Christmas is celebrated all over the world. It is a special occasion full of traditions that is spent with every family. I remember telling myself that when the time comes, I have my family on my own I will make sure to create traditions that they will look forward celebrating to.
Back in 2009, we started baking fruit cake every Christmas season. Baking fruit cake is one of the Christmas traditions I would like my kids to live with, it’s very festive and meaningful.
This recipe was from Women’s Weekly Christmas Cookery and Craft Special 2009 magazine, it featured a lot of different recipes and back then I was just a newbie baker but very eager to make a Christmas cake. Then I found this recipe.
It’s simple, ingredients and instructions are easily understandable and not intimidating.
All Thanks to Sue of Women’s weekly for making this happen, I can now share the first ever Spiced Fruitcake recipe I made successfully, and I still use it up to this date.
Christmas Spiced Fruit Cake Recipe
- 1kg packet dried mixed fruits
- 8 tablespoon rum
- 250g butter (softened)
- 250g dark muscovado sugar
- 300g plain flour
- 4 large eggs
- 1 level tablespoon ground allspice (or ground mixed spice for a traditional cake)
- 20cm round cake tin, lined with baking parchment (I also wrap the outside of the cake tin in brown paper to ensure the cake doesn’t burn on the edges)
- - Decorating your Cake
- 1kg White Sugar Paste
- 1kg white marzipan
- 4 – 6 tablespoon apricot glaze
- 28cm round cake drum
- In a bowl, add dried fruits and 4 Tbsp. of rum. Stir the mixture and cover with cling film. Let it sit for overnight to absorb the liquid.
- Preheat the oven to 130ᵒC with fan (for gas, mark 2 or 150ᵒC)
- Cream butter and sugar until light and fluffy.
- Add in eggs one at a time alternating with a tablespoon of flour.
- Fold in the remaining flour and ground allspice then add in the soaked fruits and mix.
- Transfer the cake mixture into the lined cake tin and level the surface with a wet hand to smoothen.
- Place the cake in the center of the oven and Bake for 3-3.5 hours or until the cake tester comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes, then drizzle the remaining rum on top. Let the cake cool completely in the tin.
- If the cake will not be decorated immediately, wrap the cake in parchment paper and foil. Store in a cool and airy place for up to 3 months.
- In time for Christmas, I like to feed my cake with 1 to 2 tablespoons of rum every 2 weeks.
- - Decorating your Cake
- Turn the cake upside down and place it in the center of the cake drum.
- Warm the apricot glaze and brush the sides and top of the cake.
- Knead the marzipan until soft, then roll out on a surface dusted with icing sugar until 5mm thick. Transfer the marzipan over the cake and secure no air bubbles by pressing down.
- Trim the excess marzipan.
- Knead the white sugar paste until soft and roll it out on a surface dusted with icing sugar until 5mm thick.
- Brush the cake with cool boiled water and transfer the sugar paste over the cake and secure no air bubbles by pressing down the top and sides.
- Trim the excess sugar paste.
- Decorate your cake with a choice of festive decorations.