Great Granny's Boozy Christmas Cake

Preparation is key for my Great Granny's boozy Christmas Cake. Bake it in early October and feed it weekly with rum to create a beautifully moist cake, perfect for the festive season!

Prep Time: 24 hours (including soaking time)

Cook Time: 4 hours

Total Time: 1 day, 4 hours

Servings: 1 x 10-inch cake

Ingredients

• 1400g dried mixed fruit (I include 300g of dried cherries if I can find them - cranberries are a good substitute if not)

• 700ml bottle of rum

• 340g butter

• 340g brown sugar

• 6 eggs

• 450g plain flour (or almond meal for gluten-free)

• 50g almond meal

• 1 tsp baking powder

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1 tsp nutmeg

• 1 tsp vanilla extract

Gluten-Free Option:

Replace the flour with almond meal to make this cake gluten-free.

Instructions

1. Prepare the Fruit:

• Place the dried mixed fruit in a large container.

• Pour in half of the bottle of rum (350ml) and mix well, ensuring the fruit is evenly coated.

• Cover the container and leave the fruit to soak for 24 hours, stirring occasionally to ensure all the fruit absorbs the rum.

2. Prepare the Cake Tin:

• Preheat the oven to 140°C (fan-forced).

• Line a 10-inch cake tin with three layers of baking paper, ensuring both the bottom and sides are well covered. This helps prevent the cake from burning during the long baking time.

3. Cream the Butter and Sugar:

• In a large mixing bowl, cream the butter and brown sugar together using a wooden spoon or electric mixer until light and fluffy (about 3-5 minutes).

4. Add the Eggs:

• Crack the eggs into a separate bowl.

• Add the eggs to the creamed butter mixture, two at a time, mixing well after each addition. Ensure the eggs are fully incorporated before adding more.

5. Add the Dry Ingredients:

• In another bowl, sift together the flour (or almond meal for gluten-free), almond meal, baking powder, cinnamon, ginger, and nutmeg.

• Slowly fold the dry ingredients into the butter, sugar, and egg mixture. Mix on low speed or fold gently until just combined.

6. Add the Vanilla and Boozy Fruit:

• Stir in the vanilla extract.

• Gradually fold in the soaked fruit, adding it in three batches to ensure it’s evenly distributed throughout the batter.

7. Prepare the Cake for Baking:

• Pour the batter into the prepared cake tin and smooth the top.

• Cover the top of the cake with a triple layer of baking paper. Cut a small hole in the center (about the size of a 50-cent piece) to allow steam to escape.

8. Bake the Cake:

• Bake in the preheated oven for 4 hours.

• Start checking the cake after 3 hours by inserting a skewer into the center. If it comes out clean, the cake is done.

• If the cake isn’t quite ready, continue baking and check every 15-20 minutes until the skewer comes out clean.

9. Cool the Cake:

• Once baked, remove the cake from the oven and leave it to cool completely in the tin. This helps retain moisture.

10. Feed with Rum:

• Once completely cool, leave the cake in the tin or transfer it to an airtight container.

• Use a wooden skewer to poke holes across the top of the cake.

• Pour about 30ml of rum over the cake, making sure it soaks into the holes.

• Repeat this process once a week, adding more rum until Christmas or until your rum runs out.

11. Final Week:

• Stop feeding the cake with rum one week before serving, allowing it to settle before your festive celebrations.

Enjoy this traditional Christmas cake with family and friends, packed with rich fruit and warming rum!

Hints & tips

• This cake can be kept at room temperature in an airtight container. However, if you are more comfortable with it in the fridge that is ok too.
• For a smooth topped cake, once cool turn the cake over so the bottom becomes the top. Then feed as per instructions.