Christmas Fruit Cake Recipe

Christmas Fruit Cake Recipe

Ingredients

For the soaked fruit:

1 cup (150g) mixed dried fruits (raisins, currants, chopped dates, cherries, cranberries)

¼ cup (60ml) orange juice or rum/brandy (your choice)

Dry ingredients:

1 cup (125g) all-purpose flour

½ tsp baking powder

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

Pinch of salt

Wet ingredients:

½ cup (100g) brown sugar

½ cup (113g) unsalted butter, softened

2 large eggs

1 tsp vanilla extract

Zest of 1 orange or lemon (optional but recommended)

2 tbsp (30ml) milk

Optional additions:

¼ cup (30g) chopped nuts (walnuts or almonds)

1 tbsp molasses or honey (for deeper flavor)

Instructions

Soak the dried fruits in orange juice or rum at least 4 hours or overnight. Stir occasionally to let the liquid absorb well. If you're short on time, microwave the mixture for 1 minute and let it rest 30 minutes.

Preheat your oven to 150°C (300°F). Grease and line an 8-inch round cake pan with parchment paper (bottom and sides).

In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, cream the softened butter and brown sugar until light and fluffy. This takes about 2–3 minutes using a hand mixer.

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla, citrus zest, and molasses or honey if using.

Gradually add the dry ingredients to the wet mixture. Mix gently just until combined. If the batter feels very thick, stir in 1–2 tablespoons of milk to loosen it.

Fold in the soaked fruits and any remaining liquid. Also, add chopped nuts if using. Mix until evenly distributed.

Pour the batter into the prepared pan. Smooth the top with a spatula.

Bake in the center of the oven for 50–60 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool completely in the pan before removing. Once cooled, wrap in foil or cling film to preserve moisture.

Optional: You can brush the cake with rum, brandy, or orange juice weekly to keep it moist and enhance the flavor over time.