Festive Fruit Christmas Cake is a delightful centerpiece that brings joy and warmth to any holiday gathering. As the aroma of spices and dried fruits fills the air, its hard not to feel the spirit of the season. This traditional cake has a rich history, often enjoyed during Christmas celebrations in many cultures, symbolizing abundance and togetherness. I love how this cake combines a medley of flavors and textures, from the sweetness of candied fruits to the warmth of spices, creating a truly indulgent experience. Not only is it a treat for the taste buds, but it also offers the convenience of being made ahead of time, allowing the flavors to deepen and mature. Join me in exploring this beloved recipe that has become a cherished holiday tradition in my home!
Ingredients:
- 2 cups mixed dried fruits (raisins, currants, chopped dates, and dried apricots)
- 1 cup unsweetened applesauce
- 1 cup orange juice
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
- 1/2 cup candied ginger, chopped
- 1/2 cup maraschino cherries, halved
- 1/2 cup dark rum or brandy (optional)
- 1/4 cup orange zest
- 1/4 cup lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup apricot preserves (for glaze)
Preparing the Fruit Mixture
- In a large mixing bowl, combine the mixed dried fruits, chopped nuts, candied ginger, and maraschino cherries. If youre using rum or brandy, add it to the mixture now. This will help to plump the fruits and infuse them with flavor.
- Cover the bowl with plastic wrap and let it sit for at least 2 hours, or overnight if you have the time. This soaking process is crucial as it enhances the flavors and moisture of the fruits.
Preparing the Batter
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper. This will prevent the cake from sticking and make it easier to remove once baked.
- In a separate large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- Stir in the applesauce, orange juice, orange zest, lemon zest, and vanilla extract. Mix until everything is well incorporated.
Combining Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This step ensures that the leavening agents and spices are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Incorporating the Fruit Mixture
- Gently fold in the soaked fruit mixture into the batter. Make sure the fruits and nuts are evenly distributed throughout the batter. This will give your cake a beautiful texture and flavor.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Baking the Cake
- Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent over-baking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Glazing the Cake
- While the cake is cooling, prepare the glaze. In a small saucepan over low heat, warm the apricot preserves until they become liquid. This should take about 2-3 minutes.
- Once the cake is completely cool,
Conclusion:
In wrapping up this delightful journey through the Festive Fruit Christmas Cake recipe, I cant emphasize enough why this cake is a must-try for your holiday celebrations. Not only does it embody the spirit of the season with its rich flavors and vibrant colors, but it also brings a sense of warmth and nostalgia that can only come from a homemade treat. The combination of dried fruits, nuts, and spices creates a symphony of taste that is sure to impress your family and friends, making it a centerpiece for your festive gatherings. When it comes to serving suggestions, this cake is incredibly versatile. You can enjoy it plain, dusted with a light sprinkle of powdered sugar, or even topped with a luscious layer of marzipan and royal icing for that classic Christmas look. For a twist, consider adding a splash of your favorite liqueur to the batter or incorporating different nuts and fruits based on your personal preferences. The beauty of the Festive Fruit Christmas Cake is that it can be tailored to suit your taste, making it a unique addition to your holiday traditions. I wholeheartedly encourage you to give this recipe a try. I promise that the process of baking and the joy of sharing this cake with loved ones will create cherished memories that last a lifetime. Once youve made your own Festive Fruit Christmas Cake, I would love to hear about your experience! Share your thoughts, variations, and any special touches you added. Lets spread the joy of baking together this holiday season! Print
Festive Fruit Christmas Cake: A Delicious Holiday Treat Recipe
- Total Time: 120 minutes
- Yield: 1 cake (serves approximately 10-12) 1x
Description
This moist and flavorful fruitcake combines mixed dried fruits, nuts, and warm spices, topped with a sweet apricot glaze. Perfect for festive occasions or as a comforting treat year-round, it offers a delightful blend of textures and tastes in every slice.
Ingredients
Scale- 2 cups mixed dried fruits (raisins, currants, chopped dates, and dried apricots)
- 1 cup unsweetened applesauce
- 1 cup orange juice
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
- 1/2 cup candied ginger, chopped
- 1/2 cup maraschino cherries, halved
- 1/2 cup dark rum or brandy (optional)
- 1/4 cup orange zest
- 1/4 cup lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup apricot preserves (for glaze)
Instructions
- In a large mixing bowl, combine the mixed dried fruits, chopped nuts, candied ginger, and maraschino cherries. If using rum or brandy, add it now to plump the fruits and infuse flavor.
- Cover the bowl with plastic wrap and let it sit for at least 2 hours, or overnight for best results.
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the applesauce, orange juice, orange zest, lemon zest, and vanilla extract until well incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the soaked fruit mixture into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, warm the apricot preserves in a small saucepan over low heat until liquid (about 2-3 minutes).
- Once the cake is completely cool, brush the warm apricot glaze over the top for a shiny finish.
Notes
- For a richer flavor, consider soaking the dried fruits in rum or brandy overnight.
- This cake can be made ahead of time and stored in an airtight container for several days.
- Feel free to customize the dried fruits and nuts based on your preferences.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
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