Christmas Fruit Cake
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 loaves
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Calories
1051 kcal
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Course
Cake
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Cuisine
International
Christmas Fruit Cake
Description
The Christmas Fruit Cake recipe combines a blend of dried fruits soaked in brandy weeks ahead to infuse flavor and moisture. The flour is sifted with milk powder and warm spices such as cinnamon, nutmeg, and mixed spice to create a fragrant and tender crumb. Butter, brown sugar, honey, and orange juice are gently heated with baking soda and the prepared fruit mixture to meld flavors before cooling.
Eggs are beaten and carefully folded into the cooled fruit mixture with the dry ingredients, preserving airiness. Optional nuts including walnuts, almonds, hazelnuts, pecans, and pistachios add texture and earthy balance. The batter is poured into small loaf pans lined and greased, then baked slowly at a low temperature to ensure thorough cooking without drying.
After baking, the cake is brushed with brandy while warm to aid absorption and wrapped tightly for aging, which concentrates flavors and tenderizes the cake, making it ideal for holiday celebrations. This cake is rich, moist, and full of complex fruit and spice notes.
Ingredients
- 2 1/3 cups all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spices
- 1 teaspoon cinnamon powder
- 7 cups mixed dried fruit please refer to Notes for preparation method
- 1 - 1 1/2 cups brandy please refer to Notes for preparation method, or dark rum
- 2 ticks butter
- 1 cup brown sugar
- 1/2 cup honey
- 1 cup orange juice
- 1 teaspoon baking soda
- 4 large egg
- 1 cup walnut optional
- 1 cup almond
- 1 cup hazelnut
- 1 cup pecan
- 1 cup pistachio
Instructions
- Grease and line 5–6 mini loaf pans. Preheat the oven to 300°F (150°C). Sift the flour, milk powder, and spices together.
- Combine the mixed fruits butter, sugar, honey, orange juice, and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to a boil and simmer for about 5 minutes, stirring constantly. Remove the saucepan from the heat and let it cool.
- Combine the eggs and gently beat them using a fork. Carefully stir the beaten eggs into the cooled cake mixture. Fold in the sifted ingredients, then spread the mixture evenly into the prepared pan. (Optional step: decorate the cake with 10 whole pecans as a decorative topping). Bake for about 1 hour or until cooked through.
- Remove the cake from the oven and brush the top with brandy. Cover it tightly with aluminum foil. For the best flavor, let the cake sit for a few days to age before serving.
Notes
- Soak the mixed dried fruits in brandy for 2–3 weeks before baking to intensify flavor and moisture.
- Use a mix of walnuts and pecans for a balanced texture and flavor, and reserve whole pecans for decorative topping if desired.
- Always sift the flour, milk powder, and spices together to aerate and prevent clumping for a light batter.
- Use room temperature eggs and butter to ease mixing and help create a smooth batter.
- Fold the wet and dry ingredients gently to avoid a dense cake, combining them just until incorporated.
- Brush the cake with brandy while still warm to enhance flavor absorption and keep the cake moist during aging.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6loaves
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Serving | 6mini loaves | |
| Calories | 1051kcal | 53% |
| Carbohydrates | 143g | 48% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 509mg | 21% |
| Potassium | 539mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 95g | 190% |
| Vitamin A | 2066IU | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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