Description
Festive Rich Fruit Cake brings traditional British holiday warmth to your dessert table. Packed with candied fruits, nuts, and warming spices, this classic cake delivers comforting layers of flavor that will charm guests at any celebration.
Ingredients
Scale
Dried Fruits and Nuts:
- 300 grams (10.5 ounces) raisins
- 250 grams (8.8 ounces) currants
- 250 grams (8.8 ounces) sultanas
- 75 grams (2.6 ounces) mixed peel
- 10 grams (0.35 ounces) chopped almonds
Cake Base Ingredients:
- 175 grams (6.2 ounces) self-raising flour
- 175 grams (6.2 ounces) soft dark brown sugar
- 175 grams (6.2 ounces) butter, softened
- 4 medium eggs
Spices and Liquids:
- 4 tablespoons brandy
- 4 tablespoons port
- 12 teaspoons cinnamon
- 12 teaspoons grated nutmeg
- 1 pinch of salt
- Zest of 1/2 lemon
Instructions
- In a saucepan, combine brandy, port, mixed spices, dried fruits, candied peel, chopped nuts, and citrus zest. Gently simmer for 10 minutes, allowing flavors to meld together. Let the mixture cool completely, then refrigerate overnight to intensify the taste.
- Prepare a deep cake tin by lining it thoroughly with parchment paper. Preheat the oven to a low 140°C, ensuring a gentle baking environment.
- Using an electric mixer, cream together flour, sugar, softened butter, and eggs until the mixture becomes smooth and well-incorporated, creating a light, airy base.
- Carefully fold the macerated fruit mixture into the batter, ensuring an even distribution without deflating the mixture’s delicate texture.
- Transfer the batter to the prepared tin, smoothing the surface carefully. Cover the top with parchment paper, creating a small ventilation hole to prevent moisture buildup.
- Place the cake in the preheated oven and bake for approximately 4 hours. The slow, low-temperature cooking ensures a moist, dense cake with rich, developed flavors.
- Once baked, allow the cake to cool inside the tin for 45 minutes, helping it set and stabilize. Gently remove from the tin and cool completely.
- Wrap the cake securely in greaseproof paper and aluminum foil for protection. Store in an airtight container to maintain moisture and freshness.
- Optional: For enhanced flavor, periodically brush the cake with additional brandy over several weeks, allowing the spirits to penetrate and deepen the cake’s complexity.
Notes
- Soak fruits longer for deeper, richer flavor profile that enhances overall taste complexity.
- Adjust alcohol content by substituting brandy with orange juice for a family-friendly version that maintains moisture.
- Use room temperature ingredients to ensure smooth, even mixing and prevent potential curdling during preparation.
- Wrap cake tightly in multiple layers of parchment and foil to preserve moisture and prevent drying out during long baking process.
- Prep Time: Overnight (including 10 mins simmering and cooling)
- Cook Time: 4 hours
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 333
- Sugar: 31g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg