Amaretto Christmas Cake (Print-Friendly Version)
Rich holiday dessert with amaretto, dried fruits, warm spices, and almonds. Ideal for celebrations or gifting.
# Ingredients You’ll Need:
→ Dried Fruits
01 -
1 cup dried figs or prunes, chopped
02 -
1 1/2 cups sultanas
03 -
1 1/2 cups raisins
04 -
3/4 cup glace cherries, rinsed, dried, halved
05 -
1/3 cup crystallized ginger, chopped (optional)
→ Alcohol
06 -
1/2 cup Amaretto liqueur, plus 1 tablespoon extra for soaking
→ Cake Base
07 -
1 1/3 cups unsalted butter
08 -
1 1/2 cups soft light brown sugar
09 -
2 tablespoons dark treacle
10 -
1 1/2 teaspoons ground cinnamon
11 -
1 teaspoon mixed spice
12 -
1/4 teaspoon freshly grated nutmeg
13 -
5 medium eggs, beaten
14 -
2 cups all-purpose flour
15 -
1/4 teaspoon fine salt
16 -
1/2 teaspoon baking powder
17 -
3/4 cup ground almonds
# How to Make It:
01 -
Preheat oven to 300°F (Gas Mark 2) with fan, or 320°F standard.
02 -
Grease a 9-inch round (4-inch deep) loose-bottomed cake tin and line both base and sides with nonstick baking paper. Trim a paper circle to fit the base and cut a tall strip, folded and snipped to create a fringe, for the sides. Place the circles inside as described for a secure lining.
03 -
Place dried figs or prunes, sultanas, raisins, glace cherries, and crystallized ginger into a large saucepan. Add Amaretto, butter, light brown sugar, treacle, cinnamon, mixed spice, and nutmeg.
04 -
Gently heat the mixture over medium-low, stirring until the butter melts. Allow to simmer for 10 minutes, then remove from heat. Let sit for at least 1 hour to fully absorb flavors; this can be done overnight.
05 -
Transfer soaked fruit into a large mixing bowl. Stir in beaten eggs one at a time. Gradually incorporate all-purpose flour, baking powder, fine salt, and ground almonds until the batter is homogeneous without overmixing.
06 -
Spoon the batter into the lined tin, smoothing the surface evenly. Bake for 2 to 2 1/2 hours, or until the surface springs back lightly and a skewer inserted in the center comes out clean.
07 -
Allow cake to cool completely inside the tin to preserve moisture and texture.
08 -
When completely cooled, create small holes in the cake with a skewer and drizzle with 1 tablespoon Amaretto. Wrap tightly in a double layer of baking paper and aluminum foil, then store in an airtight container.
# Extra Suggestions:
01 -
For optimal flavor, soak the dried fruits overnight and allow the cake to mature for several days before serving.