Not made your Christmas cake yet and running out of time? Everyone will adore this last minute Christmas cake recipe that’s a bit boozy! The moist yet spongey fruitcake is bursting with ginger wine and sherry and topped with sherry butter frosting. Delicious!
PREP 20 mins
COOK 1 hour 15 mins
- 250g mixed dried fruit
- 50g glace cherries, quartered
- 150ml sweet sherry
- 150ml ginger wine
- 250g butter
- 225g dark muscovado sugar
- 4 eggs, lightly beaten
- 250g self-raising flour
- 2tbsp (yes not 2tsp!) ground mixed spice
For the frosting:
- 450g golden icing sugar, sifted
- 150g butter
- 3tbsp glucose syrup
- 2tbsp sweet sherry
- Put the dried fruit, cherries, sherry and wine into a pan. Gently heat for 5 mins to plump fruit. Tip the fruit and liquid into a large jam jar and leave in a cool place for an hour (or up to 3 weeks).
- Heat the oven to 180C, Gas 4. Grease and line an 18cm diameter deep cake tin. Cream the butter and sugar together until soft and creamy. Gradually beat in the eggs, then fold in the flour and mixed spice.
- Tip half of the fruit and booze into a processor and blend until smooth (this gives the cake a fabulous moist spongey texture). Add the blended fruits, the rest of the fruits and booze to the mixture and gently fold everything together.
- Spoon into the prepared tin and bake for 1 hour 15 mins. Push a skewer into the centre – if it comes out clean, the cake is ready, if it’s sticky cook for 15 mins more and test again. Leave to cool in tin.
- Upturn cooled cake onto a stand or board. Put the golden icing sugar, butter, liquid glucose and sherry together in a processor and whiz together until smooth and well combined.
- Use a palette knife to spread the frosting over the cake top and sides. Decorate with a sprig of holly. (This will keep in a cool place for up to 1 week).
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