A Traditional Christmas cake is steeped in brandy and dried fruits imparting lovely aroma. An easy cake recipe that I made for the first time without any hassle of too many ingredients. It’s simple and can even be baked by a beginner.
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Preparation time: 30 – 45 minutes
Cooking time: 1 hour 15 minutes
Round Springform cake pan: 8-inch / 20 cm
Dried fruits (soaked a day in advance, *see notes):
Dates pitted, roughly chopped – 90 g
Raisins – 110 g
Black currant – 70 g
Brandy / Rum – 100 ml + extra for feeding the cake (*see notes)
Unsalted Butter ( soft) – 200 g + extra for greasing the pan
Dark brown Sugar (fine) – 1 cup / 200 g
Vanilla extract – 1 tsp
Honey – 2 tbsp
Lemon Zest – 1
Top Flour / Plain flour (All-purpose flour) – 225 g
Baking powder – 1 tsp
Cloves – 1 tsp / 5 pcs (powdered see notes*)
Ground cinnamon – 1 tsp
Nutmeg – 1 tsp
Pinch of salt
Large whole eggs – 4, room temp
Cashew nuts – 1/2 cup or 75 g, chopped
Almonds, slivered – 20 g
1. Chop the dried fruits and soak them in a mixing bowl with brandy or rum and cover with cling film. Leave it for 24 hours or a week, stirring occasionally in a cool place.
2. The next day or after a week:
Add 2 tbsp of all-purpose flour to the cashew nuts and almonds, mix together. This in done so that they do not sink to the bottom of the cake. Reserve for later. Prepare the rest of the ingredients.
Grease and line a 20cm (8″) cake tin base with a circular cut parchment paper and also the greased circumference with a layer of baking parchment paper. Make sure the paper is few inches above the level of tin.
3. Cream together butter and sugar until light and fluffy using a electirc hand mixer. Stir in the honey, vanilla extract, zest of one lemon and mix well with the hand mixer until well combined.
4. Sift the flour, baking powder, cloves cinnamon, nutmeg along with salt. To avoid any face full of flour mix with a large spoon, initially, then use the electic hand mixer to mix and combine.
5. Add 2 eggs first, beat it and mix well for 30 seconds on low speed until you add the next one. Repeat until all are done.
6. Add the dried fruits along with left over liquid and mix in, then stir in the cashew nuts and almonds.
7. Preheat the convection oven at 140 degree Celsius (275 °F / Gas mark 1). Spoon the batter into the prepared cake tin and smooth the tops.
For a convection oven place the cake on a lower rack and see to that there is more than 2 inch gap from the parchment paper to the top.
Bake for 1hour and check with a wooden skewer for doneness. Bake for another 15 minutes or until the skewer inserted into the middle of the cake comes out clean. You may need to cover the top of the cake with a round parchment paper if it is getting too brown before the cake is fully cooked.
I prepared this late in the evening hence the indoor lighting.
8. Leave the cake to cool in the tin completely. Remove the parchment paper from the sides.
Tada!! That is beautifully done with a great texture and lovely color. We were so tempted 😍 and right now just can’t wait for Christmas to grab a bite and try it out.
For Feeding the cake:
Pierce the cake with a toothpick and drizzle 2 tbsp brandy over the cake. Immedialtely wrap it with double baking paper sheets and the final layer with aluminium foil. Store it in a cool place in a plastic bag and place it in a sealed airtight container.
If you have prepared the cake weeks in advance feed the cake with alcohol every week.
*I soaked the dried fruits with brandy for a week but you can also soak it overnight or the previous day before baking.
*In case you do not find cloves powder: take 5 pieces of cloves, place them in a small zip-lock bag and pound them to make a powder. You can also use a mortar and pestle.
*I used the following brandy for this cake. If you do not wish to use alcohol replace it with orange juice.
Wish you all a joyful pleasant Christmas with family and friends!😇🎄 And please stay updated through my FB page>> Delicious Sweet Aroma
Signing off for now – Sherryl 😊✍ 🎅
Hi folks, I am posting the Update on my Brandied Plum Cake after feeding it for few days and unwrapping it on Christmas day this week (Excitement! 😇 ). While I unwrapped it from the foils and butter paper we could get the lovely aroma of brandy. It was moist, fully flavored and matured with perfect amount of all ingredients I used. It tasted delicious just like the one’s I used to have from the bakery in my hometown during Christmas which made me so happy. I am quiet surprised that the brandy I used was the right amount – not too much and not too less. Hope you all are enjoying your holidays😊. Following are few pics taken on Christmas day where me and my husband sat all morning enjoying our homemade christmas treats just like we do in our hometown. How did you spent your Christmas this year?
Wishing you a joyous holiday season 🤩🎅☃ with peace and cheer in the New Year!❤🎶🎀🎁🎉