My Dad's Christmas Fruit Cake
I know that many jokes have been made about fruit cake over the years, but if it is made correctly, using really high quality candied fruit, or in the case of this recipe made with a combination of dried and candied fruit it can be a delightful holiday treat. It's good with coffee, tea, some wines or port. Try topping a thin slice with a dollop of triple crème cheese. You might surprise yourself.
Ingredients
The Fruit Cake
- 2 cup Mixed dried fruit (400g)
- 2 cup Mixed candied fruit (400g)
- 1 cup Golden raisins (145g)
- 1 cup Currants (145g)
- 1/2 cup Chopped candied orange peel (75g)
- 3/4 cup Brandy (180ml)
- 1 cup Chopped nuts (110g)
- 1 cup Unsalted butter (228g)
- 1 cup Granulated sugar (199g)
- 4 Large eggs
- 2 tbsp Molasses (40g)
- 2 tsp Vanilla extract (8.6g)
- 2 cup All purpose flour (244g)
- 2 tsp Baking powder (8g)
- 1 tsp Salt (6g)
- 2 tsp Cinnamon (4.6g)
- 1 tsp Ground ginger (2.3g)
- 1 tsp Ground mace (2.3g)
- 1/4 tsp Ground cloves (.75g)
- 1/4 tsp Ground nutmeg (.75g)
The Brandy Wash
- 1/2 cup Brandy
- 1/4 cup Sugar
Instructions
- COMPLETE THIS STEP AT LEAST 2 HOURS, BUT PREFERABLY 12 HOURS PRIOR TO MAKING THE FRUIT CAKES Place the mixed chopped dried fruits, the mixed candied fruits and the candied orange peel in a large bowl. Pour 1/2 cup of the brandy over the top an mix thoroughly. Cover with plastic wrap and allow to set at least 2 hours, but overnight is preferable. You should stir it two to three times during this period to make certain all the fruit is making contact with the brandy.
- In the bowl of your mixer, add the room temperature butter and sugar. Using the paddle attachment, cream this mixture until smooth and light. Add the eggs, one at a time, completely incorporating each before adding the next. Now add the vanilla, molasses the the remaining 1/4 cup of brandy. Mix at high speed for 4 minutes.
- Add the chopped nuts and the fruit to the batter, along with any of the brandy that did not get absorbed in to the fruit. Mix on low speed for 2 minutes.
- Sift the flour, salt, baking powder and spices, then add to the batter. Mix on low speed for 3 minutes. Stop and using a rubber spatula, scrape down the sides and bottom of the mixing bowl to be sure everything is combined. Beat at low speed for another minute.
- Pour the batter into your prepared pans, place in a preheated 325° degree oven and bake for 45 to 50 minutes. When baked the tops will be golden brown, slightly cracked and a cake tester inserted through the center should come away free of batter.
Brandy Wash
- Mix the brandy and sugar and heat until all the sugar has dissolved. Allow to cool before brushing it over the tops of your fruit cake.
Finishing
- Once the cakes have cooled, use a pastry brush to brush the tops with the Brandy wash. Then wrap the cakes tightly in plastic wrap and allow to set at least 2 days. If you keep these in a cool dark spot, and keep them wrapped, they will last for months.