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Maria Canilssom

Christmas Fruit Cake with Brandy (Kerst Cake)

A rich, traditional Christmas fruit cake soaked in brandy, packed with dried fruits, nuts, and warm spices. This make-ahead holiday favorite develops even deeper flavor the longer it rests, making it the perfect festive dessert or edible gift.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: British, Dutch
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mixed dried fruit (raisins, currants, sultanas, chopped dates, and cherries)
  • 0.5 cup mixed candied peel
  • 0.5 cup brandy (plus extra for brushing)
  • 1 medium orange, zest and juice
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour (optional)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
  • 0.5 cup chopped nuts (walnuts or almonds)

Equipment

  • mixing bowls
  • electric mixer
  • measuring cups and spoons
  • 20 cm (8-inch) round cake pan
  • parchment paper
  • spatula
  • cooling rack

Method
 

  1. Combine dried fruits, candied peel, orange zest, orange juice, and brandy in a bowl. Cover and let soak overnight (or up to 48 hours).
  2. Preheat oven to 150°C / 300°F. Line a 20 cm (8-inch) round cake pan with parchment paper.
  3. In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk flour, almond flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Add dry ingredients to the butter mixture and mix until combined. Fold in soaked fruits (with remaining brandy) and chopped nuts.
  6. Pour batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours, or until a skewer inserted in the center comes out clean. Cover with foil if browning too fast.
  7. Let the cake cool completely in the pan. Brush top with a tablespoon of brandy, then wrap tightly in parchment and foil. Store airtight.
  8. Optional: Brush with a little brandy weekly leading up to Christmas for a deeper flavor.

Notes

Soak the fruits well for maximum flavor. Wrap and store the cake tightly, brushing with brandy weekly to keep it moist and aromatic. For a festive touch, cover with marzipan or fondant icing before serving.