Description
This classic Christmas Fruit Cake is a moist, richly spiced holiday loaf packed with mixed dried fruits, nuts, and a hint of brandy or rum for depth of flavor. Perfect for festive celebrations, it can be aged for days or weeks to enhance its taste and texture, making it a traditional British dessert staple during the holiday season.
Ingredients
Scale
Fruit and Nuts
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
- 1/2 cup candied orange peel (chopped)
- 1/2 cup chopped nuts (walnuts or pecans)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/4 cup orange juice
- 1 tablespoon brandy or dark rum (optional)
- Extra brandy or rum for brushing (optional)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 300°F (150°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Toss Dried Fruit: In a small bowl, toss the mixed dried fruit and chopped candied orange peel with 1 tablespoon of flour. This prevents the fruit from sinking to the bottom of the cake during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the molasses and orange juice to add moisture and rich flavor.
- Mix Dry Ingredients: In another bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Fruit and Nuts: Carefully fold in the floured dried fruit mixture and chopped nuts to ensure even distribution without breaking up the fruit.
- Add Alcohol (Optional): Stir in brandy or dark rum if using, which adds traditional flavor and helps preserve the cake.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to prevent sogginess.
- Age the Cake (Optional): For enhanced flavor, brush the cooled cake with extra brandy or rum and wrap it tightly in foil. Let it age for a few days or even weeks, reapplying alcohol every few days to deepen the taste.
Notes
- For best flavor, prepare the fruit cake several days or even weeks before serving and allow it to age wrapped and brushed with alcohol periodically.
- You can customize the mix of dried fruits and nuts to your liking, making it more or less sweet or nutty.
- If you prefer a non-alcoholic version, omit the brandy or rum and replace the liquid with additional orange juice.
- Ensure the cake is completely cooled before wrapping to prevent moisture build-up and spoilage.
