Easy, Ultra-Moist Christmas Fruit Cake

Table of Contents

Equipment Needed

Dried Mixed Fruit: 600g (approx. 3 ½ cups) — a combination of dark raisins, golden sultanas, dried cranberries, and chopped dried dates or prunes.
Glacé Cherries: 100g (approx. ½ cup), halved or quartered.
Mixed Chopped Nuts: 75g (approx. ¾ cup) pecans, walnuts, or sliced almonds.
Fruit Juice / Soaking Liquid: 180 ml (¾ cup) 100% orange juice or apple juice. (Optional alcohol swap: 120 ml juice + 60 ml dark rum, brandy, or bourbon).
Dark Brown Sugar: 150g (¾ cup, packed)
Unsalted Butter: 170g (¾ cup / 1.5 sticks), cubed
Molasses or Black Treacle: 2 tbsp (36g)
Citrus Zest: Zest of 1 fresh orange and 1 fresh lemon.

Place a medium saucepan over Medium Heat.
Add the mixed dried fruits, halved glacé cherries, fruit juice, dark brown sugar, cubed butter, molasses, and orange/lemon zest.
Stir gently until the butter melts and the sugar dissolves completely.
Bring the mixture to a soft simmer over Medium-Low Heat for 3 to 4 minutes, stirring occasionally so the fruits absorb the liquids.
Remove from heat and pour into a large shallow bowl to cool for 40 to 45 minutes until it reaches room temperature. (Do not mix hot fruits with raw eggs!)

Preheat your oven to 320°F (160°C) Standard or 300°F (150°C) Fan-Forced / Convection.
Grease an 8-inch round cake tin with butter or cooking spray.
Line the bottom and sides with double-thickness parchment paper, letting it extend roughly 1 inch above the rim.

In a large bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and allspice. Whisk gently to combine.
In a small bowl, whisk the 3 eggs and vanilla extract together.
Pour the cooled fruit mixture and beaten eggs into the dry flour mix.
Add the chopped nuts. Using a large spatula, fold the batter gently over Low Intensity just until no dry flour pockets remain. Avoid overmixing.

Transfer the thick batter into the prepared cake tin and smooth the top evenly with a spatula.
Place on the center rack of your oven and bake at 320°F (160°C) for 50 minutes.
At the 50-minute mark, open the oven and loosely tent the top of the cake with aluminum foil. This prevents the top fruits from burning or over-browning while the dense center cooks through.
Continue baking for another 25 to 35 minutes (Total bake time: 1 hr 15 min to 1 hr 25 min).
Insert a wooden skewer into the deep center; if it comes out clean with no raw batter, the cake is done.

While the cake bakes, dissolve 2 tbsp sugar in 3 tbsp warm orange juice over Low Heat to make a simple citrus glaze.
Remove the cake from the oven and place the tin on a wire rack.
While the cake is still warm, brush the citrus glaze across the entire top surface using a pastry brush.
Allow the cake to cool completely in its pan before removing.

Room Temperature Storage: Wrapped tightly in double layers of parchment paper and aluminum foil, stored inside an airtight tin or container, this non-alcoholic fruit cake stays ultra-moist for up to 2 weeks at room temperature in a cool, dry place.
Alcohol-Soaked Aging (Optional): If brushed with 2–3 tablespoons of rum, brandy, or whiskey once a week, wrapped tightly in cheesecloth and foil, it will stay fresh and age beautifully for up to 3 months.
Freezer Storage: Slice or wrap the entire cooled cake securely in plastic film and foil. Freeze for up to 6 months. Thaw overnight at room temperature before serving.

Values are estimates based on 1 slice (1/14th of whole cake).

Post Views: 28