Christmas Brandy Fruit Cake |

Name: Christmas Brandy Fruit Cake
Prep time: 12 h 20 min
Cook time: 2 h 30 min
Total time: 14 h 50 min
Ingredients: 400 g fruit cake mix; 100 g glacé cherries, coarsely chopped; 125 g dates (approximately 1/2 block), roughly chopped; 250 ml – 1 cup brandy, orange juice, or apple juice; 125 ml – 1/2 cup prune juice; 250 g butter, room temperature; 125 ml – 1/2 cup brown sugar; 4 eggs; 80 ml (approximately) – 1/3 cup marmalade; 500 ml – 2 cups plain flour; 5 ml – 1 tsp mixed spice; 250 ml – 1 cup mixed nuts, roughly chopped (walnuts and almonds work well); Extra almonds and glacé cherries for decorating; 80 ml (approximately) – 1/3 cup brandy, for finishing

Description

This Christmas Brandy Fruit Cake is rich, moist, and full of festive flavour from brandy-soaked fruit, marmalade, and crunchy nuts. It keeps beautifully, making it a perfect make-ahead cake for holiday celebrations and gift-giving.

Ingredients

Units Scale

400 g fruit cake mix
100 g glacé cherries, coarsely chopped
125 g dates (approximately 1/2 block), roughly chopped
250 ml - 1 cup brandy, orange juice, or apple juice
125 ml - 1/2 cup prune juice
250 g butter, room temperature
125 ml - 1/2 cup brown sugar
4 eggs
80 ml (approximately) - 1/3 cup marmalade
500 ml - 2 cups plain flour
5 ml - 1 tsp mixed spice
250 ml - 1 cup mixed nuts, roughly chopped (walnuts and almonds work well)
Extra almonds and glacé cherries for decorating
80 ml (approximately) - 1/3 cup brandy, for finishing

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Instructions

In a large glass bowl, combine the 400 g fruit cake mix, 100 g chopped glacé cherries, 125 g chopped dates, 1 cup brandy, orange juice, or apple juice, and 1/2 cup prune juice. Stir well, cover, and leave overnight to soak.
Preheat your oven to 300⁰F (150⁰C).
Grease and line a deep 20 cm (8-inch) round cake pan, making sure the paper extends slightly above the rim to help prevent over-browning.
Using an electric mixer, beat the 250 g butter and 1/2 cup brown sugar until light and creamy.
Add the 4 eggs, one at a time, beating well after each addition.
Mix in the 1/3 cup marmalade until evenly incorporated.
Gently fold in the 2 cups of plain flour and 1 tsp mixed spice until just combined. Avoid overmixing.
Stir in the soaked fruit mixture along with any remaining soaking liquid and the 1 cup chopped mixed nuts.
Spoon the batter into the prepared pan and smooth the top.
Decorate with extra almonds and glacé cherries if desired.
Cover the cake loosely with foil and bake for 2 hours.
Remove the foil and test the centre with a toothpick.
If it doesn’t come out clean, continue baking for another 20 to 30 minutes, checking every 10 minutes.
Once baked, slowly pour the extra 1/3 cup of brandy over the hot cake.
Leave the cake in the pan until completely cooled.
Wrap tightly in foil, then cling wrap, and store until ready to serve.

Notes

Created, prepared, tried, and tested by Irene