Featured Cake: Classic Christmas Fruitcake

This rich, moist, and densely packed fruitcake is the heart of Christmas tradition in many homes. Soaked in spirits and aged to perfection, it symbolizes the warmth and richness of the festive season.

✨ Why It's The Best

The Classic Fruitcake is more than a dessert; it's a labor of love and patience. Made weeks in advance, it allows flavors from dried fruits, nuts, and spices to mature and deepen, creating a uniquely complex taste that says "Christmas" in every bite. Its long shelf life and sturdy nature make it perfect for gifting and centerpieces.

📜 Ingredients

• Fruits & Nuts: 500g mixed dried fruits (raisins, currants, sultanas, cherries), 100g chopped almonds or pecans.
• Liquor: 120ml brandy, rum, or orange juice (for non-alcoholic version).
• Wet Mix: 200g softened butter, 200g brown sugar, 4 large eggs.
• Dry Mix: 250g all-purpose flour, 1 tsp mixed spice (cinnamon, nutmeg), 1/2 tsp baking powder.
• For Decoration: Whole almonds, glace cherries, apricot glaze.

👩‍🍳 Preparation Steps

1. Soak the Fruits: Combine all dried fruits and nuts with the liquor in a bowl. Cover and let soak for at least 24 hours (up to a week for richer flavor).
2. Prepare the Batter: Preheat oven to 150°C (300°F). Grease and line a 20cm round cake tin. Cream butter and sugar until light. Beat in eggs one at a time. Fold in flour, spices, and baking powder. Stir in the soaked fruit mix.
3. Bake: Spoon batter into the tin. Smooth the top. Decorate with whole nuts and cherries if desired. Bake for 2 - 2.5 hours, or until a skewer inserted comes out clean.
4. Feed & Mature: Once cool, prick the cake all over with a skewer. "Feed" it by brushing with 1-2 tbsp of extra liquor. Wrap tightly in parchment and foil. Store in a cool place, feeding once a week until Christmas.
5. Serve: Unwrap, and optionally cover with marzipan and royal icing. Slice thinly and serve at room temperature with a cup of tea or coffee.