📝 About This Recipe
This isn't the dry, misunderstood fruitcake of punchlines past; it is a dense, moist, and deeply aromatic masterpiece reminiscent of Old World Victorian celebrations. Macerated in premium brandy and packed with a literal treasure trove of glâcé fruits and buttery pecans, this cake improves with age and develops a complex, boozy sweetness. It’s a labor of love that transforms humble pantry staples into a sophisticated holiday centerpiece that honors centuries of winter solstice tradition.
🥗 Ingredients
The Macerated Fruits
- 1.5 cups Dark Raisins (seedless)
- 1 cup Golden Sultanas (plump)
- 1/2 cup Dried Currants
- 1 cup Candied Cherries (halved, red and green for festive color)
- 1/2 cup Candied Orange and Lemon Peel (finely diced)
- 1/2 cup Brandy or Dark Rum (plus extra for feeding the cake)
The Cake Batter
- 2 cups All-Purpose Flour (sifted)
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Dark Brown Sugar (packed)
- 4 Large Eggs (at room temperature)
- 2 tablespoons Molasses (unsulphured)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (fine sea salt)
- 1 cup Pecan Halves (toasted and roughly chopped)
- 1 tablespoon Orange Zest (freshly grated)
👨🍳 Instructions
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1
24 hours before baking, combine the raisins, sultanas, currants, candied cherries, and citrus peels in a large glass bowl. Pour the brandy over the fruit, toss well, cover tightly, and let macerate at room temperature, stirring occasionally.
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2
When ready to bake, preheat your oven to 300°F (150°C). This low temperature is crucial to prevent the high sugar content from burning during the long bake.
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3
Prepare a 9x5 inch loaf pan by greasing it generously with butter, then lining it with a double layer of parchment paper. Ensure the paper extends 1 inch above the rim to help you lift the cake out later.
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4
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking powder, and salt until perfectly combined.
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5
In a large stand mixer fitted with the paddle attachment, cream the softened butter and dark brown sugar on medium-high speed until light, fluffy, and noticeably paler (about 3-5 minutes).
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6
Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, add a tablespoon of the flour mixture to stabilize it.
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7
Beat in the molasses and orange zest until fully incorporated and the batter is a rich caramel color.
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8
Reduce the mixer speed to low and gradually add the dry ingredients. Mix only until just combined—do not overmix, or the cake will be tough.
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9
Using a large spatula, gently fold in the macerated fruit (including any remaining liquid) and the chopped pecans by hand until evenly distributed through the thick batter.
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10
Spoon the batter into the prepared loaf pan, smoothing the top with the back of a spoon. Tap the pan firmly on the counter once to remove air pockets.
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11
Bake in the center of the oven for 2.5 to 3 hours. Check at the 2-hour mark; if the top is browning too quickly, tent it loosely with foil. The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs.
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12
Remove from the oven and immediately brush the top with 2 tablespoons of extra brandy. Let the cake cool completely in the pan on a wire rack.
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13
Once cold, remove the cake from the pan. Wrap it tightly in cheesecloth soaked in brandy, then wrap in plastic wrap and foil. Store in a cool, dark place for at least 1 week (ideally 4 weeks) to allow the flavors to mature, 'feeding' the cake with a tablespoon of brandy once a week.
💡 Chef's Tips
To prevent fruit from sinking, ensure your batter is thick and your fruit is well-macerated and slightly tacky. If you prefer a non-alcoholic version, substitute the brandy with apple cider or orange juice, though the shelf life will be shorter. Always toast your nuts before adding them to the batter; it significantly enhances the depth of flavor. Use high-quality candied fruit from a specialty purveyor rather than the generic supermarket 'fruit mix' for a vastly superior taste. When slicing, use a sharp serrated knife and a gentle sawing motion to get clean cuts through the dense fruit and nuts.
🍽️ Serving Suggestions
Serve thin slices at room temperature with a wedge of sharp English Cheddar for a classic sweet-and-savory pairing. Top with a dollop of brandy butter or lightly sweetened Chantilly cream. Pair with a glass of vintage Port, Cream Sherry, or a dark roasted espresso. For a modern twist, lightly toast a slice and serve it with a smear of salted cultured butter. Arrange on a holiday platter with fresh sprigs of rosemary and pomegranate seeds for a stunning presentation.