Christmas Fruits and Nuts Cake Recipe
Ingredients
Directions
- Grease with margarine and sprinkle with flour a 25cm or 9" diameter pan and preheat the oven to 180ºC or 350ºF.
- Chop the dried fruit and nuts (to taste), add the port wine and the brandy, mix well and leave it for 10 minutes.
- Beat the butter (softened at room temperature) with the sugar until cream.
- Add the eggs one by one (while beating), add the orange zest, the juice and the honey, beating a little more until the batter is homogeneous.
- Add the flour, baking powder and cinnamon and beat well.
- Add the dried fruits and nuts and mix very well.
- Pour the batter into the pan you have prepared and bake for 40 to 50 minutes.
- Remove from the oven and let it cool for 10 minutes before unmolding.
- When the cake is completely cold, sprinkle with icing sugar.
Adapted from a Recipe by: narwencuisine.blogspot.com
Frequently Asked Questions
What can I use as a substitute for port wine in this recipe?
You can substitute port wine with grape juice or apple juice for a non-alcoholic version. If you prefer an alcoholic substitute, you can use red wine or a sweet fruit wine.
How should I store the Christmas Fruits and Nuts Cake to keep it fresh?
Store your cake in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months.
The cake is not rising as expected; what might be the problem?
There are a few potential reasons your cake may not be rising: ensure your baking powder is fresh, as expired baking powder won't provide proper leavening. Additionally, make sure to beat the butter and sugar until creamy and well-aerated, and avoid overmixing the batter once the flour is added to maintain the cake's light texture.
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