Festive Cherry and Pistachio Christmas Cake

A rich, moist Christmas fruit cake made with brandy-soaked dried fruit, glacé cherries, chopped pistachios, citrus zest and traditional mixed spice. Decorate it with apricot jam, marzipan, fondant, pistachios and cherries for a classic festive finish.

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Prep Time 30

Cook Time 2

Total Time 3

Servings: 10 servings

Ingredients Method Notes

Ingredients

Soaked Fruit

200 g Dried cherries
100 g Dried cranberries
100 g Raisins
100 g Sultanas
100 g Currants
100 g Mixed peel
150 ml Brandy

Cake Batter

250 g Unsalted butter, softened
250 g Light or dark muscovado sugar
4 Large eggs, beaten
250 g Plain flour
2 teaspoons Mixed spice
100 g Ground almonds
100 g Shelled pistachios, roughly chopped
200 g Glacé cherries, halved
1 orange Finely grated orange zest
1 lemon Finely grated lemon zest

Finishing

2-3 tablespoons Apricot jam
500-750 g Marzipan
500-750 g Ready-to-roll fondant icing, optional
As needed Extra pistachios and glacé cherries

Method

Step-by-Step

Combine the dried cherries, cranberries, raisins, sultanas, currants and mixed peel in a bowl. Pour over 150ml brandy, cover and leave overnight; alternatively, warm the mixture gently for 5-10 minutes, then cool.
Heat the oven to 150°C conventional, 130°C fan or gas mark 2. Grease and line a deep 20cm round cake tin with two layers of baking parchment, leaving the paper slightly above the rim.
Beat the softened butter and muscovado sugar until pale and fluffy. Gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
Fold in the flour, mixed spice, ground almonds, orange zest and lemon zest. Add the soaked fruit, chopped pistachios and halved glacé cherries, folding gently until evenly distributed.
Spoon the batter into the prepared tin and level the surface. Make a shallow dip in the center to help reduce doming during baking.
Bake for 2 hours 15 minutes to 2 hours 45 minutes. Test the center with a skewer; it should come out clean or with only a few moist crumbs.
Leave the cake in the tin for 20-30 minutes. Prick the surface and spoon over 1-2 tablespoons of brandy, then transfer the cake to a rack to cool completely.
Wrap the cooled cake tightly in baking parchment and foil. For a traditional mature cake, feed it with a tablespoon or two of brandy every 1-2 weeks for 1-4 weeks.
To decorate, warm the apricot jam and brush it over the cake. Cover with marzipan, then add fondant if desired, or finish with pistachios and glacé cherries.

Notes

The deep tin and low oven temperature are important because a hotter oven may brown the outside before the center is baked. If the top darkens too quickly, cover the cake loosely with foil during the final hour.