Description
This traditional Welsh fruitcake is rich, spiced, and incredibly moist. Enhanced by brandy-soaked raisins, dried fruits, and nuts, it’s the perfect make-ahead dessert that only gets better with time.
Ingredients
Scale
- 300 g golden and dark raisins
- 1/2 glass of brandy
- 200 g dark brown sugar
- 200 g softened butter
- 4 eggs
- Dried plums (to taste)
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- A pinch of ground cloves
- 1 tsp ground cinnamon
- 1 tbsp baking powder
- Zest of 1 lemon
- 200 g mixed nuts (walnuts, almonds, hazelnuts…)
- 400 g all-purpose flour
Instructions
- Soak the raisins in brandy for at least 1 hour (overnight is best).
- Cream the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix the flour with the spices, lemon zest, and chopped nuts.
- Add the soaked raisins and chopped prunes to the egg mixture, then gradually incorporate the dry ingredients until fully combined.
- Pour the batter into a greased and floured cake mold.
- Bake in a preheated oven at 160°C (320°F) for approximately 75 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely. Once cooled, wrap tightly in plastic wrap and store in a cool, dry place. The flavor deepens over time.
Notes
- For the best flavor, let the cake rest wrapped for a few days before serving.
- Use high-quality brandy and dried fruits for a richer taste.
- You can substitute brandy with orange juice for an alcohol-free version.
- This cake makes an excellent gift when wrapped in parchment and ribbon.
- It stores well for weeks when wrapped and kept in a cool, dark place.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Welsh
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
