Christmas Cake

Ingredients

• candied cherries (500 grams)
• candied mixed citrus peel (250 grams)
• blanched slivered almonds (142 grams)
• raisins (360 grams)
• dried currants (150 grams)
• dates (150 grams)
• brandy (120 milliliters)
• all-purpose flour (312 grams)
• ground cloves (1 teaspoon)
• ground allspice (1 teaspoon)
• ground cinnamon (1 teaspoon)
• baking soda (2 grams)
• salt (3 grams)
• molasses (180 grams)
• apple juice (180 grams)
• unsalted butter (227 grams)
• packed brown sugar (400 grams)
• large eggs (6 whole)

Instructions

1. Gather all ingredients.
2. Combine candied cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
3. When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
4. Dredge brandy-soaked fruit with ½ cup flour.
5. Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.
6. Stir molasses and apple juice together in a separate bowl until combined.
7. Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
8. Add flour mixture in 4 batches, alternating with molasses mixture.
9. Fold in floured fruit, then turn batter into the prepared pan.
10. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 ½ hours.
11. Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 645
• fat: 18 g
• sats: 8 g
• carbs: 113 g
• fibre: 4 g
• protein: 7 g
• salt: 0.256 g