Festive Fruit & Nut Christmas Cake

Ingredients (Serves 6–8)

Dry ingredients:

• 180 g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Wet ingredients:

• 120 g unsalted butter (softened)
• 120 g brown sugar
• 2 eggs
• 1 tsp vanilla extract

Fruit & mix-ins:

• 150 g mixed dried fruits (raisins, cranberries, chopped apricots)
• 50 g candied fruit (optional)
• 50 g chopped nuts (walnuts or almonds)
• 2 tbsp orange juice or rum

Instructions

1. Prepare the fruits

• Soak dried fruits in orange juice (or rum) for 20–30 minutes
  👉 This keeps the cake moist and flavorful

2. Make the batter

• Cream butter and sugar until light and fluffy
• Add eggs one at a time
• Mix in vanilla
• In another bowl, combine flour, baking powder, spices, and salt
• Gradually mix dry ingredients into wet

3. Fold in fruits

• Drain excess liquid from fruits
• Fold fruits and nuts gently into batter

4. Bake

• Pour batter into a lined cake pan
• Bake at 170°C (340°F) for 40–50 minutes
• Check with a toothpick (should come out clean)

5. Cool & decorate

• Let cake cool completely
• Brush with a little orange syrup or rum (optional)
• Top with extra fruits or dust with powdered sugar

Tips for Best Texture

• Don’t overmix → keeps cake soft
• Soaking fruits = game changer
• Bake low & slow for even texture
• Let rest overnight → flavor develops deeper

Flavor Profile

• Warm spices (cinnamon, nutmeg)
• Sweet-tart dried fruits
• Slight crunch from nuts
• Moist, dense but not heavy