Gran's Christmas fruit cake

    (20)
    1 hour 15 min

    This is a take on the classic Christmas fruit cake like gran used to make with the beloved spices, fruits and nuts baked into a tube cake tin, then soaked daily with brandy for two weeks, just in time for Christmas (as long as you plan ahead)!


    20 people made this

    Ingredients
    Serves: 14 

    • 440g dark brown soft sugar
    • 375g plain flour
    • 1 tablespoon bicarbonate of soda
    • 2 tablespoons ground cinnamon
    • 2 tablespoons ground cloves
    • 2 tablespoons ground allspice
    • 2 tablespoons ground nutmeg
    • 4 eggs
    • 2 tablespoons lemon zest
    • 2 tablespoons grated lemon zest
    • 2 tablespoons vanilla extract
    • 120ml brandy
    • 220g raisins
    • 175g chopped walnuts
    • 265g mixed dried fruit
    • 340g butter, melted
    • 415ml brandy

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 110 C / Gas Mark 1/4. Grease and flour a tube cake tin.
    2. In a large bowl, combine sugar, flour, bicarb, spices, eggs, lemon rind, vanilla, 120ml brandy, fruit, nuts and melted butter. Mix thoroughly and pour into prepared tin.
    3. Bake for 1 hour in the preheated oven, or until a tester inserted in the centre comes out clean. Cool on a wire rack.
    4. Wrap cooled cake in aluminium foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks. Enjoy!
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (16)

    fatgazbo
    0

    What on earth is gas mark 1/4? That equates I think to 110C? First problem I have ever had with AllRecipes.  -  16 Oct 2014

    by
    25

    I love this fruitcake! Very filling, very spicy. I don't think it will last long enough to age. I didn't put in the lemon rind though. I am so thrilled to have this recipe. I've made this cake and have given it out for Christmas for the last few years. I do age it in powdered sugar. To age it this way: first, soak it real good with your favorite spirits. Second, place it in a tin that can be made airtight. Then, fill tin up with powdered sugar. Let it age at least one full month. Leave sugar in with the cake. Also, another way to age the cake is to wrap it in soaked cheese cloth and place in tin.  -  09 Nov 2001  (Review from Allrecipes US | Canada)

    by
    22

    Lovely spicy, moist fruitcake; I only withheld one star because the baking time, or perhaps the oven setting, is wrong. I allowed plenty of time, because it didn't look right to me, and sure enough, the cake baked a full two hours. Worth it, though! Nice texture. I did reduce the cloves, allspice, and nutmeg to one tablespoon each, just because that felt like a good idea, and it's still wonderfully spicy. You'll need the zest of two whole lemons to get two tablespoons, but it's worth it. Now all I have to do is try to keep from eating it before Christmas!  -  17 Nov 2004  (Review from Allrecipes US | Canada)

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