Christmas Cake ( With Blitzed Fruit)

Submitted by Wild Thyme Flour

"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."

 

• Ready In: 3hrs 30mins
• Ingredients: 23
• Yields: 1 cake
• Serves: 16

ingredients

• 200 g sultanas
• 200 g raisins
• 200 g prunes, chopped in half
• 175 g dates, chopped
• 200 g apricots
• 175 g mixed candied citrus peel
• 150 ml dark beer (stout or porter beer)
• 150 ml brandy (or dark rum)
• 29.58 ml sherry wine
• 1 orange, juice and zest of
• 100 g brazil nuts, chopped
• 100 g hazelnuts, toasted and chopped
• 100 g walnuts, chopped
• 250 g self raising flour
• 200 g ground almonds
• 4.92 ml mixed spice
• 4.92 ml ground ginger
• 9.85 ml cinnamon
• 2.46 ml ground cloves
• 225 g unsalted butter
• 225 g dark muscovado sugar
• 6 eggs
• 1 lemon, juice and zest of

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.