Description
This traditional Christmas Fruit Cake is a rich and moist holiday dessert loaded with mixed dried fruits, nuts, and warm spices. Perfect to make ahead and age for enhanced flavors, this British-style cake uses comforting ingredients like molasses and brandy to create a festive treat that delights with every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup molasses or golden syrup
- 1/2 cup orange juice or brandy
- Zest of 1 orange
- Zest of 1 lemon
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Fruit and Nuts
- 2 cups mixed dried fruits (raisins, currants, chopped dates)
- 1 cup chopped candied cherries or mixed peel
- 1/2 cup chopped nuts (walnuts or pecans)
Optional
- 1/4 cup brandy or rum for brushing
Instructions
- Prepare the Pan: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or 8×8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating well after each addition for a smooth batter. Stir in the molasses (or golden syrup), orange zest, and lemon zest to add depth and brightness to the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which could toughen the cake.
- Prepare the Fruits and Nuts: Toss the mixed dried fruits and chopped nuts with 1-2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Fold them into the batter along with the orange juice or brandy for moisture and flavor.
- Bake the Cake: Spoon the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 2 to 2 1/4 hours, or until a toothpick inserted into the center comes out clean. If the cake top browns too fast, loosely cover with foil to prevent burning.
- Cool and Optional Soaking: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack. While still warm, if desired, brush the cake top with brandy or rum for extra moisture and flavor.
- Storage and Aging: Wrap the cooled cake in parchment paper and then foil, storing it in an airtight container. For best results, age the cake for up to 4 weeks, brushing with brandy weekly to enhance its rich flavors.
Notes
- Make ahead for best flavor! This fruit cake improves over time and can be made 2–4 weeks in advance.
- Use your favorite combination of dried fruits and nuts to personalize the cake.
- If you prefer a boozy cake, opt to soak and brush the cake with brandy or rum regularly during aging.
- Cover the cake top with foil if it starts browning too quickly during baking to avoid burning.
