Description
This Traditional Christmas Fruit Cake is a classic British dessert packed with mixed dried fruits, nuts, and warm spices, soaked in rum or brandy for deep flavor. Perfectly moist and dense, this spiced cake is ideal for holiday celebrations and improves in taste with aging.
Ingredients
Scale
Fruit and Nuts
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried cherries)
- 1 cup candied peel
- 1 cup chopped nuts (walnuts or pecans)
- ½ cup dark rum or brandy (plus extra for soaking and brushing)
Batter
- 1 cup dark brown sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Prepare Fruit Mixture: In a large bowl, combine the mixed dried fruits, candied peel, and chopped nuts. Pour in ½ cup dark rum or brandy and let the mixture soak while you prepare the batter to allow the flavors to meld.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy. This step helps create a tender cake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, orange zest, and lemon zest to infuse the batter with aromatic citrus and vanilla notes.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. This ensures even distribution of leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the cake.
- Fold in Soaked Fruit: Fold in the soaked fruits and nuts along with any remaining soaking liquid, distributing them evenly throughout the batter.
- Prepare Pan and Bake: Preheat the oven to 300°F (150°C). Line a 9-inch round or square cake pan with parchment paper and lightly grease it. Pour the batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Age: Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Once cooled, brush the top with a little more rum or brandy. Wrap the cake tightly in parchment and foil, and store in an airtight container. For best flavor, age the cake for at least 1 to 2 weeks, brushing occasionally with alcohol weekly.
Notes
- You can substitute the alcohol with orange juice for a non-alcoholic version.
- For longer aging and enhanced flavor, feed the cake weekly with rum or brandy by brushing it on the surface.
