This classic Christmas cake made with brandy-soaked dried fruit, nuts, and spices is a decadent and moist festive fruitcake full of rich flavor.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
645 Calories
Recipe Instructions
Step 1
Dredge brandy-soaked fruit with 1/2 cup flour.
Step 2
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.
Step 3
Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.
Step 4
Gather all ingredients.
Step 5
Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.
Step 6
Stir molasses and apple juice together in a separate bowl until combined.
Step 7
Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
Step 8
Add flour mixture in 4 batches, alternating with molasses mixture.
Step 9
Fold in floured fruit, then turn batter into the prepared pan.
Step 10
Combine candied cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
Step 11
When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.