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Christmas Cake

A moist and festive Christmas cake filled with a delightful mix of dried fruits and warm spices, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dried Fruit Mix
  • 3 cups dried fruit mix (golden raisins, dark raisins, chopped dates, dried cherries, and dried cranberries) Aim for about 3 to 3.5 cups total, chopped if large.
Optional Additions
  • 1 cup candied citrus (diced candied orange peel or lemon peel) Adds a nostalgic bakery vibe.
Soaking Liquid
  • 1/2 to 3/4 cup brandy or rum (for soaking) For alcohol-free, use strong black tea or apple juice.
Dry Ingredients
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 teaspoon baking powder Just a bit since this cake is dense.
  • 1 3/4 cups all-purpose flour
  • 1/4 cup almond flour (optional) For a tender crumb.
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 3/4 cup softened unsalted butter Real butter matters for flavor and texture.
  • 3/4 cup packed brown sugar Adds moisture and a caramel note.
  • 3 large eggs (room temperature) For better mixing.
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest Brightens up the flavor.

Method
 

Preparation
  1. Add dried fruits to a bowl, pour over 1/2 to 3/4 cup brandy, rum, tea, or apple juice. Stir, cover, and let sit (overnight is best, but 30 minutes works).
  2. Grease your pan (9-inch round or 8-inch square) and line it with parchment.
Mixing
  1. Beat 3/4 cup softened butter with 3/4 cup packed brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and orange zest.
  2. Whisk the dry ingredients and add them to the butter mixture in two additions, folding gently.
  3. Drain any excess soaking liquid and fold the soaked fruit into the batter until just combined.
Baking
  1. Pour batter into the prepared pan. Bake at 300°F (150°C) for about 85 to 100 minutes until a skewer comes out with only a few moist crumbs.
  2. Cool in the pan for 15 minutes, then transfer to a rack. Brush the warm cake with 1 to 2 tablespoons of soaking liquid.

Notes

For decoration, use powdered sugar, glazed topping, nuts, fresh citrus, or chocolate. Store wrapped in parchment and foil for up to 2 weeks. You can feed the cake with alcohol or syrup weekly to keep it moist. This cake is also excellent alcohol-free.