Is there anything more quintessentially Christmas than a fruit cake? This rich, spiced loaf filled with dried fruits and nuts is brushed with brandy for depth and moisture.
Ingredients:
¾ cup unsalted butter, diced into small cubes
1 packed cup light brown sugar
2 â…” cups mixed dried fruit
1 cup glacé cherries, roughly chopped
1 cup dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
½ cup cherry brandy + 4 tablespoons, separated
½ cup ground almonds (coarsely ground)
3 large eggs, lightly whisked
1 â…” cup all purpose flour
½ teaspoon baking powder
1 teaspoon ground mixed spice
1 teaspoon cinnamon
1/4 teaspoon ground allspice
Directions:
In a large saucepan, combine the unsalted butter and brown sugar.
Add the mixed dried fruit, glacé cherries, and dried cranberries. Stir in the orange zest and juice, the lemon zest, and ½ cup of cherry brandy.
Heat this mixture over medium heat until it gently bubbles, then simmer for about 10 minutes, stirring occasionally. After 10 minutes, set the pan aside to cool slightly.
Preheat oven to 300°F.
Line an 8-inch springform pan with parchment paper.
To the cooled fruit mixture in your saucepan, add the coarsely ground almonds and stir well.
Add the eggs to the mixture, stirring until fully combined and smooth.
In a separate bowl, whisk together all purpose flour, baking powder, mixed spice, cinnamon, and allspice.
Gradually incorporate the dry ingredients into the fruit mixture, stirring until well combined.
Spoon the mixture into the prepared springform pan and spread evenly.
Bake for 45 minutes.
After 45 minutes, reduce the oven temperature to 275°F and continue baking for an additional 60 to 75 minutes, or until the top of the cake turns a dark, golden brown and a skewer inserted into the center comes out clean. If the top is starting to look too dark while baking, tent the pan with foil.
Once the cake is baked, remove it from the oven and use a skewer to make 10 to 12 holes across the surface.
While the cake is still warm, drizzle 4 tablespoons of cherry brandy over the top, allowing it to soak in.
Let the cake cool completely in the pan before removing it. Store in an airtight container at room temperature.
Read more recipes from the 12 Cakes of Christmas
