Delightful Christmas Cake That Will Brighten Your Holidays

This Christmas Cake is a delightful mix of spiced fruits and rich flavors, perfect for festive gatherings.

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Prep Time 30

Cook Time 3

Soaking Time 2

Total Time 1 12 30

Servings: 12 slices

Course: Dessert

Cuisine: Traditional

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Mixture

1500 g dried fruit (raisins, currants, sultanas) Provides sweetness and moisture; substitute with your favorite dried fruits if desired.
150 g red glacé cherries Adds sweetness and vibrant color; can be swapped for any other dried fruit you prefer.
150 g green glacé cherries Similar to red for flavor and visual charm; replaceable as above.
150 g glacé mixed peel Offers a zesty citrus flavor; you can omit it for a more traditional taste or substitute with extra dried fruit.
1 piece orange zest Enhances the cake's citrus notes; lemon zest can be a great alternative.
1 piece lemon zest and juice Provides brightness and acidity; adjust based on your lemon flavor preference.
225 g can crushed pineapple and juice Contributes additional moisture and sweetness; applesauce is a good alternative if needed.
360 ml orange juice or rum (or a mix) Soaks the fruits and gives depth; tailor the ratio according to your taste.

For the Cake Base

375 g plain flour Gives structure to the cake; gluten-free flour can be used for a gluten-free Christmas cake.
0.5 tsp salt Balances the sweetness.
1 tsp baking powder Ensures the cake rises beautifully.
2 tsp cinnamon Infuses the cake with warmth and spice.
2 tsp ground ginger Infuses the cake with warmth and spice.
2 tsp freshly grated nutmeg Infuses the cake with warmth and spice.
250 g softened butter Adds richness and moisture; can be replaced with dairy-free butter for dairy-free options.
220 g brown sugar Provides sweetness with a caramel depth; granulated sugar is a valid substitute.
2 Tbsp golden syrup Introduces extra moisture and flavor; swap with honey or maple syrup if needed.
2 tsp vanilla essence Enhances the overall flavor; can be substituted with rum or almond essence for a unique touch.
5 large eggs (room temperature) Binds all ingredients and adds moisture; for an egg-free alternative, use a flax or chia egg mixture.

For the Icing

100 g butter Creates a smooth texture for the icing; dairy-free butter works if needed.
2 cups icing sugar Sweetens the icing; adjust the quantity based on your preferred sweetness.
2 tsp vanilla essence or rum/brandy Adds flavor to the icing.
1-2 Tbsp hot water Adjusts the icing consistency to your liking.

Equipment

Mixing bowl
Stand Mixer
Baking tin
Sifter
Oven

Method

Step-by-Step Instructions

Begin by soaking the dried fruits, including raisins, currants, sultanas, and glacé cherries, in a bowl with orange juice or rum for at least 48 hours.
Preheat your oven to 150°C (non-fan). Grease and line a 23cm square baking tin with baking paper.
In a large mixing bowl, sift together the plain flour, salt, baking powder, ground cinnamon, ginger, and freshly grated nutmeg.
Using a stand mixer, cream the softened butter, brown sugar, golden syrup, and vanilla essence together until pale and fluffy.
Carefully add the soaked fruit mixture into the creamed mixture, mixing on low speed until just combined.
Transfer the combined mixture to the prepared baking tin and bake at 150°C for 1 hour, then reduce to 140°C and bake for another 2-3.5 hours.
Once cooled, prepare the icing by whisking softened butter with icing sugar, vanilla essence, and hot water until fluffy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Feel free to mix different dried fruits or spices to customize the flavor of your Christmas cake.

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