Embrace the spirit of Christmas with this richly-spiced Fruit & Nut Cake, a festive staple that’s brimming with luscious dried fruits, crunchy nuts, and a medley of holiday spices. It’s a classic dessert that will bring a taste of tradition to your holiday feasts. If you wish to infuse the cake with a deeper flavor, douse it with dark rum over the week leading up to Christmas; this not only enhances the taste but also ensures a superbly moist crumb.
Ingredients for the Pre-Soaked Mixture:
- 85g Golden Raisins
- 85g Sultanas
- 40g Dried Currants
- 85g Dried Cranberries
- 85g Chopped Dates or Prunes
- 50g Chopped Maraschino Cherries
- 85g Almond Flakes
- 30g Cubed Candied Orange Peel
- 80g Dark Rum or Orange Juice
Ingredients for the Cake:
- 170g All-Purpose Flour
- 85g Light Brown Sugar
- Zest of 1 Orange
- Zest of 1 Lemon
- 140g Milk (Dairy or Plant-Based Alternatives like Coconut or Almond)
- 35g Melted Butter
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Ginger Powder
- 1/8 tsp Salt
- 50ml Dark Rum (optional for soaking)
- 20ml Maple Syrup (for glazing)
Method:
- Begin by soaking the dried fruits, cherries, nuts, and candied peel in dark rum or orange juice, covering the mixture in an airtight container for 12 hours to allow the fruits to hydrate and swell.
- For the cake batter, in a large mixing bowl, stir the pre-soaked fruit mixture with the light brown sugar, and both orange and lemon zest.
- Sift the all-purpose flour and spices into the fruit mixture and gently fold until everything is well-incorporated.
- Pour in most of the milk, saving about a quarter, and blend in the melted butter until the mixture is thoroughly combined.
- Dissolve the baking soda in the reserved milk, then stir this into the batter until it is homogenous.
- Transfer the cake batter to lightly greased cake tins, garnishing the top with almond flakes and additional dried cranberries.
- Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the cake feels firm to the touch.
- Allow the cake to cool entirely in the tin to avoid crumbling. Once cool, if you’re using rum, brush the cake with it, then wrap the cake in baking paper followed by plastic wrap. To deepen the flavor, continue to brush the cake with rum every few days, keeping it tightly wrapped.
This cake will keep well for 1 to 2 weeks, and with each day, its flavors will become more complex and intertwined, offering a truly special treat for Christmas. Slice, serve, and savor the taste of the holidays!
