LE CREUSET RECIPE: The New Christmas Cake

Preparation Time: 1 hour and 2 hours macerating tim

Cooking Time: 1 hour and 20 minutes

Serves: 8 – 10


1/2 cup (125ml) brandy
500g mixed fruit like dried cranberries, sultanas,
or raisins
1 Tbsp (8g) cinnamon
2 tsp (4g) ground ginger
1 tsp (2g) ground cardamom
20g desiccated coconut
Juice and zest of 1 orange
250g butter, room temperature
250g caster sugar
6 free-range large eggs
250g cake flour
1 tsp (5g) salt
1 1/2 tsp (6g) baking powder
Juice and zest of 1 orange

To serve: custard, icing sugar, gold-dusted fresh berries


Heat the brandy until warm. Add the mixed fruit, cinnamon, ginger, cardamom, desiccated coconut, and orange juice. Allow to stand for 2 hours.
After 2 hours, preheat the oven to 180°C/160°C fan/gas mark 4. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time,
beating between each addition.
Add the flour, salt and baking powder and mix until just combined. Add the brandy mixture and fold to combine thoroughly. Spoon into a greased Le Creuset Bundt Cake Tin or a greased and lined 22cm Signature Round Casserole.
Bake in the preheated oven for 1 hour and 20 minutes. Leave to completely cool in the tin or casserole before removing to slice. Serve with custard, a dusting of icing sugar and edible gold-dusted fresh, festive berries.