Christmas Fruit Cake


 2 sticks butter

1 cup brown sugar

4 large eggs

1 cup orange juice

1/2 cup of treacle or honey

2 1/3 cups all-purpose flour

2 tablespoons milk powder

1 teaspoon ground nutmeg

1 teaspoon mixed spices

1 teaspoon cinnamon powder

1 tsp baking soda

7 cups mixed fruits (raisins,sultanas,currants,dried cranberries,apricot,dates,mixed peel,cherries)

1 cup of nuts ( hazelnut,pecan,pistachio )

1 1/2 cup brandy

1 bottle of brandy for curing


In an airtight container mix together the ff: brandy, mixed fruits,  mixed peel and nuts.

Cover it tightly and wait for your schedule of baking

Grease and line 4 mini loaf pans. Preheat the oven to 300 F or 150 C.

Sift the flour, milk powder and spices together.

Combine dried fruits, butter, sugar, honey and orange juice in a large saucepan.

Stir over low heat until the sugar has dissolved. 

Bring the mixture to boil and simmer for about 5 minutes over low heat.

Stir consistently. Remove the saucepan and leave to cool.

Make sure that the mixture is room temperature.

Combine the eggs and baking soda, gently beat it using a fork. 

Gently stir it into the cooled fruit mixture. Fold in the sifted ingredients. 

Spread evenly into prepared pan and bake for about 1 hour or until cooked.

Remove the cake and brush the top with brandy. 

Cover it with aluminium foil. Arrange in a container and set aside in the fridge.

The most important thing, every night before going to bed, brush the fruit cakes with rum.

Continue this process every day until the great big night of Noche Buena.

The cake is best eaten after a few days and weeks of aging.

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