Description
A traditional christmas fruit cake is a rich, dense baked confection. It combines high proportions of dried fruits with a buttery, spice-infused batter. Unlike light sponge cakes, this festive creation features a substantial crumb. The structure easily holds a generous volume of sweet inclusions, like currants, glacé cherries, and citrus zests.
Ingredients
For the dried fruit mixture
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2 cups (300 g) raisins
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1 cup (150 g) sultanas
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½ cup (75 g) currants
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½ cup (75 g) chopped candied orange peel
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½ cup (75 g) glacé cherries, halved
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½ cup (120 ml) orange juice or apple juice
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2 tablespoons brandy or rum (optional)
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1 teaspoon finely grated orange zest
For the cake batter
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1½ cups (190 g) all-purpose flour
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¾ cup (170 g) unsalted butter, softened
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¾ cup (150 g) dark brown sugar
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3 large eggs, at room temperature
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½ cup (60 g) chopped almonds or walnuts
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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½ teaspoon ground ginger
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1 teaspoon vanilla extract
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1 tablespoon molasses or dark treacle
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¼ teaspoon salt
Instructions
1. Soak the dried fruits
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Combine the raisins, sultanas, currants, candied orange peel, and cherries in a large bowl.
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Pour in the orange juice or apple juice and the optional brandy or rum.
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Add the orange zest and stir well.
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Cover and leave to soak for at least 30 minutes, or overnight for a richer flavor. If soaking overnight, refrigerate the mixture.
2. Prepare the oven and cake pan
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Preheat the oven to 300°F (150°C).
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Grease an 8-inch (20 cm) deep round cake pan and line the base and sides with baking parchment.
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For extra protection against over-browning, let the parchment extend slightly above the rim.
3. Mix the dry ingredients
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Sift the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt into a bowl.
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Stir to distribute the spices evenly.
4. Cream the butter and sugar
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In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
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Add the eggs one at a time, beating well after each addition.
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Mix in the vanilla extract and molasses or treacle.
5. Make the cake batter
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Fold the dry ingredients into the butter mixture in two or three additions.
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Add the soaked fruit mixture, including any remaining soaking liquid.
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Fold in the chopped almonds or walnuts.
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Stir gently until the fruit and nuts are evenly distributed. Avoid overmixing.
6. Bake the fruit cake
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Spoon the batter into the prepared cake pan and level the surface.
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Decorate with a few whole almonds or glacé cherries, if desired.
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Bake for 2 hours to 2 hours 30 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
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If the top browns too quickly, cover it loosely with foil during the final part of baking.
7. Cool the cake
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Allow the cake to cool in its pan for 20–30 minutes.
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Carefully transfer it to a wire rack and let it cool completely.
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Brush the top with warmed apricot jam for a glossy finish, if desired.
8. Store and serve
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Serve once completely cooled, or wrap the cake and let it rest overnight for the flavors to develop.
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Store in an airtight container in a cool place for several days, or refrigerate for longer storage.
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For an alcohol-free version, use orange or apple juice instead of brandy or rum.
Notes
Cut into thin slices and serve with tea, coffee, or warm spiced cider. For a festive finish, add a little whipped cream or a thin layer of marzipan and royal icing.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 100 g)
- Calories: 390 kcal
Keywords: classic fruitcake recipe, old fashioned christmas cake, holiday fruit cake, festive spice fruit cake