Best Christmas Cake Moist Rum Cake Easy Fruit Cake

Unlike other Christmas cakes where you have to soak the dried fruits overnight - and sometimes for weeks and months, this recipe can be prepared immediately. You don’t have to wait for a long time for the dried fruits to soak and plump up. You can make this cake boozy or non-alcoholic, and both versions taste great. I love both versions, but you can share it with both adults and kids if you make it without alcohol. So the choice is yours. I have shared substitutes for alcohol below.

The cake is filled with dried fruits and nuts and looks pretty and tasty too. So you actually don’t need any decorations like icing or fondant, in my opinion. I just can’t believe that Christmas is exactly in 10 days. Any bakery aisle you visit is filled with a variety of cakes, including my favorite PANETTONE.

Christmas-themed aisle filled with red and green colors makes me so happy that I spend a lot of time filling my shopping cart with holiday goodies. And how can I not mention the aroma of the pine cones, cinnamon, etc. I hope this season never ends. Let these ten days pass slowly. While you are here, don’t forget to check out CHRISTMAS FOOD IDEAS which I kickstarted this year with the BEST HOT CHOCOLATE RECIPE, CHRISTMAS TREE PULL APART BREAD, CHRISTMAS TREE VEGETABLE PLATTER WITH VEGAN MAYO, and Easy and Delicious Fruit Bread.

You can use any dried food you love while preparing the Christmas cake. Options are endless - from raisins, currants, cranberries to fig, apricots, dates, mixed peel or tutti fruti, candied fruits, etc. And even when adding nuts, choose what you love or have in your pantry - a combination of pecans, walnuts, cashews, almonds, pistachios, etc. The total cup measurement should be the same as given in the recipe, but the combination can be of your choice.

You can soak it overnight, and I know many people do it, but this recipe requires you to simmer dried fruits in alcohol and juice for a few minutes. Boiling dried fruits in liquid makes them juicy, and you can use them immediately for baking.

Ingredients for BEST CHRISTMAS CAKE | MOIST RUM CAKE | EASY FRUIT CAKE

¾ cup Butter ¾ cup Brown sugar 1 cup Orange juice ½ cup Rum 15 Dates, chopped 8 to 10 Dried Figs or Anjeer, chopped ½ cup Raisins 1 cup Candied fruits or Tutti frutti 2 inch Cinnamon stick 3 Cardamom pods 3 Cloves 3 Eggs 1 teaspoon Orange zest ½ teaspoon Salt ½ teaspoon Baking powder ½ teaspoon Ground spice (from above or store-bought) 2 ½ cups All-purpose flour or Maida ¾ cup Mixed nuts (any combination of cashews, almonds, walnuts, pecans, pistachios, etc.) Cherries, candied/glaced, for topping (optional)

How to make Best Christmas Cake | Moist Rum Cake | Easy Fruit Cake

In a pan on medium flame, add butter, sugar, orange juice, rum, and dried fruits like date, fig, raisins, tutti frutti, and mix. Simmer for 10 minutes. Switch off the flame. Let this cool completely. Check the video here on the making of Christmas cake. In a mortar pestle, add cinnamon, cardamom, and cloves and crush to form a smooth powder. You can also use a powerful spice blender to accomplish this task. Instead of preparing fresh spice powder at home, you can even use store-bought powder (¼ teaspoon cinnamon and ⅛ teaspoon each of cardamom and cloves).

Preheat the oven to 350 degrees F or 180 degrees C. Line the baking pan (9 inches) with parchment paper and keep it aside. In a wide bowl, add eggs and whisk for a minute. To this, add the soaked fruits, orange zest, salt, baking powder, ground spice, and mix. Finally, add flour and mixed nuts of your choice and mix until incorporated. Do not overmix. Add this batter to the prepared baking pan and decorate the top with cherries if desired. Bake for 45 to 60 minutes or until a toothpick inserted at the center comes out clean. Tips:

Feel free to use any fruits and nuts combination of your choice in the recipe. I have used light brown sugar. Adding molasses or dark brown sugar will give a traditional dark color to the cake.

If you want a non-alcoholic cake, just use an equal quantity of apple or orange juice instead of rum in the recipe. Consider whisky, scotch, Irish cream, brandy, wine, etc., as substitutes for rum. Tightly wrap it in foil and place it in a tin. Use as and when required for up to 7 to 10 days. You can even make this cake a month in advance of Christmas. To keep the cake fresh, keep it in the refrigerator. You need to feed it to keep it moist and enhance the flavors. To feed the cake, follow these steps: once every week, open the foil, add 2 tablespoon of fruit juice or rum, wrap and keep it back in the refrigerator. Repeat until the day you plan to serve this cake.