Traditional Christmas Fruit Cake 经典圣诞杂果蛋糕

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Christmas isn't Christmas without eating Christmas Fruit Cake !😉

Bake this festive fruit cake in advance of Christmas and feed it regularly with brandy to build the flavour and keep it moist.  It's delicious to age this fruit cake for a few days or few weeks for an even better taste!

Feeding the cake with brandy to give the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored for a long time.


圣诞节没有吃圣诞杂果蛋糕就不是圣诞节！

在圣诞节前烘烤这个节日水果蛋糕，并定期用白兰地喂它以增加风味并保持湿润。 将这干果蛋糕陈化几天或几周以获得更好的味道，蛋糕会更加美味！

用白兰地喂蛋糕，使蛋糕具有淡淡的白兰地风味和湿润的质地，而且还可以让干果蛋糕可以存放更久。




Traditional Christmas Fruit Cake 经典圣诞杂果蛋糕


Ingredients :

500g  Dried mix fruits ( soak with whisky or brandy overnight or few days)

60ml  Brandy or whisky

200g   Unsalted Butter

200g   Brown sugar

1 tsp   Vanilla essence 

4          Large Eggs

230g   All purpose flour

70g     Ground Almond

1/4 tsp   Salt

1 tsp   Baking Powder

1 tsp   Cinnamon powder

1/2 tsp   Nutmeg powder

1/4 tsp   Ginger powder

2 tsps  Brandy/ whisky

Juice of half Orange

Zest of an Orange/ lemon


Method :

1.Prepare an 8 " round cake tin and lined with parchment paper.

2.Cream butter and sugar until light and fluffy.

3.Beat in eggs, one by one, beating well after each addition. Add in vanilla essence & continue to beat.

4.Mix in almond flour, all purpose flour, salt and spices until well combined.

5.Fold in soaked mixed fruits, orange zest, 2 tsps brandy and orange juise. 

6.Place batter into lined/greased pan. Decorate with Cashews (optional)*.

7.Bake in a preheated oven at 160℃ for 1 - 2 hours or until a skewer insert in the middle comes out clean.

8.Let the cake cool in the tin for 15 min then remove it onto a wire rack.

9.Poke some holes and pour brandy/whisky on holes or brush the brandy on whole surface of cake while the cake is still warm.

10. Leave the cake to cool completely before wrapping with clingwrap.

11. *Brush the cake with brandy or whisky every 4-5 days or once a week. 

12. Store the cake wrapped in clingwrap or parchment paper in an airtight tin, until ready to serve. Enjoy!


Notes:

  • You can make this cake ahead of time and store it in a cool dry place, in an air tight container. Brush the cake with brandy or whisky once a week.
  • It is better to soak the the cake for about 2 weeks. More you soak more flavor you get. Personally, I don't think you can taste the actual alcohol - it just gives the cake a more rich and fruity flavour and moist texture.
  • You can decorate the cake with any nuts that you preferred.
  • For an amazing flavor to the cake, I recommend soaking the fruit for a minimum of  24 hours or 2-3 days before baking. Don’t skip this step!
  • For added flavor, I’ll also be adding orange or lemon zest or both and orange juice.
  • Always bake fruitcake at a low temperature, no higher than 160°C and preferably much lower.
  • *Hope this fruit cake recipe becomes a family staple! If you enjoyed the recipe, I’d love for you to leave a review in the comment section below. Thank you for dropping by my blog!


Happy Baking!

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