Description
This Christmas Fruit Cake is a festive classic perfect for holiday celebrations. Featuring a moist, spiced batter packed with mixed dried fruits, candied peel, and nuts, this rich dessert is infused with warm spices and a hint of molasses and orange zest. Baked low and slow for a tender crumb, it improves in flavor when aged, making it an ideal holiday treat to prepare ahead of time.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup orange juice
- 2 tablespoons molasses
- Zest of 1 orange
- 2 tablespoons brandy or apple juice (optional)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Fruits and Nuts
- 2 cups mixed dried fruit (raisins, currants, chopped dates, cranberries)
- 1 cup chopped candied cherries or mixed peel
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat and prepare pan: Preheat the oven to 300°F (150°C). Grease and line a 9-inch loaf pan or an 8-inch round cake pan with parchment paper to ensure easy removal and prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which incorporates air for a tender cake.
- 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 orange juice, molasses, and orange zest to add moisture and festive flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening agents and spices.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which can toughen the cake.
- Fold in fruits and nuts: Carefully fold in the mixed dried fruits, candied cherries or mixed peel, and chopped nuts to distribute evenly throughout the batter.
- Pour and bake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then remove it from the pan and transfer to a wire rack to cool completely.
- Optional aging and serving: If desired, brush the cooled cake with brandy or apple juice, wrap tightly in foil, and store in an airtight container. For best flavor, let the cake rest for a few days before serving to allow the flavors to meld.
Notes
- Fruit cake improves with time: wrap in foil and store in an airtight container for up to 2 weeks for enhanced flavor.
- For a nut-free version, simply omit the nuts from the recipe.
