Yes- it’s odd to post a Christmas cake recipe well into the new year but we don’t need Christmas to celebrate this cake.
A few days before we left for our Christmas holidays I decided I needed to bake a Christmas fruit cake. So after much research and reading up I came up with a recipe which is actually not my recipe but a combination of quite a few. For a first attempt it sure was good! We usually don’t post recipes that we haven’t tried and tested enough number of times but this one had to make it here- it was that good. It is not as complicated as it sounds and also do not go on the length of the recipe and the number of ingredients. To put it simply, it’s nothing but your favorite yellow cake recipe with lots of dried fruits such as dried cranberries, cherries, raisins etc., and a few more tweaks here and there. 🙂 I am going to try a few more variations of this myself and your suggestions and comments are always welcome! So here is how I made it:
- For the fruits
- 5 tablespoons sugar
- 2 ½ cups dried fruits (raisins, cranberries, cherries, apricots and dates)
- ½ cup water
- ½ cup dark rum / brandy (optional)
- For the cake
- 1 ¼ cups all-purpose flour
- 3/4th teaspoon baking powder
- 1/4th teaspoon baking soda
- 1/4th teaspoon salt
- 1/4th teaspoon ground cloves
- 1/4th teaspoon cinnamon
- 1/4th teaspoon nutmeg powder
- 11 tablespoons butter
- 1 ½ cup powdered sugar
- 3 egg yolks
- 1 teaspoon vanilla essence
- 1 teaspoon orange zest
- 3 egg whites
- 2 tablespoons lime juice
- 1 cup chopped nuts (walnuts, cashews or pecans)
- Finely chop the dried fruits.
- In a non-stick pan, add the sugar and let it caramelize. Once the sugar caramelizes, take the sauce pan off the heat and carefully add water, a teaspoon at a time. Be careful to avoid splashes as the caramelized sugar will be extremely hot. Stir well.
- Add the chopped dried fruits and reheat mixture until it starts boiling.
- Take it off the heat and add the rum.
- Let the mixture cool completely; cover and seal in an air tight container.
- Preheat your oven to 350 F.
- Grease a 9-inch tube pan/ bundt pan or a regular 9 inch cake pan.
- Sift the flour, salt, baking powder, baking soda and spices (cloves, cinnamon and nutmeg) and keep it aside.
- In a stand mixer or using a hand mixer, mix the butter and sugar together.
- Next, add the egg yolks one at a time until everything is incorporated.
- Add the soaked dry fruits and mix.
- Stir in the flour mixture in batches and mix.
- Add in the vanilla essence, orange zest and chopped nuts.
- In a separate bowl, beat the egg whites until they form stiff peaks. Add the lime juice and mix again.
- Next, gently fold the egg whites into cake pouring ½ of the beaten egg whites into the cake batter, and stir it in. Mix until there are no visible streaks of egg white in the batter.
- Pour the remaining egg whites into the batter and gently fold it in the batter.
- Pour the cake batter into prepared pan and bake for about an hour or until the inserted toothpick comes out clean.
- Allow the cake to cool for about 15 minutes before taking it out of the pan. Enjoy your fruity, moist and delish Christmas cake!
You could drizzle a glaze over the cake for added sweetness- we just quickly whipped up 8 tablespoons of confectioner’s sugar with a couple tablespoons of water. This cakes keeps well in the refrigerator for quite a few days- in fact it tastes better! Just warm it up for a few seconds in the microwave and enjoy!