Christmas Keeping Cake Fruitcake Like Less Fruit
Delight in the festive charm of the "Christmas Keeping Cake Fruitcake Like Less Fruit," a light and versatile twist on traditional fruitcake. Perfect for those who enjoy their holiday cake with a balance of rich flavors and fewer fruits, this recipe combines the warmth of dark brown sugar, the zestiness of orange, and a hint of indulgent spices like cinnamon and nutmeg. Enhanced with a touch of rum or brandy for optional festive flair, this cake is a showstopper for holiday celebrations. With a moist, buttery crumb studded with dried fruits and crunchy nuts, this cake is designed to mature beautifully over time, making it an ideal make-ahead treat. Serve it as a standalone centerpiece or pair it with a dollop of whipped cream for an unforgettable dessert! Keywords: Christmas cake, light fruitcake, holiday dessert, spiced cake, make-ahead Christmas recipe.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 175 g Unsalted butter (softened)
- 175 g Dark brown sugar
- 3 Eggs
- 1 tsp Baking powder
- 150 g Mixed dried fruit (raisins, sultanas, currants)
- 50 g Chopped nuts (walnuts or pecans)
- 1 tbsp Orange zest
- 2 tbsp Fresh orange juice
- 3 tbsp Dark rum or brandy (optional)
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
- 2 tbsp Milk
Instructions
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition to fully incorporate them.
Sift the flour, baking powder, cinnamon, nutmeg, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
Fold in the mixed dried fruit, chopped nuts, orange zest, orange juice, and optional rum or brandy.
Spoon the batter into the prepared cake tin, smoothing the surface with the back of a spoon. Tap the tin gently on the counter to remove air bubbles.
Place the cake in the preheated oven and bake for 2 hours, or until a skewer inserted into the center comes out clean. Check after 90 minutes to ensure the top isn’t browning too quickly. If it is, cover the top loosely with foil.
Once baked, remove the cake from the oven and allow it to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
For best results, wrap the cooled cake tightly in parchment paper and foil, and store in an airtight container. Allow it to rest for at least a week, feeding it with a teaspoon of rum or brandy every few days, if desired, for deeper flavor.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 26.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 217 mg | 5% | |
*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.
