Christmas Cake
This moist Christmas Cake is loaded with tea-soaked dried fruit, brandy, mixed spice and a tender crumb that stays soft for days.
Ingredients
Fruit Soak
- 350 g mixed dried fruit (sultanas, currants, raisins)
- 250 ml strong tea brewed
- 3 tbsp brandy or rum
Cake Batter
- 100 g unsalted butter softened
- 175 g brown sugar packed
- 3 eggs at room temperature
- 1 orange zest of
- 350 g plain flour (all-purpose)
- 1 tsp baking powder
- 1 tsp mixed spice
- 0.25 tsp salt
Instructions
Fruit Soak
- Place dried mixed fruit in a bowl and pour over the tea and brandy. Let it soak for at least 30 minutes.
Cake Batter
- Preheat oven to 150°C (fan-forced) / 160°C (conventional). Grease and line a 20cm round cake tin with baking paper.
- Cream butter and brown sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition. If mixture looks curdled, add a tablespoon of flour to bring it together.
- Sift in flour, baking powder, mixed spice and salt, then fold gently until combined.
- Stir in soaked fruit and orange zest.
- Spoon the batter into the prepared tin and smooth the surface.
- Bake for 2 hours or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Notes
For deeper flavor, soak the fruit mixture overnight and refresh with brandy every few days.
Ensure ingredients are at room temperature for even creaming and consistent texture.