Description
This Traditional Christmas Fruit Cake is a rich, moist, and spiced holiday dessert that combines a medley of dried fruits, nuts, and warm spices. Aged with brandy or rum to enhance its flavors, this classic British cake is perfect for festive celebrations and improves wonderfully when made ahead.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup dark molasses or treacle
- 1/2 cup orange juice
- 2 teaspoons vanilla extract
- 1/4 cup brandy or dark rum (plus extra for brushing)
- Zest of 1 orange
- Zest of 1 lemon
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
Fruits and Nuts
- 3 cups mixed dried fruits (raisins, currants, chopped dates, and dried cherries)
- 1 cup chopped candied peel
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Line a 9-inch round or square cake pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure even distribution and smooth batter.
- Mix Wet Ingredients: Stir in the molasses (or treacle), orange juice, vanilla extract, and the zests of orange and lemon to add moisture and citrus aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground spices: cinnamon, nutmeg, cloves, and allspice for warm, festive flavor.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the batter.
- Fold in Fruits and Nuts: Gently fold in the mixed dried fruits, chopped candied peel, and chopped nuts to distribute evenly throughout the batter.
- Add Alcohol: Stir in the brandy or dark rum, which will give the cake depth of flavor and help preserve it.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 2 to 2 1/2 hours. Check for doneness by inserting a skewer into the center; it should come out clean.
- Tent if Necessary: If the cake starts browning excessively on top during baking, tent it loosely with aluminum foil to prevent burning.
- Cool: Allow the cake to cool completely in the pan before removing it to prevent breaking.
- Brush with Alcohol: Once cool, remove the cake from the pan and brush the surface with additional brandy or rum to keep it moist and flavorful.
- Store and Age: Wrap the cake tightly in parchment paper and foil, and store in an airtight container. For best flavor, age the cake for at least one week, brushing with alcohol every few days to enhance its taste and texture.
Notes
- The cake improves significantly with age; prepare it several weeks in advance of Christmas for the best results.
- If preferred, substitute the brandy or rum with orange juice for a non-alcoholic version.
- For an extra festive presentation, top the cooled cake with marzipan and royal icing before serving.
