Christmas dinner isn’t complete without some sort of boozy fruit cake. Love it or hate, for me the smell and the taste of a fruity Christmas cake is a must. And this year I have been delegated to stir up the traditional pudding.
The dried fruit has been steeped in one my favourite after dinner tipples, port, and will guarantee to set your senses on fire. The orange juice and the addition of a zesty marmalade also really complements the port. The smell alone as it bakes is worth taking the time to whisk up this naked boozy Christmas cake, without the marzipan and icing.
And if dense Christmas cake or pudding isn’t your thing, the good news is, this recipe is a lot lighter than most Christmas cakes. So if there is room after you’ve indulged over the course of the day you may be able to put away more than one slice!
Have a very merry Christmas everyone. x
Port & Orange Christmas Cake
280g of mixed dried fruit – I opted for a mixture of dried cherries, sultanas, raisins, figs, dates and apricots.
200ml of port
The juice of one large orange
225g of unsalted butter
180g of dark brown soft sugar
225g of plain flour
1 tsp. of grounded cloves
2 tsp. of grounded cinnamon
2 tbsp. of marmalade
1 tbsp. of molasses
The Baking Bit…
1.Chop up the larger pieces of dried fruit mixture and cover in the port and the orange juice in a glass bowl. Leave to soak over night in the fridge and the fruit will become lovely and plump.
2. Grease a deep round cake tin with butter and preheat the oven to 180C.
3. Begin by beating together the butter and sugar in an electric mixture, adding in the flour and the eggs.
4. Transfer the cake mixture into a large bowl and add in the cinnamon, cloves, marmalade and molasses and fold all the ingredients together. Add in the dried fruit and the juices and again fold everything together.
4. Next pour the cake mixture into the cake tin and bake for 1 1/2 hours at 180C. To make sure it’s cooked right through, use a skewer to test and if cooked through it should come out clean.