How are you finding the beginning the Christmas season? I really hope that you aren’t sick of it already! I’ve started to get busy writing Christmas Blog posts (like this one), making Christmas Cards, compiling Secret Santa gifts for all the Secret Santa’s I am participating in this year (I think I’m doing about 3 of them!!!) and trying to convince my parents that it is time to start decorating the house for Christmas!
Today though, I have been working on something exciting for you to get into the Christmas mood with your holiday cooking. Below you will find the very special recipe to my favourite Christmas Fruit Cake! This is a special recipe from my Nana (well actually my mum’s Nana) and it always makes the most beautiful, moist and delicious Christmas Fruit Cake! Last year I made my first one, with help from my mum of course, iced it and made decorations.
I have also made a free printable of 5 of my favourite Christmas recipes (including this one) as my little gift to you this Christmas!
So what have you been doing so far to prepare for Christmas?
Recipe for Nana’s Christmas Cake
NB: you will want to make the cake this week as it is a lot nicer if fruits are soaked in the Sherry, Rum or Brandy for a while.
220g unsalted butter
220g brown sugar
4 large eggs
350g white flour
2 level teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon cinnamon
80ml (4 tablespoons) Brandy, Rum or Sherry
1 tablespoon blackcurrant jam or syrup
125g glazed cherries
125g glazed fruit peel
900g mixed fruit = (500g raisins/sultanas, 225g currants)
Put all the cherries, mixed fruit, fruit peel and the almonds (use half if wanting to use almonds to decorate the top) into a large bowl. Cover with Brandy, Rum or Sherry and let it soak for 5-9 days. (This is not compulsory but will make the cake more flavoursome!)
- Beat butter and sugar with an electric or hand beater, until fluffy and creamed.
- Add eggs one at a time to the mixture until just mixed.
- Sift the dry ingredients n a separate bowl. Then add to the butter mixture and mix.
- Add the mixed fruit (See preparation note above) and the rest of the ingredients to the mix.
- Bake in a 9 inch square tin lined with grease proof baking paper, at 150 degrees Celsius (300 degrees Fahrenheit) for 3 and 1/2 hours total. (Tin can be a round if wanted)
Notes on Service:
Serve iced and decorated if you wish. You can watch videos on YouTube on how to ice Christmas Fruit Cakes and make the fondant icing decorations. (I have linked a few below). If you make any holes or the icing tear slightly after placing, put a bit of hot water on your fingers and use them to spread and mold the icing back into place.
- Brush jam paste (marmalade or some type of berry jam with a little bit of water) over cake.
- Roll out almond icing until it is big enough to cover the cake and it’s side and cover cake.
- Brush another coat of jam paste on the almond icing.
- Roll out white icing, again until it is big enough to cover cake, and place on top of the almond icing.
- Decorate with little fondant Christmas trees and/or other fondant icing decorations, or even a little cake skirt.
- Serve, eat and enjoy.