Traditional Christmas Fruit Cake
A classic, rich, and moist fruit cake packed with dried fruits, nuts, and a touch of holiday spices. This cake is perfect for festive celebrations and improves in flavor when made in advance. Ideal for gifting or serving at Christmas gatherings.
Ingredients
For the Cake:
- 1 cup (250ml) brandy, rum, or orange juice
- 2 cups (300g) mixed dried fruits (raisins, currants, cranberries, apricots, dates, prunes)
- 1/2 cup (100g) glacé cherries, halved
- 1/2 cup (50g) chopped nuts (e.g., almonds, walnuts, pecans)
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 3 large eggs
- 1/4 cup (60ml) molasses or treacle
- 1 teaspoon vanilla extract
- Zest of 1 orange
For Decoration (Optional):
- Apricot jam for glazing
- A mix of dried fruits, glacé cherries, and nuts for topping
Instructions
Soak the Fruits (Ideally Overnight):
- Place the mixed dried fruits, glacé cherries, and chopped nuts into a large bowl. Pour the brandy (or juice) over them and stir well. Cover with plastic wrap and let soak for at least 12 hours or overnight for the best flavor.
Prepare the Cake Batter:
- Preheat your oven to 300°F (150°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the molasses, vanilla extract, and orange zest.
- Gradually fold in the flour mixture until just combined. Do not overmix.
Combine with the Soaked Fruits:
- Add the soaked fruit mixture (including any liquid) to the batter. Fold it in gently until the fruits are evenly distributed.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 2 hours 30 minutes, or until a skewer inserted into the center comes out clean.
- If the top begins to brown too quickly, cover loosely with aluminum foil.
Cool and Rest the Cake:
- Remove the cake from the oven and let it cool completely in the pan. Once cooled, remove it and peel off the parchment paper.
- Wrap the cake tightly in plastic wrap and foil. Allow it to rest for at least 24 hours before serving to let the flavors meld.
Decorate (Optional):
- For a festive finish, brush the top of the cake with warmed apricot jam and decorate with extra dried fruits, cherries, and nuts.