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Bake the Best Christmas Fruit Cake with Brandy This Holiday Season!

Christmas Fruit Cake with Brandy 7 Ingredients Ultimate Delicious
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The aroma of a freshly baked Christmas Fruit Cake with Brandy wafting through the home is a quintessential part of the holiday season. This decadent, moist cake is a time-honored tradition that brings families together and fills bellies with warmth and cheer. Studded with plump raisins, sultanas, and candied fruit, and infused with the rich, complex flavor of brandy, this Christmas Fruit Cake with Brandy is a true showstopper that’s sure to delight your taste buds.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 4 large eggs, beaten
  • 1 3/4 cup self-raising flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon molasses
  • 3 cup mixed dried fruit (raisins, currants, sultanas)
  • 1/3 cup chopped candied fruit
  • 1/4 cup chopped almonds
  • 2 tablespoon brandy
  • Extra brandy for feeding

Instructions

1. Preheat your oven to 300°F and line a 8-inch round cake tin with baking paper.

2. Cream together the softened butter and dark brown sugar until light and fluffy.

3. Gradually add the beaten eggs to the butter-sugar mixture, mixing well after each addition.

4. In a separate bowl, sift together the self-raising flour, mixed spice, cinnamon, and nutmeg. Fold these dry ingredients into the butter mixture, along with the molasses.

5. Gently fold in the mixed dried fruit, candied fruit, and chopped almonds. Add the 2 tablespoon of brandy and mix until everything is well combined.

6. Spoon the mixture into the prepared cake tin, smooth the top, and bake for 2-2.5 hours, or until a skewer inserted comes out clean. If the top is browning too quickly, cover it with foil.

7. Allow the cake to cool completely, then pierce the top with a skewer and brush generously with brandy. Repeat this feeding process periodically to keep the cake moist and flavorful.

Notes

To ensure your Christmas Fruit Cake with Brandy turns out perfect every time, follow these best practices for baking and storing:

Make sure your oven is properly calibrated and that your kitchen is clean and free of any strong odors that could interfere with the cake’s flavor.

Precise measurements are key to achieving the right texture and consistency. Use digital scales or measuring cup and spoons to ensure accuracy.

Don’t overmix the batter, which can lead to a tough, dense cake. Also, be careful not to overbake, as this can cause the cake to dry out.

Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Store it in a cool, dark place, and continue to “feed” it with brandy every few weeks for maximum flavor and moisture.

Nutrition

Keywords: Christmas, Fruit Cake, Brandy

Find it online: https://www.basterecipes.com/christmas-fruit-cake-with-brandy/