ID: 4cd483a1...
This is an easy and delicious Christmas fruit cake that is packed with fruit and fed with cherry brandy for an intensely flavourful and moist result. It's the perfect make-ahead cake for the festive season, requiring no complex steps like creaming or pre-soaking the fruit.
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Simmer fruits, butter, sugar, and brandy in a large pan for 10 minutes, then let it cool slightly. → Stir in ground almonds, followed by eggs, and then fold in the flour and spices. → Pour the batter into a lined 20cm cake tin and bake, first at 150°C then at 140°C, until a skewer comes out clean. → While the cake is still warm, poke holes in the top and spoon over more cherry brandy. → Once cool, wrap and store in an airtight container, feeding it with a little more brandy each week until Christmas.
Simmer fruits, butter, sugar, and brandy in a large pan for 10 minutes, then let it cool slightly. → Stir in ground almonds, followed by eggs, and then fold in the flour and spices. → Pour the batter into a lined 20cm cake tin and bake, first at 150°C then at 140°C, until a skewer comes out clean. → While the cake is still warm, poke holes in the top and spoon over more cherry brandy. → Once cool, wrap and store in an airtight container, feeding it with a little more brandy each week until Christmas.
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Making the cake in November allows ample time for feeding, which enhances the flavour and ensures it's beautifully moist.
Lining the tin with parchment paper that extends above the sides helps to protect the cake from burning during the long bake.
If the top of the cake starts to darken too much, you can loosely cover it with a piece of foil.
Store the cake in a cool, dark place in an airtight container. Do not refrigerate.
For an alcohol-free version, replace the brandy in the recipe and for feeding with cold tea, fresh orange, or apple juice.
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