Christmas Fruitcake

 

Christmas Fruitcake

Every year I plan to gift fruitcake slices for Christmas to family and friends but somehow my husband and I end up eating it all I hope this year we can do better. This time around I’m using a recipe that requires just 3weeks of prep time so that by the time it’s ready, it’s already Christmas time. I normally would make fruitcake 3 to 4months prior but that clearly hasn’t stayed true to the purpose.

Ingredients

 10 to 12 servings

500-700 g mixed dry fruits (raisins, sultanas, currants, chopped dates)

100 ml premier brandy

250 g softened butter

250 g brown sugar or 200g Demerara sugar

4 large eggs at room temperature

1 tsp blackjack/treacle or more for a darker color

250 g self-rising flour

1 tsp cinnamon powder

1/4 tsp salt

1/2 tsp nutmeg

1 tsp ginger powder

1/2 tsp mixed spice

Steps

1. Soak mixed fruits in brandy for a minimum of 24hrs i.e. you could soak longer to about a week, stir every few days for even distribution of the alcohol. The idea is for the fruits to suck in all the liquid

2. Preheat oven between 130C to 140C. Line an 8” round pan with doubled layered parchment paper at the bottom and on the sides. Set aside

3. Cream butter and sugar until light, airy, and almost doubled in volume (about 10minutes of heavy beating on a stand mixer). Beat in the eggs, one at a time and ensuring a thorough mix between each addition. Beat in the treacle

4. Sift together all the dry ingredients then FOLD into the creamed mixture until fully incorporated. However, do not over-mix

5. Stir the fruits into the cake mixture. Transfer into the baking tin and bake for 2hrs or until skewer poked through comes out clean or with a few dry crumbs. Once baked, poke holes into the cake let cool in pan on a wire rack for 20minutes to allow the cake to firm up and hold shape

   

6. Once out of the pan, feed the cake with brandy by pouring spoonfuls all over the top and brushing the sides (you need about 3 to 4 tablespoons for this size). For storage, keep it wrapped in layers of cling wrap and foil to retain it’s moisture. Repeat the feeding once every week and stop feeding a week prior to when the cake will be served

   

7. Decorate with fondant or leave as is. Enjoy!

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