Best 3 Christmas Fruit Cake Recipes

Indulge in a festive tradition with our delightful Christmas Fruit Cake, a culinary masterpiece that captures the essence of the holiday season. This decadent cake is a symphony of flavors and textures, featuring a moist and dense crumb studded with a medley of colorful dried fruits, nuts, and spices. Each bite is a journey through a winter wonderland, evoking memories of cozy gatherings and the warmth of family.

The recipe collection includes variations to suit every taste and dietary preference, from a classic fruit cake brimming with traditional ingredients to a gluten-free and vegan version that caters to special dietary needs. Whether you prefer a boozy cake infused with brandy and rum or a non-alcoholic version bursting with natural fruit flavors, there's a recipe here to make your holiday baking a success.

Step-by-step instructions guide you through the process of creating this festive treat, ensuring that even novice bakers can achieve perfect results. From selecting the finest dried fruits and nuts to achieving the perfect balance of spices, each step is explained in detail to guarantee a moist, flavorful cake that will be the star of your holiday table.

So gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Let the aroma of cinnamon, nutmeg, and ginger fill your home as you create a Christmas Fruit Cake that will be cherished for years to come. Happy baking!

Here are our top 3 tried and tested recipes!

LIGHT FRUIT/CHRISTMAS CAKE

Light Fruit/Christmas Cake image

A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.

Provided by Enigma 1

Categories Dessert

Time 3h40m

Yield 1 large or 2 small, 8-10 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces soft margarine
6 ounces white caster sugar
2 ounces soft light brown sugar
1 orange, grated rind only
4 eggs
1 tablespoon baily's irish cream
11 ounces all-purpose flour, sifted
3/4 teaspoon baking powder
3 teaspoons ground mixed spice
1/2 teaspoon ground cinnamon
6 ounces raisins
6 ounces currants
6 ounces sultanas
2 ounces dried apricots, finely chopped
2 ounces glace red cherries, roughly chopped
4 ounces mixed candied peel
3 tablespoons brandy
3 ounces walnuts, roughly chopped

Steps:

Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
Spoon the mixture into the prepared tin. Level with the back of a spoon.
Make a slight indentation in the centre of the mixture so it will rise evenly.
Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
Feed the cake with Brandy at intervals (once very two weeks) until required.
If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.

MY OWN CARIBBEAN CHRISTMAS FRUIT CAKE ALSO KNOWN AS GREAT CAKE

My Own Caribbean Christmas Fruit Cake Also Known As Great Cake image

This is a dense fruit cake that is prepared for Christmas and for weddings in Barbados and other areas in the Caribbean. It is usually sweet and soaked in alcohol. The fruit mixture can be prepared many months in advance and allowed to soak.

Provided by Catinthecloud

Categories Dessert

Time 5h

Yield 1 large cake, 20 serving(s)

Number Of Ingredients 23

Ingredients

1 lb raisins
1 lb prune
1 lb cherries
1 lb currants
1/2 lb mixed peel (optional)
2 (8 ounce) bottles red wine or 2 (8 ounce) bottles sherry wine
1 (8 ounce) bottle rum
1 (8 ounce) bottle red wine
1 lb sugar
10 eggs
1 lb flour
4 teaspoons baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
1 lb butter
6 teaspoons almond extract
2 teaspoons Angostura bitters
1 teaspoon powdered clove
1 cup browning sauce
2 teaspoons mixed spice
1 teaspoon salt
1 teaspoon powdered ginger
1 cup Crisco

Steps:

About three months before preparation of the cake mix or puree the fruits.
Pour the alcohol over them and allow them to soak.
Cream the sugar and butter together.
Add the eggs two at a time.
Add the essence and angostura bitters.
Combine the dry ingredients and spices with the flour and add them to the batter.
Add the colouring to the mixture.
A wooden spoon should be able to stand in the mixture with falling to easily.
Grease and double line a large cake pan.
Cover the pan with foil paper.
Place a shallow pan of water in the bottom of the oven. This is to increase the moisture of the cake.
Bake at 250- 300°F for 2-3 hours.
Test for doneness with a skewer after about 2 hours.
When done, prick the cake with a skewer repeatedly and pour sweet red wine all over the cake.
Replace wine when the cake has soaked it up.
Enjoy!

Nutrition Facts : Calories 757.6, Fat 32.6, SaturatedFat 15.9, Cholesterol 141.8, Sodium 406.9, Carbohydrate 101.1, Fiber 7.1, Sugar 65.8, Protein 8.5

CHRISTMAS KEEPING CAKE (FRUITCAKE-LIKE, LESS FRUIT)

Christmas Keeping Cake (Fruitcake-Like, Less Fruit) image

From "The Spirit of Christmas Book III," Leisure arts, 1989. Made it for 2009 Christmas party-delicious, and not too "fruity." People who don't like fruitcake loved it. It has the most delicious scent when you unwrap it that remains until the last slice is eaten. I believe it took mine no more than 2 hours to bake. Keep an eye on it, so the cake won't dry.

Provided by EURrosa1

Categories Winter

Time 3h

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 15

Ingredients

1 cup butter or 1 cup margarine, softened
2 cups sugar
3 eggs, separated
1 teaspoon baking soda
1/2 cup buttermilk
3 cups flour, divided
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup red plum jam
1 cup coarsely chopped pecans
1 cup goldn raisins (I soaked mine in extra liquor)
1 cup quartered dates
1 cup brandy, bourbon or 1 cup sherry wine
cheesecloth

Steps:

Cream butter and sugar. Beat in egg yolks until fluffy.
Dissolve baking soda in buttermilk; beat it into eggs.
Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
Beat egg whites until almost stiff and fold into batter.
Combine remaining flour with pecans, raisins and dates; fold into batter.
Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.

Tips:

Mise en Place: Before you start baking, ensure all your ingredients and equipment are ready. This will make the process smoother and prevent any scrambling.
Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. If possible, opt for organic or locally sourced items.
Soaking the Fruits: Soaking the dried fruits in rum or another alcohol of your choice enhances their flavor and prevents them from drying out during baking.
Creaming the Butter: Creaming the butter and sugar together until light and fluffy incorporates air into the mixture, resulting in a tender and moist cake.
Folding In the Dried Fruits: Gently fold the dried fruits into the batter to avoid overmixing and breaking them down.
Baking Time and Temperature: Bake the fruit cake at a low temperature for an extended period to ensure it cooks evenly without burning. Use a skewer to check for doneness.
Cooling and Maturing: Allow the fruit cake to cool completely before wrapping it tightly in plastic wrap and storing it in a cool, dry place. Over time, the flavors will meld and mature, enhancing the cake's overall taste.

Conclusion:

With careful preparation, attention to detail, and a touch of patience, you can create a delicious and festive Christmas fruit cake that will impress your family and friends. Remember to soak the fruits in advance, cream the butter and sugar until light and fluffy, fold in the fruits gently, and bake at a low temperature. Once baked, allow the cake to cool completely before wrapping and storing it. Over time, the flavors will mature, and the cake will become even more delectable. Enjoy this classic holiday treat, and make it a part of your cherished Christmas traditions.