This Christmas Fruit Cake is a delightful and festive treat, perfect for sharing with loved ones during the holiday season. Bursting with the rich flavors of dried fruits and warm spices, this cake is a true embodiment of Christmas cheer. Each bite offers a symphony of textures and tastes, making it an unforgettable addition to your holiday traditions.
Why you will love this recipe:
- Festive Flavors: The combination of dried fruits, warm spices, and a hint of citrus creates a uniquely festive flavor profile that is synonymous with Christmas.
- Moist and Tender: Soaking the dried fruits ensures that the cake is incredibly moist and tender, preventing it from becoming dry or crumbly.
- Easy to Customize: You can easily customize this recipe to suit your preferences by using different types of dried fruits, nuts, or even adding a splash of your favorite liqueur.
- Perfect for Sharing: This cake is perfect for gifting to friends and family, or for serving at holiday gatherings. Its beautiful presentation and delicious flavor make it a guaranteed crowd-pleaser.
- Long-Lasting: Properly stored, this fruit cake can last for several weeks, allowing you to enjoy its festive flavors throughout the holiday season.
Ingredients:
For the soaked fruit:
- 1 cup (150g) mixed dried fruits (raisins, currants, chopped dates, cherries, cranberries)
- ¼ cup (60ml) orange juice or rum/brandy (your choice)
Dry ingredients:
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
Wet ingredients:
- ½ cup (100g) brown sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange or lemon (optional but recommended)
- 2 tbsp (30ml) milk
Optional additions:
- ¼ cup (30g) chopped nuts (walnuts or almonds)
- 1 tbsp molasses or honey (for deeper flavor)
Preparation:
Step 1: Prepare the Soaked Fruit. In a bowl, combine the mixed dried fruits with orange juice or rum/brandy. Ensure the fruits are well coated. Cover the bowl and let it soak in the refrigerator for at least 4 hours, or preferably overnight. This allows the fruits to plump up and absorb the liquid, resulting in a moist and flavorful cake. If you’re short on time, microwave the mixture for 1 minute and let it rest for 30 minutes.
Step 2: Preheat and Prepare the Pan. Preheat your oven to 150°C (300°F). While the oven is preheating, grease an 8-inch round cake pan with butter or cooking spray. Then, line the bottom and sides of the pan with parchment paper. This will prevent the cake from sticking and make it easy to remove once it’s baked.
Step 3: Mix the Dry Ingredients. In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt. Sifting ensures that there are no lumps in the flour and that the spices are evenly distributed. Set the dry ingredients aside.
Step 4: Cream the Butter and Sugar. In a large bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which should take about 2–3 minutes. This step is crucial for creating a tender and airy cake.
Step 5: Incorporate the Wet Ingredients. Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated and that the batter remains smooth. Then, mix in the vanilla extract, citrus zest (if using), and molasses or honey (if using). These ingredients add depth of flavor and aroma to the cake.
Step 6: Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix the batter, as this can result in a tough cake. If the batter feels very thick, stir in 1–2 tablespoons of milk to loosen it.
Step 7: Fold in Soaked Fruits and Nuts. Fold in the soaked fruits and any remaining liquid into the batter. Also, add the chopped nuts (if using). Mix until the fruits and nuts are evenly distributed throughout the batter.
Step 8: Bake the Cake. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the center of the preheated oven for 50–60 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can tent it with aluminum foil.
Step 9: Cool and Wrap the Cake. Allow the cake to cool completely in the pan before removing it. Once cooled, wrap the cake tightly in foil or cling film to preserve its moisture.
Step 10: Optional: Brush with Liqueur. For an extra layer of flavor and moisture, you can brush the cake with rum, brandy, or orange juice weekly. This will also help to keep the cake fresh for longer.
COOKING Rating: 4.5/5
Serving Suggestions:
- Serve slices of the Christmas Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Accompany the cake with a warm beverage, such as coffee, tea, or mulled wine.
- Dust the cake with powdered sugar for a festive presentation.
- Serve the cake as part of a dessert platter with other holiday treats, such as cookies, candies, and nuts.
- Pair the cake with a glass of dessert wine, such as port or sherry, to enhance its flavors.
Tips:
- Soaking the dried fruits overnight is highly recommended for optimal flavor and moisture.
- Use high-quality ingredients for the best results.
- Be careful not to overbake the cake, as this can make it dry.
- Store the cake in an airtight container to prevent it from drying out.
- Brush the cake with liqueur regularly to keep it moist and flavorful.
- Feel free to experiment with different types of dried fruits and nuts to customize the recipe to your liking.
- If you don’t have brown sugar, you can use granulated sugar instead, but the brown sugar adds a richer flavor.
- For a more intense flavor, you can add a tablespoon of molasses or honey to the batter.
- If you’re not a fan of nuts, you can omit them from the recipe.
- This cake can be made ahead of time and stored for several weeks, making it a convenient option for holiday entertaining.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes (plus soaking time)
Nutritional Information: (per serving, approximate)
Calories: 350-400
Protein: 5g
Sodium: 100mg
Conclusion
The Christmas Fruit Cake is more than just a dessert; it’s a symbol of holiday traditions and cherished memories. Its rich flavors, moist texture, and festive presentation make it a perfect addition to any Christmas celebration. Whether you’re sharing it with family and friends or gifting it to loved ones, this cake is sure to bring joy and warmth to the holiday season. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will create lasting memories for years to come.
5 Questions and Answers about this Recipe:
Question 1: Can I use different types of dried fruits in this recipe?
Answer: Absolutely! Feel free to experiment with different types of dried fruits to customize the recipe to your liking. Some popular options include dried apricots, figs, prunes, and candied citrus peel. Just make sure to use a total of 1 cup (150g) of dried fruits.
Question 2: Can I make this cake without alcohol?
Answer: Yes, you can definitely make this cake without alcohol. Simply substitute the rum or brandy with orange juice or apple juice for soaking the dried fruits. The cake will still be delicious and flavorful without the alcohol.
Question 3: How long can I store this cake?
Answer: Properly stored, this Christmas Fruit Cake can last for several weeks. Wrap the cake tightly in foil or cling film and store it in an airtight container at room temperature. For an extra layer of protection, you can also store the cake in the refrigerator.
Question 4: Can I freeze this cake?
Answer: Yes, you can freeze this cake for longer storage. Wrap the cake tightly in foil or cling film and place it in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw the cake overnight in the refrigerator before serving.
Question 5: Can I add spices other than cinnamon, nutmeg, and cloves?
Answer: Yes, you can add other spices to customize the flavor of the cake. Some popular options include ginger, allspice, and cardamom. Use a light hand when adding other spices, as they can easily overpower the other flavors. A pinch of each spice should be sufficient.
