Best Rich Christmas Fruitcake Recipes

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RICH BRANDY CHRISTMAS FRUITCAKE



Rich Brandy Christmas Fruitcake image

A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.

Provided by Samuel Holden

Categories     Dessert

Time 5h20m

Yield 8 inch cake

Number Of Ingredients 20

450 g currants
175 g sultanas
175 g raisins
50 g glace cherries, chopped
50 g candied fruit, chopped
1/2 cup brandy
225 g flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (fresh)
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
225 g butter
225 g soft brown sugar, the gooey sort
4 large eggs
50 g chopped almonds
1 tablespoon treacle
lemon, rind of
orange, rind of
orange, juice of

Steps:

  • The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
  • pre-heat oven to 275ºF/140ºC.
  • Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
  • Sift the flour salt and spices into a large mixing bowl.
  • In a separate bowl cream the butter and sugar together until the mixtures fluffy.
  • Beat the eggs and add them a little at a time.
  • Fold in the flour and spices.
  • Stir in the fruit that has been soaking along with any excess liquid.
  • Mix in the treacle.
  • Spoon into the cake tin and spread out evenly.
  • Cover the cake with a double square of greaseproof paper with a small hole in the top.
  • Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
  • When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
  • Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
  • First poke little holes in the cake with a knitting needle or a skewer.
  • Come Christmas you will have a very very rich fruit cake.
  • Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!

RICH CHRISTMAS FRUITCAKE



Rich Christmas Fruitcake image

I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.

Provided by JustJanS

Categories     Dessert

Time 4h

Yield 1 cake

Number Of Ingredients 17

8 ounces butter
8 ounces packed brown sugar
8 ounces flour
2 ounces self-rising flour
1/2 teaspoon salt
4 eggs
1/4 teaspoon nutmeg
3 tablespoons sherry wine or 3 tablespoons brandy
8 ounces sultanas
8 ounces currants
8 ounces seeded raisins
2 ounces mixed citrus peels
2 ounces chopped glace cherries
2 ounces dates
2 ounces almonds
1 teaspoon mixed spice
1 teaspoon cinnamon

Steps:

  • Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
  • Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
  • Weigh and measure ingredients.
  • Sift flour salt and spices.
  • Cream butter and sugar.
  • Gradually add the eggs to the creamed mixture.
  • Mix well.
  • It may look a bit curdled at this stage, but that's OK.
  • Add the fruit, nuts, then the flour and liquid.
  • Stir gently and thoroughly. I do this with my (clean) hands.
  • Place in the prepared tin, hollowing out the centre a little to allow for rising.
  • You can decorate the top with blanched whole almonds now if you wish.
  • Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
  • When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
  • This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.

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