Certainly! Here’s a classic Christmas fruitcake recipe:

Certainly! Here’s a classic Christmas fruitcake recipe:

Ingredients:

For the Fruit Mixture:

• 1 pound (450g) mixed dried fruit (raisins, currants, sultanas, candied peel, cherries)
• 1/4 cup (60ml) brandy or rum (for soaking the fruits, optional)
• 1/2 cup (115g) unsalted butter
• 1/2 cup (100g) brown sugar
• 3 large eggs
• 1 3/4 cups (220g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• Zest of 1 lemon
• Zest of 1 orange

For the Glaze:

• 2 tablespoons apricot jam or marmalade
• 2 tablespoons brandy or rum

Instructions:

1. Prepare the Fruit Mixture: Start by soaking the mixed dried fruits in 1/4 cup of brandy or rum (optional) and let them sit for at least a few hours, or even overnight.
2. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line an 8-inch (20 cm) round cake tin with parchment paper.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
6. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the creamed mixture. Mix until just combined.
7. Add Fruits and Zest: Add the soaked fruit mixture and the lemon and orange zest. Mix until the fruits are evenly distributed throughout the batter.
8. Bake: Pour the batter into the prepared cake tin. Smooth the top with a spatula. Bake in the preheated oven for about 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can cover it with foil.
9. Cool: Allow the cake to cool in the tin for about 15 minutes, then remove it from the tin and let it cool completely on a wire rack.
10. Prepare the Glaze: In a small saucepan, warm the apricot jam or marmalade and brandy or rum over low heat until it becomes a glaze. Brush this glaze over the top of the cooled cake.
11. Storage: Wrap the cake in parchment paper and store it in an airtight container. You can also “feed” the cake with a little brandy or rum by poking holes in it and drizzling a bit of alcohol over it every few days, if desired.
12. Serve: The cake is best when it’s allowed to mature for at least a week or more before serving. Enjoy a slice of this delicious Christmas cake with your loved ones during the holiday season!

Feel free to adjust the recipe to suit your preferences, such as the choice of fruits and alcohol for soaking the fruit mixture.