Name: Traditional English Christmas Fruitcake
Prep time: 30 min
Cook time: 180 min
Yield: 16 servings
Cuisine: European cuisine
Ingredients: 250 g raisins; 250 g currants; 250 g sultanas; 150 g glacé cherries (halved); 100 g mixed peel; 150 ml dark rum; 200 g unsalted butter (softened); 200 g dark brown sugar; 4 pcs large eggs (beaten); 250 g all-purpose flour; 50 g ground almonds; 1 tsp baking powder; 1 tsp mixed spice; 0.5 tsp cinnamon; 0.5 tsp nutmeg (freshly grated); 1 pcs orange zest; 1 pcs lemon zest; 100 g almonds (blanched, roughly chopped); 2 tbsp dark rum (or brandy, for feeding weekly)

A rich, dark Christmas fruitcake sits on a rustic wooden surface, studded with plump dried fruits and nuts.

Prep: 30 min (plus 2-4 weeks soaking) • Cook: 2.5-3 hours. A rich, traditional English Christmas fruitcake packed with rum-soaked dried fruits, nuts, and spices, perfect for festive celebrations. This recipe requires advance preparation to allow the fruits to macerate in rum for several weeks, intensifying the flavor and moisture.

Preparation time: 30 min
Cooking time: 3 hrs
Servings: 16

Instructions

Soak the Fruits (2-4 weeks in advance)

1Combine raisins, currants, sultanas, glacé cherries, and mixed peel in a large airtight container.
2Pour the dark rum over the fruits, stir well to ensure all fruits are coated.
3Seal the container and refrigerate for 2-4 weeks, stirring occasionally (once a week) to re-distribute the rum, allowing the fruits to plump up and absorb the liquid.

Prepare the Cake

1Preheat your oven to 140°C (275°F) / Gas Mark 1. Line a 20cm (8-inch) round cake tin with a double layer of baking paper, extending about 5cm (2 inches) above the rim. Wrap the outside of the tin with a double layer of brown paper or newspaper for insulation.
2In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
3Gradually beat in the eggs, one at a time, mixing well after each addition. If the mixture appears to curdle, add a tablespoon of flour.
4In a separate bowl, sift together the flour, ground almonds, baking powder, mixed spice, cinnamon, and nutmeg. Add the orange and lemon zests.
5Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6Stir in the soaked fruits and chopped blanched almonds until evenly distributed throughout the batter.

Bake the Cake

1Spoon the cake batter into the prepared cake tin and smooth the top with the back of a spoon.
2Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean. The exact baking time may vary with your oven.
3If the top of the cake starts to brown too quickly, cover it loosely with a piece of foil.
4Once baked, remove the cake from the oven and let it cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.

Feeding and Storage (Optional but Recommended)

1Once the cake is completely cool, pierce the top several times with a skewer and drizzle 1-2 tablespoons of rum or brandy over it.
2Wrap the cake tightly in baking paper, then in foil. Store in an airtight container in a cool, dark place.
3Repeat the 'feeding' process (drizzling with rum/brandy) weekly for 2-4 weeks leading up to Christmas. This enhances its flavor, moisture, and keeps it fresh.

Instructions

Soak the Fruits (2-4 weeks in advance)

1Combine raisins, currants, sultanas, glacé cherries, and mixed peel in a large airtight container.
2Pour the dark rum over the fruits, stir well to ensure all fruits are coated.
3Seal the container and refrigerate for 2-4 weeks, stirring occasionally (once a week) to re-distribute the rum, allowing the fruits to plump up and absorb the liquid.

Prepare the Cake

1Preheat your oven to 140°C (275°F) / Gas Mark 1. Line a 20cm (8-inch) round cake tin with a double layer of baking paper, extending about 5cm (2 inches) above the rim. Wrap the outside of the tin with a double layer of brown paper or newspaper for insulation.
2In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
3Gradually beat in the eggs, one at a time, mixing well after each addition. If the mixture appears to curdle, add a tablespoon of flour.
4In a separate bowl, sift together the flour, ground almonds, baking powder, mixed spice, cinnamon, and nutmeg. Add the orange and lemon zests.
5Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6Stir in the soaked fruits and chopped blanched almonds until evenly distributed throughout the batter.

Bake the Cake

1Spoon the cake batter into the prepared cake tin and smooth the top with the back of a spoon.
2Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean. The exact baking time may vary with your oven.
3If the top of the cake starts to brown too quickly, cover it loosely with a piece of foil.
4Once baked, remove the cake from the oven and let it cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.

Feeding and Storage (Optional but Recommended)

1Once the cake is completely cool, pierce the top several times with a skewer and drizzle 1-2 tablespoons of rum or brandy over it.
2Wrap the cake tightly in baking paper, then in foil. Store in an airtight container in a cool, dark place.
3Repeat the 'feeding' process (drizzling with rum/brandy) weekly for 2-4 weeks leading up to Christmas. This enhances its flavor, moisture, and keeps it fresh.

Nutrition Information

Calories: 380 kcal
Protein: 5 g
Fat: 15 g
Carbs: 55 g

Nutrient	Per serving
Calories	380 kcal
Protein	5 g
Fat	15 g
Carbs	55 g

Tips

Start soaking your fruits well in advance; the longer they soak, the more flavorful and moist your fruitcake will be.
The low and slow baking temperature is crucial for fruitcake; it prevents burning while allowing the cake to cook through evenly.
Fruitcake improves with age. For best results, allow at least a week or two after baking for the flavors to mature before serving.