Christmas Fruit Cake Recipe

Christmas fruit cake is a timeless holiday classic, packed with rich flavors, dried fruits, and a touch of spice. This cake is a perfect centerpiece for festive gatherings or a thoughtful homemade gift. With its moist texture and the option to infuse it with brandy, it’s sure to bring the holiday spirit to your table.

What Is Christmas Fruit Cake?

Christmas fruit cake is a dense, moist cake loaded with dried fruits, candied peel, nuts, and aromatic spices. Traditionally, it is soaked in orange juice or brandy for added depth of flavor. The cake improves with time, making it ideal for preparation ahead of the holidays.

Why You’ll Love This Recipe

• Make-ahead friendly: Perfect for busy holiday schedules.
• Rich and flavorful: Infused with orange juice or brandy for a festive touch.
• Customizable: Add your favorite nuts, spices, or fruits to make it your own.
• Perfect for gifting: A delicious homemade treat for loved ones.

Ingredients

For the Cake

• 1 cup (150g) mixed dried fruits (raisins, currants, sultanas)
• ½ cup (80g) chopped candied peel
• ½ cup (120ml) orange juice or brandy
• 1 cup (230g) butter, softened
• 1 cup (200g) brown sugar
• 4 large eggs
• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• ½ cup (60g) chopped nuts (optional)

Step-by-Step Instructions

Preparing the Fruit

1. In a bowl, combine mixed dried fruits and candied peel. Pour in orange juice or brandy. Cover and let soak overnight to absorb the flavors.

Preparing the Cake

2. Preheat your oven to 300°F (150°C). Line a loaf or round cake pan with parchment paper to prevent sticking.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition to ensure a smooth mixture.

Mixing the Batter

5. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and allspice. Gradually fold this dry mixture into the wet ingredients.
6. Stir in the soaked fruits (including any remaining liquid) and chopped nuts, if using. Mix until evenly distributed.

Baking the Cake

7. Pour the batter into the prepared pan, spreading it evenly.
8. Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted in the center comes out clean.
9. Allow the cake to cool completely in the pan before removing it.

Storing and Freezing

Storage Tips

• Wrap the cooled cake tightly in aluminum foil and store in an airtight container.
• Let it rest for at least a week to develop deeper flavors.

Freezing Instructions

• Freeze the cake tightly wrapped for up to 3 months. Thaw at room temperature before serving.

Recipe Variations

• Gluten-Free: Replace all-purpose flour with a gluten-free baking blend.
• Alcohol-Free: Substitute brandy with apple juice or tea for soaking the fruits.
• Nut-Free: Omit the nuts or replace them with seeds like sunflower or pumpkin.
• Spice it up: Add a pinch of ground ginger or cardamom for extra warmth.

FAQs

Can I make this cake without soaking the fruits overnight?

Yes, but soaking overnight enhances the flavors. If you’re short on time, heat the fruits and liquid gently on the stovetop to speed up the process.

How long does this cake keep?

Properly stored, it can last for several weeks. The flavor improves with time.

Can I use different dried fruits?

Absolutely! Feel free to use cherries, apricots, or dates for a unique twist.

This Christmas fruit cake is a delightful blend of tradition and flavor, perfect for celebrating the holiday season. Make it ahead, let the flavors mature, and enjoy the rich, festive goodness. Give it a try this holiday season and share your experience with family and friends!

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