Recipe for Christmas Drunken Fruitcake
A Winter Treat for the Xmas Holidays
One of the nicest fruitcakes to make for Christmas is the drunken (or boozy) fruitcake. As its name implies, this fruitcake contains alcohol. For a nonalcoholic version the alcohol can be replaced by fruit juice—but this will give the cake a much shorter storage life.
Drunken fruitcake is far moister than a standard fruitcake because of the large quantities of alcohol used in the recipe. Due to the preservative nature of alcohol, this fruitcake remains edible and appetizing for several months if kept in an airtight container. It's usually baked at Christmas-time or other winter holidays, but it's a wonderful cake to make at any time of the year.
Do you like drunken boozy fruit cake?
Drunken or Boozy Fruitcake
A drunken fruitcake is made in the darkest part of winter and is intended to warm the spirit as well as provide fuel for the body. It’s made by soaking dried fruit in alcohol before baking. After it's cooked yet more alcohol is added. The cake is soaked in alcohol and becomes moist and melt-in-the-mouth delicious. Don't just take my word for it; bake one today and try it for yourself.
Three Steps to Heaven
There are three steps to making this tasty very alcoholic fruit cake.
- The dried fruits are soaked in alcohol overnight so that they are enlarged before they are added to the dry ingredients.
- The cake is baked using the alcohol bloated fruits.
- The optional final stage is to “irrigate” the cake after it has been baked with even more alcohol.
Drunken Fruitcake Recipe
The following quantities will make a very rich, eight-inch drunken fruitcake.
Ingredients for the Cake
- 8oz butter
- 6oz soft brown sugar
- 2oz Muscovado sugar
- 2 tablespoons molasses
- 2 teaspoons mixed spice
- 10oz plain flour
- 5 large eggs
- The prepared drunken fruit mixture (as given below)
Ingredients for the Drunken Fruit Mixture
The drunken fruit mixture is made using the following ingredients.
- 1½ pounds dried fruit and candied peel. This can be in any combination, but a good mix is 6oz light raisins, 6oz dark raisins, 4oz chopped dried figs, 4oz chopped dates, and 4oz mixed peel. (If I’m short on time, I cheat a little and buy a .) ready-prepared mixture of dried fruit and peel
- 2oz superfine sugar
- ½ cup of hot water
- 1½ cups of brandy
- 1 small orange
- 1 heaped teaspoonful cinnamon
Step 1: Prepare the Dried Fruit (At Least 24 Hours Before Baking)
- Make a sugar syrup by dissolving the sugar into the hot water.
- In a large bowl pour the sugar syrup over the dried mixed fruit.
- Add the brandy, the cinnamon and then the zest and juice of the orange.
- Stir it all together. Cover the bowl with Clingfilm or foil and place it in the fridge to rest. You should allow at least 24 hours for the dried fruit mixture to absorb all the liquid and plump up to their original size.
Step 2: Make the Boozy Fruitcake
- Before you start to mix the cake, turn on the oven. This ensures it reaches a high enough temperature by the time you have finished your prep. The cake is baked at 325 degrees Fahrenheit, 170 degrees Centigrade or Gas Mark 3 for two hours. The cooking time required may vary slightly depending on your oven.
- In a large bowl, cream together the butter and sugar. Then stir in the treacle.
- Add the eggs one at a time and beat air into the mixture as you do so. This will help your final cake taste light and airy.
- Gently fold in the sieved flour and the mixed spice. The action of lightly folding the mixture at this stage (rather than beating,) helps keep the cake light and fluffy.
- Add the alcoholic plumped-fruit mix and stir the mixture well (but don’t beat it). This helps distribute the fruit throughout the cake.
- To stop the cake from sticking to the baking tin, grease it well or use greaseproof paper before pouring the mixture into it.
- Put the cake into the preheated oven to bake. About 15 minutes before the two-hour baking period is up, test to see if your cake is done by inserting a clean knife or skewer into it. If the knife comes out cleanly with no crumbs sticking to it, then the cake is cooked.
- Turn the cake out of the baking tin and place it on a wire rack to cool.
- The final optional stage is to make the fruit cake more alcoholic. To do this, put the cake in a storage container and make tiny incisions into the cake with either a knife or skewer. Using a teaspoon, pour a few spoonful’s of brandy over the cake.
- Place the cake in an airtight container in a cool place.
Step 3: Irrigate the Fruitcake (Over the Next Few Days)
- Every day for a week pour an additional 2 teaspoonfuls of brandy onto the cake.
- The drunken fruit cake is ready for eating when it will soak up no more alcohol (about a week). Or when you can resist eating it no longer!
- Serve with either fresh cream or custard.
The video below demonstrates the methods used to make this rich fruit cake. The quantities given in the video are slightly different to those in my recipe. Also they are in grams rather than ounces, and this may be preferred by some.
Rich Fruit Cake for the Holidays
Fig Sherry and Almond Christmas Cake
Here’s an alternative recipe for an alcoholic fruitcake that I found in the November 2019 Waitrose magazine. (This is a British food supermarket so the quantities are in grams and oven temperatures are in Celsius.) This cake serves 16 people.
- 500g dried mixed fruit
- 270g soft figs, chopped
- 200g glace cherries, halved
- 1 large orange, zest and juice
- 125ml cream sherry
- 225g salted butter, softened
- 225g muscovado sugar
- 4 eggs, at room temperature
- 150g plain flour
- 100g ground almonds
- 2 teaspoonfuls mixed spice
- 100g toasted flaked almonds
- At least 24 hours before baking, put the dried fruit, figs, and cherries into a pan with the orange juice, zest, and sherry. Bring to the boil, stir and remove from heat to cool. Over the 24 hours stir the mixture occasionally.
- When ready to bake, preheat the oven to 160 degrees Celsius, Gas Mark 3. Grease a 20cm deep cake tin and line the base and sides with baking parchment.
- In a large mixing bowl beat the butter and sugar together until fluffy. Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Tip in the flour, ground almonds, spice and a pinch of salt and stir. Fold in the toasted almonds and soaked fruit. Spoon into the prepared tin and level the top.
- Bake for 1 hour 30 mins at 160 degrees before turning down the temperature to 140 degrees, Gas Mark 1 and baking for a further 1 hour 45 minutes. It is cooked when a skewer inserted into the cake comes out clean.
- Once cold remove the cake from the tin. Poke holes in the top with a cocktail stick and feed the cake with a mixture of equal parts cream sherry and orange juice. Wrap in clean baking parchment and a layer of foil and feed the cake every few days with the liquid for up to four weeks depending on personal taste.
Drunken Fruit Cake Holiday Edition
Quick Batter Mix Drunken Fruitcake (with Even More Alcohol)
If you prefer to bake with ready mixes, the video above shows you how. The Gluttonous Maximus team present their version of a boozy non-denominational cake with humor and slapstick.
This version is very alcoholic indeed; there is one shot of alcohol in every serving. Their fruity seasonal creation should therefore only be eaten in moderation and is not intended to be eaten by young children.