Ingredients
- Fruits and Nuts
- 200g currants
- 200g mixed dried fruit (with a little candied peel)
- 100g dried cranberries
- 200g dried figs, chopped
- 200g dried apricots, chopped
- 100g Medjool dates, chopped (set aside)
- 75g chopped almonds (set aside)
- Dry Ingredients
- 200g almond flour
- Zest of 1 lemon
- Zest of 1 orange
- 1/8 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp baking powder
- Wet Ingredients
- 210g butter, softened (divided)
- 100g light brown sugar (divided)
- 50g dark brown sugar (divided)
- 50 ml brandy
- 50 ml spiced rum
- 150 ml water
- 3 eggs, beaten
Method
- Prepare and Cook the Fruit Mixture
- In a large saucepan, combine the currants, mixed dried fruit, cranberries, figs, apricots, brandy, spiced rum, and water.
- Add 1/3 of the butter and 1/3 of the combined brown sugars to the fruit mixture.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the fruits are plump, the sugar and butter have melted, and the liquid has reduced slightly.
- Remove from heat and let the mixture cool completely. Set aside the cherries, dates, and almonds for later to keep their unique textures intact.
- Prepare the Batter
- In a large mixing bowl, cream together the remaining softened butter, light brown sugar, and dark brown sugar until light and fluffy.
- Gradually beat in the eggs, one at a time, until fully incorporated.
- Combine and Mix
- Add the cooled fruit mixture to the batter, mixing well.
- Sift together the almond flour, baking powder, ground cloves, cinnamon, and mixed spice. Gently fold the dry ingredients into the wet mixture.
- Once fully combined, fold in the reserved dates, cherries, and chopped almonds to add extra texture and flavor.
- Bake
- Pour the mixture into a lined and greased cake tin, spreading it evenly.
- Bake in a preheated oven at 150°C (300°F) for about 2-2.5 hours, or until a skewer inserted into the center comes out clean.
- Cool and Feed the Cake
- Once the cake is fully baked, remove it from the oven and let it cool completely.
- Once cooled, feed the cake with a splash of cherry brandy or Grand Marnier (one or two feeds are enough, as the cake is already moist).
- Wrap the cake in baking parchment and then cover it with foil to lock in moisture and flavor.
- Store and Enjoy
- This cake keeps beautifully and can be stored for years. It gets better as it ages, continuing to soak in the rich flavors of the brandy or liqueur.
Now you have a beautifully rich, moist, and well-aged Christmas fruit cake to share and cherish!