" width="477" height="261" border="0">Oh yes, really it is!
Now’s the time to prep your dried fruit and set it soaking. In six weeks time it will be perfect to bake your cake with.
Of course if you’ve baked your Christmas cake with me before there’s the trusty original ‘Boozy Fruit’ soak. This year I’ve come up with another two more versions for you to choose from, one uses different fruits for a different slightly tangier taste the ‘Jewelled Boozy Fruit’ version
and ‘More Fruit Boozy Fruit’ which is exactly the same taste as the original version but packed with 1/3rd more fruit.
Each set of Boozy Fruit will make 1 x 8″ round cake or 1 x 7″ square. I’ll also be doing timings for dividing the cake mixture into smaller cakes too!
Original Boozy Fruit
200g raisins
200g sultanas
175g dried figs, chopped
100g dates, chopped
55g mixed peel
Jewelled Boozy Fruit
270g dried cranberries
300g sultanas
130g glace cherries, halved
100g apricots
100g dried cherries
30g mixed peel
More Fruit Boozy Fruit
300g raisins
290g sultanas
100g dried figs
100g dates
100g currants
60g mixed peel
Plus:
1 cinnamon stick
Zest and juice from 1 orange
55g caster sugar
170ml brandy
Whichever you go for the method is exactly the same, here’s how:
Place the fruit into a large bowl, chop any figs/dates/apricots into smaller pieces before adding them to the bowl.
Add the grated zest of your orange plus a cinnamon stick.
Measure the orange juice – we need 55ml. If you have more drain it off to the correct amount, if it’s short then top it up with water.
Place the juice and the caster sugar into a small pan and heat gently, stirring until the sugar dissolves – don’t let it boil.
Once the sugar has dissolved take it off the heat.
Measure the brandy into a jug and pour in the juice/sugar mixture.
Stir to combine and then pour the whole lot over the fruit.
Give it a good mix up and then transfer the boozy fruit to an airtight container (a 1.5litre one is just right)
For a week you will need to stir it every day, then for a further five weeks give it a mix up just once a week. Believe me it’s worth it just for the smell of Christmas you get every time you open the lid!
Six weeks soaking and you will have the most fab fruit to make your Christmas cake with
Boozy Fruit Tips:
- Store ideally in a kitchen cupboard or on the worktop as long as it’s not in direct sunlight. It doesn’t need to be in the fridge, just somewhere at room temperature.
- If you’re not keen on Brandy try it with your preferred alternative e.g rum
- If you’re running late – a weeks fruit soaking is better than none and you will still come out with a lovely cake, the longer the soak the better the flavour.
- If you prefer to make a cake that’s alcohol free make a syrup by heating 200g caster sugar with 200ml water, once dissolved pour over the fruit and then soak and stir as above.
and I’ll be posting the cake recipe up soon – now get mixing!
Ruth Clemens, Baker Extraordinaire
Sounds lovely, will be gathering my ingredients. Can I mix and match the fruit as I don’t like peel and hubby doesn’t like figs/dates? Is there a weight that needs to be kept? Sam
Sure thing – head for 950g dried fruits and you won’t go wrong! xx
Can I pick & choose from all the fruits providing it all adds up to the same measurement of fruit?
Absolutely – choose your favourites to a total weight of 950g x
What size/shape cake tin will the final recipie require please?
Sorry have updated the post with the info – I forgot to include it! The final cake will be an 8″ round cake (or 7″ square) but there will also be an option for dividing into smaller size tins for mini cakes too. Xx
Sounds amazing!! One question (and I may have already overlooked it!!) – what size cake is this for? Thanks Ruth!
Hi Sarah, there’s always something I forget to include sorry! Each Boozy Fruit soak will make an 8″ round cake or a 7″ square cake. I’ve updated the post to include this info too. I’ll also be including timings for dividing the cake mixture into mini cakes as well Xx
Thanks Ruth! Very helpful! I’m off to make mine tonight
x
Hi Ruth,
I’ve been making your Christmas cake since your GBBO appearance. This year, I was thinking of making some little ones for hampers. If I used, say, 10cm tins how would this effect my cooking time? Sorry this is a bit premature!
Thanks for your help and also your great blog!
Hi Shona! This year I’m baking the cake at a lower temp but for longer for a gentler bake. I’ve worked up some of the timings already but will test timings for your 10cm tins too. I’ll include them in the ‘Time to Bake’ post Xx
Is there any way you could incorporate a metric / Imperial converter into your website ?? I am a 50+ yr old Brit living in the States and have yto do a maths conversion everytime I use a recipe. Too old for metric…too British for cups !
I will see what I can do Deb! x
Firstly, thankyou for addressing my earlier reply. An idea for the non boozy fruit might be to use cold tea as part of the soaking liquid…I remember my Mum using this for fruit loaves etc and which were always delicious. Personally…Im sticking to brandy
x
I’ll be gathering my ingredients tomorrow when I shop…can’t wait!
98 days until Christmas… first and foremost that means one thing… Pink Whisk Christmas cake time – thank you for once again sharing your lovely recipe Ruth. xx
Thanks Francesca Xx
I am so excited to see this! Although I normally save this for an October half term project! I love using bright fruits in it- cherries and cranberries to make it look pretty.
Do you think it would be heresy to include ginger ? I’m thinking a few knobs of candied ginger rather than the crystallised stuff.. maybe even use the syrup from the jar (which I save – what for ?) to replace some of the sugar-water mix. Ginger is Christmas for me !
Sounds lovely Pamela – go for it Xx
I made two cakes last year both to your recipe which were well received! The only request for this year is the addition of some nuts, can you suggest how some can be squeezed into the existing recipe? Thanks!
Hi Holly – yes, I have a ‘nuts’ version too this year, they go in at the make the cake stage Xx
Ruth, thanks for all the variations! Looks like I’ll be opting for the jewelled Boozy fruit soaked in Grand Marnier! Only problem is how do you stop yourself tasting the fruit each time you open the lid to stir it! I have a low resistance to any soaked mixed fruit, must stem back my childhood pinching Mum’s cooking ingredients from the larder!
Hehe! I have no idea Lyn! perhaps you should whack in a bit of extra fruit! Xx
Thanks Ruth, you’re a hero!
Hi ruth, im still reeling from the fact that an xmas cake has to be started now. Anyway, i wanted to make the non alcoholic version of the cake, would i still need to make it now?
I would soak your fruit now, in the sugar syrup version which will infuse the fruits with the spices and zest and plump them up ready for baking Xx
I’m so excited about Christmas already! Last weekend I made up enough boozy fruit for two cakes worth since last year the one cake disappeared by Boxing Day. Plus this year I had a brand new helper in the kitchen. My three month old baby boy Theon helped me to give the fruit a good mix so it’ll taste extra special. I’ll make a baker of him yet…
That’s so lovely to hear Richard – welcome to the baking gang Theon! Xxx
Hello Ruth.
My mama doesn’t like brandy. Could I use whiskey instead of it?
You’re baking skills are immense!
Go for it with the Whiskey – will be delicious! x
Looks delicious! On average, do you know how many an 8inch cake would feed – i realise this depends on the size of the slices, but a rough estimate? Many thanks and can’t wait to get started! x
I would say you would get 16 good sized slices from an 8″ Christmas cake. At home we tend to go for smaller slices and would probably get about 30 pieces in total, once first cut the cake goes into a tin and then munch on it right the way through to New Year! XX
Hi Ruth,
Last year I baked my first christmas cake using your recipe and tips. My kids and family loved it.Looking forward to trying this year recipe. xx
Great news Nicki! Xx
Cant wait to start my cake, off out to buy stuff tomoz. I moved to Canada last year so hope baking here it works out, i am so glad i came across your site, was looking for homemade potato cakes lol, cant get them here, so i make my own now! thanks
Great! xx
Oh no it can’t be that time already!!!!!
Hehe – oh yes it is – hurrah! x
Hi I’ve made your cake the past 2 years and loved it, but have a question for this years…I will not be ‘feeding’ my cakes once made, but if i want to start my fruit now to soak for 6 weeks, will the cake be OK left baked but un-iced from mid Nov to Christmas? (i’d probably ice mid Dec). Or is it best to leave the fruit soak to 6 weeks before i intend to bake and ice? Thanks for your help xx
Hi Laura,
Yes it’s best to make your cake as soon as possible to allow it to mature and the flavours to develop – even if you’re not feeding it. Once the cake is baked you just need to wrap it up well and then put it away until you need it Xx
This is my first time making Christmas cake, but I`m really looking forward to it. I am wondering what “mixed peels” is? I live in Norway and I havent seen it in the shops. Is it something I can make? Do you have a good recipe?
Thanks!
Hello – mixed peel is the candied peel from citrus fruits which is then diced. You can make your own and there’s a recipe here http://www.waitrose.com/home/recipes/recipe_directory/h/homemade_candied_peel.html hope that helps! xx
Hi, Ruth
I started really late last year but the cake was still absolutely fantastic. Can’t wait to get going this year.
I’m in Brisbane Australia and really keen to do my own cake this year, but I was looking for something like a chocolate christmas cake, have you ever done anything like this? I love the sound of the http://www.thecarvedangel.com/luxury-christmas-puddings chocolate and ginger or white choc and cranberry….
Hi Kylie – I’ve never done one with chocolate before but if I come up with anything I’ll let you know! x
Hi Ruth, so exciting I love Christmas!! I made this last year and it was fab! I was thinking about putting nuts in it this year – will this work and how should I adapt the recipe? Thanks
Hi Catherine – I’ll be adding a nuts option at the bake your cake stage – they don’t need to go in with the fruit to soak otherwise they’d lose their crunch – will keep you posted! x
Wish I was into Christmas cake enough to make it myself!!
Thanks Ruth! Just watching gbbo which reminded me that it must be time to get the fruit on the go for your cake! I’m 8 days behind so better get a move on haha! Everyone loved it last year so think ill be making 5 or 6 this year! (Maybe 2 of each type!) thanks again for sharing your fab recipes!
Hi Ruth
I’m a newbie to your blog, I was recommended to it by a friend and it took me a couple of minutes o work out where I recognised you from!
So I have a couple of questions…
1. Do I have to use cinnamon? It gives me migraines so would rather not use it!
2. I have seen the Christmas Cake cups from 12 days of Christmas last year, can you use this recipe for those or would they be too boozy? No little ones would be having any, well, a baby might have some… Will make her sleep!
Thank you
Hi Zoe! No you don’t have to use cinnamon – if you have a favourite spice to use instead then go with that otherwise leave it out and this recipe will turn out great in the Christmas Cups xx
Hi Ruth!
Just discovered your blog and loving this Christmas post! My mum in law always makes stacks of tiny Christmas cakes for giving as gifts to all ‘n sundry by baking them in empty baked bean tins. No idea how she does it but they’re dinky and fabulous! Anyhoo, I’m not quite there yet but think I might try your recipe this year since the fruit mix looks delish…
Hi Louise – sounds like a great plan! xx
Hi Ruth have 2 lots of fruit Different ones,busy maturing in tupperware. I am doing your Christmas cake for the 1st time. Can I get the rest of the recipe say from last year. I need to cost out the ingredients for friends and neighbours.
Hi Chrissie – yes the cake part remains the same as last years version so you could cost it from that x
Hi Ruth,
I’m doing the original (used your recipe for my first ever Xmas cake last year and everyone loved it!)
However just noticed this has 730g of ingredients but other versions are 950g – have I missed something out or is this ok?
Tnx
Charlie
Have packed more fruit into the new versions but you’re still fine to go with the original! X
Phew
thanks for replying. X
This will be my third year of making your boozy fruit cake Ruth. I cannot recommend this recipe enough to my friends and family. I’m now up to making five cakes for various folks and the cakes never last more than a couple of weeks. Thank you so much for sharing this recipe. x
Hi Ruth, I have made this cake for Christams for the last two years. I am making my cousin’s wedding cake this year (she is getting married on 22nd December) and she wants a fruitcake layer on the bottom. This will be a 12″ round cake – I am hopeless at scaling recipes up, do you have any ideas on the quantities needed for a 12″ version of this cake? (otherwise I might use your quick wedding fruitcake and just soak the fruits and stuff a bit.) Thanks
Hi Rachel – for a 12″ version of this recipe you would need 2.5 times the quantity. Hope that helps! Xx
Thanks
Hi Ruth,
One of my cakes for my in-laws I have to decorate without marzipan as neither of them like it (usually substitute a very thin layer of roll out icing) – do you think there will be an issue with seepage from the fruit to the cake if this is done without marzipan?
Thanks
Chris
Hi Chris, I would leave it as late as you could to ice it if you’re wanting to miss out the marzipan layer, just storing the cake well wrapped. Seepage is one of those things you can never estimate how long you’ve got so I’d say 2 weeks in advance just in case Xx
Hi Ruth, I need to bake one of my cakes on Wednesday as I’m going to be taking it to class to do royal icing in about 3 weeks time so need a couple of weeks to feed it. Should I just use last year’s recipe? I’m doing the jewelled version. Thanks, Rachel
Hi Rachel,
The bake the cake part is coming up tomorrow – the ingredients are the same but the timings and temp are slightly different x
Hi Ruth, I’m trying your recipe for the first time this year. I live in Australia and it gets rather hot at this time of year, would there be a problem storing the soaking fruit in the fridge? Thanks
Hi Deanne – no problems at all, it’ll be best in the fridge – lucky you with some warm weather! Xx
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Hi, do I still have time to soak my fruit now for a few weeks? Then bake a little later?
Yes I would – it gives the fruit time to plump up and tenderise x
Hi is there an alternative to marzipan when icing the cake? I will be using fondant as the final layer but no one in the family likes marzipan. Thank you
Hi Anne, You could just do a single layer of fondant but depending on how moist the cake is it can bleed through and stain the icing. To be sure I would do two layers of fondant instead if you don’t want to use marzipan.
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Hi ruth i made a mistake and did not melt the sugar i just put it all in at once, too much first time excitment!! will this affect my cake soak??? im sooo concerned
Hi Rue – it will be fine, it just takes the first couple of days for the sugar to dissolve first – your fruit soak will be fine to use x
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Not sure i have have enough time to complete all of your fabulous recipes.
I cannot find the rest of the recipe for the Boozy Fruit Cake, have you post it?? I am dying to make it for Easter. Thank you
Hi Gloria! The fruit and soak is here http://www.thepinkwhisk.co.uk/2012/09/time-to-start-your-christmas-cake.html and then the cake recipe is http://www.thepinkwhisk.co.uk/2012/10/christmas-cake-baking-time.html xx