A lovely boozy, warming, rich fruitcake for Christmas Day tea
Author: CluckMuckCook
Serves: 1
Ingredients
450g currants
150g raisins
150g sultanas
50g dried cranberries
50g mixed peel
50g glace cherries, chopped
50g pecans, chopped
100ml brandy (or orange juice)
225g butter
225g soft dark brown sugar
5 eggs, medium
225g plain flour
¼ teaspoon nutmeg
½ teaspoon mixed spice
½ teaspoon salt
Grated zest of 1 lemon
Grated zest of 1 orange
1 tablespoon treacle
Brandy to feed
Instructions
A few days before, put all of the dried fruit and nuts into a large ziploc bag or Tupperware box and pour over the brandy or orange juice. Give it a good stir each day.
Preheat oven to 280F/140C (120C Fan)/Gas 1
Grease and line a 20cm cake tin with baking parchment. Then wrap and tie with string a double thickness of baking parchment on the outside of the tin. This will protect it through the long slow bake.
Combine the flour, salt and spices into a large bowl. Add sugar, eggs, softened butter and beat with a wooden spoon until light and fluffy.
Gently fold in the presoaked fruit, the grated zest of the orange and lemon and treacle.
Using a large spoon transfer the mixture to the lined tin, smooth out the top and cover the top with a double layer of parchment. Cut a small hole in the parchment to let out steam.
Place in the bottom shelf of the oven and bake for about 4 hours. Insert a skewer and make sure it comes out clean to ensure the cake is cooked through . It can take an extra 30 minutes. If it is not quite done, check every 15 mins until the skewer comes out clean.
Cool for 30 minutes in the tin. Then remove from the tin and cool on a wire rack.
Once cool, poke holes in the top of the cake and feed (slowly drizzle) with a tablespoon of brandy.
Wrap in parchment and then in foil. Store in an airtight tin and feed with brandy weekly.
Icing the cake
Warm the jam in a small saucepan to remove any lumps. Put the cake on a cake board or plate. Brush the jam over the top of the cake.
Dust the work surface with icing sugar and roll out the marzipan. Cut out a 20cm disc and place on top of the cake.
Repeat this step with the icing and then decorate using your own creative flair.
Store in an airtight container.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/classic-christmas-cake/