Cherry Brandy Christmas Cake: A Festive Twist On A Traditional Favorite

Cherry brandy is a great addition to a Christmas cake and can be used in the cake mix and to feed the cake. It adds a rich and fruity flavour and a moist texture. It is best to prepare the cake in advance to maximise the flavours.

How to make a cherry brandy Christmas cake

Ingredients:

• 750g mixed dried fruit (including mixed peel)
• 50g glacé cherries, chopped
• 125ml cherry brandy (or whisky, sherry or regular brandy)
• 225g unsalted butter, softened
• 225g dark brown sugar
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 tsp natural almond essence
• 1 tbsp black treacle
• 3 large eggs
• 225g plain flour
• 1/2 tbsp mixed spice
• 1/2 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• Optional: 100g chopped almonds or brazil nuts (or a mixture of both)

Method:

• Prepare the fruit: Place the dried fruits and cherries into a large container and pour over the alcohol. Mix well, cover, and leave to steep overnight.
• Prepare the tin: Cut a strip of baking paper, a couple of inches longer than the circumference of your cake tin and a couple of inches deeper than the side of the tin. Fold over about half an inch from the edge and cut into the fold all the way along the strip. Butter your tin, then place the strip of baking paper inside with the cut edge facing inwards. This makes it easier to fit the base of the tin snugly. Ease the paper into place, ensuring the sides are flat against the tin. Cut a circle of baking paper to fit the base of the tin and place inside.
• Make the cake batter: Using a mixer, cream together the butter and sugar until light and fluffy. Add the lemon and orange zests, almond essence and black treacle, and mix thoroughly. Add the eggs one at a time, mixing well between each addition. In a separate bowl, stir together the flour, spices and salt. Gradually add this to the wet mixture until everything is combined. Finally, add the soaked fruit and any remaining liquid, and the chopped nuts if using.
• Bake the cake: Preheat the oven to 150°C. Spoon the mixture into your prepared tin and smooth the top. Bake for around 2 hours 30 minutes to 4 hours, or until a skewer inserted into the centre comes out clean. If the cake is browning too quickly, cover loosely with foil.
• Feed the cake: Once the cake is out of the oven, poke holes all over with a skewer and brush with 3 tablespoons of cherry brandy. Cover the top of the tin with foil and leave to cool completely. When cool, turn out the cake, wrap in baking paper and store in an airtight container. Feed the cake every couple of weeks by brushing with a couple of tablespoons of cherry brandy.

Tips:

• Start making your Christmas cake early—it will benefit from being wrapped and fed liquor every couple of weeks for a couple of months.
• If you want to add extra alcohol to your cake, poke holes in the cake with a skewer while it is still warm and spoon over a couple of tablespoons of alcohol. This will help the cake absorb the liquid.
• You can decorate your cake with marzipan and icing a few days before Christmas.

How to store a cherry brandy Christmas cake

To store a cherry brandy Christmas cake, you'll need to wrap it up and keep it in an airtight container in a cool, dry place.

First, place the cake on a cake board. Then, wrap the cake in a double layer of baking paper, followed by a double layer of foil. Secure the layers with an elastic band and put the wrapped cake in an airtight container.

You can store the cake for up to three months in advance or freeze it. Fruit cakes can be stored for up to a year in the freezer, but the quality will lower the longer it's left.

If you want to "feed" your cake with additional alcohol, do so every couple of weeks. Simply unwrap the cake and turn it upside down. Then, using a skewer or BBQ stick, puncture the bottom of the cake to create tiny holes. Next, using a pointed teaspoon or syringe, drip a little of your chosen alcohol into the holes. Wrap the cake back up and put it back into the airtight container.

If you're going to ice the cake, don't feed it in the final week to give the surface a chance to dry.

How to decorate a cherry brandy Christmas cake

Decorating a Christmas cake is a fun activity to do with children, who can help with the stirring and the creative process. Here is a step-by-step guide on how to decorate a cherry brandy Christmas cake.

Step 1: Prepare the fruit

Empty the dried fruits and cherries into a large container and pour over the alcohol. Give it a good mix, put the lid on and set aside. Try to give the container a shake a couple of times during the steeping process. Leave this overnight or prepare it a day or so before you plan to bake the cake.

Step 2: Prepare the tin

Using the bottom of your tin, trace a circle on a piece of baking paper and cut it out. Cut a long strip of baking paper, a good couple of inches bigger than the circumference of the tin. Lay the strip flat, then fold over about half an inch from the edge. Cut into the fold, just to the edge, all the way along the strip. Butter your tin, then place the strip of baking paper inside, with the cut bottom edge facing inwards. This makes it easier to fit the bottom of the tin snuggly. Ease the paper into place, making sure the sides are flat against the tin. Now simply place your pre-cut piece of circle paper inside, covering the snipped bottom edge.

Step 3: Make the cake mixture

Using a mixer, cream together the butter and sugar until fluffy and pale. Switch off the motor and add the lemon and orange zests, almond essence and black treacle. Mix thoroughly, then add the eggs one at a time, mixing for about 10 seconds between each addition. Stir together the flour, spices and salt. Add to the mixer using a heaped tablespoon, until it is completely incorporated. When the mixture looks smooth and creamy, add the soaked fruit and any remaining liquid. Add the chopped nuts and mix until everything is evenly mixed.

Step 4: Bake the cake

Spoon the mixture into the prepared tin and smooth out the top so it's level. Preheat the oven to 150C/300F/Gas Mark 2 and bake for around 2 hours and 30 minutes. Check with a cake tester after 2 hours; the cake is unlikely to be cooked through, but may look quite dark. If you don't want it to colour any further, cover loosely with brown paper. When a cake tester comes out clean, it is ready.

Step 5: Add the cherry brandy

Place the cake on a wire rack and jab it with a cake tester or skewer all over, then brush approximately 3 tablespoons of cherry brandy all over the top, paying close attention to the sides. Doing this while the cake is still hot means the liquor is absorbed better into the cake. Cover the top of the tin with foil and leave it to cool completely. This can take all day.

Step 6: Store the cake

When the cake is completely cold, turn it out and wrap it with baking paper. Store in a tin or airtight container until you need to decorate it. Feed the cake every couple of weeks by unwrapping and brushing a couple of tablespoons of cherry brandy over the top and sides. Re-wrap and store.

Step 7: Decorate the cake

You can decorate your cake in a variety of ways. You can ice the cake, or use marzipan and icing. You can also add sugar crafted bows, snowflakes and edible glitter. For a simple, elegant finish, check out Nicky's Kitchen Sanctuary's Simple Christmas Cake Decoration post.

The best alcohol to use for Christmas cake

Alcohol is a key ingredient in Christmas cakes, and there are several types that are well-suited to the dessert.

Brandy, Whisky, and Rum

Brandy, whisky, and rum are popular choices for Christmas cakes. These spirits have a high alcohol content, typically around 40% ABV, which makes them ideal for feeding fruitcakes and helping them last longer. They add a spicy kick to the cake and ensure it stays moist.

Cherry Brandy

Cherry brandy is a great option if you're looking for something a little different. It has a rich, fruity flavour that pairs perfectly with the cake. It also helps to preserve the cake, so it stays fresh for longer. However, it is best to use a reasonably priced variety as the sugars in the cake and fruit will add a lot of sweetness anyway.

Amaretto

Amaretto is another good choice if you want to move away from the traditional brandy, whisky, or rum. It has a sweet, nutty flavour that complements the fruit and spices in the cake. Like cherry brandy, it is best to use a standard variety as opposed to a top-shelf brand due to the cake's other ingredients.

Red Vermouth

Red vermouth is a fortified wine with an ABV of around 18%, similar to sherry. It can be used in the cake batter or to soak the fruit, as its spices are quite appropriate for Christmas. However, it is best to consume the cake within three months if using red vermouth, as it has a shorter shelf life than higher-ABV spirits.

Other Options

If you're feeling adventurous, you can try using orange liqueur, Grand Marnier, spiced rum, or even peaty whisky. Alternating between two types of alcohol, such as cherry brandy and amaretto, can also add a unique twist to your Christmas cake.

How to feed a Christmas cake

Feeding a Christmas cake is essential to developing its flavour and keeping it moist. Here is a step-by-step guide on how to feed a Christmas cake:

Step 1: Prepare the Fruit Cake Mixture

Before baking your cake, prepare the fruit cake mixture by soaking the dried fruits in alcohol. This can be done a day or two in advance. Combine dried fruits such as mixed vine fruit, dried pears, candied peel, glacé cherries, and berries in a large bowl. Pour in brandy, cherry brandy, or your chosen alcohol and stir well. Cover and leave to soak.

Step 2: Bake the Cake

Preheat the oven and prepare your cake tin by lining it with baking paper. In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, along with a small amount of flour to prevent curdling, and beat well after each addition. Fold in the remaining flour and spices. Then, stir in the soaked fruit mixture and any remaining liquid. Mix until well combined.

Spoon the batter into the prepared tin and smooth out the top. Place the cake in the oven and bake for several hours, or until a skewer inserted into the centre comes out clean. Traditional fruit cakes are baked at a low temperature for a long time, resulting in a rich and dense cake.

Step 3: Initial Feeding

Once the cake is baked, remove it from the oven and leave it to cool completely. Turn the cake upside down and poke holes in the base using a skewer. Pour a small amount of your chosen alcohol, such as cherry brandy, over the cake to give it its initial feeding. Leave it to soak, then double-wrap the cake in greaseproof paper or baking parchment and foil.

Step 4: Regular Feedings

Unwrap the top of the cake, leaving the sides covered. Using a skewer, prick several holes into the top of the cake to allow the liquid to seep in and infuse the fruit. Spoon 1-2 tablespoons of alcohol over the cake, ensuring it is evenly covered. You can use more if you prefer a stronger flavour. Re-wrap the cake with baking paper or tin foil, ensuring it is completely covered.

Step 5: Storing and Final Preparations

Store your cake in a sealed container or airtight tin until the next feeding. Feed the cake every fortnight or once a week, depending on your preference. Continue this process for a couple of months or until the cake is well-fed and has reached your desired flavour. If the cake becomes too damp or wet, reduce the frequency of feedings.

Once the cake is ready, you can decorate it with marzipan and icing. It is recommended to leave the cake to rest for a week or two after the final feeding before decorating. Enjoy your delicious, moist, and flavourful Christmas cake!

Frequently asked questions