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Boozy fruit cake adorned with dried fruits and nuts, perfect for celebrations

Boozy Fruit Cake

A rich and decadent fruit cake, generously soaked in brandy or rum, perfect for festive celebrations. This cake develops a deeper flavor and moist texture over time, making it ideal for advance preparation.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Soaked Fruit
  • 750 g Mixed dried fruit
  • 150 ml Brandy or Dark Rum
  • Orange zest from 1 orange
Cake Batter
  • 200 g Unsalted butter
  • 200 g Dark brown sugar
  • 4 Large eggs
  • 250 g All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Mixed spice
  • 1 tbsp Black treacle or molasses
  • 100 g Blanched, chopped almonds
For Feeding (Optional)
  • 50 ml Brandy or Dark Rum for feeding over time

Equipment

  • Large mixing bowl
  • Electric mixer or wooden spoon
  • 20cm (8-inch) round cake tin
  • Baking parchment paper
  • Measuring cups and spoons
  • Wire rack
  • Skewer

Method
 

Preparation
  1. Combine mixed dried fruit, brandy or rum, and orange zest in a bowl, then cover and let soak overnight or for at least 4 hours.
  2. Preheat oven to 140°C (275°F); then grease and double-line a 20cm (8-inch) round cake tin with baking parchment.
Making the Cake
  1. In a large bowl, cream together butter and dark brown sugar until the mixture is light and fluffy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the black treacle or molasses.
  3. Sift the flour, baking powder, and mixed spice into the wet ingredients and fold gently until just combined.
  4. Stir in the soaked fruit mixture and chopped almonds until they are evenly distributed throughout the cake batter.
Baking and Finishing
  1. Spoon the batter into the prepared cake tin, smooth the top, and bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.
  2. Allow the cake to cool in the tin before transferring it to a wire rack; once cool, prick the top with a skewer and spoon over additional brandy or rum if desired.
  3. Wrap the cooled cake in parchment paper and foil, then store in an airtight container, optionally "feeding" it with a spoonful of alcohol weekly to enhance flavor and moisture.

Notes

For best flavor, make this fruit cake several weeks in advance and 'feed' it with a little extra brandy or rum periodically. This allows the flavors to deepen and the cake to become wonderfully moist.