Embrace the holiday spirit with our Festive Christmas Fruit & Nut Cake, a traditional delight packed with a medley of dried fruits, nuts, and warming spices. This recipe is both easy and quick to make, perfect for those who want to add a homemade touch to their holiday celebrations. The cake can be baked a week ahead of Christmas and optionally soaked with dark rum, allowing the flavors to mature and the cake to remain moist. A perfect addition to your holiday baking list, this cake is sure to bring joy and warmth to your festive table.
Ingredients:
- Pre-Soak Mixture:
- Golden Raisins, Sultanas, Dried Currants, Dried Cranberries, Chopped Dates or Prunes: 85g each
- Maraschino Cherries (chopped): 50g
- Almond Flakes: 85g
- Candied Orange Peel (cubed): 30g
- Dark Rum or Fresh Orange Juice: 80ml
- Cake:
- All-Purpose Flour: 170g
- Light Brown Sugar: 85g
- Zest of 1 Orange and 1 Lemon
- Milk (unsweetened almond or choice): 140ml
- Butter (melted): 35ml
- Baking Soda: ½ tsp
- Cinnamon, Nutmeg, Ginger Powder: ½ tsp, ¼ tsp, ¼ tsp
- Salt: ⅛ tsp
- Dark Rum (optional): 50ml
- Maple Syrup (for glazing): 20ml
Instructions:
- Pre-Soaking: Combine all pre-soak ingredients in a bowl, cover, and let sit for 12 hours.
- Cake Batter: Mix the pre-soaked fruit with brown sugar, orange and lemon zest. Gently stir in flour and spices. Add most of the milk and melted butter. Combine remaining milk with baking soda, then fold into the batter.
- Baking: Pour into greased 5-inch cake tins, top with almond flakes, dried cranberries, dates, and prunes. Bake at 175°C for 30-40 minutes. Cool completely in the tin.
- Finishing: Optionally brush with rum, then wrap in baking paper and plastic wrap. Optionally brush with rum every 3-4 days. Store for up to 1-2 weeks.
Enjoy this Festive Christmas Fruit & Nut Cake, a heartwarming addition to your holiday festivities, rich in flavors and perfect for sharing with loved ones!
