Description
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
- Preheat the oven to 325°F (160°C). Grease and line a round cake tin with parchment paper.
- Cream the butter and brown sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Gradually fold the dry ingredients into the butter mixture.
- Stir in dried fruits, dates, apricots, nuts, orange juice, orange zest, and vanilla extract.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes, covering loosely with foil if the top browns too quickly.
- Test with a skewer; it should come out clean when the cake is done.
- 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
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg