Christmas Fruit Cake
Indulge in the festive spirit with our delightful Christmas Fruit Cake, brimming with luscious, plump dried fruits and a medley of warm spices. This holiday classic is elevated by soaking the fruits in rich rum, infusing each bite with a burst of flavor. Perfect for sharing or savoring by the fire, this cake is sure to become a cherished tradition!
Prep
15
min
Cook
120
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- Lemon zest
🥛Dairy & Eggs(2)
- 300g unsalted butter (21 tbsp)
- 5 eggs
🫙Pantry Staples(5)
- 1tsp almond extract (5 ml)
- 1tsp baking powder (5 ml)
- 400g flour (3.2 cup)
- 300g brown sugar (1.5 cup)
- 1tsp vanilla essence (5 ml)
🧂Spices & Seasonings(4)
- 1/2tsp cinnamon powder (2.5 ml)
- 1tsp mixed spice (5 ml)
- 1/2tsp nutmeg powder (2.5 ml)
- 1/4 tsp salt (1.25 ml)
📦Other(2)
- 1/2tsp cloves (2.5 ml)
- 1.5kg soaked fruits ( you don’t have to soak for two years) (52.9 oz)
👨🍳 Instructions
- 1
In a mixing bowl, add unsalted butter, brown sugar, vanilla essence, and almond extract. Mix for at least 5 minutes.
- 2
Gradually add the eggs and set aside.
- 3
In another bowl, combine flour, cloves, nutmeg, mixed spice, and baking powder.
- 4
Mix the dry ingredients to combine.
- 5
Add soaked dried fruits and lemon zest to the mixture, along with some flour to prevent sinking.
- 6
Add dry ingredients in batches and mix gently.
- 7
Transfer to a lined baking pan and top with dried figs, raisins, and cherries.
- 8
Bake in the oven for 2 hours.
- 9
Once cooled, soak with the alcohol used for soaking the fruits overnight before removing from the pan.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 8-10 minutes at medium speed to achieve 50% volume increase, creating the air pockets essential for fruitcake's dense yet tender crumb structure.technique8-10 minutes, 50% volume increase
- ✓Toss dried fruits with 2-3 tablespoons of your recipe's flour before folding in - this creates a starch coating that prevents sinking by increasing surface friction and reducing density differential.technique2-3 tablespoons flour coating
- ✓Bake fruitcake at 275-300°F instead of standard temperatures because the high sugar content in dried fruits caramelizes rapidly above 300°F, causing bitter flavors and burnt exteriors.timing275-300°F
- ✓Add eggs one at a time and beat for 30 seconds between each addition - this prevents the emulsion from breaking due to fruitcake batter's high fat-to-liquid ratio.technique30 seconds per egg
- ✓Place a shallow pan of water on the oven's bottom rack during baking to maintain 60-65% humidity, preventing the cake's surface from forming a hard crust that blocks moisture escape.equipment60-65% humidity
Share this recipe
Prep
15
min
Cook
120
min
Serves
10
people
Level
intermediate
Share this recipe
Christmas Fruit Cake
Indulge in the festive spirit with our delightful Christmas Fruit Cake, brimming with luscious, plump dried fruits and a medley of warm spices. This holiday classic is elevated by soaking the fruits in rich rum, infusing each bite with a burst of flavor. Perfect for sharing or savoring by the fire, this cake is sure to become a cherished tradition!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- Lemon zest
🥛Dairy & Eggs(2)
- 300g unsalted butter (21 tbsp)
- 5 eggs
🫙Pantry Staples(5)
- 1tsp almond extract (5 ml)
- 1tsp baking powder (5 ml)
- 400g flour (3.2 cup)
- 300g brown sugar (1.5 cup)
- 1tsp vanilla essence (5 ml)
🧂Spices & Seasonings(4)
- 1/2tsp cinnamon powder (2.5 ml)
- 1tsp mixed spice (5 ml)
- 1/2tsp nutmeg powder (2.5 ml)
- 1/4 tsp salt (1.25 ml)
📦Other(2)
- 1/2tsp cloves (2.5 ml)
- 1.5kg soaked fruits ( you don’t have to soak for two years) (52.9 oz)
👨🍳 Instructions
- 1
In a mixing bowl, add unsalted butter, brown sugar, vanilla essence, and almond extract. Mix for at least 5 minutes.
- 2
Gradually add the eggs and set aside.
- 3
In another bowl, combine flour, cloves, nutmeg, mixed spice, and baking powder.
- 4
Mix the dry ingredients to combine.
- 5
Add soaked dried fruits and lemon zest to the mixture, along with some flour to prevent sinking.
- 6
Add dry ingredients in batches and mix gently.
- 7
Transfer to a lined baking pan and top with dried figs, raisins, and cherries.
- 8
Bake in the oven for 2 hours.
- 9
Once cooled, soak with the alcohol used for soaking the fruits overnight before removing from the pan.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 8-10 minutes at medium speed to achieve 50% volume increase, creating the air pockets essential for fruitcake's dense yet tender crumb structure.technique8-10 minutes, 50% volume increase
- ✓Toss dried fruits with 2-3 tablespoons of your recipe's flour before folding in - this creates a starch coating that prevents sinking by increasing surface friction and reducing density differential.technique2-3 tablespoons flour coating
- ✓Bake fruitcake at 275-300°F instead of standard temperatures because the high sugar content in dried fruits caramelizes rapidly above 300°F, causing bitter flavors and burnt exteriors.timing275-300°F
- ✓Add eggs one at a time and beat for 30 seconds between each addition - this prevents the emulsion from breaking due to fruitcake batter's high fat-to-liquid ratio.technique30 seconds per egg
- ✓Place a shallow pan of water on the oven's bottom rack during baking to maintain 60-65% humidity, preventing the cake's surface from forming a hard crust that blocks moisture escape.equipment60-65% humidity