Recipe card
Best Christmas Cake
I have already shared a recipe for vegan and eggless Christmas cake and a classic and moist Christmas rum cake. This is an easy and old-fashioned version of a holiday cake recipe baked in a bundt pan. The dry fruits are soaked in wine for about a week before preparing this cake. This way, you can enjoy a burst of holiday flavors with every bite of the cake. I have also shared a quick soak method for dry fruits. This Christmas cake recipe is a very flexible one. Use dried fruits, nuts, and spices that your family loves. You can also give this form of gift to your family and friends. Check out Christmas dinner recipes and Christmas dessert recipes.
Ingredients
Candied fruits: raisins, currants, apricots, citrus peels, candied fruits, cherries, dates are some options. Liquid for soaking: You can soak them in wine, rum, or brandy, or for an alcohol-free version, use apple juice or orange juice. Nuts: Cashews, almonds, walnuts, pecans- use any nut of your choice. It adds a good crunch. Spices: These are optional but add cozy and warm flavor. Butter: Makes your cake rich. Sugar: The cake’s color depends on the sugar type used. White, light brown, or dark golden brown.
Step-by-step instructions
Soaking the dried fruits: Traditional soaking
Mix the cranberries, raisins, peel, and dates one week before baking. Pour 1 cup of wine. Cover it and refrigerate.
Fast soaking
Mix the cranberries, raisins, peel, and dates with wine or juice in microwave-safe containers. Microwave on high for 1 ½ minutes or until it becomes hot. Cover and set aside for 1-2 hours. You can also soak them overnight in a refrigerator.
Make the Christmas cake batter
Preheat the oven to 325 degrees F. Grease bundt pan or 8 or 9-inch cake pan with butter and keep it aside. Beat the butter and sugar in a mixing bowl until it becomes smooth and creamy. Add oil and molasses and beat until combined. Add baking powder, orange zest, vanilla extract, salt, and spices, and mix until combined. Add egg one at a time and beat until incorporated. Add flour and mix. Do not overmix. Add the soaked fruit mix along with the liquid, orange juice, and dried fruits and fold. Pour the batter into a lightly greased pan. Bake for 70 to 80 minutes or until it’s done. The knife inserted should come out clean. Baking time may vary depending on the size of your pan and your oven. Let it cool down for at least 10 - 20 minutes, even before you flip from the pan. Once the cake cools completely, slice it, serve it, and enjoy it.
Tips
I have used Moscato wine in my recipe. You can brush them with a liqueur of your choice just before serving. Once it cools down completely, wrap them in foil or store them in a sealed container. Use candied fruits of your choice - raisins, currants, apricots, citrus peels, candied fruits, cherries; dates are some options.
Store and Freeze
You can wrap the cake in aluminum foil and store it in an airtight container at room temperature for a week or in a refrigerator for two months. You can also freeze them for up to six months.
More cake recipes
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