A classic, rich, and dense English Christmas Cake, packed with over two pounds of dried fruit and flavored with warm spices and brandy. This is the perfect make-ahead holiday fruitcake, designed to be covered in marzipan and royal icing.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 lb (4 sticks) | Butter, softened |
| 2 Cups | Sugar |
| 1/3 Tbsp | Molasses |
| 10 | Eggs |
| 4 Cups | Flour |
| 4 oz | Ground Almonds (Almond Flour) |
| 1 tsp | Almond Extract |
| 3 Tbsp | Brandy |
| 1 tsp | Nutmeg |
| 1 tsp | Allspice |
| 1 tsp | Salt |
| 1 lb. | Sultanas (Golden Raisins) |
| 1 lb. | Raisins |
| 4 oz | Glace Cherries, halved or quartered |
| 4 oz | Candied Peel, chopped |
Instructions
- Preparation: Preheat your oven to 300°F. Thoroughly grease a 12-inch round cake tin. Line the bottom and sides with a double layer of parchment or greased paper.
- In a medium bowl, sift together the flour, ground almonds, nutmeg, allspice, and salt.
- In a separate bowl, toss the sultanas, raisins, cherries, and candied peel with about ½ cup of the flour mixture until well coated.
- Mixing: In a very large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy. Beat in the molasses.
- Add the eggs one at a time, adding a tablespoon of the flour mixture with each egg to prevent the batter from curdling. Beat well after each addition.
- Gently fold in the rest of the flour mixture until just combined.
- Fold in the brandy and almond extract, followed by the flour-coated fruit. The batter will be very stiff.
- Baking: Spoon the batter into the prepared tin, spreading it evenly.
- Bake for 2 to 3 hours. The cake is done when it’s firm to the touch and a long wooden skewer inserted into the center comes out clean.
- Cooling & Maturing: Let the cake cool completely in the tin. Once cool, you can wrap it in foil. Traditionally, these cakes are “fed” with a little extra brandy every week or so for a month before being decorated with marzipan and royal icing.
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