Forget dry, crumbly fruitcakes of the past; prepare for a revelation! This recipe unlocks the secret to an unbelievably moist and delicious Christmas fruitcake that will convert even the staunchest skeptics.
Get ready to discover the easy techniques and unexpected ingredient that will make this your new holiday baking staple.
Ingredients
I'm telling you, this Christmas fruit cake recipe is unique because we won't be soaking the fruit overnight! We're doing a fast soak instead. So, check this list: raisins, apricots, mixed peel – don't skip it! – glace cherries, and dates. Grab some apple juice; brandy's optional, you know—if you're feeling fancy. Consider adding some red and green candies like those found in festive popcorn recipes for an extra pop of color and sweetness.
For the cake, you'll need softened butter, packed dark brown sugar – it makes a difference, trust me. Then, oil, molasses, salt, and all those lovely spices—cinnamon, nutmeg, allspice; can't forget those! Eggs need to be ready. Oh! And baking powder, all-purpose flour, and walnuts if you're feeling nutty – like me, haha!
For serving (optional), custard is great, and for decoration, marzipan and white fondant look beautiful. Cherries dusted with icing sugar? Classic! I hope you like it!
Instructions
Now that you've got all your ingredients ready—the fruits, spices, and everything nice—let's jump into making this awesome Christmas fruitcake! First, toss those dried fruits with juice or brandy in a bowl. Zap it in the microwave for about a minute and a half until it's nice and hot, and then let them soak—sort of like a fruit spa day—for about an hour.
Next, preheat your oven to 320°F (160°C). Grease and line an 8 or 9-inch round cake pan.
Using your electric beater—we're not doing this by hand, are we?—beat the butter and sugar together until it's smooth and creamy. Now, mix in the oil, molasses, salt, spices, and eggs one by one. Stir in the flour, then the fruit mix and nuts if you're using them. Pour that batter into your pan, cover it with foil, and bake for two and a half hours.
Decorating Suggestions
Let's talk decorating fruitcake—because who says it can't be as fun to look at as it is to eat? I mean, we've already baked this beauty, so let's give it some pizzazz!
I've got some great ways for us to turn this plain fruitcake into a festive centerpiece:
- Simple Sprinkle: Dust it generously with icing sugar and arrange fresh cherries on top for an effortlessly elegant look!
- Drippy Glaze: Use that white glaze recipe from the lemon cake to make a sweet cascading frosting. Just like the Christmas trifle recipe, festive decorations can drastically improve the look.
- Marzipan Magic: Roll out marzipan to about 1/8 inch, drape it, and smooth it over.
- Fondant Finish: Cover the marzipan with rolled-out fondant!
These are good guidelines, you can even play around with the look to make your cake awesome and have fun doing it!
Recipe Notes
There're a couple of things I want to point out to guarantee your Christmas fruitcake turns out just right! First, any combination of dried fruit works, as long as it totals 855g. I don't like too much citrus, so I avoid tons of orange peel.
Next, juice or brandy – it's your call! If you're using brandy, go for 1/3 cup brandy and 2/3 cup plus 2 tbsp juice. If it's juice only, remember—apple or pineapple juice works great.
Don't worry too much about the sugar differences! Dark brown sugar makes it richer, but normal brown sugar? Also delicious.
Oh, and either molasses or golden syrup works—I swap 'em around.
For Christmas cake, I keep it in an airtight container in the fridge. I've kept it up to a month because it still tastes amazing!
Serving Suggestions
I find serving the Christmas fruitcake is where I can add a sprinkle of magic! And hey, who doesn't love a bit of dazzle? Whether you're a custard fanatic or a purist, I've got you covered.
Here's how I usually make it unforgettable:
- Custard Dream: A generous slosh of warm custard elevates this cake to heavenly status—homemade or store-bought, I won't judge!
- Thin Slices: Cut it into thin wedges; it's rich, so a little goes a long way!
- Festive Dusting: Simply dust it with icing sugar.
- Drippy Glaze: For a cake with some flair, use a lovely white glaze. Want to jazz things up? Remember, it's your show!
Don't be shy to experiment, make it yours, and create something you'll love! After all, isn't creativity delicious?
Short Recipe Version
Easy Moist Christmas Fruit Cake Recipe (Concise)
Prep Time: 30 minutes
Cook Time: 2-2.5 hours
Serving Size: 12
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup (150g) mixed candied fruit
- 1 cup (150g) raisins
- 1/2 cup (75g) chopped nuts (walnuts, pecans, or almonds)
Instructions:
- Preheat oven to 300°F (150°C). Grease and flour a 9-inch round cake pan.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in candied fruit, raisins, and nuts.
- Pour batter into the prepared pan.
- Bake for 2-2.5 hours, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before removing.
- Refrigerate.
Nutrition Information (per serving, estimated):
- Calories: 350-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 75-100mg
- Sodium: 100-150mg
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 4-5g