Christmas Cake Recipe With Soaked Fruit

Vonbon Hill

2 min read

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22-11-2024

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The aroma of spiced fruit and rich cake is synonymous with Christmas. This year, ditch the store-bought options and bake your own Christmas cake, bursting with flavour and brimming with festive cheer. This recipe focuses on a traditional method, soaking the fruit to maximize its deliciousness.

The Magic of Soaked Fruit

Soaking the dried fruits in alcohol (optional, but highly recommended!) and citrus juices is crucial for achieving that deep, intense flavor characteristic of a truly exceptional Christmas cake. The alcohol infuses the fruit with moisture and flavor, preventing dryness and enhancing the overall taste. Don't worry, the alcohol cooks off during baking.

Ingredients:

For the Soaked Fruit:

• 225g mixed dried fruit (sultanas, raisins, currants, cranberries)
• 110g mixed peel (candied orange, lemon, and citron)
• 175ml strong brewed tea (or orange juice)
• 175ml dark rum or brandy (optional)
• 1 tsp vanilla extract

For the Cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground mixed spice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp milk (or more, if needed)
• Icing sugar, for dusting (optional)
• Marzipan and fondant icing (optional)

Instructions:

Prepare the Soaked Fruit:

1. Combine the mixed dried fruit, mixed peel, tea (or orange juice), rum (if using), and vanilla extract in a large bowl.
2. Stir well to ensure all the fruit is coated in the liquid.
3. Cover the bowl and let the fruit soak overnight, or for at least 6 hours.

Bake the Cake:

1. Preheat the oven to 150°C (130°C fan/Gas Mark 2). Grease and line two 20cm round cake tins.
2. Cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Gently fold in the soaked fruit (reserve some for decoration, if desired).
5. Sift together the flour, baking powder, mixed spice, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Add a tablespoon of milk if the mixture is too thick.
7. Divide the cake batter evenly between the prepared tins.
8. Bake for approximately 2 ½ - 3 hours, or until a skewer inserted into the center comes out clean.
9. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Decorate (optional):

Once the cakes are completely cool, you can decorate them with marzipan, fondant icing, and/or a dusting of icing sugar. Get creative and have fun with it!

Tips for Success:

• Use good quality ingredients: The better the ingredients, the better the cake.
• Don't overmix the batter: Overmixing can lead to a tough cake.
• Check for doneness regularly: Ovens vary, so it's always best to check the cake's doneness with a skewer.
• Allow the cake to cool completely before decorating: This prevents the icing from melting.

Enjoy your homemade Christmas cake! It’s the perfect centerpiece for your festive celebrations. Remember to share a slice (or two!) with loved ones and make this year’s Christmas truly memorable.