This is a modern take on a traditional Christmas cake recipe, packed with brandy soaked dried fruits and using coconut syrup as the sweetner. A beautifully rich cake which will improve with keeping, so make as soon as you can and hide it away for Christmas.
- 250g organic raisins
- 250g organic sultanas
- 250g dark glace cherries
- 100g organic currants
- 150g organic cranberries
- 150g organic sour cherries
- 50g marmalade
- 4 tbsp coconut syrup
- 1 tsp mixed spice
- Zest of a lemon and orange
- 150ml brandy
For the Cake mixture:
- 100g pistachios
- 50g blanched almonds
- 250g unsalted butter, softened
- 160g organic ground almonds
- 5 free-range eggs
- 200g white flour
- 1/2 tsp salt
- 2 tsp baking powder
- Brandy for feeding the cake
- Combine all the ingredients in the fruit mixture in a large bowl and leave to soak up the brandy overnight.
- Next day, pre heat your oven to 1400C and toast the almonds and pistachios for about 10 mins, then cool, chop and set aside.
- In a large mixing bowl, use a hand mixer to combine the butter with the ground almonds and eggs, beating well.
- Add in the flour, salt and baking powder and mix again. Lastly using a spoon, stir in the fruit mixture, chopped nuts and coconut syrup.
- Spoon the mixture into a well greased 23cm loose-bottomed cake tin and place near the bottom of the oven for 2 1/2 to 3 hours, or until a metal skewer comes out clean when inserted into the centre of the cake.
- You can protect the top from over browning by putting folded baking parchment over the top of the tin part way through cooking. Remove from the oven and allow to cool in the tin.
- When cold, prick the surface of the cake with a sharp skewer and spoon over several spoons of brandy. Wrap in baking parchment and then foil and leave to mature as long as possible, at least a week, and up to 3 months.
- You can feed with more brandy in the interim if you like a boozy cake.