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Boozy Fruit Cake

Boozy Fruit Cake: A Festive Tradition with a Delicious Twist

Elevate your holiday season with this Boozy Fruit Cake, infused with your choice of spirit and a mix of dried fruits and nuts.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 15 minutes
Total Time 3 hours 15 minutes
Course Desserts
Cuisine Holiday
Servings 16 slices
Calories 250 kcal

Equipment

  • 9-inch round cake tin
  • medium saucepan
  • mixing bowl

Ingredients
  

For the Cake

  • 1 cup Salted Butter can be substituted with unsalted butter and add a pinch of salt
  • 1 cup Milk any milk variety works well
  • 1.25 cups Golden Raisins for sweetness and texture
  • 1.25 cups Raisins feel free to mix in any dried fruit for variety
  • 0.75 cup Dried Pitted Dates roughly chopped; figs are a great substitute
  • 0.5 cup Currants can be omitted or replaced with additional raisins
  • 1 cup Candied Orange or Lemon Peel gives a citrusy flavor
  • 1.33 cups Walnuts roughly chopped; try using pecans or almonds if preferred
  • 2 cups All-Purpose Flour substitute with a 1:1 gluten-free flour blend for a gluten-free option
  • 2.5 teaspoons Pumpkin Pie Spice a mixture of cinnamon, nutmeg, and allspice works too
  • 0.75 teaspoon Baking Soda acts as a leavening agent
  • 0.75 cup Golden Syrup or Light Corn Syrup honey or maple syrup are suitable substitutes
  • 2 Extra-Large Eggs Extra-Large Eggs flax eggs are a great vegan alternative
  • 5 tablespoons Brandy, Rum, or Sherry infuses deep flavor

Instructions
 

Step-by-Step Instructions for Boozy Fruit Cake

  • Preheat your oven to 300°F (150°C). Line a 9-inch round cake tin with parchment paper.
  • In a medium saucepan, combine the milk, golden syrup, butter, chopped dates, golden raisins, regular raisins, currants, and candied peel. Heat until the butter melts completely, then let it cool.
  • Sift together the all-purpose flour, pumpkin pie spice, and baking soda in a mixing bowl. Add the chopped walnuts and mix gently.
  • Once the fruit mixture is cool, add the extra-large eggs one at a time, beating well after each addition. Fold in the dry ingredients until just combined.
  • Spoon the batter into the prepared cake tin and bake for 2 to 2½ hours, or until a skewer inserted comes out clean. Tent with aluminum foil if browning too quickly.
  • Remove the cake from the oven and let it cool for 15 minutes. Poke holes in the cake and drizzle 2 tablespoons of your chosen spirit on top.
  • Once cool, wrap the cake in parchment paper and aluminum foil. Store in a cool, dark place, feeding it with spirit every few days.

Notes

Let your Boozy Fruit Cake rest for a few days after baking for a more delicious flavor.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 210mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg
Keyword Boozy Fruit Cake, Classic Desserts, Festive Baking, Fruit Cake, Holiday Dessert, Make-Ahead Cake
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