Christmas Fruit Cake Recipe

christmas fruit cake

christmas fruit cake pin

Christmas is quite possibly one of my favourite times of the years! It’s no secret I’m a fan of cake, and I love making a Christmas Fruit Cake. It’s one of those traditions that has carried over from my own childhood. I can remember helping my Mama mix the cake, watch her feed the cake each week and then help decorate it {the best bit as it meant I could pinch some marzipan and icing!!!} This is the recipe I use – not based on any set one, just what I’ve ended up with over years of making my own and tweaking it to suit our tastes! I usually actually make two loaf sized Christmas fruit cakes as G doesn’t like the marzipan or icing – so one stays plain and the other gets decorated. I didn’t used to like eating Christmas fruit cake when I was little, but these days I love it! Its’ such an integral part of Christmas for me – I couldn’t imagine the season without making one.

I usually make it around the middle of November, and feed it for 4-5 weeks and then decorate it just before the big day!

dried fruit christmas fruit cake

I N G R E D I E N T S
1.2kg fruit {I normally use around 800g dried mixed fruit, 200g glace cherries & 200g apricots – but adjust to suit your preferences}
300g plain flour
250g dark brown sugar
300g butter
50g chopped nuts
4 large eggs
2 tsp mixed spice
1 tsp freshly grated nutmeg
2 tbsp black treacle
4 tbsp alcohol {brandy, whisky, spiced rum}
Zest of 1 lemon and 1 orange

H O W ~ T O
First, place all the fruit in a large bowl, sprinkle ofver the alcohol, cover and leave to soak overnight. I’m very generous with my 4tbsp measures!!!

Heat your oven to 140C and grease and double line your cake tin{s}

Mix the flour, sugar, butter, egs, spices, treacle and zests together. Then stir in the fruit and nuts.

Spoon the mixture into your tin{s} and pop a piece of buttered greaseproof paper on the top too so it doesn’t burn.

Bake for around 4 hours, checking with a skewer that it is cooked in the middle.

Leave to cool a little then pour a little extra alcohol over, and wrap tightly in foil.

‘Feed’ the Christmas fruit cake once a week with another tablespoon of alcohol and then decorate however you like!

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5 Comments

  1. November 16, 2015 / 14:13

    I love cake and I love Christmas, so this has brought a little bit of sunshine into an other grey day – thank you!

  2. November 17, 2015 / 06:26

    I have to admit I’m not too much of a Christmas cake fan which is a shame as I love the idea of it being a tradition that kids remember. If it had no dried fruit, nuts or alcohol in then I might be able to bear it, so basically a victoria sponge! x

  3. November 17, 2015 / 11:20

    I’ve never made a christmas fruit cake but I might make one for my dad and my nan as they both love it and it could be a lovely surprise! x

  4. November 17, 2015 / 13:01

    Ah Christmas baking! I wish I didn’t feel so massive and pregnant and had the energy to get on it a bit more. I’ve still got your gingerbread recipe bookmarked to do with Wilf this week x

  5. November 17, 2015 / 13:23

    My fruits are soaking in rum at the moment! Might actually finish the cake this week. My recipe is a bit different as it’s a Trinidad black cake so involves caramelised sugar and lots of rum!

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