This super moist Christmas Fruit Cake is going to be the best recipe you’ve ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must-have on your Christmas platter and will leave your family and friends wanting more!
For The Cake
- 225 grams Unsalted Butter (room temperature)
225 grams Dark Brown Sugar
- 4 large Eggs (room temperature)
- 225 grams All Purpose Flour
- 1 tsp Allspice Mix
- ½ tsp Nutmeg
- ½ tsp Salt
- ½ tsp Baking Powder
- 130 ml Caramel (homemade)
- 1 Lemon (zest)
- 1 Orange (zest)
- 1 tbsp Pure Vanilla Extract
- 900 grams Soaked Dry Fruits
- 25 grams Almonds (toasted and chopped)
- 25 grams Walnuts (toasted and chopped)
- 50 grams Whole Hazelnuts (toasted)
For The Caramel
- 1½ cup White Granulated Sugar
- 1 cup Water
For soaking the fruit refer to my recipe on Soaking the Fruit for the Traditional Christmas Fruit Cake. Line an 8” cake tray and keep it aside. In a large bowl using a hand mixer or in a stand mixer beat the butter till light and fluffy. This should take approximately 5 minutes at a high speed.
To the butter add the brown sugar and continue to beat at a high speed for another 5 minutes. On a medium speed add one egg at a time and mix till just incorporated. The batter may look a little curdled.
In a bowl, sift together the all-purpose flour, allspice mix, nutmeg, baking powder and salt. Now, with the mixer on stir (very low speed) gradually add in the all-purpose flour mixture and mix till just combined.
Add the caramel, lemon and orange zest and vanilla extract and give it a mix. In another bowl, weigh 900grams of the soaked fruits and add the chopped nuts. Give it a mix till the nuts get well mixed with the soaked fruits.
Now, with the mixer on a low speed, add in the fruits to the cake batter and give the cake batter a mix for just 30 seconds till the dry fruits and the batter get well combined. Using a spatula give it a final mix to make sure that the batter from the bottom of the bowl is lifted up and mixes well with the fruit.
Pour the batter into the prepared cake pan and level out the batter on the top. Cover the cake with another parchment paper with a hole cut out in the centre to allow the heat to enter from the top.
Place the cake in the oven preheated at 280F and bake for approximately 3-3.5 hours or until a toothpick inserted comes out clean. (I baked mine for 3.5 hours). When you just take the cake out of the oven pour about 50ml of alcohol on the top of the hot cake and hear it sizzle. Allow the cake to cool for about 10 minutes before taking out the outer paper that was put to insulate the cake pan. Make sure the cake cools completely before cutting.