Oh, the holidays! Is there anything better than that warm, cozy feeling when the house starts smelling like Christmas? For me, it all kicks off with the aroma of baking, and there’s just nothing quite like a proper Christmas Fruitcake with Brandy Soak filling the air. It’s rich, it’s decadent, and it just screams celebration! My grandma used to make one every year, and the anticipation of “feeding” it with brandy throughout December was almost as exciting as cutting into that first glorious slice. This recipe is my spin on her classic, making sure every bite is perfectly moist and packed with all those festive flavors you crave. Trust me, this is the fruitcake that will make everyone ask for the recipe!
Why You’ll Love This Christmas Fruitcake with Brandy Soak
This Christmas Fruitcake with Brandy Soak is just pure holiday joy in cake form! Here’s why you’ll be making it year after year:
- Incredible Flavor: We pack it with tons of dried fruits, lovely citrus zest, warm spices like cinnamon and nutmeg, and of course, that gorgeous, deep brandy soak. It’s like a hug in every bite!
- Super Moist Texture: Honestly, nobody likes a dry fruitcake. The brandy soak and rich batter make sure this cake stays wonderfully moist and never crumbly.
- The Smell! Your kitchen will absolutely transform into a Christmas wonderland the moment this goes in the oven. It’s divine!
- Make-Ahead Champion: The best part? Fruitcakes get better with time. You can bake this ahead and let it mature – it’s one less holiday stressor!
- A True Celebration Cake: This isn’t just any cake; it’s a showstopper that feels incredibly festive and special for all your holiday get-togethers.
Ingredients for Your Christmas Fruitcake with Brandy Soak
Alright, gathering your ingredients is half the fun, right? Here’s what you’ll need to make this absolutely divine Christmas Fruitcake with Brandy Soak. Don’t skimp on the good stuff – it really makes a difference!
- Butter: 225 grams of unsalted butter, nice and softened. Make sure it’s not melted, just squishy!
- Sugar: 225 grams of dark brown sugar. I love the molasses notes it adds; it makes the cake so much richer than white sugar.
- Eggs: 4 large eggs, at room temperature. Giving them a little time out of the fridge helps them incorporate better.
- Flour: 225 grams of all-purpose flour. Just your standard stuff works perfectly.
- Spices: 1 teaspoon of your favorite mixed spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. These are the heart of that classic Christmas flavor!
- Dried Fruit: A generous 450 grams of mixed dried fruit. I usually go for a combo of raisins, sultanas, and currants. Don’t forget to add some lovely glacé cherries if you like them – they add a pop of color and sweetness!
- Nuts: 75 grams of blanched almonds, roughly chopped. They give a nice little crunch.
- Citrus Zest: The zest of 1 whole orange and 1 whole lemon. This brightens everything up beautifully.
- Brandy: 100 milliliters of brandy for the batter, plus extra for… well, the best part: the soaking!
Essential Equipment for Baking
You don’t need anything super fancy for this Christmas Fruitcake with Brandy Soak, just the trusty basics! You’ll want a good 20cm round cake tin. Make sure you have plenty of baking parchment to line it properly – no one wants their special cake sticking! Oh, and a sturdy wire rack for cooling is a must. Grab yourself a nice wooden spoon or a spatula for mixing, too!
Step-by-Step Instructions for Your Christmas Fruitcake with Brandy Soak
Alright, let’s get baking this gorgeous Christmas Fruitcake with Brandy Soak! It’s not complicated at all, just takes a little love and patience. Follow these steps and you’ll have a spectacular cake to share.
Preparing the Cake Tin and Oven
First things first, get that oven preheating! You want it at 150°C (130°C fan/Gas Mark 2). Fruitcakes really love a gentle, slow bake, so this lower temperature is key. While it’s warming up, grab your 20cm round cake tin. Give it a good grease all around, then line it generously with baking parchment. I like to cut a circle for the bottom and a long strip for the sides – make sure the sides come up a bit higher than the tin. This stops it from burning and makes it super easy to get out later!
Mixing the Fruitcake Batter
Now for the magic part! In a nice big bowl, get your softened butter and that lovely dark brown sugar. Beat them together until they’re wonderfully light and fluffy. You can use an electric mixer for this, or just a good old wooden spoon with some elbow grease! Next, add your eggs, one at a time. Make sure you mix really well after each egg goes in, so it all integrates beautifully. In a separate bowl, give your flour, mixed spice, cinnamon, and nutmeg a quick whisk together – this just makes sure the spices are evenly distributed. Now, gently fold those dry ingredients into your butter and egg mixture. Be careful not to overmix here; you just want to combine everything until you don’t see any dry flour streaks. Finally, stir in all those beautiful dried fruits, the chopped almonds, that zesty orange and lemon peel, and the 100ml of brandy. Give it a good mix until everything is coated.
Baking Your Christmas Fruitcake
Spoon all that rich, fruity batter into your prepared cake tin. Gently spread it out evenly so the top is nice and level. Pop it into your preheated oven. Now, the waiting game begins! It’ll need to bake for about 2 to 2.5 hours. How do you know it’s done? The best way is the skewer test. After a couple of hours, carefully poke a thin skewer right into the center of the cake. If it comes out clean, without any wet batter sticking to it, then hooray, it’s ready! If there’s still a bit of goo, give it another 15-20 minutes and check again. Remember, slow and steady wins the race with fruitcakes!
Cooling and Brandy Soaking
Once your cake is baked to perfection, leave it to cool in the tin for about 30 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Don’t rush this bit! Once it’s totally cool – and I mean *completely* cool, or the brandy will just steam off – grab a skewer again. Pierce the cake all over, all the way down, to make lots of little holes. Now, get your extra brandy ready. Slowly and gradually, pour the brandy over the top of the cake, letting it dribble down into those holes. You might need a good bit, perhaps 50-100ml or even more, depending on how boozy you like it! Just keep pouring until it looks nicely soaked.
Storing and Maturing Your Fruitcake
This is where the real magic happens for that incredible flavor and texture. Once your Christmas Fruitcake with Brandy Soak has absorbed all that lovely brandy, wrap it up tight. First, wrap it in a layer of baking parchment, then pop that inside a layer of foil. Store it in an airtight container. Now, for the best part: feeding it! Every week, for up to 4 weeks before you plan to serve it, unwrap the cake, give it another splash of brandy all over, and rewrap it. This process matures the cake, deepens the flavors, and keeps it wonderfully moist. It’s honestly worth the wait!
Tips for the Perfect Christmas Fruitcake with Brandy Soak
Okay, so you’ve got the recipe, but let’s talk about making this Christmas Fruitcake with Brandy Soak absolutely, undeniably perfect. A little bit of know-how goes a long way! First off, don’t be afraid to soak your dried fruits in brandy the night before you bake. Just toss them with a couple of tablespoons of brandy in a bowl, cover it, and let them plump up. It really helps infuse that amazing flavor right from the start. And remember, room temperature ingredients are your best friend here – especially that butter and those eggs. It’s crucial for getting that lovely, smooth batter. If your cake seems to be browning too quickly on top during baking, just loosely tent it with a bit of foil. Voila! Perfect color, every time.
Ingredient Notes and Substitutions
Let’s talk ingredients for this wonderful Christmas fruitcake. If you can’t find a specific item, don’t panic! For the brandy, if you’re not keen on alcohol, a good quality orange juice or even a non-alcoholic spiced rum works beautifully for soaking and in the batter. And for the mixed dried fruit, feel free to swap things around – maybe add some chopped dates or apricots if that’s what you have! The main thing is to get a nice mix of textures and sweetness.
Serving Suggestions for Your Fruitcake
This Christmas fruitcake is honestly fantastic all on its own, especially after it’s had time to mature with all that brandy. But if you want to dress it up a bit for the holidays, try serving a slice with a dollop of lightly whipped cream or even a nice, sharp cheddar cheese – it’s surprisingly delicious! A small glass of port or, of course, a bit more brandy, also makes for a perfect festive pairing. Enjoy it with your loved ones during Christmas, and truly savor the season!
Frequently Asked Questions About Christmas Fruitcake
Got questions about whipping up this festive delight? I’ve got you covered! Here are some things people often ask about my Christmas Fruitcake with Brandy Soak recipe.
How long does the brandy soak need to be?
For the best flavor, aim to feed your cake with brandy for at least 2 weeks, but up to 4 weeks is even better! Just give it a little splash of brandy each week. It really makes a difference to the moisture and that deep, delicious taste.
Can I make this Christmas fruitcake without alcohol?
Absolutely! If you’d prefer not to use alcohol, you can soak the cake and even add a bit to the batter using a good quality orange juice or perhaps some non-alcoholic spiced rum. It won’t have quite the same depth as brandy, but it’ll still be wonderfully moist and festive!
How should I store my Christmas Fruitcake with Brandy Soak?
Once it’s cooled and soaked, wrap your fruitcake really well in baking parchment, then foil. Pop it into an airtight container. Keep it somewhere cool and dark, like a pantry or a cupboard. That’s where it will happily mature and get even tastier!
Nutritional Information (Estimated)
Just a heads-up, these numbers are estimates, since every kitchen and ingredient can be a little different! But here’s roughly what you’d find in a slice of this glorious Christmas Fruitcake with Brandy Soak: around 450 calories, about 20g of fat (with 12g saturated), 70g of carbs, and 5g of protein. You’ll also get about 60g of sugar, which is pretty typical for a rich holiday treat like this!
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Christmas Fruitcake with Brandy Soak
- Total Time: 2 hours 30 min
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist fruitcake infused with brandy, perfect for holiday celebrations.
Ingredients
- 225g unsalted butter, softened
- 225g dark brown sugar
- 4 large eggs
- 225g all-purpose flour
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 450g mixed dried fruit (raisins, sultanas, currants, glacé cherries)
- 75g blanched almonds, chopped
- Zest of 1 orange
- Zest of 1 lemon
- 100ml brandy, plus extra for soaking
Instructions
- Preheat your oven to 150°C (130°C fan/Gas Mark 2). Grease and line a 20cm round cake tin with baking parchment.
- Cream the softened butter and dark brown sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift the flour, mixed spice, cinnamon, and nutmeg into a separate bowl.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in the mixed dried fruit, chopped almonds, orange zest, lemon zest, and 100ml of brandy.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
- Leave the cake to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
- Once cool, pierce the cake all over with a skewer. Gradually pour extra brandy over the cake, allowing it to soak in.
- Wrap the cake tightly in baking parchment and then foil. Store in an airtight container. Feed with more brandy every week for up to 4 weeks before serving.
Notes
- For a deeper flavor, you can soak the dried fruit in brandy overnight before making the cake.
- Ensure your oven temperature is accurate, as fruitcakes benefit from slow, gentle baking.
- Store the cake in a cool, dark place.
- Prep Time: 30 min
- Cook Time: 2.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: British
