Delightful Caramel Christmas Fruit Cake Recipe for a Beautiful Molded Cake. This exquisite bundt cake is adorned and glazed, then preserved with a touch of brandy for added flavor.
Christmas Caramel Fruit Bundt Cake Recipe
Caramel Christmas Fruit Cake Recipe idea for a decorative molded cake. Oven Baked with caramel cherries and preserved with brandy. This recipe is adaptable for a large roasting pan cake as well. Oven Baked a while before Christmas dessert cake to have it fed with brandy to keep it moist and preserved. The cake can only be decorated before serving as it is currently soaking with alcohol. Dress or top the fruit cake with icing sugar glaze or marzipan icing or dust with castor or icing sugar and add cranberries or dried fruit and nuts or cherries.
Why is brandy added to the Christmas fruit cake?
The two main reasons is that it adds moisture to the cake and the second is that it preserves the cake to keep for a while.
How long before Christmas should you make a fruit cake.
Its best to bake it at least 2 or 3 months before Christmas. This gives the cake plenty of time to mature and for you to regular feed it with brandy to preserve it for longer.
Ingredients for Caramel Christmas Fruit Cake Recipe
- eggs
- butter
- castor sugar
- cake fruit mix. (currents, sultana, raisins, peels)
- almonds
- whole pitted glazed cherries (love to include more)
- flour
- caramel
- mixed spice
- brandy
- bicarbonate of soda
- salt.
A few of the ingredients needed for this large Christmas Fruit Cake recipe idea. (please follow the directions for the ingredients on the recipe attached)
Dried fruit cake mix
whole glazed cherries
Flour, eggs, butter and sugar.
How To Bake Caramel Christmas Fruit Bundt Cake Recipe
According to the recipe below mix the ingredients once you have creamed the butter and sugar together. Please follow the instructions in the recipe attached. This mix makes a large cake. We have baked a cake in the mold and had left overs. Either make muffins or make another cake tin with the mix.
Below is the cake baked and on a cooling rack. Waiting to be turned over to come out.
The mold that the Christmas fruit cake is baked in. leaving it to slowly and carefully come out by itself. On a cooling rack. Must try and keep the petal of the cake in tact.
The cakes out and in one piece, leaving to cool on the cooling rack. Once its cooled down you can place the fruit cake cake in a container with wax proof paper and the bottom and enough to wrap the cake with. Pour 1 – 2 tablespoons of brandy or alcohol over the cake once every fortnight. Until you ice or decorate it. Always wrap the cake up and seal it in the container.
The cake will be decorated after its been preserved and before Christmas and before serving for a dessert or treat.
How do you top a fruit cake?
A clear glaze may be brushed on the cake and left to allow it to dry for a shiny and natural look. Top the cake with dried fruits and nuts. Dust with icing sugar or mix a white icing glaze and drizzle in the inside of the mold shaped petals to run down, and also decorate with cherries or other Christmas decorations. Marzipan is a popular topping.
A decorated and iced Christmas cake for Christmas dessert.
How long will fruit cake last?
It will last wrapped and stored in a fridge for at least 3 months. It freezes well if wrapped and stored in a container for at least a year.
Recommendations.
(click the highlighted heading for the recipes)
Christmas dessert trifle
Christmas Fruit Cake recipe
Alcohol Free Christmas fruit cake
Purchase your bundt molds for all your fancy baking recipes in the amazon online purchases. The link and images are below the recipe, enjoy. 🎄
PrintCaramel Christmas Fruit Cake Recipe
Delightful Caramel Christmas Fruit Cake Recipe for a Beautiful Molded Cake. This exquisite bundt cake is adorned and glazed, then preserved with a touch of brandy for added flavor.
- Prep Time: 15 min
- Cook Time: 2 hrs
- Total Time: 2 hrs15 min.
- Yield: 1 large fruit cake 1x
- Category: Desserts, cakes, Christmas
- Method: Oven Baking
- Cuisine: South african
Ingredients
- 12 eggs
- 2 cups or 454 g (1 lb) of butter
- 2 cups (1 lb )of castor sugar
- 3 x 500g packets of cake fruit mix. (currents, sultana, raisins, peels)
- 3/4 cups 81/4 lb) almonds
- 2 cups (1/2 lb) of whole pitted glazed cherries (love to include more)
- 3 cups (1 1/2 lbs) of flour
- 1 Tablespoon of caramel
- 1 teaspoon of mixed spice
- 1/4 pint of brandy, (4 oz)
- 1/2 teaspoon of bicarbonate of sods
- 1/4 teaspoon of salt.
For the vanilla icing glaze
- 2 cups of icing sugar or castor sugar
- 1/4 cup (2–4 Tblsp)of unsalted melted butter
- 2–4 Tablespoons of hot water or milk
- 1 1/2 teaspoons of pure vanilla extract. (optional)
Instructions
- Preheat the oven to 300 Deg. C (before baking)
- Grease and Line the baking pans (or line the trays with flour) or if you use a mold use spray and cook or butter to grease it.
- Cream butter and sugar well, then beat in eggs one at a time by hand.
- Stir in all the other ingredients until its well mixed and no signs of flour. Place the cake mix in the baking trays. Or mold and then place them in the oven. May use two large cake tins, or large roasting pan. (using a mold will have left overs then place in one cake tin.)
- Turn the oven down to 180 Deg. C and bake for about 2 hours until cooked.
- PS: may need to cover with brown paper or wax paper at first so the cake does not burn on top. Then take the paper off for the last 1/2 hour to cook properly. IF you use a flat baking pan.
For the white icing glaze for decoration
- In a large bowl, add the fine sugar and the melted butter and the warm milk or water. Mix until all is blended.
- Then with a mixer beat until smooth and creamy, add a little more liquid if required for a good consistency.
- Drizzle over the cooled fruit bundt cake in between the lower shapes and leave to run a little.
- This glazing may be used on any cakes, cup cakes, or muffins or desserts.
Notes
This makes a very large cake mix, therefore use a large baking pan or roasting pan, even make two cake tins.
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A Selection of Bakeware Molds
A Selection of Bakeware Molds to bake mini cakes or larger cakes. Sets of baking pans silicon or nonstick, and skewers and kebobs, stainless.
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