Ingredients
-
-
18
-
-
1
-
6
-
1
-
-
1
-
7
-
7
-
7
-
8
-
4
-
4
-
4
Directions
Mulled Wine Fruit and Nut Christmas Cake: Make-Ahead Fruitcake, This is one of my favourite Christmas cake recipes & is usually the one I end up making It is a make-ahead cake which gets better for maturing a while It’s very fruity & has a delectable mulled wine taste to it – the nuts make it a very special cake too I don’t usually marzipan or ice this cake, although I have done when under pressure from my family – who want a Traditional Cake with all the little Father Christmas figures & Robins on top!!! It is nice with a fruit and nut glazed topping – as well as just being served plain with a festive frill around it! I will post more photos when I have decided how I am going to decorate it this year!, Soak the fruit in warm cider rather than port for a slightly more mellow flavour, This has become my go to Christmas cake recipe! I have used it over the past 5 years and as such tweaked it a little to friends and familys preferences As such I soak the fruit in cider rather than port, and batch cook 4x as much to keep up with demand for this gorgeous cake!
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Steps
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1
Done
|
Two Days Before You Bake: |
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2
Done
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Gently Heat Up the Port With the Strips of Orange Peel & All the Mulled Wine Spices Tied Up in a Muslin or Cloth Bag; You Will Need a Large Roomy Saucepan as You Will Be Adding the Fruit to It Later. |
|
3
Done
|
Bring It to the Boil and Then Take Off the Heat and Allow to Cool Slightly. |
|
4
Done
|
Add All the Fruit, Prunes, Peel & Nuts to the Mulled Wine Port Mixture, Stir It Well and Cover With a Lid. |
|
5
Done
|
Leave at Room Temperature, Unless You Live in a Very Hot Climate in Which Case You Will Need to Refrigerate It, For 2 Days. I Have Left This For Up to 4 Days With No Adverse Effects! |
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6
Done
|
the Day You Bake the Cake: |
|
7
Done
|
Pre-Heat Oven to 160 C or 320f. |
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8
Done
|
Grease and Double Line With Bakng Paper/Parchment a Loose Bottom Deep Cake Tin; used a 8" Diameter Round Tin With High Sides. |
|
9
Done
|
Wrap the Outside of the Cake Tin With a Double Layer of Brown Paper or Baking Paper/Parchment & Tie With String - It Stops the Cake Browning Too Quickly or Too Much and Is Worth the Effort! |
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10
Done
|
Beat the Butter and Sugar Together Until Light & Fluffy. |
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11
Done
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Add the Flour Bit by Bit With the Beaten Eggs Gradually - Mix Well in Between Each Flour & Egg Addition. This Stops It Curdling. |
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12
Done
|
Drain the Fruit & Nuts - Any Excess Port Can Be Kept For Future Soakings! Discard the Mulled Wine Bag & the Strips of Orange Peel. |
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13
Done
|
Add the Fruit and Nuts to the Cake Mixture & Mix Well. |
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14
Done
|
Add the Spices Along With the Grated Peel of One Orange and Mix Well With a Wooden Spoon. |
|
15
Done
|
Spoon the the Cake Mixture Into the Prepared Tin and Level the Top. |
