Easy Traditional Christmas Cake
Easy Traditional Christmas Cake Recipe
There’s something truly magical about Christmas cake, isn’t there? This Easy Traditional Christmas Cake Recipe captures the warmth and essence of the holiday season with its rich tapestry of delightful dried fruits and warm spices. For many, baking this cake marks the beginning of the festivities, bringing families together and filling homes with tantalizing aromas. Having spent years perfecting my take on this classic treat, I can assure you that it is not just a dessert; it’s a heartfelt tradition that embodies love and celebration.
Why You’ll Love This Dish
What makes this Christmas cake special is its stunning array of flavors and textures, all while being surprisingly straightforward to make. The combination of sultanas, raisins, and a medley of candied fruits creates a moist, indulgent treat, perfect for sharing. Plus, the rich, rum-infused batter adds a festive flair that instantly elevates any holiday gathering. Whether you’re looking to impress guests at a holiday dinner or creating a cozy atmosphere at home, this cake will surely be a hit!
“This Christmas cake is a holiday tradition! It’s the best gift to give and receive, bursting with flavor! I can’t believe how simple it is to whip up.” – Sarah L.
The Cooking Process Explained
Creating this Easy Traditional Christmas Cake is a delightful experience that involves soaking your fruits, mixing, and baking low and slow for a rich, deep flavor. Here’s what to expect:
- Start by soaking a blend of dried fruits in your alcohol of choice, allowing the flavors to meld overnight or up to a week.
- Prepare your cake pan and mix the butter and brown sugar until smooth.
- Add eggs one by one, followed by combining the dry ingredients.
- Fold in the soaked fruits to preserve their shape.
- Bake the cake slowly until golden brown and let it rest before serving.
With this step-by-step overview, you’re already on your way to a festive masterpiece!
What You’ll Need
For this scrumptious cake, gather the following ingredients:
- 3 cups sultanas (or golden raisins)
- 1 1/2 cups raisins (roughly chopped)
- 1 3/4 cups dates (pitted and finely chopped)
- 1 cup dried currants (sometimes known as Zante currants)
- 5 candied orange slices (finely chopped, or mixed dried citrus peel)
- 2/3 cup chopped candied cherries (mix of red and green optional)
- 1/4 cup chopped candied pineapple
- 1/2 cup chopped candied apricots
- 1/2 cup rum (or brandy, dry sherry, etc.)
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (firmly packed)
- 5 eggs
- 2 cups all-purpose flour (plain flour)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3 Tbsp extra rum (or other alcohol)
Feel free to swap out dried fruits based on your preferences or what’s available!
Step-by-Step Instructions
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Prepare Your Fruit: In a large bowl, combine all the dried fruits with your chosen alcohol. Mix well, cover, and let it sit overnight (up to a week is even better).
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Preheat Your Oven: Set your conventional oven to 265°F (130°C), or for a combi steam oven, the same temperature with no more than 30% steam. Line a deep 9-inch round cake pan with three layers of parchment paper, ensuring it extends about 2 inches above the sides.
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Mix Butter and Sugar: In a large bowl with a stand mixer (or by hand), blend the softened butter and brown sugar until fully combined but not fluffy.
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Incorporate Eggs: Add eggs one at a time, ensuring each one is fully blended before adding the next. It’s perfectly normal if it appears lumpy.
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Combine Dry Ingredients: Sift in the flour, baking powder, cinnamon, cloves, and nutmeg into the butter and eggs, stirring until just combined.
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Fold in Soaked Fruits: Gently add the soaked fruits and any leftover liquid into the mix. I prefer using a wooden spoon for this part to keep the fruit intact.
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Bake: Transfer the mixture into the prepared pan, smoothing the surface. Bake for about 3 1/2 hours in a conventional oven or 2 hours 45 minutes in a combi steam oven, until it’s deep brown and firm to the touch.
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Cool and Store: Brush the hot cake with extra rum. Cover it and let it cool in the pan overnight. When ready, turn it out, brush with more alcohol if desired, wrap it tightly, and store in a cool, dark place for up to 2 months.
Best Ways to Enjoy It
The joy of a Christmas cake is that you can savor it in many delightful ways. Serve slices alongside a steaming cup of tea or coffee for a cozy afternoon break. You could also pair it with a dollop of clotted cream or a scoop of vanilla ice cream for a sweet treat at dessert time. Don’t forget to garnish with some candied fruits for that festive flair!
How to Store
To store your Christmas cake properly, ensure it is tightly wrapped in parchment paper and then in plastic wrap or foil. Keep it in a cool, dark place. If you wish to share, cut off chunks and securely wrap those as well. It can stay fresh for up to two months, but I bet it won’t last that long once everyone catches a whiff of its deliciousness!
Helpful Cooking Tips
- Soak Time: The longer you let the fruit soak, the more flavorful and moist your cake will be. Aim for at least one day!
- Temperature Monitoring: Use a toothpick to check if the cake is cooked through; it should come out clean or with a few moist crumbs.
- Flavor Enhancements: Experiment with different types of alcohol; each brings its unique twist to the flavor profile.
Creative Twists
While this recipe is a classic, you can add your personal touch! Consider mixing in different nuts, such as walnuts or pecans, or swapping spices for a different flavor. For a lower-sugar version, experiment with unsweetened applesauce instead of some butter. Alternatively, make it a gluten-free delight by substituting regular flour with a gluten-free blend.
Common Questions
Can I use fresh fruits instead of dried fruits?
While fresh fruits may add moisture, dried fruits offer concentrated sweetness and a delightful chewy texture that’s essential for this recipe.
How long should I keep the cake before serving?
For the best flavor, let the cake age for at least three weeks after baking, allowing the flavors to meld beautifully.
Can this recipe be doubled?
Absolutely! If you have a larger gathering planned, double the ingredients and use a larger cake pan, adjusting the baking time as needed.
Enjoy this remarkable journey of flavors and traditions, and may your baking bring joy and warmth to your holiday celebrations!
Traditional Christmas Cake
Ingredients
Method
- In a large bowl, combine all the dried fruits with your chosen alcohol. Mix well, cover, and let it sit overnight (up to a week is even better).
- Preheat your oven to 265°F (130°C) and line a deep 9-inch round cake pan with parchment paper.
- Blend the softened butter and brown sugar until combined but not fluffy.
- Add eggs one at a time, ensuring each is fully blended before adding the next.
- Sift in the flour, baking powder, cinnamon, cloves, and nutmeg, stirring until just combined.
- Gently fold in the soaked fruits and any leftover liquid.
- Transfer the mixture into the prepared pan and smooth the surface.
- Bake for about 3.5 hours in a conventional oven or 2 hours 45 minutes in a combi steam oven until deep brown and firm to the touch.
- Brush the hot cake with extra rum and let it cool in the pan overnight.
- Wrap the cake tightly in parchment paper and then in plastic wrap or foil. Store in a cool, dark place.
