Festive Fruit Cake Recipe
A deliciously rich and indulgent recipe
The secret to a deliciously rich and indulgent fruit cake is well soaked dried fruit.
In this recipe our expert chefs recommend soaking the dried fruit in either brandy or rum for between 2 weeks and a month, now that’s some time to create some serious flavour…
(Makes approx 12 squares)
You will need:
- 125g butter
- 125g dark brown sugar
- 125g plain flour
- 3 medium eggs (at room temperature)
- 500g mix dried fruits of your choice (sultanas, raisin, apricots, cherry, currants, and orange zest) soaked in brandy or rum
- 1 heaped tsp cinnamon powder
- 1 heaped tsp ginger powder
- ½ tsp cloves powder
Soak your selection of dried fruit in the alcohol for at least 2 weeks to 1 month before baking, this will ensure a good flavour.
Pre heat your oven to 150°c
Combine the dry ingredients in a large mixing bowl and set aside
In a separate bowl, mix together the butter with brown sugar until smooth and creamy. We recommend using a paddle mixer or a hand whisk to get the perfect consistency
Whisk together the eggs and slowly incorporate into the butter mixture followed by mix dried fruits
Finally add the dry ingredients prepared earlier into the wet mixture
Pour the mix in a tray lined with parchment paper bake for 45-55 min
Leave to cool before serving or decorating – we recommend fondant icing as a sweet contrast
You’ll find our classic festive fruit cake on our Festive Afternoon Tea menu, available to enjoy throughout December, more information HERE.