Apricot and Brandy Christmas Cake

A festive fruit cake featuring brandy-soaked apricots, currants, and raisins, baked slowly until firm and golden brown.

Baking Vegetarian Holiday Christmas Fruit Cake

Estimated Nutrition

Calories

7120.4

kcal / serving

7120.4 kcal total

Carbs

1185.2g

per serving

1185.2 g total

Fat

198.5g

per serving

198.5 g total

Protein

72.8g

per serving

72.8 g total

Cook Time

210

minutes

Serves

cake

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Muscovado Sugar

light

CondimentsSauces

unit

Apricot Jam

for glaze

Dairy

225

Butter

at room temperature

piece

Egg

large

Fruits

300

Apricot

dried, chopped

225

Currants

dried

255

Sultana

dried

225

Raisin

dried

350

Glacé Cherries

halved, rinsed and dried

piece

Orange

grated zest only

GrainsCereals

225

Plain Flour

Liquids

Brandy

Method

Bake for 3.5 hours until golden and a skewer comes out clean.

Grease and line a 20cm round cake tin with a double layer of parchment paper.

Pre-heat the oven to 140°C.

Allow the cake to cool in the tin before turning it out.

Cream the butter and sugar in a large bowl, then mix in the remaining ingredients and soaked fruit.

Spoon the mixture into the tin, spread evenly, and cover loosely with greaseproof paper.

Soak the chopped apricots and dried fruit in brandy overnight until the liquid is absorbed.