Fruit Cake: The Ultimate Christmas Fruit Cake Recipe

Introduction to Fruit Cake

Fruit cake is a timeless dessert that embodies the spirit of celebration. With its rich blend of flavors and textures, this cake is perfect for any festive occasion. This recipe for a Christmas fruit cake, adorned with a delightful orange syrup, promises to bring warmth and joy to your gatherings. Whether you’re a seasoned baker or a novice in the kitchen, this cake will impress everyone with its deliciousness and charm.

A Personal Story Behind My Fruit Cake Journey

Growing up, fruit cake was a staple in my family’s holiday traditions. I remember the aroma wafting through the house as my grandmother baked this delightful treat. Every year, she would lovingly prepare the cake, and we would eagerly await its unveiling. It was not just a dessert but a symbol of togetherness, love, and cherished memories. Now, I carry on this tradition, creating my own version of her recipe, ensuring that the legacy of this special cake continues.

What Makes This Fruit Cake Recipe Special?

What sets this fruit cake apart is its unique blend of dried fruits, nuts, and the citrusy zing of the orange syrup. The mixture of sultanas, raisins, currants, and cherries, combined with the sweetness of dates and the warm spices, creates a symphony of flavors in every bite. The addition of freshly squeezed orange juice and zest not only enhances the flavor but also adds a refreshing twist. This cake is moist, rich, and perfect for sharing with family and friends during the festive season.

The Full Fruit Cake Recipe

Ingredients

• ¾ cups (170 g) unsalted butter
• ¾ cups (150 g) soft brown sugar
• 2 cups (350 g) mixed dried fruits (sultanas, raisins, currants, cherries, citrus peel)
• ½ cup (100 g) pitted and chopped dates
• ⅔ cups (166 g) sweetened orange juice
• 1½ tbsp orange zest
• 2 tbsp molasses
• 1¾ cups (210 g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt (if using unsalted butter)
• 1½ tsp cinnamon powder
• ½ tsp ground ginger powder
• ¼ tsp nutmeg
• 1 tsp allspice
• ¼ cup (52 g) vegetable oil
• 3 large eggs
• 1 cup (100 g) halved walnuts

Instructions

1. In a saucepan, combine the butter, brown sugar, mixed dried fruits, chopped dates, orange juice, orange zest, and molasses. Bring the mixture to a boil and then let it cool. This step infuses the fruits with flavor and ensures a moist cake.
2. Preheat your oven to 325°F (160°C). Grease and flour a cake tin, which helps the cake release easily after baking. In a large bowl, sift together the flour, baking powder, salt (if needed), cinnamon, ginger, nutmeg, and allspice.
3. In a separate bowl, mix the vegetable oil and eggs until well combined. Then, stir this mixture into the cooled fruit mixture for a rich base.
4. Gently fold in the walnuts and chopped dates. Then, add the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake tough.
5. Pour the batter into the prepared tin and bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. For the orange syrup, heat 3 tablespoons of freshly squeezed orange juice and 1¾ tablespoons of sugar in a small saucepan until the sugar dissolves. Brush this warm syrup over the top of the cake to add a beautiful glaze.
7. Wrap the cooled cake in foil and store it in an airtight container for 48 hours before serving. This resting period allows the flavors to meld beautifully.

Serving Suggestions and Variations for Fruit Cake

This fruit cake is delightful on its own, but you can elevate its presentation by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, sprinkle some candied orange peel on top for a colorful garnish. If you’re feeling adventurous, consider adding different nuts or even a splash of rum (but remember, no alcoholic drinks allowed, please substitute with a non-alcoholic option). You can also experiment with different dried fruits based on your preferences, making this cake uniquely yours.

Frequently Asked Questions About Fruit Cake

Can I make this fruit cake ahead of time?
Absolutely! In fact, making it a few days in advance enhances the flavors. Just store it properly as mentioned.

How do I store leftover fruit cake?
Keep it wrapped in foil or in an airtight container in a cool place. It can last for weeks when stored correctly.

Can I freeze fruit cake?
Yes, fruit cake freezes beautifully! Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It can be enjoyed months later.

Christmas Fruit Cake

A moist and flavorful fruit cake with a delightful orange syrup glaze, perfect for festive celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

• Cake tin Greased and floured for easy release.
• Saucepan For heating the fruit mixture and syrup.
• Mixing bowls For combining ingredients.
• Wire rack For cooling the cake.

Ingredients

  

Main Ingredients

• 0.75 cup unsalted butter
• 0.75 cup soft brown sugar
• 2 cup mixed dried fruits (sultanas, raisins, currants, cherries, citrus peel)
• 0.5 cup pitted and chopped dates
• 0.67 cup sweetened orange juice
• 1.5 tbsp orange zest
• 2 tbsp molasses
• 1.75 cup all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp salt if using unsalted butter
• 1.5 tsp cinnamon powder
• 0.5 tsp ground ginger powder
• 0.25 tsp nutmeg
• 1 tsp allspice
• 0.25 cup vegetable oil
• 1 cup halved walnuts

Instructions

 

• In a saucepan, combine the butter, brown sugar, mixed dried fruits, chopped dates, orange juice, orange zest, and molasses. Bring to a boil and then let cool.
• Preheat the oven to 325°F (160°C). Grease and flour a cake tin. Sift together the flour, baking powder, salt (if needed), cinnamon, ginger, nutmeg, and allspice.
• Mix the vegetable oil and eggs in a separate bowl until combined. Stir into the cooled fruit mixture.
• Fold in the walnuts and chopped dates, then add dry ingredients and mix until just combined.
• Pour the batter into the prepared tin and bake for 75-85 minutes, until a toothpick comes out clean.
• Heat orange juice and sugar for syrup until sugar dissolves. Brush over the warm cake.
• Wrap the cooled cake in foil and store in an airtight container for 48 hours before serving.

Notes

For added flavor, soak the dried fruits in orange juice or rum overnight before using them in the cake. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Christmas Fruit Cake Recipe