My Drunk Kitchen's Christmas Cake Chaos

Ingredients

• 500 g Mixed Dried Fruit (raisins, sultanas, currants, candied peel) (soaked in brandy)
• 100 ml Brandy (for soaking fruit and extra flavor)
• 200 g Unsalted Butter (softened to room temperature)
• 150 g Light Brown Sugar (packed)
• 3 Large Eggs (room temperature)
• 50 g Golden Syrup (or Light Treacle) (adds moisture and colour)
• 250 g All-Purpose Flour (sifted)
• 2 tsp Mixed Spice (cinnamon, nutmeg, allspice blend)
• 1 tsp Baking Powder
• 1 pinch Pinch of Salt
• 100 ml Red Wine (or mulled wine) (for icing glaze)
• 200 g Icing Sugar (powdered)
• 1 tsp Orange Zest (optional, adds citrus note)

Instructions

1. Preheat Oven

   Set the oven to 350 °F (180 °C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Soak the Fruit

   Place the mixed dried fruit in a bowl and pour the brandy over it. Stir, then let it soak for 10 minutes, stirring occasionally.

   Time: PT10M

3. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter with the light brown sugar until light and fluffy, about 5 minutes on medium speed.

   Time: PT5M

4. Add Eggs

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Time: PT3M

5. Stir in Treacle

   Pour the golden syrup (treacle) into the batter and mix until smooth.

   Time: PT2M

6. Sift Dry Ingredients

   Sift together the all‑purpose flour, mixed spice, baking powder and a pinch of salt into a separate bowl.

   Time: PT3M

7. Combine Wet and Dry

   Gradually fold the sifted dry ingredients into the wet batter using a spatula, mixing just until no flour streaks remain.

   Time: PT5M

8. Fold in Fruit

   Stir the brandied fruit (including any remaining soaking liquid) into the batter until evenly distributed.

   Time: PT3M

9. Prepare the Tin

   Line the 20 cm cake tin with parchment paper, then lightly butter the paper. Pour the batter into the tin and smooth the top with a spatula.

   Time: PT3M

10. Bake the Cake

    Place the tin in the centre of the pre‑heated oven and bake for 1 hour. Check doneness by inserting a skewer – it should come out clean.

    Time: PT1H

    Temperature: 350°F

11. Cool the Cake

    Allow the cake to cool in the tin for 15 minutes, then turn out onto a cooling rack to cool completely.

    Time: PT15M

12. Make the Wine Icing

    In a small saucepan, whisk together the icing sugar and red wine until smooth. Warm gently for 2‑3 minutes if needed to dissolve any lumps.

    Time: PT5M

    Temperature: low heat

13. Glaze the Cake

    Place the cooled cake on a serving plate and drizzle the wine icing over the top, allowing it to drip down the sides. Let the icing set for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g