Kris Kirkham //Hearst Owned

Spiced Port and Orange Christmas Cake

A cake you can truly be proud of, decadent with a good fruity squidge factor. You need to soak the fruit overnight, so don’t forget to factor this in. Don’t miss our decorating guide in our December issue.

By The Good Housekeeping Cookery TeamPublished: 15 December 2020

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This years' Christmas cake is rich and spiced with port and orange. Goes perfectly well with our Acorn Wreath decoration!

Cooking Notes: plus overnight soaking, cooling and maturing

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Yields:

20 serving(s)

Prep Time:

25 mins

Cook Time:

4 hrs

Total Time:

4 hrs 25 mins

Cal/Serv:

460

Ingredients

500 g
sultanas
500 g
raisins
250 g
dried figs, roughly chopped
100 g
dried cranberries
200 g
dried apricots, roughly chopped
Finely grated zest and juice 2 large oranges
200 ml
port, plus extra to feed
250 g
unsalted butter, softened, plus extra to grease
300 g
dark brown soft sugar
200 g
plain flour
1 Tbsp.
mixed spice
1 1/2 tsp.
ground cinnamon
1/4 tsp.
ground cloves
4
arge eggs, beaten
100 g
blanched hazelnuts, roughly chopped

Directions

1. Step 1Put the dried fruit in a large non-metallic bowl and stir in the orange zest, juice and port. Cover and leave to soak overnight at room temperature.
2. Step 2Preheat oven to 140°C (120°C fan) mark 1. Grease and double-line a deep 23cm (9in) cake tin with baking parchment, making sure the paper comes at least 5cm (2in) above the top of the tin. Next wrap a double layer of baking parchment around the outside of the tin, securing with string - this will help prevent the sides of the cake burning.
3. Step 3Using a handheld electric whisk, beat the butter and sugar in a large bowl until light and fluffy - about 5min.
4. Step 4In a separate bowl, sift together the flour, spices and a pinch of salt. Beat a couple of tablespoons of the flour mix into the butter bowl then gradually mix in the eggs. If it looks like the mixture is curdling, beat in a little more of the flour. Fold in remaining flour with a large metal spoon, followed by the soaked fruit and hazelnuts.
5. Step 5Tip into the prepared tin; level. Bake for 4hr or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack (keeping it in it’s baking parchment).
6. Step 6To store, wrap the cooled cake in its parchment in a couple of layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.
7. Step 7After two weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp port (see GH Tip). Rewrap and store as before. Feed the cake like this every 2 weeks if you like, rewrapping carefully after each addition.