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Rich Brandy Christmas Fruitcake

5.0(5)

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

by Samuel Holden·published 2001-11-11

Dessert

Servings

8 inch cake

Total time

5h 20m

prep 20 min

Calories / serving

912 kcal

Ingredients (20)

serves

Instructions (17 steps)

01The 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!

02pre-heat oven to 275ºF/140ºC.

03Grease and line with greaseproof paper an 8 inch/20cm round cake tin.

04Sift the flour salt and spices into a large mixing bowl.

05In a separate bowl cream the butter and sugar together until the mixtures fluffy.

06Beat the eggs and add them a little at a time.

07Fold in the flour and spices.

08Stir in the fruit that has been soaking along with any excess liquid.

09Mix in the treacle.

10Spoon into the cake tin and spread out evenly.

11Cover the cake with a double square of greaseproof paper with a small hole in the top.

12Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.

13When the cake is cold wrap in double greaseproof paper and store in an airtight tin.

14Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.

15First poke little holes in the cake with a knitting needle or a skewer.

16Come Christmas you will have a very very rich fruit cake.

17Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.