Cathedral Christmas Cake
Brighten your holiday table with the stunning and indulgent Cathedral Christmas Cake, a fruitcake masterpiece bursting with vibrant colors and seasonal flavors. This festive dessert is packed with jewel-like candied cherries, pineapple, plump raisins, and crunchy pecans, creating a cathedral-like mosaic effect in every slice. The rich, buttery batter is delicately spiced with cinnamon and nutmeg, accented by zesty orange and a splash of dark rum for that extra holiday warmth. Perfectly dense yet moist, this cake bakes to perfection in just 90 minutes. Serve it as a centerpiece at your Christmas celebration, or gift it to loved ones for a homemade treat that tastes even better after a few days of maturing. Make the ultimate holiday statement with this elegant and timeless dessert!
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Recipe Information
Ingredients
- 250 g candied red cherries
- 250 g candied green cherries
- 200 g candied pineapple chunks
- 150 g raisins
- 150 g pecans (chopped)
- 200 g unsalted butter
- 150 g granulated sugar
- 75 g dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 orange orange zest
- 2 tbsp dark rum
Instructions
Preheat your oven to 150°C (300°F). Grease and line a 9-inch loaf pan or a similarly sized rectangular pan with parchment paper.
In a large mixing bowl, combine the candied red cherries, candied green cherries, candied pineapple, raisins, and chopped pecans. Toss them with 2 tablespoons of the flour to coat evenly and prevent sticking.
In another bowl, cream together the butter, granulated sugar, and dark brown sugar using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract, orange zest, and dark rum for a festive aroma.
In a separate bowl, sift together the remaining flour, baking powder, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold the coated fruit and nut mixture into the batter, ensuring even distribution. The batter will be thick and dense, which is normal for fruitcake.
Spoon the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, wrap the cake in parchment paper and store it in an airtight container. For best results, allow the cake to mature for at least 1–2 days before serving to enhance the flavors.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 80.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
