Christmas Cake Recipe 800g Fruit

Vonbon Hill

2 min read

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22-11-2024

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The festive season wouldn't be complete without a rich, decadent Christmas cake. This recipe uses a generous 800g of fruit, ensuring a moist and intensely flavorful cake that's perfect for sharing (or keeping all to yourself!).

Ingredients:

• For the Fruit Mixture:

  • 800g mixed dried fruit (sultanas, raisins, currants, cranberries, cherries – feel free to mix and match!)
  • 200ml strong brewed tea or coffee (cooled)
  • 1 tbsp brandy or rum (optional, but adds a lovely depth of flavour)
  • Zest of 1 orange
  • Zest of 1 lemon

• For the Cake:

  • 250g unsalted butter, softened
  • 250g dark brown soft sugar
  • 4 large eggs
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • ½ tsp ground cinnamon
  • Pinch of salt

Instructions:

1. Prepare the Fruit: In a large bowl, combine all the dried fruit ingredients. Pour over the cooled tea/coffee and alcohol (if using). Stir well to ensure all the fruit is coated. Cover and leave to soak overnight, or for at least 4 hours. This step is crucial for a moist cake.

2. Cream Butter and Sugar: Cream together the softened butter and brown sugar until light and fluffy. This is best done with an electric mixer.

3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, mixed spice, cinnamon, and salt.

5. Fold in Dry and Wet Ingredients: Gently fold the dry ingredients into the butter and egg mixture until just combined. Be careful not to overmix.

6. Add the Fruit: Stir in the soaked fruit mixture, ensuring it's evenly distributed throughout the batter.

7. Bake: Pour the batter into a well-greased and lined 20cm round cake tin. Bake in a preheated oven at 150°C (300°F/Gas Mark 2) for 3-3.5 hours, or until a skewer inserted into the center comes out clean. Cover the top with foil after the first hour of baking to prevent burning.

8. Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

9. Ice (Optional): Once completely cool, you can ice your Christmas cake with your favorite buttercream or marzipan.

Tips for Success:

• Soaking Time: The longer the fruit soaks, the more intense the flavor will be.
• Don't Overmix: Overmixing the batter can result in a tough cake.
• Check for Doneness: Use a skewer to check if the cake is baked through. If it comes out with wet batter, bake for a little longer.
• Storage: Store your Christmas cake in an airtight container in a cool, dark place. It will keep for several weeks, and the flavors will even deepen over time.

Enjoy your delicious homemade Christmas cake! It's the perfect centerpiece for any festive gathering.