Description
This traditional Christmas cake recipe blends a rich medley of soaked dried fruits, warm spices, and a moist buttery cake base perfect for festive celebrations. Enhanced with brandy, orange zest, and a luscious white chocolate frosting adorned with chocolate leaves, this cake offers a classic holiday indulgence ideal for sharing with loved ones.
Ingredients
Scale
Soaked Fruits
- 200 g Pitted Prunes (Substitute with chopped dates for a different flavor profile.)
- 200 g Raisins (Can be replaced with golden raisins for a lighter texture.)
- 100 g Currants (Substitute with additional sultanas if unavailable.)
- 200 g Sultanas (Can be substituted with mixed dried fruits.)
- 100 ml Brandy (Use apple juice for a non-alcoholic version.)
Cake Batter
- 250 g Butter (Substitute with coconut oil for a dairy-free version.)
- 200 g Dark Brown Sugar (Can be replaced with light brown sugar.)
- 1 tsp Vanilla Extract (Substitute with almond extract if desired.)
- 4 large Eggs (Flax eggs can be used as a vegan substitute.)
- 100 g Plum or Cherry Jam (Substitute with apricot jam.)
- 1 zest Orange Zest (Can substitute with lemon zest for a different citrus note.)
- 200 g Plain Flour (Use whole wheat flour for a heartier texture.)
- 200 g Self-Raising Flour (If unavailable, add a teaspoon of baking powder to plain flour.)
- 2 tsp Ground Spices (Cinnamon, Mixed Spice, Nutmeg, Cloves) (Adjust according to personal taste preferences.)
- 100 ml Orange Juice (Can substitute with apple juice.)
Decorations and Toppings
- 100 g Glacé Cherries (Use dried cranberries for a tart alternative.)
- 50 g Blanched Almonds (Walnuts or pecans can be used instead.)
- 100 g White Chocolate (Omit for a simpler presentation.)
- 100 g Icing Sugar (Powdered sugar can be used interchangeably.)
Instructions
- Preparation: Start by gathering all ingredients and equipment. Preheat your oven to 160°C (320°F). Grease an 18cm square cake tin and three 9cm square tins with butter, then line with baking paper to ensure easy release after baking.
- Soak the Fruits: In a large bowl, combine prunes, raisins, currants, sultanas, and brandy. Cover and leave them to soak for at least 2 hours or ideally overnight, allowing the flavors to meld and the fruits to plump up.
- Make the Batter: Using a mixer, beat the butter, dark brown sugar, and vanilla extract together until the mixture becomes light and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then blend in the plum or cherry jam along with the orange zest until combined smoothly.
- Incorporate Fruits and Dry Ingredients: Add the soaked fruit mixture to the batter and mix gently. Sift together the plain flour, self-raising flour, and the ground spices, then fold these dry ingredients into the wet mixture along with the orange juice until the batter is mostly smooth and uniform.
- Fill the Cake Tins: Pour about 4 cups of the batter into the large 18cm cake tin and divide 2 cups each into the three smaller 9cm tins. Smooth the tops with a spatula and tap the tins gently on the counter to eliminate any air bubbles. Press glacé cherries and blanched almonds into the tops of the smaller cakes for added decoration and texture.
- Wrap and Bake: Wrap the outside of the tins with brown paper secured with twine to prevent over-browning. Bake the smaller cakes for 1 hour and the large cake for 2 to 2¼ hours. Check doneness by inserting a skewer into the center; it should come out clean when the cakes are fully cooked.
- Finish and Cool: While the cakes are still hot, pour additional brandy over them to enhance flavor and moisture. Allow the cakes to cool completely in their tins on wire racks.
- Prepare Chocolate Leaves: Melt the white chocolate and spread it thinly over baking paper. Let it set until firm, then cut or break into leaf shapes to decorate the cake.
- Frost the Cake: Beat softened butter until smooth, then gradually sift icing sugar into the butter, adding brandy as you go, to create a light and creamy frosting. Spread this frosting generously over the cooled large cake and top with the prepared white chocolate leaves.
- Final Touch: Dust the frosted cake lightly with additional icing sugar to give a festive, snow-dusted appearance, perfect for holiday celebrations.
Notes
- The cake improves in flavor when allowed to mature for several days wrapped in foil in a cool place.
- For a dairy-free version, substitute butter with coconut oil and use flax eggs for egg replacement.
- Replacing brandy with apple juice makes the recipe alcohol-free, suitable for all ages.
- Wrapping the cake tins in brown paper helps prevent the cake edges from over-browning during the long baking time.
- Using a skewer to test doneness is crucial—ensure it comes out clean to avoid undercooked cake.
- Store leftovers in an airtight container to maintain moisture and freshness.
