Description
The Joyful Holiday Cake is a sumptuous dessert that epitomizes the spirit of festive celebrations. It features a rich blend of dried fruits soaked in brandy and a bouquet of complementary spirits, creating a dense, flavorful cake that’s perfect for holiday gatherings. This traditional fruitcake is moist, aromatic, and deeply imbued with the tastes of the holiday season.
Ingredients
- 850 g Mixed dried fruit (such as sultanas, raisins, cranberries, apricots, and mixed peel)
- 100 ml Brandy, plus 2 tbsp for after baking
- 1 tbsp Cointreau (optional; can be substituted with brandy)
- 1 tbsp Kirsch (optional; can be substituted with brandy)
- 235 g Butter or baking spread, softened and unsalted
- 235 g Dark brown soft sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- ½ tsp Baking powder
- 1 ½ tsp Mixed spice
- ½ tsp Cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Nutmeg
- 100 g Glace cherries, chopped
Step-by-step Directions
1. Prepare the Fruit Mixture
In a large mixing bowl, combine the dried fruits with 100 ml of brandy along with the Cointreau and Kirsch, if using. Mix thoroughly, cover, and let it sit overnight or for up to 24 hours to soak.
2. Preheat the Oven and Prepare the Cake Tin
Preheat your oven to 120C (275F/Gas Mark 1). Grease and double line an 8-inch cake tin that is at least 3 inches deep with baking paper.
3. Mix the Cake Batter
Cream the softened butter and dark brown soft sugar together in a mixing bowl until fluffy (about 3 minutes with an electric mixer). Gradually beat in the eggs and vanilla extract, ensuring each egg is fully combined before adding the next.
4. Incorporate Dry Ingredients
Gently fold in the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg, and ground cloves until just combined.
5. Add Fruit and Bake
Stir in the soaked dried fruit mixture and chopped glace cherries into the batter until evenly distributed. Pour the batter into the prepared cake tin, leveling with a spatula. Bake in the preheated oven for about 3 ½ hours, or until a skewer inserted into the center comes out clean.
6. Finish and Cool
Once baked, remove the cake from the oven, poke holes with a skewer and drizzle the additional 2 tbsp of brandy over the top. Let the cake cool completely in the tin.
Servings & Preparation/Cooking Time
This recipe yields one large cake, typically serving about 12-16 people. The preparation time is about 30 minutes, plus at least 24 hours for the fruit to soak and around 3 ½ hours of baking time.
Tips for Storage & Reheating
- Wrap the cooled cake in baking paper and foil, and store it in a cake tin or airtight container.
- Feed the cake with 1 tbsp of brandy every 1-2 weeks until ready to serve, to enhance flavor and moisture.
- The cake can be stored for several weeks or even months if kept in cool, dry conditions.
Conclusion
The Joyful Holiday Cake is more than just a dessert; it’s a festive tradition in every slice. Rich with spiced, brandy-soaked fruits and encased in a tender, fragrant crumb, this cake is meant to be savored and shared. Whether as a centerpiece at holiday gatherings or as a thoughtful homemade gift, it promises warmth, joy, and a taste of the holiday spirit.
Print
Joyful Holiday Cake
- Total Time: 35 minute
- Yield: 12-16 servings 1x
Description
The Joyful Holiday Cake is a sumptuous dessert that epitomizes the spirit of festive celebrations. It features a rich blend of dried fruits soaked in brandy and a bouquet of complementary spirits, creating a dense, flavorful cake that’s perfect for holiday gatherings. This traditional fruitcake is moist, aromatic, and deeply imbued with the tastes of the holiday season.
Ingredients
- 850 g Mixed dried fruit (such as sultanas, raisins, cranberries, apricots, and mixed peel)
- 100 ml Brandy, plus 2 tbsp for after baking
- 1 tbsp Cointreau (optional; can be substituted with brandy)
- 1 tbsp Kirsch (optional; can be substituted with brandy)
- 235 g Butter or baking spread, softened and unsalted
- 235 g Dark brown soft sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- ½ tsp Baking powder
- 1 ½ tsp Mixed spice
- ½ tsp Cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Nutmeg
- 100 g Glace cherries, chopped
Instructions
- Prepare the Fruit Mixture In a large mixing bowl, combine the dried fruits with 100 ml of brandy along with the Cointreau and Kirsch, if using. Mix thoroughly, cover, and let it sit overnight or for up to 24 hours to soak.
- Preheat the Oven and Prepare the Cake Tin Preheat your oven to 120C (275F/Gas Mark 1). Grease and double line an 8-inch cake tin that is at least 3 inches deep with baking paper.
- Mix the Cake Batter Cream the softened butter and dark brown soft sugar together in a mixing bowl until fluffy (about 3 minutes with an electric mixer). Gradually beat in the eggs and vanilla extract, ensuring each egg is fully combined before adding the next.
- Incorporate Dry Ingredients Gently fold in the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg, and ground cloves until just combined.
- Add Fruit and Bake Stir in the soaked dried fruit mixture and chopped glace cherries into the batter until evenly distributed. Pour the batter into the prepared cake tin, leveling with a spatula. Bake in the preheated oven for about 3 ½ hours, or until a skewer inserted into the center comes out clean.
- Finish and Cool Once baked, remove the cake from the oven, poke holes with a skewer and drizzle the additional 2 tbsp of brandy over the top. Let the cake cool completely in the tin.
- Prep Time: 30 minutes
- Cook Time: 3 1/2 hours