Rich, dark, spiced cake, filled with a mixture of sweet dried fruits and chopped nuts.
I LOVE fruit cake – especially Christmas cake, but unfortunately I am in the minority in my family, so I’ve never really been able to justify making one. However this year I have decided that I will make one, even if I end up eating the whole thing to myself!
I’ve followed Delia’s recipe for a Classic Christmas Cake, but I have changed the fruit combination a little bit, and I have used Grand Marnier and Cointreau rather than brandy.
I was a bit worried when I made this, that my cake tin wasn’t tall enough, but the lining of foil-backed greaseproof paper did a wonderful job!
I would recommend starting this in the morning as it takes quite a while to cook! I started at 8PM (stupidly) so I was up past midnight making this cake! Dedication!
I’m enjoying ‘feeding’ my cake every so often and I can’t wait to eat it! I will put up an updated post it is all iced and finished 😀
Variations: Change the combination of fruits to suit your taste!
- 450g mixed dried fruit (raisins, sultanas, currants, candied peel)
- 100g dried cranberries
- 175g glace stem ginger
- 175g chopped glace cherries
- 200ml Grand Marnier
- 225g self raising flour
- 1/4 of a nutmeg, grated
- 1tsp cinnamon
- 225g dark brown soft sugar
- 4 eggs
- 1tbsp black treacle
- 225g butter
- zest of one orange and one lemon
- Cointreau for feeding
Grease and side-line a 20cm cake tin with foil-backed greaseproof paper.
Preheat the oven to 140C.
Place all the dried fruits in a large bowl and submerge with the Grand Marnier. Cover and leave to soak for at least 12-16 hours.
Combine all the other cake ingredients (except the almonds) in a large bowl and mix with an electric whisk, until light and fluffy.
Slowly add in the fruit and almonds, 1tbsp at a time until fully combined.
Spoon the mixture into the prepared cake tin and bake in the centre of the preheated oven for around 4 hours. Remove from the oven once a skewer sunk into he middle of the cake comes out clean.
Leave to cool on a wire rack.
Poke holes in the top if the cake using a skewer and pour over a few tbsp of Cointreau.
Wrap tightly in greaseproof paper and foil and store in an airtight container. Keep feeding win Cointreau a few times a week until you are ready to ice the cake.