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Boozy Fruit Cake

Boozy Fruit Cake: Elevate Your Holiday Dessert Game Today

Boozy Fruit Cake is a delicious holiday dessert filled with rich flavors of dried fruits, nuts, and your favorite spirit.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Salted Butter Unsalted butter can be used; add a pinch of salt.
  • 1 cup Milk
  • 2 cups All-Purpose Flour
  • ¾ tsp Baking Soda
  • 2½ tsps Pumpkin Pie Spice
  • 2 extra-large Eggs
For the Fruity Delight
  • 1¼ cups Golden Raisins Regular raisins can be used if needed.
  • 1¼ cups Raisins
  • ¾ cup Dried Pitted Dates Roughly chopped.
  • ½ cup Currants
  • 1 cup Candied Orange or Lemon Peel Finely chopped, fresh zest can be used for brightness.
  • 1⅓ cups Walnuts Roughly chopped, pecans can be used.
For Sweetness and Soak
  • ¾ cup Golden Syrup or Light Corn Syrup Honey or maple syrup can be used but will alter the flavor.
  • 5 tbsps Brandy, Rum or Sherry For feeding the cake.

Equipment

  • 9-inch round cake tin
  • medium saucepan
  • Large Mixing Bowl
  • sifter
  • Spatula
  • skewer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C). Line a 9-inch round cake tin with parchment paper.
  2. Combine milk, golden syrup, salted butter, chopped dates, golden raisins, regular raisins, currants, and candied peel in a medium saucepan. Heat until melted and combined, then cool to room temperature.
  3. Sift all-purpose flour, pumpkin pie spice, and baking soda into a large mixing bowl. Coat chopped walnuts with extra flour.
  4. Beat in eggs one at a time into the fruit mixture, then fold in the dry ingredients carefully.
  5. Pour batter into the prepared tin and bake for 2 to 2½ hours. Test with a skewer for doneness.
  6. Cool in the tin for 15 minutes, poke holes in the cake, and drizzle with brandy, rum, or sherry.
  7. Wrap the cooled cake in parchment and aluminum foil. Store in a cool, dark place, feeding with spirit regularly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure butter is soft, avoid overmixing, check doneness early, and keep the cake well-wrapped for storage.

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