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Moist Christmas Fruit Cake with Rich Flavors Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 25 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This easy moist Christmas fruit cake is packed with a variety of soaked dried fruits and warm spices, resulting in a richly flavored and beautifully textured holiday dessert. Perfectly dense and moist, it can be enjoyed plain or traditionally decorated with marzipan and fondant for a stunning festive centerpiece. Serve warm with pouring custard for an authentic and indulgent Christmas treat.

Ingredients

Scale

Fast Soaked Fruit

  • 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 cup brandy + 2/3 cup + 2 tbsp apple juice

Cake

  • 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, 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)

For Serving (Optional)

  • 500ml / 1 pint pouring custard, homemade or store bought

White Christmas Cake Decoration (Optional)

  • 250g / 8 oz "ready to roll" marzipan
  • 250g / 8 oz "ready to roll" white fondant
  • Cherries dusted with icing sugar

Other Decorating Options (Optional)

  • Cherries or other fruit dusted with icing sugar
  • Drippy white glaze (plain sweet white glaze, no lemon)

Instructions

  1. Prepare Fast Soaked Fruit: Place all dried fruits and apple juice or brandy-juice mixture in a large microwavable container. Microwave on high for 1 1/2 minutes or until hot, then stir well to coat all fruit with liquid. Cover and set aside to soak and cool for 1 hour.
  2. Preheat Oven and Prepare Cake Pan: Heat oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm (8–9") round cake pan with baking (parchment) paper ensuring sides are about 7 cm / 2.75" tall.
  3. Cream Butter and Sugar: Using an electric beater, beat softened butter and dark brown sugar until smooth and creamy, approximately 1 minute on speed 5.
  4. Add Wet Ingredients: Beat in vegetable oil and molasses or golden syrup until fully combined.
  5. Add Spices and Baking Powder: Mix in salt, all spice, cinnamon, nutmeg, and baking powder until incorporated evenly.
  6. Add Eggs: Add eggs one at a time, beating after each addition until just incorporated.
  7. Incorporate Flour: Stir in the plain flour gently until mostly combined without overmixing.
  8. Add Fruit and Nuts: Fold in the soaked fruit mixture with all its liquid along with the chopped walnuts if using. Mix until evenly distributed throughout the batter.
  9. Bake Covered: Pour the batter into the prepared cake pan. Cover the top loosely with foil and bake in preheated oven for 2 hours 30 minutes.
  10. Bake Uncovered: Remove foil and continue baking for an additional 30 to 45 minutes, or until a skewer inserted in the center comes out clean with no batter.
  11. Cool Cake: Remove cake from oven and let it cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
  12. Optional Decoration: For traditional decoration, roll out marzipan dusted with icing sugar and cover the cooled cake smoothly. Follow by rolling out white fondant and covering the cake similarly. Create a quilted pattern on the sides with a blunt edged tool, mark intersections with a wet skewer, and place silver balls. Top with cherries dusted with icing sugar.
  13. Serving Suggestions: Serve plain or with pouring custard, either homemade or store-bought enhanced with vanilla bean paste for extra flavor.

Notes

  • Dried Fruit: Use any finely chopped dried fruit totaling 855g / 30 oz. Mixed peel is dried, crystallized citrus peel and should be diced small. Pre-chopped mixes are convenient but may yield slightly less moist cake.
  • Juice/Brandy: The cake tastes excellent with or without alcohol. For boozy flavor, use 1/3 cup brandy plus 2/3 cup + 2 tbsp apple juice. Apple juice is a neutral choice but pineapple or orange juice can also be used for subtle variation.
  • Brown Sugar: Dark brown sugar adds richness and deep color; light brown sugar can be substituted for a lighter cake.
  • Molasses/Golden Syrup: Either adds richness and moistness; interchangeable according to preference.
  • Custard: Homemade "Creme Anglaise" pouring custard offers a richer mouthfeel but store-bought is fine, especially when enhanced with vanilla bean paste.
  • Storage: Cake keeps well in an airtight container in the fridge for up to 2–3 months and freezes well for up to 1 year without alcohol.
  • Serving Size: Dense and rich, small rectangles cut about 2 cm / 0.75" wide serve approximately 20–25 people.
  • Decoration: Marzipan smooths out cake imperfections and adds almond flavor. Fondant gives a smooth, elegant finish. Use excess fondant to patch any tears or rough spots, smoothing with a wet knife.

Nutrition

  • Serving Size: 1 slice (approx. 70g)
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 75 mg

Find it online: https://creamypot.com/moist-christmas-fruit-cake-with-rich-flavors-recipe/