A delightful twist on the classic Christmas cake, infused with the warm flavors of mulled wine and a medley of dried fruits and nuts.
Heat the red wine with the cinnamon stick, cloves, nutmeg, and orange zest in a large saucepan until it begins to simmer.
Simmer gently to avoid boiling off the alcohol, which preserves the flavor.
Add the sultanas, currants, prunes, and walnuts to the mulled wine mixture, stir well, and cover.
Let the mixture cool before covering to prevent condensation.
Allow the mixture to soak at room temperature for 2 days, stirring occasionally.
Stirring helps evenly distribute the flavors.
Preheat the oven to 160°C (320°F) and prepare a cake tin by greasing and lining it with parchment paper.
Double-line the tin for even baking and to prevent burning.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Gradually add the eggs, one at a time, beating well after each addition.
Adding eggs slowly prevents the mixture from curdling.
Fold in the flour and spices gently until just combined.
Overmixing can make the cake dense.
Drain the soaked fruit mixture and fold it into the batter.
Reserve the drained liquid for brushing over the cake after baking for added moisture.
Pour the batter into the prepared cake tin, level the top, and bake for 30 minutes.
Make a slight dip in the center of the batter to ensure even rising.
Reduce the oven temperature to 150°C (300°F) and bake for an additional 1.5 hours or until a skewer inserted into the center comes out clean.
Check the cake halfway through to ensure it is baking evenly.
Let the cake cool in the tin before transferring it to an airtight container for storage.
Wrap the cake in parchment paper to keep it moist.
Decorate the cake as desired before serving.
Traditional marzipan and icing or a simple dusting of powdered sugar work beautifully.
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