Magical Festive Fruit-Loaded Christmas Cake Recipe

Crafting a delightful fruit-loaded christmas cake brings pure joy to holiday celebrations.

Memories of warm kitchens and festive aromas dance through my mind.

Generations of bakers have perfected this classic dessert, passing down cherished techniques.

Rich dried fruits mingle with warm spices, creating a symphony of flavors.

Delicate layers of sweet batter embrace colorful candied fruits and nuts.

Each slice tells a story of tradition and love.

You’ll savor every magical bite of this seasonal masterpiece.

Get ready to impress everyone with this irresistible festive treat!

Festive Fruit-Loaded Christmas Cake That Shines

• Boost Holiday Cheer: Craft a show-stopping Christmas cake that transforms your festive gathering into a memorable celebration, packed with rich, boozy fruits and warm spices.
• Master Complex Baking: Challenge your culinary skills with a sophisticated recipe that requires precision and patience, perfect for bakers looking to elevate their technique and impress guests.
• Preserve and Mature Flavors: Create a cake that develops incredible depth and richness over weeks, with a traditional brandy-feeding process that intensifies its complex taste profile and ensures a luxurious dessert experience.
• Versatile Make-Ahead Dessert: Prepare this spectacular cake weeks in advance, reducing holiday stress and allowing flavors to meld and intensify, making it an ideal make-ahead showstopper for Christmas celebrations.

Ingredients for Festive Fruit-Loaded Christmas Cake

• Currants: Bring deep, rich sweetness to the Christmas cake.
• Raisins: Add classic fruity flavor and soft texture.
• Sultanas: Provide additional natural sweetness and moisture.
• Dates: Contribute rich, caramel-like depth to the cake.
• Apricots: Offer a tangy and bright fruit note.
• Cranberries: Introduce a tart and festive element.
• Mixed Peel: Bring citrusy brightness and traditional character.

• Orange Zest: Enhance the cake with bright, aromatic flavor.
• Lemon Zest: Add a fresh, zesty undertone.

• Brandy or Bourbon: Infuse the cake with rich, warming flavor and moisture.

• Butter: Create a rich and tender cake texture.
• Eggs: Bind the ingredients and provide structure.
• Dark Muscovado Sugar: Deliver deep, molasses-like sweetness.
• Treacle: Contribute intense, dark sweetness and moisture.

• Plain Flour, Baking Powder: Form the cake's basic structure.
• Mixed Spice, Ground Cinnamon, Ground Ginger: Provide warm, festive holiday flavors.
• Ground Almonds: Add nutty richness and moisture.

How to Bake Festive Fruit-Loaded Christmas Cake

Step 1: Gather Delectable Dried Fruits

Collect an array of delightful dried fruits including currants, raisins, sultanas, dates, apricots, cranberries, and mixed peel. Zest one orange and one lemon into the mix.

Drizzle brandy or bourbon over the fruits, ensuring they are completely coated. Cover the bowl and let the fruits marinate overnight, allowing them to become plump and flavor-packed.

Step 2: Prepare Baking Station

Warm up the oven to 150°C (or 130°C for fan ovens). Grab a deep cake tin and line it carefully with double layers of baking parchment.

Make sure the parchment extends slightly above the tin’s rim for perfect protection.

Step 3: Create Silky Cake Batter

In a large mixing bowl, whip softened butter, dark muscovado sugar, and treacle until the mixture transforms into a light, creamy concoction.

• Plain flour
• Baking powder
• Mixed spice
• Ground cinnamon
• Ground ginger

Gently fold the dry ingredients into the wet mixture.

Incorporate ground almonds to create a smooth, luxurious batter.

Step 4: Merge Fruits and Bake

Fold the soaked fruits and their liquid into the batter.

Pour the mixture into the prepared tin, smoothing the top with a spoon. Slide the tin into the preheated oven and bake for about 2 hours and 25-30 minutes.

Check doneness by inserting a skewer – it should come out clean. If the cake browns too quickly, cover with foil.

Step 5: Cool and Mature the Cake

Let the cake cool completely inside the tin. Use a cocktail stick to create small holes across the surface.

Brush brandy over the cake. Wrap it carefully in baking parchment and foil.

Store in an airtight container. Feed the cake with brandy weekly for three to four weeks, stopping one week before icing.

The cake will keep in a cool, dry place for up to six months.

Tips to Nail Festive Fruit-Loaded Christmas Cake

• Soak fruits in brandy overnight to intensify flavors and create a rich, moist texture that elevates the cake's taste profile.
• Line the cake tin carefully with double parchment paper extending above the rim to prevent burning and ensure even baking of the dense fruit cake.
• Use room temperature eggs and softened butter when mixing to create a smoother, more uniform batter that blends ingredients seamlessly.
• Regularly prick the cake and brush with additional brandy during storage to maintain moisture and develop deeper, more complex flavors over time.
• Test cake doneness by inserting a skewer into the center; if it comes out clean, the cake is perfectly baked and ready to cool completely before wrapping and storing.

Variations on Festive Fruit-Loaded Christmas Cake

• Gluten-Free Christmas Cake: Replace plain flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free. Adjust baking time slightly and check for doneness with a skewer.
• Alcohol-Free Version: Substitute brandy with orange juice or apple juice. Soak fruits in the alternative liquid and brush cake with syrup instead of alcohol during the feeding process.
• Vegan Christmas Cake: Use plant-based butter alternative, replace eggs with flax eggs or apple sauce, and choose vegan-friendly dried fruits. Select a non-dairy brandy or rum substitute for soaking and feeding.
• Nut-Free Adaptation: Omit ground almonds and replace with additional flour or ground oats. Ensure all dried fruits are from nut-free processing facilities to prevent cross-contamination.

Pairing Suggestions for Festive Fruit-Loaded Christmas Cake

• Pair this decadent Christmas cake with an aged tawny port, which mirrors the cake's deep, caramelized fruit notes and enhances its warming brandy undertones.
• Select a creamy Irish coffee as the perfect companion, blending whiskey's warmth with the cake's intricate spice profile and creating a harmonious winter dessert experience.
• Choose a robust espresso or dark roast coffee to cut through the cake's richness, providing a clean, slightly bitter contrast that refreshes the palate between each luxurious bite.
• Serve alongside a chilled glass of cream sherry, which echoes the cake's dried fruit elements and adds an elegant, smooth finishing touch to this festive dessert.

Storage Advice for Festive Fruit-Loaded Christmas Cake

• Wrap the Christmas cake tightly in plastic wrap or aluminum foil, then place in an airtight container. Store in the refrigerator for up to 2 weeks, maintaining its moisture and flavor.
• Slice the cake into portions, wrap each individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, ensuring maximum freshness and taste.
• Store the whole cake in an airtight container at room temperature, away from direct sunlight and heat. Keep for up to 2 weeks, periodically brushing with brandy to maintain moisture.

FAQs

• Why soak the fruits in brandy overnight?

The brandy helps to plump and soften the dried fruits, intensifying their flavor and creating a richer, more moist cake texture. It also helps preserve the fruits and adds a subtle boozy depth to the overall taste.

• Can I substitute the brandy with another alcohol?

Yes, you can use bourbon, rum, or even apple juice for a non-alcoholic version. Each alternative will slightly change the cake’s flavor profile, but will still provide moisture and depth to the fruit mixture.

• How do I know if the cake is properly baked?

Insert a skewer or cocktail stick into the center of the cake. If it comes out clean with no wet batter, the cake is fully baked. The cake should also have a deep golden-brown color and feel firm to the touch.

Festive Fruit-Loaded Christmas Cake Recipe

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4.7 from 38 reviews

• Total Time: 3 hours
• Yield: 12 1x

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Description

Festive fruit-loaded Christmas cake brings holiday cheer with its rich blend of traditional British baking. Dense fruitcake packed with candied peels, dried fruits, and warming spices creates a delectable centerpiece you’ll cherish during seasonal celebrations.

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Ingredients

Scale 1x2x3x

• 4 Large eggs
• 250 g unsalted butter (softened)
• 250 g dark muscovado sugar
• 275 g plain flour
• 100 g ground almonds
• 400 g currants
• 250 g raisins
• 250 g sultanas
• 150 g dried apricots
• 100 g pitted dates
• 100 g dried cranberries
• 100 g mixed peel
• 175 ml (6 fl oz) brandy or bourbon (plus additional for feeding)
• 2½ tsp mixed spice
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp baking powder
• ½ tbsp treacle
• Zest from 1 orange
• Zest from 1 lemon

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Instructions

1. Macerate the dried fruits by combining currants, raisins, sultanas, dates, apricots, cranberries, mixed peel, and citrus zests in a spacious mixing vessel. Saturate the mixture with brandy, ensuring thorough coating. Cover and let the fruits absorb the liquid overnight at room temperature.

1. Prepare the baking vessel by carefully lining a deep 23cm cake tin with double parchment layers, allowing excess paper to extend above the rim. Position the oven rack and preheat to 150°C (130°C for fan ovens).

1. Create a luxurious base by creaming butter, dark muscovado sugar, and treacle until the mixture achieves a light, airy consistency. Incorporate eggs individually, mixing thoroughly after each addition and scraping down bowl sides to ensure even integration.

1. Sift flour, baking powder, and aromatic spices into a separate container. Gently fold the dry ingredients into the creamy mixture, maintaining a delicate texture. Integrate ground almonds to complete the batter’s composition.

1. Introduce the alcohol-infused fruits into the batter, folding carefully to distribute evenly. Transfer the mixture to the prepared tin, smoothing the surface with a spatula to create an even layer.

1. Bake for approximately 2 hours and 25-30 minutes. Monitor the cake’s surface, covering with foil if browning occurs too quickly. Test for doneness by inserting a skewer – it should emerge clean when the cake is fully baked.

1. Allow the cake to cool completely within the tin. Create multiple small punctures across the surface using a cocktail stick, then delicately brush with additional brandy to enhance moisture and flavor.

1. Wrap the cooled cake meticulously in parchment and foil. Store in an airtight container, periodically feeding with 1-2 tablespoons of brandy over 3-4 weeks. Cease moistening one week before final decoration. Properly stored, the cake remains delectable for up to six months.

Notes

• Customize fruit selection by swapping or adding your favorite dried fruits like cherries, blueberries, or chopped figs for unique flavor profiles.
• Soak fruits in alternative liquids like apple juice, rum, or strong black tea for non-alcoholic or different taste variations.
• Test cake doneness by inserting a skewer at multiple points to ensure even baking, especially with dense fruit-laden cakes.
• Achieve a moist texture by not overbaking and maintaining precise oven temperature, using an oven thermometer for accuracy.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 384
• Sugar: 32 g
• Sodium: 75 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 55 mg