Name: Traditional Christmas Cake with Dried Fruits, Nuts, and White Chocolate Decorations Recipe
Prep time: PT-492566H34M3S
Cook time: 2 h 15 min
Total time: 3 h 45 min
Cuisine: Traditional British
Ingredients: 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.); 100 ml Orange Juice (Can substitute with apple juice.); 250 g Butter (Substitute with coconut oil for a dairy-free version.); 200 g Dark Brown Sugar (Can be replaced with light brown sugar.); 100 g Plum or Cherry Jam (Substitute with apricot jam.); 1 tsp Vanilla Extract (Substitute with almond extract if desired.); 100 g Icing Sugar (Powdered sugar can be used interchangeably.); 4 large Eggs (Flax eggs can be used as a vegan substitute.); 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 personal taste preferences.); 100 g Glacé Cherries (Use dried cranberries for a tart alternative.); 50 g Blanched Almonds (Walnuts or pecans can be used instead.); 100 g White Chocolate (Omit for a simpler presentation.)

Description

This traditional Christmas cake is a festive and flavorful dessert perfect for holiday celebrations. Packed with a rich blend of dried fruits soaked in brandy, warm spices, and layered with luscious buttercream, it offers a classic taste that brings warmth and joy to any festive occasion.

Ingredients

Scale

Fruits and Liquids

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.)
100 ml Orange Juice (Can substitute with apple juice.)

Dairy and Sugars

250 g Butter (Substitute with coconut oil for a dairy-free version.)
200 g Dark Brown Sugar (Can be replaced with light brown sugar.)
100 g Plum or Cherry Jam (Substitute with apricot jam.)
1 tsp Vanilla Extract (Substitute with almond extract if desired.)
100 g Icing Sugar (Powdered sugar can be used interchangeably.)

Eggs and Flour

4 large Eggs (Flax eggs can be used as a vegan substitute.)
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.)

Spices, Nuts and Decorations

2 tsp Ground Spices (Cinnamon, Mixed Spice, Nutmeg, Cloves) (Adjust according to personal taste preferences.)
100 g Glacé Cherries (Use dried cranberries for a tart alternative.)
50 g Blanched Almonds (Walnuts or pecans can be used instead.)
100 g White Chocolate (Omit for a simpler presentation.)

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Instructions

Preparation: Prepare all ingredients and equipment, ensuring your dried fruits and brandy soak is ready to go.
Preheat Oven: Set your oven temperature to 160°C (320°F) to ensure even baking.
Prepare Cake Tins: Grease one 18cm square cake tin and three 9cm square tins with butter, then line with baking paper to prevent sticking.
Soak Fruits: Combine prunes, raisins, currants, sultanas, and brandy in a bowl. Cover well and allow to soak for at least 2 hours or ideally overnight for deep flavor infusion.
Cream Butter Mixture: Beat the butter, dark brown sugar, and vanilla extract in a mixer until the mixture is light, creamy, and fluffy.
Add Eggs and Jam: Incorporate eggs one at a time into the creamed mixture, mixing thoroughly after each addition. Then blend in the plum or cherry jam and orange zest for balanced sweetness and zest.
Combine Batters: Stir in the soaked fruit mixture fully. Sift the plain and self-raising flours along with the ground spices, folding them gently into the wet ingredients. Add orange juice last to achieve a mostly smooth batter.
Fill Cake Tins: Divide the batter by placing approximately 4 cups into the large tin and 2 cups into each smaller tin. Smooth the surface to ensure a level bake.
Decorate Small Cakes: Tap tins gently on the counter to reduce air pockets. Press glacé cherries and blanched almonds firmly into the top of the small cakes for added texture and festive look.
Wrap and Bake: Wrap the tins with brown paper and tie securely with twine to prevent overbrowning. Bake the small cakes for 1 hour and the large cake for 2 to 2¼ hours, testing doneness with a skewer inserted in the center.
Add Brandy: While cakes are still hot, pour extra brandy over them to enhance moisture and flavor before allowing to cool completely.
Melt and Shape Chocolate Leaves: Melt white chocolate and spread thinly over baking paper. Allow it to set, then cut into leaf shapes for decoration.
Prepare Frosting and Frost Cake: Beat softened butter until creamy, gradually sift in icing sugar and brandy, continuing to beat until the frosting is light and fluffy. Spread it generously on the large cake and top with chocolate leaves.
Final Touch: Dust the finished cake with extra icing sugar for an elegant, festive dusting.

Notes

Soaking fruits overnight intensifies flavor and moistens the cake better.
Brown paper wrapping helps prevent the cake edges from burning during long baking times.
Use room temperature eggs and butter for easier mixing and better texture.
The brandy soak and drizzle can be replaced with apple juice for a non-alcoholic version.
The white chocolate leaves add a beautiful decoration but can be omitted for a simpler presentation.
This cake improves in flavor if made a few days ahead and stored in an airtight container.