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Christmas cake with Drambuiesoaked fruit

Christmas cake with Drambuie-soaked fruit

This fruity cake benefits from being made 2-3 months in advance, so that you can 'feed' it with Drambuie to keep it moist and tasty. 

4.5 out of 5 stars(3) Rate this recipe
Vegetarian
  • Makes25 slices
  • CourseCake
  • Prepare1 hr
  • Cook4 hrs
  • Total time5 hrs 20 mins
  • Plusovernight soaking

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 750g vine fruit mix
  • 250g soft apricots, quartered
  • 200g tub Cooks’ Ingredients Italian Cut Mixed Peel
  • 200g tub Cooks’ Ingredients Provençal Glacé Cherries, halved
  • 100g pitted soft prunes, quartered
  • 1 orange, scrubbed, zest and juice
  • 100ml Drambuie, plus extra to feed the cake
  • 250g unsalted butter, softened, plus a little for greasing
  • 200g dark brown muscovado sugar
  • 5 British Blacktail Free Range Medium Eggs, beaten
  • 300g plain flour, sifted
  • 200g walnut pieces

Method

  1. Place all the dried fruit into a large bowl, then stir in the orange zest and juice and Drambuie. Cover and leave to soak overnight.

  2. Preheat the oven to 150ºC, gas mark 2. Grease and line the base and sides of a 20cm-square (or 23cm diameter round) cake tin with baking parchment so it stands 5cm above the top. Using string, tie a double thickness of baking parchment around the outside of the tin to help prevent the cake from drying out during cooking.

  3. In a large bowl, use a hand-held electric whisk to beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, a little at a time. If the mixture begins to curdle, add a spoonful of flour with the last few additions of egg.

  4. Add the soaked fruit and walnuts with any remaining liquid, then mix well. Fold in the rest of the flour. Spoon into the cake tin, then use a round-bladed knife to level the top of the mixture. Stand the tin on a tray and bake for 3-4 hours until cooked through, covering the top of the cake with foil if it starts to over-brown. Check the cake is cooked by inserting a skewer into its centre. If it comes out clean, it’s cooked. Leave to cool completely in the tin.

  5. Remove the cake from the tin and store in its lining paper, wrapped tightly in foil. Store in a cool place. Feed the cake every few weeks by unwrapping it, making small holes in the top, then drizzling with a couple of tablespoons of Drambuie. This will help to keep the cake moist and add extra flavour.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,670kJ/ 398kcals

Fat

15g

Saturated Fat

6.6g

Carbohydrates

58g

Sugars

42g

Fibre

3.3g

Protein

6g

Salt

0.1g

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