Description

A rich and traditional Christmas cake bursting with soaked dried fruits, warm spices, and a moist crumb perfect for festive celebrations. This classic recipe combines a medley of prunes, raisins, currants, and sultanas soaked in brandy, enhanced with fragrant spices, and topped with a luxurious brandy-infused buttercream and white chocolate leaves. Ideal for holiday feasting and gifting, this cake delivers a perfect balance of sweetness, texture, and seasonal flavor.

Ingredients

Scale

Fruit Mixture

200 g Pitted Prunes (Substitute with chopped dates for a different flavor profile)
200 g Raisins (Can be replaced with golden raisins for a lighter texture)
100 g Currants (Substitute with additional sultanas if unavailable)
200 g Sultanas (Can be substituted with mixed dried fruits)
100 ml Brandy (Use apple juice for a non-alcoholic version)

Cake Batter

250 g Butter (Substitute with coconut oil for a dairy-free version)
200 g Dark Brown Sugar (Can be replaced with light brown sugar)
1 tsp Vanilla Extract (Substitute with almond extract if desired)
4 large Eggs (Flax eggs can be used as a vegan substitute)
100 g Plum or Cherry Jam (Substitute with apricot jam)
Zest of 1 Orange (Can substitute with lemon zest for a different citrus note)
200 g Plain Flour (Use whole wheat flour for a heartier texture)
200 g Self-Raising Flour (If unavailable, add a teaspoon of baking powder to plain flour)
2 tsp Ground Spices (Cinnamon, Mixed Spice, Nutmeg, Cloves; adjust according to taste)
100 ml Orange Juice (Can substitute with apple juice)
100 g Glacé Cherries (Use dried cranberries for a tart alternative)
50 g Blanched Almonds (Walnuts or pecans can be used instead)

Decoration & Frosting

100 g White Chocolate (Omit for simpler presentation)
100 g Icing Sugar (Powdered sugar can be used interchangeably)
Extra 2-3 tbsp Brandy (for soaking and frosting)
Softened Butter for frosting (amount similar to cake butter, approx. 150-200 g)

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Preheat the oven to 160°C (320°F). Grease one 18cm square cake tin and three 9cm square tins with butter and line with baking paper to prevent sticking.
Soak Fruits: In a large bowl, combine pitted prunes, raisins, currants, sultanas, and 100 ml of brandy. Cover the bowl and let the fruit soak for at least 2 hours or preferably overnight to plump and infuse with flavor.
Make Batter: Beat the butter, dark brown sugar, and vanilla extract in a mixer until light and creamy. Add eggs one at a time, mixing thoroughly after each addition. Incorporate the jam and orange zest, blending until fully combined.
Combine Ingredients: Stir in the soaked fruit mixture ensuring even distribution. Sift plain flour, self-raising flour, and the ground spices, then fold them gently into the batter. Add orange juice and fold until mostly smooth, careful not to overmix.
Fill Tins: Pour approximately 4 cups of batter into the large cake tin and 2 cups into each of the smaller tins. Smooth the surface evenly. Gently tap each tin on the countertop to release air pockets.
Add Toppings: Press glacé cherries and blanched almonds into the tops of the smaller cakes for an attractive finish and added texture.
Wrap and Bake: Wrap each tin in brown paper, securing with twine to prevent overbrowning. Bake the smaller cakes for 1 hour and the large cake for 2 to 2¼ hours. Check doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
Soak with Brandy: While cakes are still warm, pierce the surfaces and pour extra brandy over them to add moisture and flavor. Allow cakes to cool completely in their tins.
Prepare Chocolate Leaves: Melt white chocolate gently over a double boiler or in short bursts in the microwave. Spread evenly on baking paper to a thin layer and let set. Once solid, cut or break into leaf shapes for decoration.
Make Frosting: Beat softened butter until smooth and creamy. Gradually add sifted icing sugar and 2-3 tablespoons of brandy, beating continuously until the mixture is light and fluffy.
Frost Cake: Remove the large cake from its tin and place on a serving board. Spread the brandy buttercream generously over the cake. Decorate the top with the prepared white chocolate leaves.
Final Touch: Dust the frosted cake lightly with more icing sugar for a festive, snowy effect. Serve and enjoy your traditional Christmas feast centerpiece.

Notes

The cake benefits from being made a few days in advance to allow flavors to mature and deepen.
For a non-alcoholic version, substitute all brandy with apple juice.
Wrapping the tins in brown paper helps the cake bake evenly and prevents over-browning.
Use quality dried fruits for the best texture and flavor.
If veganizing, replace eggs with flax eggs and butter with coconut oil, and omit white chocolate or use vegan alternatives.