Boozy Fruit Cake

Why Make This Recipe

Boozy Fruit Cake brings together the rich flavors of dried fruits and the warmth of spices, making it a perfect companion for holiday gatherings or special occasions. The combination of butter, sugar, and a splash of dark rum or whiskey adds a delightful twist. Plus, it’s a great way to use up leftover dried fruits and create something truly delicious!

How to Make Boozy Fruit Cake

Ingredients

• 2 cups mixed dried fruits (raisins, currants, apricots, etc.)
• 1 cup unsweetened applesauce
• 1 cup butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup dark rum or whiskey
• 1/4 cup chopped nuts (optional)
• Zest of 1 lemon
• Zest of 1 orange

Directions

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
2. In a bowl, soak the mixed dried fruits in the liquor for at least an hour or overnight.
3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the applesauce, lemon zest, and orange zest.
6. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
7. Gradually add the dry ingredients to the wet mixture until just combined.
8. Stir in the soaked fruits and nuts (if using).
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for about 60-75 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
12. For best flavor, wrap the cake in plastic wrap and store it in a cool place for a few days or weeks before serving.

How to Serve Boozy Fruit Cake

Boozy Fruit Cake is best enjoyed with a cup of tea or coffee. You can serve it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It also makes a great gift during the holiday season when wrapped nicely.

How to Store Boozy Fruit Cake

To keep your Boozy Fruit Cake fresh, wrap it tightly in plastic wrap and store it in a cool, dry place. It can last for several weeks, and the flavors will deepen over time. You can also refrigerate it if you want to keep it longer, but make sure to bring it back to room temperature before serving.

Tips to Make Boozy Fruit Cake

• Soaking the dried fruits overnight will enhance their flavor and moisture in the cake.
• Be sure to mix the batter gently to keep it light and fluffy.
• If you prefer, you can substitute the rum or whiskey with fruit juice for a non-alcoholic version.

Variation

You can experiment with different types of dried fruits and nuts based on your preferences. Adding chopped chocolate or a sprinkle of coconut can also give your cake a unique twist!

FAQs

Can I make Boozy Fruit Cake ahead of time?
Yes, you can make the cake several weeks in advance. The flavors will improve as it sits.

Can I use fresh fruits instead of dried fruits?
Fresh fruits are not recommended, as they will add moisture that can affect the texture of the cake.

Is it necessary to soak the fruits?
Soaking the fruits is recommended to enhance their flavor and prevent them from being dry in the cake.

Boozy Fruit Cake

A rich and indulgent fruit cake, generously soaked in your favorite spirits, perfect for holiday celebrations or a decadent treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 45 minutes mins

Servings: 12 slices

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 500 g mixed dried fruit raisins, currants, sultanas
• 150 ml brandy or rum plus extra for feeding
• 250 g all-purpose flour
• 175 g dark brown sugar
• 200 g unsalted butter
• 4 large eggs
• 2 tbsp molasses
• 1 tsp mixed spice
• 1 tsp baking powder
• 1 orange zest from 1

Optional Glaze

• 2 tbsp apricot jam
• 1 tbsp extra brandy

Equipment

• mixing bowl
• measuring cups and spoons
• 9-inch round cake pan
• parchment paper
• oven

Method

 

Preparation

1. Combine dried fruit and brandy or rum in a bowl, allowing them to soak overnight or for several hours.
2. Preheat your oven to 150°C (300°F) and line a 9-inch round cake pan with parchment paper.

Making the Cake

1. Beat the softened butter and dark brown sugar together until the mixture is light and fluffy.
2. Gradually beat in the eggs one at a time, then stir in the molasses.
3. In a separate bowl, whisk together the all-purpose flour, mixed spice, and baking powder.
4. Fold the dry ingredients into the wet mixture gradually, then stir in the soaked fruit and orange zest.
5. Pour the batter into the prepared pan and bake for 2.5-3 hours, or until a skewer inserted into the center comes out clean.

Finishing

1. Let the cake cool in the pan, then remove and pierce its surface all over; drizzle with extra brandy and wrap tightly.
2. For an optional glaze, gently heat apricot jam with a tablespoon of brandy, then brush this mixture over the top of the cooled cake.

Notes

For best results, prepare this cake several weeks in advance and 'feed' it with additional spirits periodically. This allows the flavors to meld beautifully.