Brandy Cherry Christmas Cake

• temps total: 1 hour 9 minutes

Ingrédients

200g (7 oz) unsalted butter, softened

200g (7 oz) brown sugar

4 large eggs

200g (7 oz) all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

200g (7 oz) mixed dried fruit (including cherries)

100g (3.5 oz) glacé cherries, halved

100ml (3.4 fl oz) brandy

100g (3.5 oz) powdered sugar (for glazing)

2 tablespoons water (for glazing)

Extra glacé cherries for decoration

Powdered sugar for dusting

Instructions

Preheat the oven: Preheat your oven to 160°C (320°F). Grease and line a round cake tin (approximately 20 cm or 8 inches in diameter) with baking paper.

Prepare the fruit: In a bowl, combine the mixed dried fruit and glacé cherries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the cake during baking.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer.

Add the eggs: Add the eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and well combined.

Combine dry ingredients: In another bowl, sift together the remaining flour, baking powder, cinnamon, nutmeg, and ginger.

Mix the batter: Gradually add the dry ingredients to the butter mixture, alternating with the brandy. Start and finish with the flour mixture. Mix until just combined.

Fold in the fruit: Gently fold in the floured dried fruit and glacé cherries until evenly distributed throughout the batter.

Bake the cake: Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a skewer inserted into the center comes out clean.

Cool the cake: Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Prepare the glaze: In a small saucepan, combine the powdered sugar and water over low heat, stirring until smooth and glossy. Allow it to cool slightly.