Christmas Cake ( With Blitzed Fruit)

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

The secret in this recipe is that the brandy soaked fruits are blended making the cake more appealing for people who aren't so keen on fruit cakes. I start soaking the fruit a month ahead.

Ingredients Nutrition

Directions

  1. Soak the fruits and chopped peel in a bowl and pour over the orange juice and brandy, beer and sherry.
  2. Mix well and store in a cool dark place, stiring every few weeks. the fruits are ready when soft and very plump.If tehy look dry add a splash or brandy or orange juice.
  3. Heat oven to 150°C grease a 20 cm round cake tin, about 8 cm deep. Line with a double layer of baking paper.
  4. Blitz the soaked friut in 4 batches, leaving the last batch only lightly to keep some texture in the cake.
  5. Mix in the flour,almonds and spices in a large bowl, add the lemon juice, zest and fruits then mix with your hands. It will be hard to mix, don't worry.
  6. Cream the butter with the sugar with an electric hand whisk until light and fluffy, then beat in the eggs, one at a time.Stir into the flour mixture, then add the nuts.
  7. Place in the prepared cake tin and bake1 1/2 hours then reduce heat to 140C and bake a further 2-3 hours, Checking with a skewer it should come out clean.
  8. Cool 5 minutes in tin then remove and cool on a wire rack.
  9. When cool wrap in grease proof paper and foil, 'feeding' it brandy every 2 weeks. The cake can be made 3 months ahead and kept like this until ready to ice.

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