Description
A rich, moist holiday classic featuring a kilo of deeply hydrated dried fruits suspended in a velvet-crumbed batter. This masterclass in structural baking uses dark muscovado and ground almonds to ensure every slice is perfectly tender and packed with aromatic spices.
Ingredients
- 1kg dried fruit blend (currants, sultanas, raisins, and glacé cherries)
- 150ml brandy or strong black tea
- 250g unsalted butter, softened to 68°F (20°C)
- 250g dark muscovado sugar
- 4 large eggs, room temperature
- 250g all-purpose flour
- 75g ground almonds
- 1 tsp cinnamon
- 1 tsp mixed spice
- Fresh zest of 1 orange
Instructions
- Combine the dried fruit blend, orange zest, and brandy in a non-reactive bowl; cover and soak at room temperature for 24 hours.
- Preheat the oven to 285°F (140°C) and line a greased 9-inch round tin with a double layer of parchment paper.
- Cream the softened butter and dark muscovado sugar in a stand mixer for 5 minutes until fluffy, then beat in the eggs one at a time.
- Sift the flour and spices together, then gently fold them into the butter mixture along with the ground almonds using a spatula.
- Incorporate the soaked fruit and any remaining liquid into the batter until evenly distributed.
- Transfer the batter to the prepared tin, level the surface, and bake for 3.5 to 4 hours until a skewer comes out clean; cool completely in the tin.
Notes
For the best texture, ensure your butter and eggs are at room temperature to maintain a stable emulsion. If the top begins to brown too quickly during the long baking process, tent the tin loosely with foil to protect the crust while the center finishes cooking.
- Prep Time: 24 hours 30 mins
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: British