Nan's Christmas Fruitcake

Nan's Christmas Fruitcake


15 people made this

About this recipe: This Christmas cake keeps moist and is rich. You can use sherry instead of brandy (my mum makes it that way) for a slightly different taste.

Vickie de Vries

Makes: 1 Christmas cake

  • 185g glace cherries
  • 250g currants
  • 250g raisins
  • 250g sultanas
  • 60g mixed peel
  • 1 orange
  • 150ml brandy
  • 60g chopped nuts
  • 250g brown sugar
  • 4 beaten eggs
  • 250g flour
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons apricot jam
  • Block of marzipan, rolled to 0.5cm thick
  • Ready roll icing fondant, rolled to 0.5cm thick

Prep:15min  ›  Cook:3hr  ›  Extra time:1day soaking  ›  Ready in:1day3hr15min 

  1. Put all your dried fruit into a bowl with the orange rind and the juice of the orange and brandy. Leave overnight to plump up & absorb the alcohol.
  2. Grease a round 20cm cake tin. Line the base and sides with 2 layers of greaseproof paper. Tie a double layer of brown paper around the outside of the tin.
  3. Preheat oven to 150C.
  4. Cream the butter and sugar. Beat in the eggs.
  5. Fold in the flour and spices and then add the fruit mixture and the chopped nuts.
  6. Spoon the mixture into the prepared tin. Bake for 3 hours.
  7. Cool in the tin, and when cold. Take it out & wrap in greaseproof paper and silver foil for 2-3 weeks (or whenever you need it). Best if at least 1 week.
  8. When you're ready to use it, warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing.

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