Christmas is often a time of joy, family gatherings, and, of course, festive treats. One classic dessert that embodies the spirit of the season is the Christmas fruit cake. This delightful, rich cake offers a wonderful blend of flavors, combining dried fruits and cozy spices to create a holiday favorite. The aroma of baking fruit cake fills your kitchen with warmth, making it a cherished tradition for many homes around the world.
Why We Love This Christmas Fruit Cake Recipe
There’s something truly magical about Christmas fruit cake. Its history dates back centuries, with various cultures adding their touch to this festive delicacy. You may wonder why this cake stands out among other Christmas desserts. The answer lies in its incredible flavor profile and the way it brings back fond memories.
Each bite offers a burst of sweetness from the dried fruits, balanced perfectly by the warmth of spices and a hint of alcohol, enhancing the richness of the cake. Making this cake also provides an opportunity to engage in a cherished family tradition, as recipes are often passed down through generations. By preparing this Christmas fruit cake, you are not only creating a delicious treat but also embracing the spirit of togetherness that the holidays bring.
Ingredients for Christmas Fruit Cake
Let’s gather everything you need to create this scrumptious Christmas fruit cake.
- 850 g Mixed dried fruit (sultanas, raisins, cranberries, apricots, and mixed peel)
- 100 ml Brandy
- 1 tbsp Cointreau (optional, or replace with the same amount of brandy)
- 1 tbsp Kirsch (optional, or replace with the same amount of brandy)
- 235 g Butter or baking spread (softened, unsalted)
- 235 g Dark brown soft sugar
- 4 Eggs (large)
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- 1/2 tsp Baking powder
- 1 1/2 tsp Mixed spice
- 1/2 tsp Cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg
- 100 g Glace cherries (chopped)
- 2 tbsp Brandy
How to Make Christmas Fruit Cake Directions
Ready to bake? This process may take some time, but each step is straightforward and rewarding.
- Prepare Dry Ingredients: Start by placing all your mixed dried fruits in a large mixing bowl. You don’t necessarily have to separate the mixed peel unless using it from a bag of mixed fruit. Pour in the brandy, Cointreau, and Kirsch (if using) over the fruits. Stir well to combine all ingredients. Cover the bowl with a cloth and leave the mixture to soak overnight, or for a full 24 hours. This step is essential, as it allows the fruits to absorb the flavors and plump up perfectly.
- Preheat and Prepare Cake Tin: Preheat your oven to 120°C (fan), 275°F, or Gas Mark 1. Grease and double-line an 8-inch cake tin that is at least 3 inches deep. The double lining is crucial to prevent the cake from over-baking on the outside.
- Cream Butter and Sugar: In a separate mixing bowl, use an electric mixer, or a stand mixer with a paddle attachment, to combine the softened butter and dark brown sugar. Beat until the mixture is fluffy, which should take about three minutes.
- Add Eggs and Vanilla: When the butter and sugar are creamed, add in the large eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue to mix until fully incorporated.
- Combine Dry Ingredients: Slowly add the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg, and ground cloves to the mixture. Gently fold in these dry ingredients using a spatula or wooden spoon until just combined.
- Fold in Dried Fruits: Next, take your soaked dried fruits and divide them evenly into the batter, including any remaining liquid. Also, fold in the chopped glace cherries. Ensure that everything is evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake tin, smoothing the top so that it’s level. Place in the preheated oven and bake for about 3 1/2 hours. To check doneness, insert a thin skewer into the center—if it comes out clean, your cake is ready.
- Add Brandy After Baking: Once the cake is out of the oven, poke small holes across the top with a skewer and drizzle over the extra brandy. This extra step enhances the flavors while the cake is still warm.
- Cool and Store: Allow the cake to cool completely in the tin before removing. After cooling, wrap the cake in baking paper and then in foil. Place it in a cake tin or a Tupperware container. In the weeks leading up to Christmas, uncover it every one to two weeks to feed it with a tablespoon of brandy.
How to Serve Christmas Fruit Cake
Your delicious Christmas fruit cake holds its own glory and can be served in a few delightful ways. Cut slices while maintaining its traditional rustic look, allowing the colorful fruits to show through.
Pair your cake with a dollop of whipped cream or a simple icing glaze for extra flair. For a cozy winter touch, serve it alongside a warm cup of tea or spiced beverage. This cake is also perfect for holiday gatherings, making it a lovely centerpiece on any table spread. Don’t hesitate to complement it with a scoop of homemade vanilla ice cream for a delightful contrast of temperatures and textures.
Expert Tips: Christmas Fruit Cake
To elevate your fruit cake game even further, keep these expert tips in mind:
- Soaking the Fruit: The longer you soak the dried fruits, the more flavorful and moist your cake will be. Ideally, soak them for 24 hours.
- Adjust Sweetness: Depending on your preference, you can adjust the amount of dark brown sugar to make your cake sweeter or less so.
- Spices: Experiment with your spice blend! Feel free to include additional spices like ginger or cardamom for a unique twist.
- Tracking the Bake Time: Every oven is different, so keep an eye on your cake as it bakes. If you notice it browning too quickly, you can cover the top with a piece of foil halfway through baking.
- Feeding the Cake: The more often you feed the cake with brandy, the more moisture and flavor it will absorb. This can truly make a difference in taste as it matures.
How to Store Christmas Fruit Cake
Storage plays a crucial role in preserving the quality of your Christmas fruit cake. Since it’s packed with dried fruits and alcohol, this cake can last for quite some time when stored properly.
- Cool Completely: Always let your cake cool down entirely before wrapping or storing it to avoid excess moisture buildup.
- Wrap Thoroughly: Use layers of baking paper followed by aluminum foil to keep the cake fresh. This helps to minimize air exposure and prevent it from drying out.
- Store in a Cool Place: A cool, dark place is ideal for storing your cake. Consider using an airtight container or a cake tin for added protection.
Following these steps ensures that your cake remains moist and flavorful right up to Christmas!
Variations of Christmas Fruit Cake
While the traditional Christmas fruit cake is delightful, you might be inspired to be a bit adventurous with variations. Here are a few ideas to consider:
- Nuts: Adding chopped nuts such as walnuts or pecans can enhance the texture and provide a nutty flavor.
- Fruits: Use different combinations of dried fruits like figs, prunes, or dates for a unique taste.
- Glazing: You can create a stunning glaze by warming some apricot jam and brushing it on top of the finished cake for a shiny finish.
- Chocolate Chip Addition: Consider folding in dark chocolate chips for a rich, decadent twist on your classic recipe.
- Dietary Adjustments: If needed, you can opt for gluten-free flour alternatives or substitutes for butter to accommodate dietary restrictions.
FAQ about Christmas Fruit Cake
What makes a Christmas fruit cake so special? Christmas fruit cake is beloved for its rich combination of dried fruits, nuts, and spices. The long soak in alcohol, along with its spices, results in layers of flavors that develop over time, making each bite a true holiday treat.
How long can you store Christmas fruit cake? If stored correctly, a Christmas fruit cake can last for several months to even a year. It is best enjoyed within six months, but the flavors will continue to improve with age.
Christmas Fruit Cake
Ingredients
Soaking Ingredients
- 850 g Mixed dried fruit (sultanas, raisins, cranberries, apricots, and mixed peel)
- 100 ml Brandy
- 1 tbsp Cointreau (optional, or replace with the same amount of brandy) Optional
- 1 tbsp Kirsch (optional, or replace with the same amount of brandy) Optional
Cake Ingredients
- 235 g Butter or baking spread (softened, unsalted)
- 235 g Dark brown soft sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 235 g Plain flour
- 100 g Ground almonds
- 1/2 tsp Baking powder
- 1 1/2 tsp Mixed spice
- 1/2 tsp Cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg
- 100 g Glace cherries (chopped)
- 2 tbsp Brandy For drizzling after baking
Instructions
Preparation
- Place all your mixed dried fruits in a large mixing bowl and pour in the brandy, Cointreau, and Kirsch (if using) over the fruits. Stir well to combine and cover with a cloth. Leave to soak overnight or for a full 24 hours.
- Preheat your oven to 120°C (fan), 275°F, or Gas Mark 1. Grease and double-line an 8-inch cake tin that is at least 3 inches deep.
- In a separate bowl, cream together the softened butter and dark brown sugar until fluffy using an electric mixer.
- Add eggs one at a time to the creamed mixture, mixing well after each addition. Add the vanilla extract and mix until incorporated.
- Gently fold in the plain flour, ground almonds, baking powder, mixed spice, cinnamon, nutmeg, and ground cloves until just combined.
- Fold in the soaked dried fruits and chopped glace cherries, ensuring even distribution.
Baking
- Pour the batter into the prepared cake tin, smoothing the top. Bake for about 3 1/2 hours or until a skewer inserted in the center comes out clean.
- Once baked, poke small holes in the top and drizzle with extra brandy to enhance the flavor.
Cooling and Storing
- Allow the cake to cool completely in the tin before removing. Wrap in baking paper and then in foil, and store in a cool place.
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