Ingredients:
For the Fruit:
250g mixed dried fruit (raisins, currants, sultanas, cranberries, etc.)
100g mixed peel
100g chopped glace cherries
100g chopped walnuts
100ml brandy or rum
For the Cake:
200g unsalted butter, softened
200g dark brown sugar
4 large eggs, beaten
200g self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Instructions:
Prepare the Fruit: Combine the dried fruit, mixed peel, glace cherries, and walnuts in a large bowl. Pour over the brandy or rum and mix well. Cover and leave to marinate overnight.
Cream the Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs: Gradually beat in the eggs, one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, nutmeg, and cloves.
Mix Wet and Dry Ingredients: Alternately add the dry ingredients and the marinated fruit to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake tin. Pour the batter into the prepared tin.
Baking Time: Bake for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
Cool and Store: Let the cake cool completely in the tin before transferring to a wire rack. Once completely cool, wrap tightly in cling film and store in an airtight container in a cool, dark place. The cake will mature and become more flavorful over time.
Tips:
For a richer flavor, consider adding a splash of dark rum or brandy to the cake batter.
To enhance the flavor, you can marinate the fruit in a mixture of orange juice, lemon juice, and brandy.
For a decorative touch, you can ice the cake with royal icing and decorate with festive sprinkles or marzipan.
Enjoy this delicious Christmas cake with a cup of tea or coffee!
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