Let’s start with a bit of background. These fruitcakes are based on Chadaika’s recipe. When it comes to baking, she’s the one to trust. Her Christmas English-style fruitcakes are delicious and not too difficult to make. I went with the lighter version with dried fruit. There’s no baking powder here — ground almonds give them their crumbly texture. You can use a standard mix of dried fruits or choose your own. I used papaya, pineapple, dates, dried apricots, black raisins, dried cranberries, and very dry prunes. Soaking them in port is traditional, but sherry, cognac, whiskey, or dark rum will also work.
- 4 eggs
- 200 g butter
- 200 g sugar
- 250 g flour
- 50 g ground almonds or hazelnuts
- 1/2 tsp spices (nutmeg, cinnamon, cloves)
- at least 500 g dried fruits (raisins, dried apricots, dates, figs, melon, papaya, pineapple, cherries, cranberries - your choice)
- 100-150 ml of port wine (or sherry, rum, whiskey)
Chop the dried fruit into small pieces, cover with alcohol, and let soak for at least 24 hours.
Beat the softened butter with sugar, then add the eggs one at a time, beating thoroughly after each. Mix in the flour, then beat again. Add the ground almonds and spices (ground in a mortar or spice grinder).
Drain any excess liquid from the fruit (if not fully absorbed), optionally dust with a little flour, then fold into the batter. Transfer to a large loaf pan or several small pans. Bake for 2 hours at 140–150 °C (285–300 °F). If using small tins, cover with parchment to prevent over-browning.
Brush the hot cakes with alcohol once again — sherry or rum works beautifully.
Finally, wrap the cakes tightly in plastic wrap and store in a cool, dry place. Let them mature for at least a few days, or up to a month (yes, you can bake them now and enjoy them just in time for Christmas).
Chop the dried fruit into small pieces, cover with alcohol, and let soak for at least 24 hours.
Beat the softened butter with sugar, then add the eggs one at a time, beating thoroughly after each. Mix in the flour, then beat again. Add the ground almonds and spices (ground in a mortar or spice grinder).
Drain any excess liquid from the fruit (if not fully absorbed), optionally dust with a little flour, then fold into the batter. Transfer to a large loaf pan or several small pans. Bake for 2 hours at 140–150 °C (285–300 °F). If using small tins, cover with parchment to prevent over-browning.
Brush the hot cakes with alcohol once again — sherry or rum works beautifully.
Finally, wrap the cakes tightly in plastic wrap and store in a cool, dry place. Let them mature for at least a few days, or up to a month (yes, you can bake them now and enjoy them just in time for Christmas).
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