Description
This easy moist Christmas fruit cake is packed with a rich mix of dried fruits soaked in apple juice or brandy, layered with warm spices and a hint of molasses. Traditionally served with pouring custard and decorated with marzipan and fondant, it is perfect for holiday celebrations and can be enjoyed plain or fancy.
Ingredients
Scale
Fast Soaked Fruit
- 300 g raisins
- 150 g diced dried apricots, chopped 8 mm / 1/3"
- 75 g mixed peel, diced 5 mm / 1/5"
- 150 g glace cherries, chopped 8 mm / 1/3"
- 180 g dates, diced 5 mm / 1/5"
- 1 cup + 2 tbsp apple juice, or 1/3 cup brandy + 2/3 cup apple juice
Cake
- 120 g unsalted butter, softened (1 US stick)
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup vegetable oil (or canola, peanut, grapeseed)
- 3 tbsp molasses or golden syrup
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups plain flour (all purpose flour)
- 3/4 cup walnuts, chopped (optional)
For Serving (Optional)
- 500 ml pouring custard, homemade or store bought
White Christmas Cake Decoration (Optional)
- 250 g "ready to roll" marzipan
- 250 g "ready to roll" white fondant
- Cherries dusted with icing sugar
Other Decorating Options (Optional)
- Cherries or other fruit dusted with icing sugar
- Drippy white glaze (plain sweet white glaze without lemon juice)
Instructions
- Soak the Fruit: Place all the dried fruits and the apple juice or brandy-juice mixture in a large microwave-safe container. Microwave on high for 1 minute 30 seconds or until hot. Stir well to coat all fruit, cover, and set aside for 1 hour to soak and cool thoroughly.
- Prepare the Oven and Pan: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 21–22 cm / 8–9 inch round cake pan with baking paper, ensuring the sides are at least 7 cm / 2.75 inches tall.
- Make the Cake Batter: Using an electric mixer, beat the softened butter and dark brown sugar on medium speed until smooth and creamy, about 1 minute. Add vegetable oil and molasses, beating until fully combined. Mix in salt, allspice, cinnamon, nutmeg, and baking powder, beating to incorporate.
- Add Eggs: Beat in the eggs one at a time, mixing until just combined after each addition. Avoid overbeating to keep the batter light.
- Incorporate Dry Ingredients and Fruit: Stir in the plain flour until almost incorporated, then fold in the soaked fruit mixture with all the soaking liquid and walnuts if using, ensuring an even distribution.
- Bake the Cake: Pour the batter into the prepared cake pan and cover the top tightly with foil. Bake in the preheated oven for 2 hours and 30 minutes. Remove the foil and bake uncovered for an additional 45 minutes or until a skewer inserted into the center comes out clean without batter.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely before serving or decorating.
- Decorate (Optional): For traditional decoration, roll out marzipan dusted with icing sugar and cover the cake smoothly. Then roll out white fondant and cover over the marzipan layer. Decorate sides with a diamond quilt pattern using a cake server and imprint silver balls with water. Top with cherries dusted with icing sugar. Alternative decorations include fresh fruit with icing sugar or a drippy white glaze.
- Serving Suggestions: Serve the cake plain or with warm pouring custard, homemade or store bought, optionally enhanced with vanilla bean paste for extra flavor.
- Cutting: Slice the cake into thin wedges or cut into 2 cm (0.75 inch) strips, then into serving pieces due to its dense, rich texture.
Notes
- The dried fruit combination can be adjusted to personal taste but should total approximately 855 g to keep the cake moist and flavorful.
- Apple juice gives a neutral fruit flavor, but other juices like pineapple or orange can be used for different nuances.
- Dark brown sugar enriches the cake color; substitute with light brown sugar for a lighter appearance and flavor.
- Molasses or golden syrup adds depth and richness to the cake aroma and taste.
- Store the cake in an airtight container in the refrigerator for up to 2-3 months, or freeze for up to a year without alcohol.
- Serving with pouring custard accentuates the moistness and richness, especially when vanilla bean paste is added.
- The traditional marzipan and fondant decoration creates an elegant finish and adds subtle almond flavor.
- For a simpler decoration, fresh cherries dusted with icing sugar are visually appealing and festive.
- This cake is very rich and heavy; cutting it into small portions yields 20 to 25 servings.
- Using a cake turntable or lazy susan is helpful for smooth fondant application and decorating.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
