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Traditional Fruit and Nut Christmas Cake

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A rich and traditional Christmas cake loaded with dried fruits and nuts, warmly spiced and slow-baked for a moist, festive dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 2 cups mixed dried fruits (raisins, currants, sultanas)
  • 1/2 cup chopped dates
  • 1/2 cup chopped dried apricots
  • 1 cup chopped mixed nuts (almonds, walnuts, pecans)
  • 1/4 cup orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C). Grease and line a round cake tin with parchment paper.
  2. Cream the butter and brown sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  5. Gradually fold the dry ingredients into the butter mixture.
  6. Stir in dried fruits, dates, apricots, nuts, orange juice, orange zest, and vanilla extract.
  7. Pour the batter into the prepared cake tin and smooth the top.
  8. Bake for 1 hour 30 minutes to 1 hour 45 minutes, covering loosely with foil if the top browns too quickly.
  9. Test with a skewer; it should come out clean when the cake is done.
  10. Allow the cake to cool completely in the tin before removing.

Notes

  • This cake improves in flavor when made a few days ahead.
  • You may brush the cake with extra orange juice after baking for added moisture.
  • Store in an airtight container at room temperature.

Nutrition

Keywords: Christmas cake, fruit and nut cake, traditional holiday cake, festive dessert

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