Moist Boozy Fruit Cake (Christmas, Wedding or Christening Cake)

This moist fruit cake soaks mixed dried fruit in cider and whiskey overnight, is folded into a butter-sugar-flour batter with nuts, and baked low and slow in a lined 20 cm (8 in) deep tin. Test with a skewer and pour over the remaining whiskey while warm. Optionally cover with marzipan and royal icing. Store wrapped in an airtight tin and feed with alcohol to age; it keeps for weeks to months.

Everyone has a favorite fruit cake recipe. This version is a moist, boozy fruit cake that works as a Christmas cake, wedding cake or christening cake. If you prefer a dry, crumbly cake, this is not for you.

Ingredients

• 900 g (about 2 lb) mixed dried fruit: cherries, sultanas, raisins, mixed peel, chopped dried apricots, prunes, dates, currants

• 250 ml (1 cup) cider

• 6 tbsp (≈90 ml) whiskey, divided

• 2 tsp mixed spice

• 1/4 tsp ground nutmeg

• Zest and juice of 1 large orange and 1 large lemon

• 170 g (6 oz) chopped nuts: walnuts, pecans or flaked almonds

• 225 g (8 oz) unsalted butter, softened

• 225 g (8 oz) soft brown sugar

• 225 g (8 oz) plain (all-purpose) flour

• 2 large eggs

Method

1. Put the cider, half the whiskey, mixed fruit, citrus juice and zest, mixed spice and nutmeg into a saucepan. Bring to a gentle simmer for 2-3 minutes, then remove from the heat and leave to cool and infuse overnight.

1. Prepare a 20 cm (8 in) deep-sided cake tin. Line the base and sides with baking parchment. For a traditional insulated finish, wrap two layers of brown paper around the outside of the tin, about 3 in (8 cm) above the rim, and tie with kitchen string.

1. Preheat the oven to a low temperature. Place the butter and soft brown sugar in a bowl and cream together until pale. Beat in the eggs one at a time. Fold in the flour, then the chopped nuts and the soaked fruit (with any remaining liquid if you like a wetter cake).

1. Spoon the mixture into the prepared tin, press down to remove air pockets and make a slight dip in the center.

1. Bake until firm and a skewer inserted near the center comes out clean. Start checking after 2 hours and expect a total bake time of several hours; if the top is browning too fast, reduce the oven temperature and cover loosely with baking parchment or foil.

1. When cooked, remove from the oven, transfer to a rack, and while warm pour over the remaining whiskey. Cool completely.

Finishing and storage

• If you want a traditional Christmas finish, cover with marzipan and roll on royal icing following the marzipan/icing packet instructions.

• This cake keeps well when cooled: wrap in baking parchment and foil and store in an airtight tin in a cool place. You can "feed" it with a tablespoon of brandy or whiskey every week to age and moisten it further. It will keep for several weeks to months when stored and fed this way. ¹

Notes

• This is a moist, pudding-like cake. Adjust the alcohol to taste or omit for an alcohol-free version (replace cider with apple juice if omitting alcohol).

• Contains nuts and gluten.

1. Confirm the optimal oven temperature and total baking time range for a dense 20 cm (8 in) fruit cake baked "low and slow" (commonly recommended around 140-150°C / 275-300°F) and whether a specific fan/regular-oven adjustment should be specified.
2. Confirm recommended storage duration and feeding frequency (weekly) for aging a boozy fruit cake so the guidance on "several weeks to months" is accurate.