Festive Fruit Cake 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

 

Method:

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