top of page

Xmas Fruit Cake

Updated: May 22


As of 2019, I have posted this Xmas fruit cake recipe every year. I have to admit, sometimes, I was trying to be over-creative and forgetting that simplicity is the ultimate sophistication. My feet are on the ground now. This is my basic version of the Xmas fruit; without fermenting the dried fruits for weeks. And certainly without adding chocolate.



The question is does the cake tastes any lesser without the fermentation. The honest answer is, it doesn't make any difference. Yes, guilty as charged.


Anyway, to make my life easier, I am using a dried fruits mix from Foodsterr. You can of cos use a combination of your favorite dried fruits, or purchase them separately. You are after all the Drake of your Xmas fruit cake.


Let it flambé...


The most important steps are to mix each ingredient properly before adding another. The oven will do the magic. Well, of cos with a bit of effort, patience and love, this would be a lovely fruit cake for Xmas. Here I wish all you lovely people a Merry Xmas!


Ingredients:

(Make one 8 inch round cake or one 4.5 inch X 8.5 inch loaf)

  • Fruits:

  • Dried Fruits Mix Preferably Foodsterr, 163g or A Combination of Raisins, Sultanas, Green Raisins, Currants, Dried Apricots, Candied Orange Peels, Candied Lemon Peels, Dried Cranberries or Blueberries.

  • Dates Pitted Thinly Sliced, 75g

  • Glazed Cherries Halved, 50g

  • Crystalized Ginger Cubes Quartered Preferably Foodsterr, 50g

  • Cointreau / Grand Marnier / Dark Rum, 90g

  • Spices:

  • Cinnamon Stick Preferably HexaFood, 1

  • Cloves, 4

  • Allspice Berries, 8

  • Nutmeg Freshly Grated, Pinch

  • Cake:

  • Unsalted Butter, 138g

  • Dark Muscovado Sugar, 60g

  • Demerara Sugar, 60g

  • Eggs, 3

  • Unbleached All Purpose Flour, 138g

  • Blanched Almond Flour, 38g

  • Sea Salt, Pinch

  • Fresh Lemon Zest, 1/2 Lemon

  • Fresh Lemon Juice, 1/2 Lemon

  • Walnuts / Pecans / Cashews Corasely Chopped, 20g

  • Pistachios / Hazelnuts / Macadamia Corasely Chopped, 20g

  • Cointreau / Grand Marnier / Dark Rum, 30g + More For Feeding & Flambé

Equipment:

  • Oven

  • 8" Round Cake Pan / 4.5" X 8.5" Loaf Pan

  • Hand / Stand Mixer

  • Spice Grinder

  • Cast Iron Skillet

  • Blow Torch

Directions:

  1. Soak the Fruits

  2. In a large bowl, combine dried fruit mix, dates, cherries, ginger, and Cointreau.

  3. Cover with cling film and let sit at room temperature for 24–48 hours.

  4. Prepare the Spice Mix

  5. Toast cinnamon, cloves, and allspice berries in a skillet over medium heat until aromatic.

  6. Blitz into powder using a spice grinder.

  7. Grate in nutmeg and mix well. Set aside.

  8. Make the Cake Batter

  9. Preheat oven to 150°C (300°F).

  10. Lightly grease loaf or cake pan with butter and line with parchment paper (bottom and sides).

  11. Wrap the pan with a ring of aluminum foil (reflective side out) tied with thread to prevent uneven rising.

  12. In a large bowl, cream butter until mayo-like in consistency.

  13. Add sugar in two additions, beating until light and fluffy.

  14. Beat in eggs one at a time until fully incorporated.

  15. Add ground spices and salt. Fold to combine.

  16. Fold in flour in three parts, followed by almond flour.

  17. Mix in lemon zest and juice.

  18. Fold in nuts and soaked fruit mixture until everything is fully incorporated.

  19. Transfer batter into the prepared pan and level the top.

  20. Bake the Cake

  21. Bake for 2 to 2½ hours, or until golden brown and a skewer inserted comes out clean.

  22. Begin checking after the 1½ hour mark.

  23. Remove from oven and cool completely in the pan.

  24. Flambé and Store

  25. Unmold cooled cake onto a shallow bowl.

  26. Heat Cointreau in a saucepan and carefully light with a blow torch.

  27. Pour the flambéed liqueur over the cake. Use caution.

  28. Once the flames subside, let the cake cool again completely.

  29. Wrap in parchment, then a layer of foil.

  30. Store in a cool, dry place.

  31. Optional: Feed with 1 TBSP of liqueur weekly. Best aged at least 2 weeks before serving.

  32. To Serve

  33. Slice and enjoy on its own or with coffee or tea.


Moist, dense, fruity and Xmasy...

Recipe Video:




Comments


bottom of page