"Classic Christmas Cake Recipe: A Timeless Holiday Delight"

Introduction

As the holiday season approaches, there's nothing quite as traditional and comforting as a slice of rich, moist Christmas cake. Packed with a delightful mix of dried fruits, warm spices, and a touch of brandy or rum, this classic Christmas cake is a symbol of festive joy and togetherness. Whether you're continuing a family tradition or starting a new one, this recipe will guide you through creating a delicious centerpiece for your holiday celebrations. So, let's embark on a culinary journey to bake the perfect Christmas cake that will fill your home with warmth and merriment.

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Ingredients:

For the Fruit Mix:

500g (about 4 cups) mixed dried fruits (raisins, currants, sultanas, candied peel)

100g (about 2/3 cup) glace cherries, halved

100g (about 2/3 cup) chopped almonds

Zest of 1 lemon

Zest of 1 orange

150ml (about 2/3 cup) brandy or dark rum

For the Cake:

250g (about 1 cup) unsalted butter, softened

250g (about 1 1/4 cups) brown sugar

4 large eggs

250g (about 2 cups) all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

For the Decoration:

2-3 tablespoons apricot jam (for glazing)

Marzipan for covering the cake (optional)

Icing sugar for dusting (optional)

Instructions:

1. Prepare the Fruit Mix (at least one day before baking):

In a large bowl, combine the mixed dried fruits, glace cherries, chopped almonds, lemon zest, and orange zest.

Pour the brandy or rum over the fruit mixture and stir well.

Cover the bowl with plastic wrap and leave it to soak for at least 24 hours, stirring occasionally.

2. Preheat the Oven and Prepare the Cake Pan:

Preheat your oven to 150°C (300°F).

Grease and line a 9-inch (23cm) round cake pan with parchment paper.

3. Make the Cake Batter:

In a separate large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one.

In a separate bowl, sift together the flour, baking powder, and all the spices (cinnamon, nutmeg, allspice, cloves).

Gradually fold the dry ingredients into the egg and butter mixture until well combined.

Finally, fold in the soaked fruit mixture until evenly distributed throughout the cake batter.

4. Bake the Cake:

Spoon the cake batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted into the center of the cake comes out clean.

If the top of the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.

5. Cool and Decorate:

Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Once the cake is completely cool, you can choose to cover it with marzipan for a traditional finish.

Heat the apricot jam in a small saucepan until it becomes liquid. Brush this over the marzipan to give it a glossy finish.

If you prefer not to use marzipan, you can simply dust the cake with icing sugar.

6. Enjoy:

Your Christmas cake is now ready to be enjoyed! It's best to let it mature for a few weeks, but it can also be sliced and served immediately if desired.

This Christmas cake is a wonderful treat to share with family and friends during the festive season. Enjoy!