Imagine a dessert so rich, so decadent, that it transforms your holiday table into a culinary masterpiece. This Classic British Fruitcake isn't just a cake—it's a slice of Christmas magic that has been warming hearts and delighting taste buds for generations. Packed with luscious dried fruits, crunchy nuts, and a secret splash of brandy, this isn't your ordinary holiday dessert—it's a time-honored tradition that promises to become the star of your festive celebrations.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 1 cup mixed dried fruit
- 1 cup chopped nuts
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup brandy or rum
Instructions
- Preparation: Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper, creating a double layer of protection to prevent burning.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, using an electric mixer. This process should take about 3-4 minutes.
- Add eggs one at a time, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next to maintain a smooth batter consistency.
- Sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg in a separate bowl to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the butter-egg mixture, using a spatula. Mix gently to maintain air in the batter and prevent overmixing.
- Fold in the mixed dried fruit and chopped nuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Create a small depression in the center of the cake to help it rise evenly during baking.
- Bake in the preheated oven for approximately 2 hours. To test doneness, insert a skewer into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes, then turn out onto a wire rack.
- While still warm, brush the top and sides with brandy or rum, which will help preserve the cake and enhance its flavor.
- Once completely cool, wrap the cake tightly in parchment paper and then in aluminum foil. Store in a cool, dark place.
- For best flavor, allow the cake to mature for at least 2-3 weeks before serving, periodically brushing with additional brandy or rum to keep it moist.
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- Soak your dried fruits in brandy or rum overnight for an extra flavor boost.
- Line your cake pan with parchment paper and grease it well to prevent sticking.
- The key to a moist fruitcake is patience—allow it to mature for at least 2-3 weeks before serving.
- Brush the cake periodically with additional brandy to keep it incredibly moist and develop deeper flavors.
- Use a skewer to test doneness, but remember that a few moist crumbs are okay.
- Store the cake wrapped tightly in parchment and foil in a cool, dark place to preserve its quality.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
