Christmas is around the corner, festivities have already begun! Christmas cakes are a must for a Christmas celebration, isn’t it? Here’s an easy guide on how to make a fruity, Christmas cake this season for you and your loved ones!

Easy Guide- 

  • Preheat the oven with a rack in the center position. 
  • Set aside the pans. 
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, spices, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together. 
  • Slowly add the flour mixture until just absorbed. 
  • Remove the bowl from the stand mixer.
  • Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture, and chocolate (if using).
  • Stir the mixture until all of the ingredients are evenly incorporated. It is a very thick, fruit-heavy mixture.
  • Transfer. Bake for 40 to 45 minutes. 
  • The edges of the cake may also start to pull away slightly from the edges of the pan. 
  • Remove from the oven and place on a rack to cool completely before removing from the pans.

Fruity Christmas Cakes In The Makes Recipe Card

Christmas cakes are ready to be made! Here’s a recipe to guide you through an easy fruity cake through the festival!

Total Time :
75 min
Preparation Time :
20 min
Cooking Time :
45 min
Servings :
8
Cooking Level :
Medium
Course:
Desserts
Calories:
300
Cuisine:
Others
Author:
Mahima Girotra

Ingredients

  • ⅛ cup chopped dried cherries
  • ⅛ cup chopped dried mango
  • ¼ cup dried cranberries
  • ¼ cup dried currants
  • 2 tablespoons chopped candied citron
  • ½ cup dark rum
  • ½ cup butter
  • ¼ cup packed brown sugar
  • 1 egg
  • ½ cup all-purpose flour
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsulfured molasses
  • 2 tablespoons milk
  • ¼ cup chopped pecans

Instructions

Step 1
Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours.
Step 2
Cover tightly, and store at room temperature.
Step 3
Preheat the oven to 325 degrees F (165 degrees C). Butter a round pan or loaf pan and line it with parchment paper.
Step 4
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk.
Step 5
Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Step 6
Bake in a preheated oven for 40 to 45 minutes.
Step 7
Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.
Step 8
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
Step 9
Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it.
Step 10
Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper
Step 11

inside ()

Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.