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Boozy Fruit Cake

Irresistible Boozy Fruit Cake: Perfect Holiday Treat

This Boozy Fruit Cake is a delightful mix of dried fruits, nuts, and spices, perfect for holiday celebrations.
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Cooling Time 10 minutes
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Salted Butter substitute with unsalted butter if needed
  • 1 cup Milk non-dairy milk can be used as an alternative
  • 1 cup Golden Raisins regular raisins can substitute
  • 1 cup Raisins use any preferred dried fruit for variety
  • 1 cup Dried Pitted Dates can be replaced with other dried fruits like figs
  • 1 cup Currants omit if unavailable or replace with small raisins
  • 1 cup Candied Peel (Orange or Lemon) fresh citrus zest can be used instead
  • 1 cup Walnuts any chopped nuts, such as pecans or almonds, can be substituted
  • 2 cups All-Purpose Flour gluten-free flour can be used as a substitute
  • 2 teaspoons Pumpkin Pie Spice use a combination of cinnamon and nutmeg as a substitute
  • 1 teaspoon Baking Soda ensure freshness for effectiveness
  • 1 cup Golden Syrup or Light Corn Syrup honey can be a replacement
  • 4 large Eggs substitute with flax eggs for a vegan option
  • 1 cup Brandy/Rum/Sherry can be omitted for a non-alcoholic version

Equipment

  • 9-inch round cake tin
  • Large saucepan
  • mixing bowl
  • skewer
  • Parchment paper
  • Aluminum Foil

Method
 

Step-by-Step Instructions for Boozy Fruit Cake
  1. Preheat your oven to 300°F (150°C) and prepare a 9-inch round cake tin lined with parchment paper.
  2. In a large saucepan over low heat, combine milk, golden syrup, butter, chopped dates, golden raisins, regular raisins, currants, and candied peel. Stir until warmed and blend, then allow to cool.
  3. Sift together all-purpose flour, pumpkin pie spice, and baking soda. Fold in chopped walnuts.
  4. Beat in the eggs one at a time into the cooled fruit mixture. Fold in dry ingredients until just combined.
  5. Pour the batter into the prepared cake tin and bake for 2 to 2.5 hours until done.
  6. Allow the cake to cool in the tin for about 10 minutes, then drizzle with 2 tablespoons of brandy.
  7. Cool completely on a wire rack, then wrap tightly and store, feeding with brandy every few days.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 130mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure to cool the mixture before adding eggs to prevent curdling. Check for doneness with a skewer.

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