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Celebrate National Brandied Fruit Day with Hermitage 10 Year Old Cognac

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National Brandied Fruit Day is coming up on 20 October and it’s the perfect opportunity to indulge in rich, spiced flavours that pair beautifully with Cognac. Brandied fruits are typically soaked in brandy, creating a decadent infusion of sweetness and warmth, often used in traditional recipes like fruit cake. This year, why not elevate your celebration with the Hermitage 10-Year-Old Grande Champagne Cognac?

Its complex layers of dried fruit, spices, and floral notes complement the richness of brandied fruit cake, making it the ideal pairing or addition to your recipe.

The Hermitage 10-Year-Old Cognac is aged in fine oak barrels, giving it a smooth, rounded finish that balances the sweetness of the cake while enhancing its flavours. With notes of vanilla, apricot, and a touch of honey, this Cognac pairs perfectly with the dried fruits and spices in a brandied fruit cake, bringing out the best in each bite.

Recipe for Brandied Fruit Cake with Hermitage 10 Year Old Cognac

Ingredients:

  • 500g mixed dried fruits (raisins, currants, sultanas, cherries)
  • 150ml Hermitage 10 Year Old Grande Champagne Cognac
  • 200g unsalted butter
  • 200g dark brown sugar
  • 4 large eggs
  • 250g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Zest of 1 orange and 1 lemon
  • 100g chopped nuts (optional)

Method:

  1. Soak the fruits: In a bowl, combine the mixed dried fruits with 100ml of the Hermitage 10 Year Old Grande Champagne Cognac
  2. Cover and leave to soak overnight, allowing the fruits to absorb the Cognac’s rich flavours.
  3. Prepare the cake: Preheat your oven to 150°C (fan 130°C). Grease and line a deep 20cm cake tin. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
  4. Add dry ingredients: Sift in the flour, baking powder, cinnamon, and nutmeg. Fold in gently until well combined. Stir in the soaked fruits, zest, and nuts (if using).
  5. Bake: Spoon the mixture into the prepared tin and smooth the top. Bake for 2-2.5 hours or until a skewer comes out clean.
  6. Finish with Cognac: Once baked, allow the cake to cool slightly. Using a skewer, pierce the top of the cake and drizzle with the remaining 50ml of Hermitage 10 Year Old Cognac for an extra layer of indulgence.

Serve this delicious brandied fruit cake with a glass of Hermitage 10 Year Old Grande Champagne Cognac to enhance the warming, spiced notes in both the cake and the spirit.

Enjoy the perfect pairing for National Brandied Fruit Day, and make your dessert experience truly luxurious with the finest Cognac.