This recipe comes from food blogger Helen Jessup and her site The Crazy Kitchen. Helen has taken her grandmother's original recipe and given it a little fruity twist by adding in cherries, blueberries and strawberries, as well as a cheeky addition of raspberry liquor.
Get baking this super fruity treat for a festive treat with a difference!
- 250g Urban Fruit Cheeky Cherry
- 250g Urban Fruit Super Blueberry / Blackcurrant
- 350g Urban Fruit Smashing Strawberry
- 320g raisins
- 500g currants
- 200ml Chambord raspberry liquor
- 340g butter, softened
- 340g soft brown sugar
- 6 eggs
- 450g self-raising flour
- Zest of 2 oranges
- Juice of 1 orange
- To decorate:
- 750g ready-made royal icing
- Pot of silver balls
Method1 Mix together all of the fruits in a large bowl. Pour over the Chambord liquor.
2 Stir well, then cover and leave overnight.
3 Beat together the butter and sugar until creamy.
4 One at a time, beat in the eggs, adding a little flour after each addition.
5 Mix in the soaked fruits, along with the soaking liquid and the orange zest and juice.
6 Fold in the remaining flour, until all incorporated.
7 Preheat the oven to 140°C.
8 Grease a deep 20-24cm cake tin and line with baking parchment paper.
9 Spoon the mixture into the prepared tin. Wrap a double layer of brown paper around the tin, standing approximately 5cm above the top of the tin.
10 Lay a double layer of brown paper onto a baking tray and stand the cake on top. Bake for 3-4 hours, until an inserted skewer comes out clean – the cooking time will depend on the size of your tin and how deep the mixture is.
11 Allow to cool completely in the tin before turning out and decorating with your royal icing and silver balls.
Prep Time1 hour (plus overnight soaking)
Cook Time3 - 4 hours (depending on depth of cake tin)
More Christmas recipes:
Christmas Snowmen Fruitcakes
Snowy White Yule Log
Hot Buttered Rum
Mini Rhubarb and Ginger Trifles
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