Christmas Fruit Cake
This Christmas Fruit Cake is a delicious holiday classic, made eggless for everyone to enjoy. Packed with boozy (or non-alcoholic) soaked dried fruits, crunchy nuts, and a blend of warm spices; this moist, flavorful cake is the perfect recipe to share with loved ones or gift during the holidays. Topped with almonds and cherries for a festive finish, this easy fruit cake recipe will make your December baking extra special!
Yield: 12 servings
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Equipment
- oven
- 8-inch Springform Pan (20cm)
- 4-inch Springform Pan (10cm)
- Citrus Zester
- Weighing Scale
- Spatula & Hand whisk
Ingredients
24-hour Pre-Soak Mixture Ingredients
- 90 g Golden Raisin
- 90 g Dried Currants
- 50 g Dried Cranberries
- 90 g Dates pitted & chopped or Prunes
- 50 g Maraschino Cherries chopped
- 90 g Almond Slices toasted
- 30 g Candied Orange Peel cut into cubes
- 240 ml Rum, Brandy or Freshly Squeezed Orange Juice* warm
Cake Ingredients
- 170 g All Purpose Flour
- 110 g Light Brown Sugar or dark brown sugar
- Zest of 1 Orange
- 140 ml Milk*
- 3 tbsp Molasses or dark brown sugar, jaggery powder
- 2 tsp Vanilla Extract
- 35 ml Oil melted
- ½ tsp Baking Soda
- 1 tsp Cinnamon Powder
- ½ tsp Nutmeg Powder
- ½ tsp Ginger Powder
- ¼ tsp Salt
Topping Ingredients
- 14-16 Cherries glace or maraschino
- 55 g Almond Slices
- 15 ml Maple Syrup (glazing)
Instructions
- Start with preparing the fruit and nut mixture one day ahead. Combine the golden raisins, sultanas, dried cranberries, dates (or prunes), maraschino cherries, sliced almonds, and candied orange peel in a large bowl.
- Pour the warm rum, brandy, or freshly squeezed orange juice over the mixture, stirring gently to ensure all the ingredients are soaked. I have used brandy and orange juice in a 50:50 ratio. Cover the bowl and let the mixture sit for at least 24 hours in the fridge or at room temperature to allow the fruits and nuts to plump up and absorb the liquid.
- When you're ready to bake, preheat the oven to 350°F (175°C).
- Grease and line an 8-inch (20cm) round cake pan with baking paper or a springform pan. If you're making mini fruit cakes, you can also use two 4-inch (10cm) round cake tins.
- In a large bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, and salt.
- Add the light brown sugar and orange zest, mixing until well combined. Gently fold in the pre-soaked fruit and nut mixture, ensuring it's evenly distributed throughout the flour mixture.
- Add the oil, molasses, and vanilla extract, stirring to combine.
- In a separate small bowl, mix the milk with the baking soda and then pour it into the batter. Stir until the batter is smooth and well mixed.
- Pour the batter into the prepared cake pan, spreading it evenly. Decorate the top with sliced almonds and maraschino cherries.
- Bake for 40-50 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean. Baking time may vary based on the size of the pan.
- Once baked, allow the cake to cool completely in the pan. Do not remove it too early to ensure it is set properly. After the cake has cooled, brush the top with rum, brandy, or maple syrup to add extra flavor and moisture.
- Portion the cake on the following day for best results and flavor.
- Store the cake in an airtight container or under a cake cloche, where it will keep well for up to 1 week. In cold countries, you can store it at room temperature otherwise, store it in the fridge.
- Enjoy your delicious, spiced fruit and nut cake!
Notes
The size of the cake pan can be customized based on the use of the cake; whether for a gathering/snacking/gifting.
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Non-Alcoholic Version: You can make this cake without alcohol by using only orange juice.
- Spices: You can customize the spices to your liking.
- Dried Fruits and Nuts: The selection of dried fruits and nuts can be customized to your liking and depending on the availability. Please follow the quantities as mentioned in the recipe.