Easy Moist Christmas Fruit Cake
Christmas Cake – EASY Moist Fruit Cake
Introduction
Christmas is a time for joy, celebration, and of course, delicious food. One of the most cherished traditions during this season is baking a Christmas cake. This Easy Moist Fruit Cake is a delightful recipe that brings together a mix of dried fruits, warm spices, and sweet flavors, making it perfect for any festive gathering.
Why Make This Recipe
This Christmas Cake is not just easy to make, but it’s also incredibly moist and flavorful. The combination of juicy dried fruits and spices creates a mouthwatering experience that everyone will love. It’s a great dessert option for holiday parties and family gatherings, and you can even make it ahead of time, allowing the flavors to deepen. So, why not give it a try?
How to Make Christmas Cake
Baking this wonderful Christmas Cake involves just a few simple steps. Let’s dive right in!
Ingredients :
- 300g / 10 oz raisins
- 150g / 5 oz diced dried apricots, chopped (8 mm / 1/3")
- 75g / 2.5 oz mixed peel, diced (5 mm / 1/5")
- 150g / 5 oz glace cherries, chopped (8 mm / 1/3")
- 180g / 6 oz dates, diced (5 mm / 1/5")
- 1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 juice
- 120g / 8 tbsp unsalted butter, softened (1 US stick)
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup vegetable oil (or canola, peanut, or grapeseed)
- 3 tbsp molasses or golden syrup
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all-purpose flour)
- 3/4 cup walnuts, chopped (optional)
- 500ml / 1 pint pouring custard, homemade or store-bought
- 250g / 8 oz "ready to roll" marzipan
- 250g / 8 oz "ready to roll" white fondant
- Cherries dusted with icing sugar
- Drippy white glaze
Directions
-
Fast Soaked Fruit:
- Place dried fruit and juice/brandy in a large microwavable container. Microwave for 1 1/2 minutes on high or until hot.
- Stir to coat all fruit in the liquid. Cover and set aside for 1 hour to plump up and cool.
-
Cake:
- Preheat the oven to 160°C / 320°F (140°C fan). Grease and line a 21-22 cm / 8-9" round cake pan with baking paper.
- Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
- Add oil and molasses, and beat until combined.
- Add salt, spices, and baking powder – beat until incorporated.
- Add eggs, one at a time, beating until just incorporated.
- Stir in the flour.
- When mostly incorporated, stir in the fruit mix and walnuts (if using).
- Pour into the cake pan, cover with foil, and bake for 2 1/2 hours. Remove the foil and bake for another 30 to 45 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and cool for 20 minutes before transferring to a cooling rack. Cool completely before serving.
How to Serve Christmas Cake
This cake is delicious on its own, but you can elevate it by serving it with a generous pour of custard. It’s also great when decorated with marzipan and fondant for a traditional look or simply topped with fresh cherries and a dusting of icing sugar.
How to Store Christmas Cake
You can store this cake in an airtight container at room temperature for up to a week. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then place it in a freezer bag to prevent freezer burn.
Tips to Make Christmas Cake
- Make sure the fruits are properly soaked to enhance the flavor and moisture of the cake.
- Don’t rush the baking time; a longer bake ensures a soft and moist cake.
- You can add more spices according to your taste for an extra kick!
Variation
You can swap dried fruits according to your preference. Consider adding cranberries, figs, or apricots for different flavors. Nuts can also vary—almonds or pecans make great substitutes for walnuts.
FAQs
-
Can I make this cake ahead of time?
Yes, you can make this cake weeks in advance. The flavors will develop beautifully over time. -
Can I use alcohol-free options?
Absolutely! You can use apple juice instead of brandy for soaking the fruits. -
How can I decorate my Christmas cake?
The traditional way is with marzipan and fondant, but you can also use fresh fruits or a simple glaze!
Now you’re ready to bake a Christmas Cake that’s not only easy but also delightful and memorable! Enjoy your holiday baking!
Christmas Cake
Ingredients
Dried fruits
- 300 g raisins
- 150 g diced dried apricots, chopped (8 mm / 1/3")
- 75 g mixed peel, diced (5 mm / 1/5")
- 150 g glace cherries, chopped (8 mm / 1/3")
- 180 g dates, diced (5 mm / 1/5")
Liquids
- 1 cup apple juice OR 1/3 brandy + 2/3 juice
Fats and sweeteners
- 120 g unsalted butter, softened (1 US stick)
- 1.5 cups dark brown sugar, packed
- 0.5 cup vegetable oil (or canola, peanut, or grapeseed)
- 3 tbsp molasses or golden syrup
Dry ingredients
- 0.5 tsp salt
- 0.5 tsp all spice
- 0.5 tsp cinnamon
- 0.5 tsp nutmeg
- 3 large eggs
- 0.5 tsp baking powder
- 1.67 cups plain flour (all-purpose flour)
Optional ingredients
- 0.75 cup walnuts, chopped (optional)
Decoration and serving
- 500 ml pouring custard (homemade or store-bought)
- 250 g "ready to roll" marzipan
- 250 g "ready to roll" white fondant
- Cherries dusted with icing sugar
- Drippy white glaze
Instructions
Preparation
- Place dried fruit and juice/brandy in a large microwavable container. Microwave for 1 1/2 minutes on high or until hot.
- Stir to coat all fruit in the liquid. Cover and set aside for 1 hour to plump up and cool.
Baking the cake
- Preheat the oven to 160°C / 320°F (140°C fan). Grease and line a 21-22 cm / 8-9" round cake pan with baking paper.
- Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
- Add oil and molasses, and beat until combined.
- Add salt, spices, and baking powder – beat until incorporated.
- Add eggs, one at a time, beating until just incorporated.
- Stir in the flour.
- When mostly incorporated, stir in the fruit mix and walnuts (if using).
- Pour into the cake pan, cover with foil, and bake for 2 1/2 hours. Remove the foil and bake for another 30 to 45 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and cool for 20 minutes before transferring to a cooling rack. Cool completely before serving.
