Christmas is never complete without the Traditional Christmas Fruit cake…Rich , plump dry fruits that have been soaked in alcohol for months and days brings a fruity boozy Christmas cake..
Most of the time, Christmas is spent at home with parents. My mother-in-law is a passionate cook, and I admire her for her patience and love for new recipes, especially all the that effort taken during Christmas, when she gets to spend the festive days with her children and grand children….Old age nor her cancer has affected the Christmas celebrations or the yummy goodies on the Christmas table…
Her Christmas cake is also quite special, and she bakes for the family, friends and neighbors…Her recipe will soon come on the blog….How can I not steal that recipe saved in her own handwritten diary??
This recipe is special in many ways..I’ve spent hours and hours on internet, to find the perfect Christmas fruit cake recipe. Nothing short of perfection….And then I finally stumbled on a recipe that gave me the perfect fruit soak details ( You can find the link for the Christmas Fruit Soak here)and the cake recipe as well…..Pink Whisk, I’m sure has worked hard enough to arrive at this recipes. Check out the blog for different variations in fruit soak as well as the measure for baking in various tin sizes..
When i found the recipe, it was half the job done..Then i went straight for the soak. and finally this cake, which was baked for a friend, and that was my first Christmas Order. Anyways…I am glad to share this recipe to all of you readers, and hope that you guys make this beautiful Traditional Christmas Fruit Cake for your loved ones…
Wont it be lovely to have some cake and hot cocoa, while you go under the tree to fetch those wonderful presents and exchange gifts and wishes with your loved ones?
Hope all have soaked their fruits using the Christmas soak recipe on the blog If you still havent, or still remain confused whether to make one..just click this link and give it a try Christmas Cake fruit soak……
Now lets move straight to the recipe….You could even bake it days before Christmas, and feed it with brandy/ rum at regular intervals to keep the cake moist and delicious, which is what I have done…Once again thanking Pink Whisk for the detailed version of the recipe…
Let’s Welcome Christmas with this Traditional Christmas Fruit Cake, that is so moist and delicious, and is packed with fruits and flavour.
Once gain, wishing everyone a wonderful Christmas and a Happy New Year!!!
For the lazy ones, here’s an easier Christmas cake that also has an extra ingredient- chocolate. Chocolate Christmas Fruit cake from the Queen of Cooks- Nigella.
Set aside your boozy Christmas fruit soak…Remove the cinnamon stick, and add around 50- 100 gms of almonds/ cashews to the soak (optional)..I skipped this, as I only wanted fruits in my cake.
Pre-heat oven to 130C/ Gas Mark1/ 130 C.The lower temperatures and a longer baking time will is what helps the fruit cake from drying out and bake evenly.
Line the base and sides of an 8 inch (round and deep) cake tin with baking paper..The whole process has been explained in detail for the Chocolate Christmas Fruit Cake….The same can be applied here. Keep it aside…
In a large mixing bowl, cream together the butter and sugar, until light and fluffy..Add the treacle/molasses to this, and beat well…Add eggs one at a time, and mix well…The flour and mixed spice are added finally, and mix well, until everything is combined.
Now fold in the Christmas fruit soak into this mixture, and combine everything with a wooden spoon…Pour the cake mixture into the tin, and bake for around 3 hours plus…It is best to not open the oven door until around 2.5 hours. Check every half an hour after that. The same skewer test is applied here. If it comes out clean, the cake is completely cooked
Remove the cake from the even, and leave it to cool completely in the tin..Once cooled, remove from tin, and only remove the side lining. Leave the lining at the base, as it can help retain the moisture of the cake and take in the additional feeding…
Cover the cake with a layer of baking paper and aluminum foil. Using a skewer, pierce holes (upto ¾ of the depth of the cake) to the top of the cake. And using a pastry brush, brush 2-3 tsps of brandy over the top of the cake…Keep feeding at regular intervals (every 3-4 days) to help the cake retain its moisture. Cover again, and keep it in a cool place, until the big Christmas eve!!
- The cake need not be kept in fridge. Just keep it away from direct sunlight in a cool place.
- If you plan to decorate, do it just before Christmas…