Moist and full of fruit, this Christmas cake can be fed with either alcohol or tea for a moist and juicy treat this Christmas.
1kg mixed dried fruit
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almonds
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
100g flaked almonds
4 large eggs
1 tsp vanilla extract
Put mixed dried fruit, the zest and juice of orange and lemon, brandy or other alcohol, softened butter and soft brown sugar in a large pan.
Bring to the boil, over a medium heat, then lower the heat and simmer for 5 mins.
Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
Heat oven to 150C/130C fan/gas 2.
Line a deep 20cm cake tin with a layer of baking parchment.
Add plain flour, ground almonds, baking powder, mixed spice, ground cinnamon, flaked almonds, eggs and vanilla extract to the fruit mix.
Place mixture into your prepared tin.
Bake in the centre of the oven for 2 hrs.
Remove the cake from the oven.
Poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol.
Leave the cake to cool completely in the tin.
To store, peel off the baking parchment, then wrap well in cling film.
Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
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