Description

This easy Christmas Cake is a moist, rich, and full-flavored fruit cake packed with a medley of dried fruits and nuts. It requires no overnight soaking, making it perfect for last-minute holiday baking. The cake boasts a velvety texture that pairs wonderfully with pouring custard, and is traditionally finished with marzipan and white fondant, topped with icing sugar-dusted cherries or other fruits for a festive touch.

Ingredients

Scale

Fruit Mix

300g / 10 oz raisins
150g / 5 oz diced dried apricots (chopped 8 mm / 1/3")
75g / 2.5 oz mixed peel (diced 5mm / 1/5")
150g / 5 oz glace cherries (chopped 8 mm / 1/3")
180g / 6 oz dates (diced 5mm / 1/5")

Liquids and Fats

1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 apple juice
120g / 8 tbsp unsalted butter (softened, 1 US stick)
1/2 cup vegetable oil (or canola, peanut, grapeseed)
3 tbsp molasses or golden syrup

Sweeteners and Baking Essentials

1 1/2 cups dark brown sugar (packed)
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
3 large eggs
1/2 tsp baking powder
1 2/3 cups plain flour (all purpose flour)

Nuts and Finishings

3/4 cup walnuts (chopped, optional)
250g / 8 oz “ready to roll” marzipan
250g / 8 oz “ready to roll” white fondant
Cherries dusted with icing sugar (for topping)
Cherries or other fruit dusted with icing sugar (optional on plain cake)

Serving

500ml / 1 pint pouring custard (homemade or store bought)
Drippy white glaze (directions below)

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Instructions

Prepare Fruit Mixture: Chop all dried fruits into the specified sizes (raisins, apricots, mixed peel, glace cherries, dates) and mix them together in a large bowl. Combine with apple juice or the brandy-juice mixture to soak briefly, enhancing flavor and moisture.
Mix Wet Ingredients: In a separate bowl, cream the softened unsalted butter with dark brown sugar until smooth. Add vegetable oil and molasses (or golden syrup), mixing well to combine.
Add Spices and Eggs: Stir in salt, allspice, cinnamon, and nutmeg to the wet mixture. Beat in the eggs one at a time ensuring each is fully incorporated to create a velvety batter.
Combine Dry Ingredients: Sift together plain flour and baking powder. Gradually fold this dry mixture into the wet batter, ensuring not to overmix, maintaining a tender crumb.
Add Fruit and Nuts: Fold in the soaked fruit mixture along with chopped walnuts if using, distributing evenly throughout the batter.
Prepare Baking Pan: Grease and line a deep round cake tin with parchment paper to prevent sticking and support the dense batter during baking.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 150°C / 300°F (fan) for approximately 3 hours and 15 minutes, or until a skewer inserted into the center comes out clean.
Cool and Layer: Remove the cake from the oven and let it cool completely in its tin. Once cooled, cover the cake with a layer of ready-to-roll marzipan, followed by a layer of white fondant icing.
Decorate: Dust cherries or other fruits with icing sugar and arrange them atop the fondant for an elegant, festive finish. Optionally, drizzle with a white glaze for added decorative effect.
Serve: Slice and serve with pouring custard for a classic Christmas treat that is moist and satisfying, perfect for enjoying fresh or after storing for weeks to deepen flavors.

Notes

This recipe requires no overnight soaking of fruit, simplifying preparation while still yielding a rich, moist cake.
The combination of apple juice with or without brandy adds a subtle moisture and depth of flavor; both options work well.
The cake is equally enjoyable when eaten fresh or aged for several weeks, allowing flavors to mature.
Custard is a traditional accompaniment, offering a deliciously creamy balance to the rich fruit cake.
The drippy white glaze enhances the festive appearance but is optional depending on your desired look.

Nutrition

Serving Size: 1 serving
Calories: 388 kcal
Sugar: 37 g
Sodium: 127 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 38 mg