Description
A rich and moist Christmas fruit cake that doesn’t require soaking the fruits beforehand. Perfect for holiday celebrations.
Ingredients
Scale
- 2 cups mixed dried fruit (raisins, currants, cherries)
- 1 cup butter, softened
- 1 cup brown sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup orange juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift the flour, baking powder, and spices into the bowl. Mix gently until combined.
- Stir in the dried fruit, orange juice, and vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a skewer inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to a week.
- Wrap in parchment paper before storing to retain moisture.
- For an extra festive touch, brush with a little brandy after baking.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Christmas fruit cake, no soak fruit cake, moist cake, holiday baking