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Before I baked cakes for a living I really wasn’t a fruit cake fan at all! But isn’t funny how your tastes can change all of a sudden; I now love a good Christmas fruit cake. I love it with a bit of cheese on the side too…
The recipe I’m about to share isn’t one I have created myself mind, and I have no clue where I got it from, but it is my most favourite.
If you do recognise this recipe then please do let me know where from as it would be great to know. At the moment it’s just on a piece of paper that has.. ahem…seen better days! Greasy finger-marks everywhere! But I still pull it out of its safe little spot in the back of my favourite recipe book every year…I always use this recipe for my fruit wedding cakes too.
It’s great for baking in advance and feeding until decorating time but, the best thing – it also works really well for last minute fruit cakes too and you can skip the alcohol part too if needed, and it’s still delicious.
Preparation for baking a fruit cake can be pretty tedious but it is necessary and totally worth it:
A super simple fruit cake recipe that is excellent for making months in advance or last minute. Can be made without alchohol also.
A good fruit cake needs at least 6 weeks to mature and for the fruit to fully release all their yummy flavours. I tend to bake my Christmas cakes the beginning of November (2 months in advance), sometimes a little earlier. I remember my Granddad actually saying “a good fruit cake is like a fine wine” and he was right, a mature fruit cake is totally worth the effort and if you are going to spend all that cash on the ingredients, you may as well do it the best you can.
Storing is the easiest part. Simply wrap in cheesecloth – I use this one – Cheesecloth 180cm x 90cm and then keep in a large clear plastic food storage bag or wrap in lots of good quality cling film then store in a tin. It’s that simple. Once matured, or if you want to save a wedding fruit cake for a future christening cake you can double wrap and freeze too.
When I first started making fruit cakes I was completely confused by the whole ‘feed a fruit cake’ phrase. I was like “say what, feed a cake? How the heck do I do that?” So…whilst we are here, I’ll clear that little piece of info up too. Basically feeding is the part where you add alcohol (cherry brandy is my favourite choice) on a regular basis so the cake tastes extra yummy & moist when eaten.
Try to buy the best quality alcohol you can afford, and it must be over 30% strength too.
1. Prick small holes into the top of the cake using a toothpick or thin skewer. Make sure the holes run deep into the cake but don’t go all the way through to the bottom
2. Spoon 2/3 teaspoons of your chosen tipple over the cake, allowing it to run down the holes and soak into the middle of the cake. Don’t overdo it or your cake will be overpowered by too much booze and you could also ruin the texture – the trick is to be patient!
3. Repeat this once a week (I set a reminder in my diary) and if you really want to be thorough then turn your cake the other way up and take turns to feed from the bottom and top.
PS: I used to worry a fruit cake would go mouldy but it doesn’t, the density and high sugar content of homemade fruitcakes prevent bacterial growth and spoilage. So in answer to the question “How long does a fruit cake keep for?” My answer would be “Until it’s all been eaten!” 🙂
Brownies! All.The.Time! The recipe is here. And Gingerbread. But not the hard, break your teeth type. No, I bake the lovely soft, perfect to dunk in your favourite Christmas drink type of gingerbread! That recipe is here.
If you’re looking for ideas on how to decorate your Christmas Cake, take a look at this Pinterest board where I’ve saved lots of different ideas… Give me a little follow too, I promise to post lots of delicious cake images and recipes!
Please what measurement will be appropriate for a 16″ or 14″ size.. Please reply as soon as you can..
Could you advise on quantities for 10’ x 5’ l need to make a fruit tier for a family wedding cake, many thanks
Hi, I can! When do you need to bake? I’ll email you the details over x
I’ll like to try this for wedding cake, please can you give measurements for 12, 9 and 7 inches, 3 layers cake each. Thank you, as I await your reply.
When you feed the cake do you use 2/3 of a teaspoon or 2-3 teaspoons of brandy?
two-three teaspoons full
When you say you tie a damp towel around the tin before it goes into the oven , what type of towel is that
A tea-towel 🙂
I make this exact cake for Christmas, except that I also include deseeded cut up prunes and slivered almonds for added texture. I also use cherry brandy and rum manufactured here in Trinidad and Tobago, West Indies, where I live. I can safely say that this is a,recipe handed down from generation to generation where I live. The cake also looks the same. We cut up the fruits and soak them in the alcohol about a week before baking..
Oh wow, that sounds delicious with the prunes and almonds. I may add these when I next make one.
Hi there.I am so pleased,my recipe is double the size and nearly 90% the same.I wanted to halve my recipe but was a little worried that will not be as nice.My recipe was used for my sister in law’s wedding in the 1950’s.I am definitely going to try your recipe.
How much do I need for a 12 inch square please. I have used this recipe many times for an 8 inch round. Thank you
Sue
Please can you give me the quantities for an 8inch square cake tin?
Hi. Your recipe may have come from a Caribbean source. We make like this in Trinidad. You are so right it is delicious. Check out some Trinidad black cakes recipes and you will see some gorgeous stuff.
Hi. What happens if I don’t feed the cake, like at all.
Thanks for the recipe.i will try it for a wedding cake
So there is no need of baking powder or baking soda?
For this recipe you don’t add baking powder and when do you start feeding the cake is it immediately after cooling it or s week after baking
Hi,
I have used this recipe for an 8″ but are you able to supple my measurements for a 10″round please.
I would like to bake at the end of the month.
Thank you
Hi , what can I do to avoid my cake from having a bump in the centre and then cracking like teacakes ? Thanks
How do I get a nice dark fudgy cooler in the cake ? my cake turns out to be light in color
Hello, I love all of your recipes, I haven’t tried this one yet but I’m making my brothers wedding cake soon and wanted the perfect recipe, just wanted to know can I make this as a 12”? If so what would the ratio of ingredients be? I really would appreciate the help of you have the time, thank you x
How make cakes does this make
Hi Iam wondering what would the receipt be for a 12 inch square tin as I would like to try the recipe for a party cake. Can I just double the recipe and fill tin to 3/4 and any left over put in patty tins or something.
Hi All, For those who want to make a 12” cake I have just finished doing one with this re wipe. I doubled the mix and the cake is cooked in 3.5 hours. My tin is 12 inch square and 3.5 inch deep. It fills the tin to about 1/2 to 1 inch from the top. Hope this helps everyone who is asking.
I made and spilt between two 6 inch cake tins. Made a really nice size cakes. And taste amazing will definitely be using this recipe again and again,
Hi, can I ask how tall your 2 6″ cakes were please? I need to make a 6″ too and this would be really helpful! Thank you
Hi, I need to make a 6” high 12” fruit cake, please can you advise on ingredients and cooking times, thanks so much.
Hi. How deep is this fruit cake. I need to make a 6 ” x 4 ” wedding fruit cake which will ve deep enough
Should the water in the tin be hot or cold when putting in the base of the oven? Thankyou.
Do you use hot or cold water in the tray for the bottom of the oven? Thank you.
‘Drink your leftover brandy..! only joking’ Should miss out the joking bit, It’s delish and it makes the cake worth making 🙂
What a wonderful approach to making fruitcake! Allowing it to mature for at least six weeks truly enhances the flavors, giving the fruit time to soak in and infuse the cake with that rich, festive essence. Baking your Christmas cakes in early November is a fantastic idea, as it allows you to enjoy them at their best come the holiday season. Plus, the anticipation of that deliciously matured fruitcake adds to the festive spirit! It’s great to see such dedication to creating a truly special treat for the holidays. Can’t wait to try this method for my next fruitcake!
Is it definitely 550g currant? My mixture does not pour, it is very dense with fruit, I had to spoon it out into tin