Festive Fruit Cake Recipe
This festive fruit cake is a delightful treat, packed with the natural sweetness of raisins and cranberries and the earthy crunch of walnut kernels. Perfect for celebrations or as a comforting dessert, its rich and moist texture paired with aromatic spices will have everyone asking for seconds.
The recipe is versatile, allowing you to prepare it ahead of time and enjoy it for days, as the flavours deepen over time. Plus, it’s a great way to incorporate nutrient-rich dried fruits and nuts into your baking. Combine the raisins and cranberries in a small bowl.
Pour orange juice over the fruits and let them soak for 20–30 minutes. This step softens the fruits and infuses them with a hint of citrus. Preheat your oven to 325°F (160°C). Grease an 8-inch (20 cm) round or square cake pan with butter, and line the bottom and sides with parchment paper. Ensure the parchment extends slightly above the edges for easy removal.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine evenly and set aside. In another mixing bowl, use an electric mixer to beat the softened butter and brown sugar on medium speed for about 2–3 minutes, or until the mixture is light and fluffy.
This step helps create a tender cake texture. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest (if using). Scrape down the sides of the bowl to ensure everything is well incorporated. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Start and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing, as this can make the cake dense. Drain the soaked raisins and cranberries. Toss them in 1–2 tablespoons of flour to coat lightly—this prevents them from sinking to the bottom of the cake.
Fold the floured fruits and chopped walnut kernels into the batter using a spatula. Ensure even distribution without overworking the batter. Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, cover it loosely with aluminium foil. Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely before slicing.
Expert Tips for Success;
Soak the Fruits Properly: Soaking the dried fruits ensures they remain plump and juicy, preventing dryness in the cake.
Room Temperature Ingredients: Use room-temperature butter, eggs, and milk for a smoother batter and even baking.
Check Doneness Early: Start checking the cake for around 50 minutes to avoid overbaking, which can dry out the cake.
Flour the Add-ins: Coating the fruits and nuts with flour ensures they stay evenly distributed throughout the cake.
Rest for Flavor: Let the cake rest for a day before serving; the flavours deepen over time.
Customization Ideas and Variations;
Nuts: Use pecans, almonds, or hazelnuts instead of walnuts for different flavours.
Fruits: Substitute or add chopped dried apricots, dates, or figs for variety.
Spices: Add ground ginger or cloves for a spicier kick.
Gluten-Free: Replace all-purpose flour with a gluten-free baking blend.
Vegan Version: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use plant-based butter and milk.
Alcohol Option: Soak the fruits in rum, brandy, or sherry instead of orange juice for a boozy twist.
Serving Suggestions;
Simple Delight: Serve slices of the cake with a hot cup of tea or coffee.
Dessert Option: Pair with whipped cream or a scoop of vanilla ice cream.
Holiday Presentation: Dust the top with powdered sugar for a festive touch.
Storage, Reheating, and Make-Ahead Tips;
Storage;
Wrap the cooled cake tightly in plastic wrap and store it in an airtight container. Keep at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Reheating;
Warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.
Make-Ahead;
Bake the cake up to 3 days in advance. Store it wrapped at room temperature for the best flavour development.
This fruit cake is a heartwarming treat that’s easy to prepare and endlessly customizable. Whether it’s a festive gathering or a cosy family dessert, its rich flavours and satisfying textures make it a showstopper. Try it today and savour the joy it brings to your kitchen and loved ones.
Ingredients;
Dry Ingredients:
- All-purpose flour – 1 ¾ cups (220g)
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Ground cinnamon – 1 tsp
- Ground nutmeg – ½ tsp
- Salt – ¼ tsp
Wet Ingredients:
- Butter (softened) – ½ cup (115g)
- Brown sugar – 1 cup (200g)
- Eggs – 3 large
- Milk – ¼ cup (60ml)
- Vanilla extract – 1 tsp
- Orange juice – ¼ cup (60ml)
- Orange zest – 1 tbsp (optional)
Add-ins:
- Raisins – 1 cup (150g)
- Dried cranberries – 1 cup (150g)
- Walnut kernels (chopped) – 1 cup (100g)