Description
A rich and moist traditional Christmas cake, perfect for the holiday season. This festive cake is packed with dried fruits and spices, making it a classic centerpiece for any Christmas celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brandy or dark rum (optional)
- 4 cups mixed dried fruit (raisins, currants, sultanas, candied peel)
- 1 cup chopped walnuts or pecans
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or a Bundt pan. Line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. This ensures your dry ingredients are well combined for an even bake.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender Christmas cake crumb.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and brandy or rum, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the mixed dried fruit, chopped nuts, orange zest, and lemon zest. Ensure the fruit and nuts are evenly distributed throughout the batter for a flavorful Christmas fruitcake.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 2 to 2.5 hours, or until a wooden skewer inserted into the center comes out clean. The exact baking time for your Christmas cake may vary.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set.
- Once cooled, you can wrap the Christmas cake tightly in cheesecloth soaked in brandy or rum (if desired) and then in foil. Store in an airtight container for several weeks to allow the flavors to mature. This makes it a traditional Christmas cake prepared in advance.
Notes
- For an alcohol-free Christmas cake, omit the brandy or rum and increase the vanilla extract by 1 teaspoon.
- You can add a splash of orange juice or milk if the batter seems too thick.
- This recipe makes a rich fruitcake perfect for Christmas.
- Decorate your Christmas cake with icing or marzipan as desired.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg