcake recipe for Christmas time, it is rich and it is super indulgent and as a bonus i will keep for a very long time.


18cm

20cm

25cm

Softened butter

175g

220g

350g

Flour

175g

220g

350g

Brown sugar

175g

220g

350g

Raisins

200g

250g

400g

Mixed Candied Peel

100g

125g

200g

Cranberries

75g

100g

150g

Apricots

75g

100g

150g

Nuts ( of your choice)

45g

60g

90g

Glacier Cherries

45g

60g

90g

Eggs

3

4

5

Nutmeg

1 teaspoon

1 1/4 teaspoons

2 teaspoons

Allspice

1 teaspoon

1 1/4 teaspoons

2 teaspoons

Honey or Golden syrup

2 tablespoons

3 tablespoons

4 tablespoons

Orange Zest

1 orange

1 orange

1 1/2 orange

Lemon Zest

1 lemon

1 lemon

1 1/2 lemon

The best time to start the cake is the day or two before baking. Measure your raisins and the fruit, chop the cherries into quarters or halves. Mix them all together, cover them in Brandy, and leave them to soak overnight. For a non-alcoholic version, leave the fruit to soak in apple juice. If you don’t have time to soak overnight, just soak the fruit in some boiling water for an hour or so, just to plump them up.

- Pre-heat the oven to 140°C Fan/120°C Gas.

- Grease your cake tin and put a layer of parchment paper around the sides of the tin For extra protection.


Cake mix
Sugar,butter and eggs

Dried fruits added to cake mix
Fruits added to mixture

Measure the flour, butter, sugar, eggs, honey, nuts, spices, and citrus zests into a bowl. Beat well to combine until smooth, then add in the soaked fruits, and a dash of Brandy. Spoon the mixture into your baking tin, spread it evenly, then tap it a couple of times on the worktop to level it out. Cover it loosely with parchment paper and bake it in the oven for 4 to 4 1/2 hours, or until an inserted skewer comes out clean.


When the cake is cool, poke it with a skewer in a few places and dribble some brandy to "feed the cake" – no need to be shy. You can continue to "feed" the cake every week or until you feel the cake has had enough; of course, it's down to personal choice.


Store your cake in parchment paper in an airtight container, decorate if desired a week before consumption. I personally choose to keep decorations to a minimum, as the cake is already very rich.


As for storage time, the cake will last for many months, especially if it was "fed" with Brandy for a few weeks, and believe it or not, like fine wine, it will get better with age.




Happy baking !


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