Imagine a festive dessert that captures the essence of Christmas in every single bite - a luxurious Gingered Christmas Fruitcake that transforms your holiday table into a culinary wonderland! This isn't just another fruitcake; it's a time-honored British tradition packed with rich, boozy dried fruits, warming spices, and a rustic charm that will transport you straight to a cozy Christmas celebration. Whether you're a seasoned baker or a curious home cook, this recipe promises to create a show-stopping dessert that will become your new holiday tradition.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 300g mixed dried fruit
- 100g glacé cherries
- 200g unsalted butter
- 200g brown sugar
- 4 eggs
- 250g all-purpose flour
- 1 tsp baking powder
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 100ml brandy
- For decoration: nuts, dried fruit, and marzipan
Instructions
- Prepare the dried fruits by combining mixed dried fruits and glacé cherries in a large mixing bowl. Pour brandy over the fruits and let them soak for at least 4 hours or overnight to enhance flavor and moisture.
- Preheat the oven to 150°C (300°F). Grease and line a 20cm round cake tin with parchment paper, creating a double layer of protection to prevent burning.
- Cream the unsalted butter and brown sugar together in a large mixing bowl until light and fluffy, using an electric mixer. This process should take approximately 5-7 minutes.
- Add eggs one at a time to the butter mixture, beating thoroughly after each addition to ensure a smooth and well-incorporated batter.
- Sift together the all-purpose flour, baking powder, ground ginger, and ground cinnamon to ensure even distribution of spices and leavening agent.
- Gently fold the sifted dry ingredients into the butter-egg mixture, being careful not to overmix. The batter should be smooth and free of lumps.
- Drain any excess brandy from the soaked fruits and fold them into the cake batter, ensuring even distribution throughout the mixture.
- Transfer the batter to the prepared cake tin, smoothing the top with a spatula to create an even surface. Tap the tin gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 2 hours, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover with aluminum foil.
- Once baked, remove from the oven and let the cake cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- For decoration, create a rustic look by applying marzipan in an uneven layer, then garnish with whole nuts and additional dried fruits. Optionally, brush with extra brandy for added moisture and flavor.
- Wrap the cooled cake in parchment paper and then in aluminum foil. Store in a cool, dark place for at least a week before serving to allow flavors to develop and mature.
Tips
- Fruit Soaking is Key: Allow your dried fruits to soak in brandy for at least 4 hours, or ideally overnight. This step infuses deep, complex flavors and ensures a moist cake.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better incorporation.
- Gentle Folding Technique: When adding dry ingredients and fruits, fold gently to maintain the cake's light texture and prevent tough, dense results.
- Prevent Over-Browning: If the cake's top browns too quickly, cover with aluminum foil to ensure even baking.
- Aging Enhances Flavor: Resist the temptation to cut into the cake immediately. Wrapping and storing for a week allows flavors to develop and mature.
- Decoration Tip: Create a rustic, artisanal look by applying marzipan unevenly and garnishing with whole nuts and dried fruits.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
