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A boozy fruitcake is a perfect make-a-head Christmas cake that just gets better by the week
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Boozy Fruitcake Recipe - Make-A-head Christmas Fruitcake Recipe

A traditional brandy soaked rich fruit cake is as boozy as it can get. The secret to making this boozy cake is making it ahead of time so the flavors mature and the alcohol has macerated with the fruit. Which is why I call it a boozy Christmas cake or make-a-head Christmas cake.
Course Dessert
Cuisine British, European
Keyword Cake, Christmas, Fruitcake, Traditional
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 16 servings
Calories 638kcal
Author Veena Azmanov

Ingredients

  • 500 grams Golden Raisins
  • 500 grams Black Currants
  • 200 grams Dried Sultanas
  • 200 grams Dried Apricots chopped
  • 100 grams Candied Peel chopped
  • 200 grams Glace Cherries undyed
  • 200 grams Dried Cranberries
  • 300 ml Brandy for soaking
  • 100 ml Cherry Brandy for feeding
  • 225 grams Dark Brown Sugar
  • 228 grams Unsalted Butter
  • 5 Eggs large
  • 290 grams All-Purpose flour sifted
  • 1 tbsp Black Treacle
  • 1 tsp Orange Zest
  • 1 tsp Lemon Zest
  • 1 tsp Ground Nutmeg fresh grated
  • 150 grams Mixed Nuts (almonds, macadamia, pecans)
  • 2 tsp Vanilla Extract

Instructions

Soak Fruits

  • Add all the fruit in a large glass bowl and combine with the brandy. Cover and leave overnight. (do not use metal bowls for soaking)

Prepare Cake

  • Preheat the oven at 150C / 300 F
  • Line a 7-inch square deep loose bottom pan with parchment paper. 
  • Cream butter and sugar until light and fluffy
  • Add eggs one at a time
  • Followed by the treacle, vanilla, orange and lemon zest. 
  • Add the flour and combine well.
  • Next, add the soaked fruits with all the juices and alcohol - stir well to combine
  • Lastly, add the mixed chopped nuts - combine well
  • Pour into the prepared baking pan
  • Wrap the outside of the pan with a damp tea two.
    (Dip a tea towel in water and squeeze out the water so it's damp but not wet. Then wrap it around the cake. If necessary use a pin to secure it in place) 
  • Bake for approximately 4 hours or until a skewer inserted in the center comes clean.  
    If the top starts browning too quickly tent loosely with a foil 
  • Remove from the oven and let cool completely before you invert on to a cooling rack.

Feeding

  • When cooled turn upside down - use a skewer and make some holes in the base. 
  • Carefully spoon the cherry liquor over letting it soak as you spoon the alcohol. 
  • Place it back upside on a place so it will continue to soak any leftover on the plate.
  • Double wrap in greaseproof papers well. 
  • Followed by aluminum foil making sure the foil does not come in contact with the cake. 
  • Store in a tin in a cool dry place. 
  • Feed once a week with more brandy or cherry brandy up to Christmas. Making sure to wrap it well and store again. 

Nutrition

Calories: 638kcal | Carbohydrates: 103g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 40mg | Potassium: 715mg | Fiber: 4g | Sugar: 66g | Vitamin A: 955IU | Vitamin C: 58.4mg | Calcium: 88mg | Iron: 3.4mg