English-Style Christmas Cake

Name: English-Style Christmas Cake
Prep time: 45 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 1
Cuisine: Europe, British, English
Ingredients: 30 g butter (for the pan); 100 g sultanas; 75 g currants; 50 g chopped raisins; 50 g chopped orange peel; 50 g chopped lemon peel; 50 g red chopped cherry; 50 g chopped dried figs; 50 g chopped dried dates; 40 ml whisky; 1 tsp grated lemon zest; 1 tsp grated orange zest; 150 g butter; 150 g brown sugar; 3 eggs; 200 g Flour; 0.5 tsp Baking powder; 50 g chopped almonds; 100 ml milk; 4 tbsp apricot jam; 3 tbsp sugar; candied fruit (e.g., oranges, grapes, plums); 18 pecan halves; 18 whole peeled almonds

Prep: 45min

| Servings: 1 | Cook: 1h

Christmas cake in English style is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!

Ingredients

30 g butter (for the pan)
100 g sultanas
75 g currants
50 g chopped raisins
50 g chopped orange peel
50 g chopped lemon peel
50 g red chopped cherry
50 g chopped dried figs
50 g chopped dried dates
40 ml whisky
1 tsp grated lemon zest
1 tsp grated orange zest
150 g butter
150 g brown sugar
3 eggs
200 g Flour
0.5 tsp Baking powder
50 g chopped almonds
100 ml milk
4 tbsp apricot jam
3 tbsp sugar
candied fruit (e.g., oranges, grapes, plums)
18 pecan halves
18 whole peeled almonds

Instructions

1.
Preheat the oven to 160°C with top and bottom heat. Grease a tall, round springform of 20 cm diameter with melted butter. Place sultanas, currants, orange peel, lemon peel, cherries, figs, dates, whisky, and grated citrus zest in a bowl and mix. Beat butter and brown sugar until fluffy with an electric mixer. Gradually add eggs, beating after each addition. Add the mixture to the fruit bowl. Whisk flour, baking powder, and nuts together; pour over the fruits and batter, then add milk. Stir all ingredients with a spoon into a smooth dough, adding more or less milk if needed.
2.
Transfer the dough to the prepared pan and level the surface. Bake in the preheated oven for 60–80 minutes (test with a toothpick). If the cake darkens, cover it with foil. Let the cake rest in the pan for about 20 minutes, then cool on a wire rack. For the glaze, heat apricot jam and dissolve sugar in it. Simmer for 2 minutes off the stove. Spread the thin glaze over the cake, reserving 1–2 tablespoons. Top the cake with candied fruit, pecans, and almonds. Brush nuts with remaining glaze and let dry. Slice and serve.