Christmas is the perfect time to indulge in sweet treats, and what’s better than a traditional fruit cake? This easy Christmas fruit cake recipe is a must-try for anyone who loves a good old-fashioned fruit cake. It’s simple to make, and the end result is a deliciously moist cake that’s packed with fruit and nuts. So, let’s get started!
Ingredients
- 450g mixed dried fruit
- 50g glacé cherries, halved
- 225g plain flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 150g unsalted butter, softened
- 150g light brown sugar
- 3 large eggs, beaten
- 50g flaked almonds
- 2 tbsp brandy
Instructions
- Preheat the oven to 150°C / 300°F / Gas Mark 2. Grease and line a 20cm round cake tin with baking paper.
- In a large bowl, mix together the dried fruit, cherries, flour, mixed spice, cinnamon, and baking powder.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, then fold in the dry ingredients, flaked almonds, and brandy.
- Spoon the mixture into the prepared tin and smooth the top with the back of a spoon.
- Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information
Per serving:
- Calories: 350
- Protein: 5g
- Fat: 15g
- Carbohydrates: 50g
- Fibre: 3g
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 2-2.5 hours
Total Time: 2.5-3 hours
Equipment
- 20cm round cake tin
- Baking paper
- Large mixing bowl
- Electric mixer or hand whisk
- Spoon
- Wire rack
Serving Suggestions
This easy Christmas fruit cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations
You can mix up the dried fruit in this recipe to suit your taste. Try using cranberries, figs, or apricots instead of some of the mixed fruit. You can also add a tablespoon of honey or maple syrup for a sweeter cake.
Substitutions
If you don’t have brandy, you can use rum or whisky instead. You can also use margarine instead of butter, and dark brown sugar instead of light brown sugar.
Storage
This easy Christmas fruit cake will keep for up to a week in an airtight container at room temperature. You can also wrap it in cling film and store it in the fridge for up to two weeks, or freeze it for up to three months.
Tips
- Make sure your butter is softened before you start, or it will be difficult to cream with the sugar.
- Don’t overmix the batter or the cake will be tough. Fold in the ingredients gently until just combined.
- If the top of the cake is browning too quickly, cover it with a layer of baking paper halfway through the cooking time.
Notes
This easy Christmas fruit cake recipe makes a 20cm cake. If you want to make a larger or smaller cake, adjust the quantities accordingly.
Frequently Asked Questions
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend instead of plain flour, but the texture may be slightly different.
Can I use different types of nuts?
Yes, you can use any nuts you like in this recipe. Try using chopped walnuts or pecans for a different flavour.
Can I make this recipe without alcohol?
Yes, you can omit the brandy if you prefer. You can use orange juice or apple cider instead for a fruity flavour.
Personal Thoughts
This easy Christmas fruit cake recipe is a winner in my book. It’s simple to make, and the end result is a deliciously moist cake that’s packed with fruit and nuts. The addition of brandy gives it a lovely boozy flavour that’s perfect for the festive season. I love serving it with a dollop of whipped cream and a cup of tea. I highly recommend giving this recipe a try!