I’ll always start my Christmas Cake the last weekend before advent. Stir up Sundays are a tradition where Christmas puddings are involved, but anything that involves lots of dried fruit needs a good while to soak up all the booze, which is what my fruit has been doing for the last week. Obviously you don’t have to leave it that long, but if time got the better of me I’d make sure it was bathing in brandy at least a day ahead of making your cake.
This post will be in three parts. The first will be the fruit soaking process, two will be baking the cake, and three will be decoration. So here we go!
- 450g currants
- 175g sultanas
- 175g raisins/ dried cranberries (I used cranberries)
- 50g chopped glace cherries
- 50g mixed candied peel
- 2 cinnamon barks, optional
- 100ml brandy, I used a honey version
- Put all of the fruits inside a large bowl, as well as the cinnamon sticks and give it a good stir.
- Pour in the brandy, stir again, cover and then set aside until ready to bake the cake. You could do this for at least 24 hours, but the longer the better!