Christmas Fruitcake

By Chef Ishijyot Surri

Ingredients

1 cup softened unsalted butter

1 cup packed brown sugar

3 large eggs

3 cups mixed dried fruits (raisins, currants, berries, chopped dates, candied peel)

1 cup chopped nuts (such as walnuts or almonds)

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup milk

1/4 cup brandy or rum (optional)

For the icing:

1 cup powdered sugar (icing sugar)

1-2 tablespoons milk

1 teaspoon vanilla extract

Instructions:

Preheat your oven to 325°F. Grease and line a cake tin with parchment paper.

In a large bowl, mix the softened butter and brown sugar until creamy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Fold in the mixed dried fruits, nuts, and the optional brandy or rum.

Pour the batter into the prepared cake tin and smooth the top.

Bake in the preheated oven for about 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before removing it from the tin.

Mix the powdered sugar, milk, and vanilla extract for the icing until smooth. Spread or drizzle the icing over the cooled cake.

Optional: Decorate with additional nuts or festive sprinkles.