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Christmas Fruit Cake with Brandy

Moist Christmas Fruit Cake with Brandy for Holiday Joy

Experience the festive delight of Christmas Fruit Cake with Brandy, a moist and flavorful masterpiece perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 55 minutes
Aging Time 1 day 4 hours
Total Time 1 day 5 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Traditional
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Almonds Provides a rich, nutty flavor and texture
  • 1 cup Walnuts Adds crunch and earthy notes
  • 1 cup Dark Raisins Contributes sweetness and moisture
  • 1 cup Light Raisins Complements dark raisins with less intense sweetness
  • 1 cup Zante Currants Intensifies the flavor profile
  • 1/2 cup Candied Orange Peel Adds citrusy sweetness and bitterness
  • 1/2 cup Candied Cherries Offers sweetness and vibrant color
  • 1 whole Lemon (zest and juice) Brightens and balances sweetness
For the Batter
  • 1 cup Brandy Acts as a flavor enhancer and preservative
  • 2 cups All-Purpose Flour Provides structure
  • 1 tsp Baking Powder Ensures leavening for a light texture
  • 1 tsp Cinnamon Adds warmth and depth to flavor
  • 1 tsp Nutmeg Adds warmth and depth to flavor
  • 1 tsp Ginger Adds warmth and depth to flavor
  • 1/2 tsp Table Salt Enhances overall flavor
  • 1/2 cup Unsalted Butter Adds richness and moisture
  • 1 cup Brown Sugar Contributes moisture and deep caramel flavor
  • 3 large Eggs Provides binding and leavening
For the Icing
  • 1 cup Apricot Preserves Ideal for icing, adding a fruity element
  • 1 cup Marzipan & Fondant Optional decorations for a festive finish

Equipment

  • 9-inch cake pan
  • Mixing Bowls
  • Spatula
  • Electric mixer
  • wire rack
  • Plastic wrap
  • cheesecloth

Method
 

Preparation Steps
  1. Combine almonds, walnuts, dark raisins, light raisins, Zante currants, candied orange peel, candied cherries, lemon zest, and lemon juice in a large bowl. Pour in the brandy, ensuring all ingredients are well coated. Cover and let soak overnight.
  2. Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it and lining with parchment paper.
  3. Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  4. Beat unsalted butter and brown sugar together until light and fluffy, then gradually add eggs, mixing well after each.
  5. Fold the soaked fruit mixture into the creamed butter and sugar. Slowly add the flour mixture, mixing gently.
  6. Pour batter into the prepared pan, smoothing the top. Bake for approximately 55 minutes until a toothpick comes out clean.
  7. Let the cake cool for about 15 minutes, transfer to a wire rack, and then wrap tightly in cheesecloth dampened with brandy.
  8. Optional: Decorate with apricot preserves, marzipan, and fondant once the cake has aged and is ready to enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Aging for at least 4 weeks is key for developing rich flavors. Store the cake wrapped tightly to maintain moisture.

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