Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit offers a lighter option, while raisins are more economical.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide a nut-free alternative and are often less expensive.

rum or brandy

🥗Healthier: non-alcoholic apple cider

💰Cheaper: water

Apple cider adds flavor without alcohol, while water is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is usually cheaper.

Line an 8-inch loose bottom cake tray with parchment paper, using two circles for the base and a strip for the sides.

Apply melted butter to the cake tray to hold the parchment paper in place.

Insulate the pan with a folded strip of parchment paper or aluminum foil, securing it with a clip and tying it with thread.

Prepare homemade caramel by adding 1.5 cups of white granulated sugar and 1 cup of water to a heavy bottom pot on medium heat, stirring gently until the sugar melts and caramelizes to an amber color. Allow it to cool on a wire rack.

In a stand mixer, cream 225 grams of room temperature unsalted butter until light and fluffy, then add 225 grams of dark brown sugar and mix until combined.

Add 4 large room temperature eggs to the mixture on slow speed until just incorporated, scraping down the sides of the bowl as needed.

Sift together 225 grams of all-purpose flour, 1 teaspoon of allspice, 0.5 teaspoon of freshly grated nutmeg, 0.5 teaspoon of salt, and 0.5 teaspoon of baking powder. Gradually incorporate this dry mixture into the wet batter with the mixer on low.

Add 130 ml of the cooled homemade caramel, the zest of 1 lemon, the zest of 1 orange, and 1 tablespoon of pure vanilla extract to the batter, mixing until combined.

Weigh and add 900 grams of soaked dried fruits to the batter along with 25 grams of toasted and chopped almonds, 25 grams of toasted and chopped walnuts, and 50 grams of whole toasted hazelnuts. Mix until evenly distributed.

Level the batter in the cake pan and cover the top with a larger circle of parchment paper with a hole in the center to prevent excessive browning.

Preheat the oven to 280 degrees Fahrenheit and bake the cake for approximately 3 hours or until a toothpick comes out clean.

After baking, pour a little more alcohol (rum or contour) over the cake and let it rest for 10 to 15 minutes before unmolding.

Allow the cake to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens