Christmas Cake Easy Moist Fruit Cake

Vonbon Hill

2 min read

·

21-11-2024

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The holidays are just around the corner, and what better way to celebrate than with a delicious, moist fruitcake? This recipe delivers a classic Christmas cake experience without the hours of tedious preparation often associated with it. Perfect for novice bakers and experienced hands alike, this recipe guarantees a delightful centerpiece for your festive table.

Ingredients You'll Need:

This recipe uses readily available ingredients, ensuring a stress-free baking experience.

• 250g (2 sticks) unsalted butter, softened: Using softened butter ensures a smooth and creamy texture.
• 250g caster sugar: Caster sugar dissolves easily, contributing to a moist cake.
• 4 large eggs: Eggs bind the ingredients and add richness.
• 250g self-raising flour: Self-raising flour simplifies the process by eliminating the need for added baking powder.
• 1 tsp mixed spice: This classic Christmas spice blend adds warmth and depth of flavor.
• 1 tsp baking powder (optional): While self-raising flour usually contains baking powder, adding a little extra ensures a light and fluffy texture.
• 100g mixed dried fruit: Choose your favorite mix of raisins, sultanas, cranberries, or cherries.
• 100g glacé cherries, halved: A festive touch of sweetness and color.
• 50g chopped nuts (optional): Walnuts or pecans add a delightful crunch.
• 1 tbsp brandy or rum (optional): A splash of alcohol enhances the flavor and keeps the cake moist.
• Icing sugar, for dusting: A light dusting adds a touch of elegance.

Method:

This easy-to-follow method ensures a perfectly moist and delicious Christmas cake.

1. Preheat & Prep: Preheat your oven to 150°C (130°C fan/Gas Mark 2). Grease and line a 20cm round cake tin.
2. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
3. Add Eggs: Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Dry Ingredients: In a separate bowl, gently mix together the flour, mixed spice, and baking powder (if using).
5. Combine: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
6. Fruit & Nuts: Stir in the mixed dried fruit, glacé cherries, and nuts (if using). If using alcohol, add it now.
7. Bake: Pour the batter into the prepared tin and bake for 1 hour and 30 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
8. Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust & Serve: Once cooled, dust the cake with icing sugar and serve.

Tips for Success:

• Soaking the Fruit: For an extra-moist cake, soak the dried fruit in brandy or rum overnight.
• Don't Overmix: Overmixing the batter can result in a tough cake.
• Check for Doneness: Use a skewer or toothpick to check if the cake is baked through.
• Storage: Store the cake in an airtight container at room temperature for up to a week.

This recipe provides a delightful and easy-to-make Christmas fruitcake, perfect for sharing with loved ones during the festive season. Enjoy!