Is there anything quite like the scent of a Christmas cake baking, filling your kitchen with the essence of the season?
This recipe is your ticket to that wonderful experience, a truly simple path to a rich, moist, and deeply festive cake.
Let's be honest, the thought of making a traditional fruitcake can be a little daunting, what with all the creaming and the overnight soaking.
This method throws all that fuss out the window, delivering a spectacular cake with minimal effort and, believe it or not, only one saucepan.
Gathering these ingredients is the first step toward your cozy, cake-filled kitchen.
Now, you might be wondering about the best time to get started on this project.
Early November is actually the sweet spot, giving the cake plenty of time to mature and for you to 'feed' it, which builds an incredible depth of flavor.
The magic happens right on your stovetop, it’s a wonderfully straightforward process.
Place your butter, sugar, all the dried fruits, the citrus zests and juice, and most of the cherry brandy into a large saucepan.
Gently bring it to a bubble, then let it simmer for ten minutes, stirring occasionally, until the fruit is plump and the mixture is fragrant.
This is a crucial step, so don't rush it.
Take the pan off the heat and let the fruity mixture cool down for a good 30 minutes; this prevents the eggs from scrambling when we add them later.
While the mixture cools, preheat your oven and line your cake tin.
Using baking parchment with sides that stand a couple of inches above the tin will protect the cake from over-browning.
Stir the ground almonds into the lukewarm fruit mixture, followed by the lightly whisked eggs.
Then, gently fold in the flour, baking powder, and all those wonderful spices until you can no longer see any dry pockets.
Spoon the thick, fragrant batter into your prepared tin and smooth the top.
Bake initially at a higher temperature, then lower it for the remainder of the cooking time, until a skewer inserted into the center comes out clean.
The moment the cake comes out of the oven, poke holes all over the top with a skewer.
Then, slowly spoon the reserved cherry brandy over the hot cake, letting it seep right down into the heart of it.
Once the cake is completely cool, remove it from the tin.
Wrap it first in a double layer of baking parchment, then in a double layer of foil, and store it in an airtight container.
This cake can be just as delightful without a drop of alcohol, making it perfect for everyone.
Simply replace the cherry brandy in the recipe with an equal amount of cold tea, or fresh orange or apple juice.
A few little insights can make a big difference in your baking journey.
You don't need to be a pastry chef to create a stunning centerpiece.
A simple dusting of powdered sugar, or a layer of marzipan topped with ready-to-roll white icing a few days before Christmas, looks effortlessly elegant.
This cake actually improves with time, becoming richer and more complex.
Keep it wrapped in its parchment and foil in a cool, dark place, and 'feed' it with a tablespoon or two of your chosen spirit or juice once a week until you're ready to decorate and serve.
This easy Christmas cake is rich, moist, and bursting with festive fruit—no soaking, creaming, or beating required! Simmered gently on the stove with butter, brown sugar, dried fruits, citrus zest, and cherry brandy, then baked low and slow for perfect texture. Feed it weekly with more brandy (or a non-alcoholic alternative) for deep, complex flavor that improves with time. Ideal to make in November for a beautifully matured holiday centerpiece.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.