A Christmas Cake for All Seasons (Minus the Cherries!)

Christmas cake. The very words conjure up images of snow-dusted window panes, the scent of pine needles, and family gathered around a crackling fire. My grandmother, bless her soul, always made the most magnificent Christmas cake, a dark, rich fruitcake studded with glace cherries that gleamed like festive jewels. While I cherished those memories, the cherries… well, they were always the last thing to go on my plate. So, this year, I decided to create a cake that held all the warmth and tradition of the season, but without a single glace cherry in sight! It’s a celebration of other dried fruits, spices, and a healthy dose of brandy, resulting in a Christmas cake even the cherry-averse will adore.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (plus soaking time)
• Servings: 30
• Yields: 1 cake
• Dietary Type: Vegetarian

Ingredients

• 425g sultanas
• 175g currants
• 900g mixed dried fruit, coarsely chopped (see notes below)
• 1 orange, juice and zest of
• 440g crushed pineapple, with juice
• 200ml brandy, plus extra for finishing
• 170g blanched almonds
• 200g unsalted butter, softened
• 200g brown sugar
• 5 eggs
• 1 1/2 teaspoons vanilla essence
• 1 teaspoon almond essence
• 70g ground almonds
• 1 3/4 cups bread flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons mixed spice
• 1 teaspoon nutmeg
• 200ml brandy, extra for feeding cake (approximate)

Ingredient Notes:

• For the mixed dried fruit, I recommend a combination of crystallized ginger, dried peaches, dried figs, glace mixed peel, dried papaya, dried dates, and dried pineapple. Feel free to experiment! Dried mango would be delicious, if you can find it at a reasonable price.
• If you prefer not to use alcohol, orange juice is a suitable substitute for the brandy.

Equipment Needed

• Large mixing bowl
• Toasting tray
• Electric mixer (or strong arms!)
• Sifter
• 7in x 9in baking tin
• Baking paper
• Aluminum foil
• Skewer
• Airtight tin

Instructions

1. In your largest mixing bowl, combine the sultanas, currants, and the coarsely chopped mixed dried fruit.
2. Add the orange zest, orange juice, crushed pineapple (including the juice), and brandy. Mix well to ensure all the fruit is coated.
3. Cover the bowl tightly and let it soak overnight, stirring occasionally. For a deeper flavour, you can let it soak for up to two days, but be sure to stir it a few times each day.
4. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Spread the blanched almonds on a baking tray and toast them in the oven until they are just beginning to brown. This usually takes about 5-7 minutes. Keep a close eye on them, as they can burn quickly.
5. Remove the toasted almonds from the oven and allow them to cool completely. Once cooled, add them to the fruit mixture.
6. Reduce the oven temperature to 150 degrees Celsius (300 degrees Fahrenheit).
7. In a separate bowl, cream together the softened butter and brown sugar using an electric mixer until the mixture is light and fluffy. This may take a few minutes, but it’s worth the effort for a tender cake.
8. Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Don’t worry if the mixture looks like it’s curdling at this stage; it will come together when you add the dry ingredients.
9. Stir in the vanilla essence and almond essence, then add this mixture to the fruit mixture along with the ground almonds. Stir well to combine everything.
10. Sift together the bread flour, baking powder, ground cinnamon, mixed spice, and nutmeg.
11. Gently fold the sifted dry ingredients into the fruit mixture. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough and dry cake. Remember grandma’s advice: a light hand is key!
12. Prepare your baking tin. This is crucial for preventing the cake from burning. Line the tin with four sheets of newspaper, followed by two sheets of heavy brown paper. Grease the uppermost sheet of brown paper with butter or cooking spray. Some bakers also wrap the outside of the tin with damp newspaper and secure it with string to insulate the cake further, but this is optional.
13. Spoon the cake batter into the prepared baking tin, spreading it evenly.
14. Bake in the preheated oven for 3 hours. After the first hour, check the cake. If the top is browning too quickly, loosely cover it with a sheet of baking paper to prevent it from burning.
15. After 3 hours, remove the cake from the oven and let it cool completely in the tin.
16. Once the cake is cool, gently pierce the top with a skewer in 10-12 places.
17. Slowly trickle about 3 tablespoons of the extra brandy over the pierced cake, allowing it to soak in.
18. Wrap the cake tightly in aluminum foil and then in baking paper. Store it in an airtight tin for at least 3-4 months before serving.
19. To keep the cake moist and flavorful, “feed” it regularly with additional brandy (about 1-2 tablespoons every 2-3 weeks).

Expert Tips & Tricks

• Soaking the fruit is essential! Don’t skimp on the soaking time. The longer the fruit soaks, the more moist and flavorful your cake will be.
• Toasting the almonds before adding them to the cake enhances their flavor and gives them a pleasant crunch.
• Low and slow baking is the key to a moist and evenly cooked fruitcake. Be patient and don’t be tempted to increase the oven temperature.
• Feeding the cake with brandy after baking keeps it moist and adds a wonderful depth of flavor.
• If your oven tends to run hot, you may need to lower the oven temperature by 10-20 degrees Celsius (20-40 degrees Fahrenheit) and/or extend the baking time.

Serving & Storage Suggestions

To serve, slice the cake thinly and enjoy it on its own or with a dollop of whipped cream, custard, or brandy butter. It also pairs beautifully with a strong cup of tea or coffee.

The cake will keep for several months when stored properly. Keep it wrapped in aluminum foil and baking paper in an airtight tin in a cool, dark place. Regular feeding with brandy will help to keep it moist and flavorful.

Nutritional Information

(Estimated values – will vary based on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	55mg	18%
Sodium	40mg	2%
Total Carbohydrate	65g	22%
Dietary Fiber	5g	20%
Sugars	30g	–
Protein	6g	12%

Variations & Substitutions

• Gluten-Free: Substitute the bread flour with a gluten-free flour blend. You may need to add a binding agent, such as xanthan gum, to improve the texture.
• Alcohol-Free: As mentioned earlier, replace the brandy with orange juice for a non-alcoholic version.
• Spice It Up: Experiment with different spices, such as cardamom, cloves, or star anise, to customize the flavor profile.
• Nut-Free: Omit the blanched almonds and ground almonds altogether, or replace them with chopped sunflower seeds or pumpkin seeds.

FAQs (Frequently Asked Questions)

Q: Can I use different types of dried fruit?
A: Absolutely! Feel free to experiment with your favorite dried fruits. Just make sure to use a variety of flavors and textures for the best result.

Q: How do I know when the cake is done?
A: A skewer inserted into the center of the cake should come out clean or with a few moist crumbs attached. If the skewer comes out with wet batter, continue baking for a further 15-20 minutes and check again.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 3 months. Wrap it tightly in aluminum foil and then in a freezer-safe bag. Thaw it overnight in the refrigerator before serving.

Q: Why is it important to line the tin with newspaper and brown paper?
A: The multiple layers of paper insulate the cake and prevent it from burning during the long baking time.

Q: How often should I feed the cake with brandy?
A: Feeding the cake every 2-3 weeks is ideal, but you can adjust the frequency depending on your preference.

Final Thoughts

So there you have it – a wonderfully rich and flavorful Christmas cake, free from the tyranny of glace cherries! This recipe is more than just a list of ingredients and instructions; it’s an invitation to create a cherished tradition that you can share with your loved ones for years to come. Don’t be afraid to experiment with different flavors and ingredients to make it your own. I hope this recipe brings as much joy to your holiday season as it has to mine. Now, go forth and bake! And please, let me know how it turns out. I’m eager to hear about your own cherry-free Christmas cake adventures.