Simple Christmas Fruit Cake

Christmas Fruit Cake

Now that we’re heading into December, there is only one thing on most people’s minds-Christmas! A lot of people still like to make a fruit cake for their Christmas dessert-it’s traditional and can be done weeks/months in advance, meaning there’s one less thing to stress about on the day!

The best Christmas fruit cake recipe I have ever used is by a cake decorator Mich Turner MBE. This recipe is from her book ‘Mich Turner’s Cake Masterclass: The Ultimate Guide to Cake Decorating Perfection’.

little-venice-cake-company-mich-turner-s-cake-masterclass-book-16674-p
The ingredient list is quite long and can look daunting but once you have all your ingredients weighed out, the cake is really simple to make! If you don’t believe me, have a wee look at the video below, of Mich taking you through the recipe. It helps to watch the video because it lets you see exactly how the cake should look at each stage.

http://www.youtube.com/watch?v=tRKCb_BrwGQ

The great thing about this cake is that there is no need to feed it with alcohol, which means even less stress!

This really is a delicious fruit cake so it can either be eaten on its own, or it can be decorated with marzipan and/or icing.

Ingredients

 For an 8″ (20cm) round/square cake tin:  
  • 250g unsalted butter, plus extra for greasing
  • 360g glacé cherries, halved
  • 320g sultanas
  • 450g raisins
  • 550g currants
  • 225ml brandy
  • 260g dark muscovado sugar
  • 1 tbsp treacle
  • 5  large eggs, lightly beaten
  • 240g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp mixed spice
  • 40g glacé ginger
  • 1/2 tsp vanilla extract

Method

  • Grease  and line a deep cake tin with non-stick baking paper or use a non-stick cake tin.
  • Wash the fruits and drain through a sieve. Tip into a bowl, and pour the  brandy over the mixture. Leave to steep for about 6 hours.
  • Preheat the oven to 140C/285F/Gas 1. Ensure all the ingredients are at room temperature.
  • Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl. Add the treacle and mix well, then add the eggs and mix again.
  • Sift in the flour, baking powder and spices and fold in well. Stir in the steeped fruit and remaining liquid, the glacé ginger and vanilla extract.
  • Spoon the mixture into the prepared tin and bake for roughly 2 1/2 to 3 hours (depending on your oven, it may take longer). It is ready when a skewer inserted into the middle of the cake comes out clean.
  • Leave the cake to cool in the tin overnight and turn out in the morning.

To store the cake, wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Alternatively, you can store it in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.

If you are decorating this cake, once covered in marzipan and icing, it will keep for a further 6 months at room temperature.

Never lined a cake? Check out our other blog on covering a cake too!

We hope you enjoy making and eating this delicious cake! x