Mulled Wine Fruit and Nut Christmas Cake: Make-Ahead Fruitcake Recipe

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Mulled Wine Fruit and Nut Christmas Cake: Make-Ahead Fruitcake
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Ingredients
21
Count
Nutrition
1123
Calories
Total time
2881
Minutes
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Ingredients:

Directions:

  1. TWO DAYS BEFORE YOU BAKE:.
  2. Gently heat up the port with the strips of orange peel & all the mulled wine spices tied up in a muslin or cloth bag; you will need a large roomy saucepan as you will be adding the fruit to it later.
  3. Bring it to the boil and then take off the heat and allow to cool slightly.
  4. Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid.
  5. Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. I have left this for up to 4 days with no adverse effects!
  6. THE DAY YOU BAKE THE CAKE:.
  7. Pre-heat oven to 160 C or 320°F.
  8. Grease and double line with bakng paper/parchment a loose bottom deep cake tin; I used a 8 diameter round tin with high sides.
  9. Wrap the outside of the cake tin with a double layer of brown paper or baking paper/parchment & tie with string - it stops the cake browning too quickly or too much and IS worth the effort!
  10. Beat the butter and sugar together until light & fluffy.
  11. Add the flour bit by bit with the beaten eggs gradually - mix well in between each flour & egg addition. This stops it curdling.
  12. Drain the fruit & nuts - any excess port can be kept for future soakings! Discard the mulled wine bag & the strips of orange peel.
  13. Add the fruit and nuts to the cake mixture & mix well.
  14. Add the spices along with the grated peel of one orange and mix well with a wooden spoon.
  15. Spoon the the cake mixture into the prepared tin and level the top.
  16. Make a slight dip in the middle to allow for rising unevenly.
  17. Bake for 30 minutes and then turn the oven down to 150 C or 300 F and bake for a further 1 1/2 to 1 3/4 hours or until an inserted skewer comes out clean.
  18. Leave the cake to cool in the tin.
  19. Remove from the tin and keep stored in an airtight container - well wrapped in the baking paper/parchment until Christmas.
  20. Decorate it with traditional marzipan & icing or a fruit and nut glaze - OR just remove from the paper, decorate with a frill and serve it from an attractive cake platter!
  21. In Yorkshire where I come from, we would eat a slice of Christmas cake with a slice of Wensleydale Cheese!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1123.25 Kcal (4703 kJ)
Calories from fat 457.32 Kcal
% Daily Value*
Total Fat 50.81g 78%
Cholesterol 192.79mg 64%
Sodium 671.2mg 28%
Potassium 741.08mg 16%
Total Carbs 141.99g 47%
Sugars 77.81g 311%
Dietary Fiber 10.97g 44%
Protein 15.88g 32%
Vitamin C 38.7mg 64%
Vitamin A 0.6mg 21%
Iron 4.9mg 27%
Calcium 246.9mg 25%
Amount Per 100 g
Calories 246.27 Kcal (1031 kJ)
Calories from fat 100.27 Kcal
% Daily Value*
Total Fat 11.14g 78%
Cholesterol 42.27mg 64%
Sodium 147.16mg 28%
Potassium 162.48mg 16%
Total Carbs 31.13g 47%
Sugars 17.06g 311%
Dietary Fiber 2.4g 44%
Protein 3.48g 32%
Vitamin C 8.5mg 64%
Vitamin A 0.1mg 21%
Iron 1.1mg 27%
Calcium 54.1mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.9
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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