Traditional Christmas Fruit Cake Recipe

A Traditional Christmas Fruit Cake is the ultimate holiday dessert

Ingredients

For the Fruit Cake:

• 2 cups
• 1 cup (150g) chopped dried figs or plums
• 1 cup (120g) candied ginger, chopped
• 1/2
• 1 cup (240ml) dark rum or brandy (for soaking)
• 1 cup (150g) chopped walnuts or almonds
• 1/2 cup (80g) chopped crystallized ginger (optional)
• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 1/2 cup (1
• 1 cup (200g) dark brown sugar
• 4 large eggs
• 1/2 cup (120ml) orange juice (or apple juice)
• 2 tbsp molasses
• 1 tbsp vanilla extract
• 1 tbsp orange zest
• 1/2 cup (75g) chopped maraschino cherries (optional)

For the Soaking:

• 1/4 cup (60ml) dark rum or br

Instructions

1. Prepare the Fruit:

1. In a large bowl, combine the mixed dried fruit, dried figs, cherries, candied ginger, and any other dried fruit you’re using.
2. For the dark rum or brandy over the fruit, mix it gently to coat. Cover the bowl and let it sit for at least 12 hours, or up to 2 days, stirring occasionally. This will allow the fruit to soak up the alcohol and soften.

2. Preheat the Oven:

1. Preheat your oven to 300°F (150°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper, ensuring the sides are well lined to prevent sticking.

3. Prepare the Cake Batter:

1. In a medium bowl, whisk together the flour, baking powder, spices (cinnamon, nutmeg, cloves, and allspice), and salt.
2. In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 4-5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the orange juice, molasses (or corn syrup), vanilla extract, and orange zest.
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Gently fold in the soaked fruit, along with the chopped nuts and any maraschino cherries if you’re using them.

4. Bake the Fruit Cake:

1. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
2. Bake the cake in the preheated oven for about 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but no wet batter).
3. Check the cake hal

5. Cool the Cake:

1. Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
2. Turn the cake out onto a wire rack to cool completely.

6. Soak the Cake (Optional but Recommended):

1. Once the cake has cooled, poke several holes in the top of the cake using a skewer or toothpick.
2. Drizzle the 1/4 cup of rum or brandy over the top, letting it soak into the cake. You can also brush the cake wit
3. Wrap the cooled cake in pla

7. Serve and Enjoy:

1. Once the fruit cake has rested and soaked up all the flavors, it’s ready to slice and enjoy. Serve it on its own, or top with a bit of marzipan or royal icing for extra festive flair.

Tips for Success:

• Soaking the Fruit: Be sure to soak the dried f
• Storage: This cake stores beautifully for weeks and even gets better with age. Keep it wrapped
• Alcohol:If you prefer a non-alcoholic version, you can substitute the rum or brandy with orange juice, apple juice, or tea.
• Decorating: If you want a more festive presentation, you can decorate the top of t

A Traditional Christmas Fruit Cake is a delightful t