While brandy is the traditional partner for fruitcake, you could also try using a dessert sherry such as Pedro Ximénez. It’s an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.
The Christmas cake does benefit from long soaking of the fruit. You could macerate the fruit for 24 hours or even longer, if time permits, for a richer flavor.
You can use your favorite variety of brandy, sweet sherry or rum to soak the fruit and top the cake.
Double-lining the cake tin with non-stick baking paper ensures the cake doesn’t become too dark during its long time in the oven.
The extra brandy should be spooned over the cake while it’s still warm, as the cake will soak up more liquid as it cools.
You can make this cake up to 4 weeks in advance.
Recipe notes
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