Christmas Cake Using 1kg Mixed Fruit

Ed Bradley

2 min read

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21-11-2024

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The aroma of warm spices and rich fruitcake is synonymous with Christmas. This year, elevate your festive baking with this recipe utilizing a generous 1kg of mixed fruit. This recipe delivers a moist, flavorful cake, perfect for sharing with loved ones during the holiday season.

Ingredients:

• 1kg mixed dried fruit: A blend of raisins, currants, sultanas, and candied peel is ideal. Chopping some of the larger pieces will ensure even distribution.
• 200g softened butter: Unsalted butter is preferred for better flavor control.
• 200g soft brown sugar: Adds depth of flavor and moisture.
• 4 large eggs: Room temperature eggs will incorporate better into the batter.
• 200g self-raising flour: Provides structure to the cake. If using plain flour, add 2 teaspoons of baking powder.
• 1 teaspoon ground cinnamon: A classic Christmas spice.
• ½ teaspoon ground mixed spice: Adds warmth and complexity.
• ½ teaspoon ground nutmeg: A subtle yet important warming spice.
• 1 tablespoon dark rum or brandy (optional): Boosts the flavor significantly, but can be omitted for a non-alcoholic version.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• Glaze (optional): A simple apricot glaze or a dusting of icing sugar.

Instructions:

1. Prepare the fruit: If using very large pieces of dried fruit, chop them into smaller, more manageable pieces for even baking.

2. Cream together the butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This can be done using a hand mixer or a stand mixer.

3. Add the eggs: Gradually add the eggs one at a time, beating well after each addition.

4. Incorporate the dry ingredients: In a separate bowl, sift together the flour, cinnamon, mixed spice, and nutmeg. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.

5. Add the fruit and rum (optional): Gently fold in the mixed fruit and rum (if using).

6. Bake: Pour the batter into a well-greased and floured 23cm (9-inch) round cake tin. Bake in a preheated oven at 150°C (300°F/Gas Mark 2) for approximately 3-3.5 hours, or until a skewer inserted into the center comes out clean. Cover the top loosely with foil after the first hour to prevent excessive browning.

7. Cool: Allow the cake to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.

8. Glaze (optional): Once completely cooled, you can glaze the cake with apricot glaze or dust it with icing sugar.

Tips for Success:

• Soaking the fruit: For an even richer flavor, soak the mixed fruit in the rum (or brandy) overnight before adding it to the batter.
• Don't overmix: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
• Check for doneness: Use a skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
• Storage: Store the cake in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.

This recipe provides a delicious and impressive Christmas cake that is sure to be a highlight of your festive celebrations. Enjoy!