Super-Moist Rich Christmas Cake 🎄🍒🎂
This Super-Moist Rich Christmas Cake is a holiday classic, bursting with the flavors of soaked dried fruits, warm spices, and a rich, buttery cake base. Moist and decadent, this cake gets better with time, making it perfect for preparing ahead of the festive season. Whether served with a dusting of powdered sugar or a layer of marzipan, this cake will be the highlight of your holiday dessert table.
Ingredients:
For the Fruit Soak:
2 cups mixed dried fruits (raisins, currants, cherries, apricots, figs)
½ cup candied peel
½ cup dried cranberries
¾ cup brandy, rum, or orange juice (for non-alcoholic option)
Zest of 1 orange and 1 lemon
For the Cake:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
4 large eggs
2 tablespoons molasses
1 teaspoon vanilla extract
1 cup chopped nuts (almonds, pecans, or walnuts)
Optional:
¼ cup brandy or fruit juice (for brushing)
Marzipan or powdered sugar for decorating
Instructions:
Prepare the Fruit Soak:
In a medium bowl, combine the dried fruits, candied peel, and cranberries. Pour over the brandy or orange juice and stir in the orange and lemon zest.
Cover the bowl and let the fruit soak overnight, or for at least 8 hours. Stir occasionally to ensure all the fruit absorbs the liquid.
Preheat the Oven: 3. Preheat your oven to 300°F (150°C). Grease and line an 8-inch round or square cake pan with parchment paper.
Prepare the Cake Batter: 4. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. 5. In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the molasses and vanilla extract. 6. Gradually fold in the flour mixture until just combined. Stir in the soaked fruits (along with any remaining liquid) and the chopped nuts.
Bake the Cake: 7. Pour the batter into the prepared cake pan and smooth the top. Bake for 2 ½ to 3 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover the cake with aluminum foil during the last hour of baking.
Cool and Brush: 8. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. If desired, brush the top and sides with additional brandy or fruit juice to keep it moist.
Store and Serve: 9. Wrap the cake tightly in plastic wrap and store it in an airtight container. For the best flavor, allow the cake to mature for at least a week before serving, brushing occasionally with more brandy or juice.
Decorate (Optional): 10. For a festive finish, cover the cake with a layer of marzipan or simply dust with powdered sugar before serving.
Details:
Prep Time: 30 minutes (plus soaking time)
Cook Time: 2 ½ to 3 hours
Total Time: 3 hours 30 minutes
Servings: 12-16 slices
Tips:
You can prepare this cake up to a month in advance; the flavor improves over time.
For a non-alcoholic version, substitute the brandy with orange juice for soaking and brushing.
Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat.
This Super-Moist Rich Christmas Cake is a timeless holiday treat, with its deep flavors and moist texture making it the ultimate festive indulgence!