Oh, the smell of Christmas is in the air, isn’t it? For me, nothing screams ‘festive’ quite like pulling a perfectly baked Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas out of the oven. My mum always made one, and the anticipation of feeding it brandy week after week until Christmas Day was almost as exciting as the first slice itself! I’ve been baking this traditional British treat for years, and trust me, the brandy is the absolute secret weapon. It makes the cake unbelievably moist and gives it that deep, rich flavour that just screams holiday cheer.
Why You’ll Love This Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas
This isn’t just any fruitcake; it’s a genuine taste of British tradition! Here’s why you’ll adore making and sharing our Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas:
- It’s surprisingly easy to whip up, even for beginner bakers!
- The deep, rich flavour from the fruits, spices, and of course, the brandy, is simply divine.
- It fills your home with the most incredible, comforting Christmas aroma.
- It’s the perfect traditional centrepiece for your holiday table.
A Taste of Tradition: The Nostalgia of Christmas Fruit Cake with Brandy
Fruitcake has been a staple of British Christmas celebrations for centuries! It’s steeped in history, representing abundance and festive cheer. Making one yourself connects you to those lovely, old-fashioned traditions and brings a wonderful sense of nostalgia into your kitchen. You can learn more about the history of Christmas cake.
The Magic of Brandy: Enhancing Your Christmas Fruit Cake with Brandy
The brandy is truly the star here! It doesn’t just add a wonderful warmth to the flavour; it’s what keeps this Christmas Fruit Cake with Brandy so wonderfully moist and helps it mature beautifully. That little bit of alcohol works magic, preserving the cake and deepening its delicious taste over time.
Gather Your Ingredients for the Perfect Christmas Fruit Cake with Brandy
Right, let’s get everything ready for our amazing Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas. Having all your bits and bobs measured out makes the actual baking so much smoother, trust me!
Baking Essentials for Your Christmas Fruit Cake with Brandy
First up, the building blocks! You’ll need 225g of good quality unsalted butter, make sure it’s nice and soft so it creams up beautifully. Then, grab 225g of dark soft brown sugar – that’s key for that lovely caramel flavour. We’ll also need 4 large eggs, give them a good whisk before you start. And of course, 225g of self-raising flour, which we’ll sift along with our spices later.
The Heart of the Cake: Dried and Candied Fruits
This is where the magic really happens! Get yourself 450g of mixed dried fruit – think raisins, currants, and sultanas. I like to give mine a quick rinse and pat them dry, just to make sure they’re super clean. Then, we’ve got 75g of chopped candied peel for that lovely citrusy zing. And don’t forget 50g of chopped almonds; they add a nice little crunch!
Spices and Sweeteners for Depth of Flavour
To make our Christmas Fruit Cake with Brandy smell and taste incredible, we’ll be adding 1 teaspoon of mixed spice, half a teaspoon of cinnamon, and a quarter teaspoon of nutmeg. These warm spices are just perfect for Christmas. And for that extra depth and moisture, we need 1 tablespoon of dark molasses or treacle.
The Essential Brandy for Feeding and Flavour
Now for the star ingredient! We’ll be adding 2 tablespoons of brandy directly into the batter for flavour and moisture. But the real secret is the extra brandy we’ll use to “feed” the cake. This is what keeps it wonderfully moist all the way up to Christmas Day. You’ll need a bit extra for this, so keep a bottle handy!
Crafting Your Christmas Fruit Cake with Brandy: Step-by-Step Instructions
Alright, let’s get down to business and make this gorgeous Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas! It might seem like a lot of steps, but honestly, it’s all pretty straightforward. Just follow along, and you’ll have a masterpiece ready for the big day.
Preparing the Cake Tin and Oven
First things first, get your oven preheating to a nice gentle 150°C (that’s about 130°C fan or Gas Mark 2). While that’s warming up, grab a 20cm round cake tin. You want to grease it really well – I like to use a bit of softened butter or baking spray. Then, line the base with a circle of baking parchment, and run a strip of parchment around the sides too. This stops your beautiful cake from sticking, which is always a win!
Creating the Cake Batter for Christmas Fruit Cake with Brandy
Now for the fun part! In a nice big mixing bowl, cream together your softened butter and the dark soft brown sugar. Beat them until they’re light and fluffy – you can use an electric mixer for this, or a good old wooden spoon if you fancy a bit of a workout! Gradually add your beaten eggs, a little bit at a time, beating well after each addition. If it starts to look a bit curdled, don’t panic! Just add a tablespoon of your flour and give it a good mix, that usually sorts it right out. Next, sift your self-raising flour and all those lovely spices – the mixed spice, cinnamon, and nutmeg – over the bowl. Gently fold these dry ingredients into the wet mixture. You don’t want to overmix it, just until everything is combined and you don’t see any dry flour streaks anymore.
Incorporating the Fruit and Brandy
Time to add the good stuff! Stir in the molasses for that extra deep colour and flavour. Then, gently fold in your mixed dried fruit, the chopped candied peel, and those lovely chopped almonds. Make sure everything is coated nicely in the batter. Finally, stir in the 2 tablespoons of brandy. This little addition really boosts the flavour and helps keep the cake moist from the get-go.
Baking Your Christmas Fruit Cake with Brandy to Perfection
Spoon all that gorgeous, fruity batter into your prepared cake tin. Smooth the top over a bit. Now, pop it into your preheated oven. It’ll need to bake for a good 2 to 2.5 hours. The best way to check if it’s done is to carefully insert a skewer into the centre – if it comes out clean, hurray, it’s ready! Keep an eye on it, though. If the top starts to look a bit too dark halfway through, just loosely cover it with a bit of aluminium foil. That’ll protect it from getting too brown.
Cooling and the Crucial Brandy Feeding Process
Once it’s baked, leave the cake to cool in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This is super important! Once it’s totally cool, grab a skewer again and prick holes all over the top and sides of the cake. Now, get your extra brandy ready and generously brush it all over the cake. It’s going to soak in beautifully! Wrap the cake tightly in baking parchment, and then wrap that again in aluminium foil. Store it in a cool, dark place, and remember to give it another little brush with brandy every week until Christmas. This feeding process is what makes it truly special and keeps it perfectly moist!
Tips for Success with Your Christmas Fruit Cake with Brandy
Making a truly spectacular Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas is all about a few little tricks. Here are my top tips to make sure yours turns out perfectly:
- Ensuring Even Fruit Distribution: To stop all your lovely fruits from sinking to the bottom, try tossing them in a tablespoon of your flour before adding them to the batter. It’s like giving them tiny little coats to help them float!
- Achieving the Perfect Bake: Keep an eye on your cake during the baking time. If you notice the top is getting too dark before the inside is cooked, just loosely tent it with a piece of foil. This stops it from burning while the inside finishes baking.
- Storing and Maturing Your Christmas Fruit Cake with Brandy: Once your cake is cooled and has had its first brandy bath, wrap it really well in baking parchment and then foil. Store it somewhere cool and dark. That weekly brandy feed is crucial – it really makes the flavours deepen and mature beautifully for Christmas! You can find more tips on traditional Christmas cake recipes.
Frequently Asked Questions about Christmas Fruit Cake with Brandy
Got questions about making this lovely Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas? Don’t worry, I’ve got you covered!
How long should I “feed” the Christmas Fruit Cake with Brandy?
This is where the magic happens over time! You want to feed your cake weekly from when you first bake it right up until Christmas Day. So, if you bake it in early December, give it a good brush with brandy about 3-4 times. The more you feed it, the moister and richer the flavour will become. Just keep it wrapped up tight between feeds!
Can I use a different alcohol instead of brandy in my Christmas Fruit Cake with Brandy?
Absolutely! Brandy is traditional, but rum or whisky work wonderfully too and give a slightly different flavour profile. If you prefer not to use alcohol, you can use a good quality orange juice or even a strong brewed tea to moisten the cake. Just be aware that the alcohol does help with preservation and maturing the flavour, so the non-alcoholic versions might not keep quite as long or develop the same depth.
How do I store leftover Christmas Fruit Cake with Brandy?
If, by some miracle, you have any leftovers after Christmas, just re-wrap it tightly in its baking parchment and foil. Store it in an airtight container in a cool, dark place, or even in the fridge if your kitchen is a bit warm. It will keep beautifully for several weeks, and you can even give it another little brandy feed if you like!
Serving Suggestions for Your Christmas Fruit Cake with Brandy
This gorgeous Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas is delicious just as it is, but there are a few ways to make it even more special! A dollop of brandy butter or a simple serving of lightly whipped cream is just divine. You could also serve it with a nice strong cup of tea or even a glass of port or sherry. For an extra festive touch, a little sprinkle of icing sugar on top looks lovely, or you could even warm up a slice very gently before serving – pure Christmas comfort! If you’re looking for more festive dessert ideas, check out these dessert recipes.
Approximate Nutritional Information for Christmas Fruit Cake with Brandy
Just a little heads-up, the nutritional details for this delicious Christmas Fruit Cake with Brandy: A British Classic for Your Holidays for Christmas are estimates. They can vary a bit depending on the brands of ingredients you use and exactly how much you get out of the cake. It’s a rich, celebratory treat, so enjoy it as part of your festive feasting!
Perfect Christmas Fruit Cake with Brandy: 2 hours
- Total Time: 3 uur 30 minuten plus wekelijkse voeding
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
Een rijke en vochtige kerstcake doordrenkt met brandewijn, een traditioneel Brits recept voor de feestdagen.
Ingredients
- 225g ongezouten boter, zacht
- 225g donkere basterdsuiker
- 4 grote eieren, geklopt
- 225g zelfrijzend bakmeel
- 1 theelepel gemengde specerijen
- 1/2 theelepel kaneel
- 1/4 theelepel nootmuskaat
- 1 eetlepel melasse
- 450g gemengd gedroogd fruit (rozijnen, krenten, sultana’s)
- 75g gehakte kandijvruchten
- 50g gehakte amandelen
- 2 eetlepels brandewijn
- Extra brandewijn om te voeden
Instructions
- Vet een ronde bakvorm van 20 cm in en bekleed deze met bakpapier.
- Klop de boter en suiker romig in een grote kom.
- Voeg geleidelijk de geklopte eieren toe, waarbij je tussendoor goed klopt.
- Zeef het meel en de specerijen boven de kom en spatel het voorzichtig door het beslag.
- Roer de melasse, het gedroogde fruit, de kandijvruchten en amandelen erdoor.
- Schenk het beslag in de voorbereide bakvorm.
- Bak in een voorverwarmde oven op 150°C gedurende 2 tot 2,5 uur, of tot een satéprikker er schoon uitkomt.
- Laat de cake 10 minuten in de vorm afkoelen voordat je hem op een rooster volledig laat afkoelen.
- Prik met een satéprikker gaatjes in de afgekoelde cake.
- Borstel royaal met brandewijn.
- Wikkel de cake strak in bakpapier en vervolgens in aluminiumfolie.
- Voed wekelijks met brandewijn tot Kerstmis.
Notes
- Zorg ervoor dat het gedroogde fruit gelijkmatig is verdeeld.
- Controleer de cake halverwege het bakken en dek indien nodig af met aluminiumfolie om te voorkomen dat hij te donker wordt.
- Bewaar de cake op een koele, donkere plaats.
- Prep Time: 30 minuten
- Cook Time: 2 uur 30 minuten
- Category: Desserts
- Method: Bakken
- Cuisine: Brits
Nutrition
- Serving Size: 1 plakje
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: kerstcake, fruitcake, brandewijn, Brits, kerst, feestdagen, traditioneel