Traditional Christmas Cake Recipe: A Joyous Holiday Treat
The Traditional Christmas Cake is a truly festive delight that brings together the best of holiday flavors. With its rich mix of dry fruits, soaked in a combination of rum and fresh orange juice, this cake embodies the spirit of Christmas in every bite. The longer the dry fruits ferment, the richer the flavor becomes, making this cake a wonderful centerpiece for your holiday table. Packed with love and holiday warmth, this cake can be stored for months, becoming even more flavorful over time.
Perfect for gifting or serving at family gatherings, this Traditional Christmas Cake is an easy-to-make, egg-based dessert, brimming with moisture, sweetness, and an unforgettable taste that’ll have everyone coming back for more.
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Prep Time: 48 hours (for soaking)
Cook Time: 45 minutes
Serves: 12-16 slices
Ingredients
| Ingredients | Quantity |
|---|---|
| Black Raisins | 3/4 cup |
| Prunes, chopped | 1/4 cup |
| Apricots, chopped | 1/4 cup |
| Dates, chopped | 1/4 cup |
| Dried Figs, chopped | 1/4 cup |
| Fresh orange juice | 60 ml |
| Orange Zest (Rind) | 2 tablespoons |
| Nutralite Classic Spread (softened) | 1-1/2 cups |
| Baking powder | 1 teaspoon |
| Brown Sugar (Demerara Sugar) | 3/4 cup |
| Whole Eggs | 4 |
| Vanilla Extract | 1 teaspoon |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Clove Powder (Laung) | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Almond Meal (Badam Powder) | 1/4 cup |
| All Purpose Flour (Maida) | 2 cups |
| Slivered Almonds (Badam) | 1/4 cup |
Instructions
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Soak the Dry Fruits: Start by soaking all the dry fruits—black raisins, prunes, apricots, dates, and dried figs—in rum (optional) and fresh orange juice. Add the zest of the orange to the mixture. Mix thoroughly, cover the bowl with cling film, and set it aside. Ideally, let the fruits soak for a minimum of two weeks, but if you can let them ferment for a month or more, the flavor will deepen significantly.
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Prepare the Cake Batter: Once the fruits are fermented, preheat your oven to 170°C (340°F). Line a 9-inch springform cake pan with double layers of parchment paper, ensuring it reaches the top of the pan. Alternatively, grease the pan with butter and dust it with flour.
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Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and all the spices (cinnamon, clove powder, and dry ginger powder). Sift it twice to ensure the flour gets plenty of air, making the cake fluffier.
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Cream the Butter and Sugar: In a large bowl or using a stand mixer, whisk together the softened Nutralite Classic Spread (or butter) and brown sugar until fluffy. Gradually beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
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Combine the Mixtures: Slowly add the sifted flour mixture to the butter and sugar mixture. Mix until the batter is smooth, but do not over-mix. Then, gently fold in the soaked dry fruits and the liquids, almond meal, and chopped slivered almonds. The mixture should be well combined without overworking the batter.
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Bake the Cake: Pour the batter into the prepared cake pan and level the surface with the back of a spoon. Place the cake in the preheated oven and bake for about 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Keep an eye on the cake during the baking process—if the top darkens too much, cover it with a layer of parchment paper halfway through the baking time.
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Cool and Store: Once baked, remove the cake from the oven and let it cool completely in the pan. After it has cooled, wrap the cake in greaseproof paper and aluminum foil, and store it in an airtight container. Let the cake sit for at least two to three months to develop the full depth of flavor. You can also bake the cake in smaller pans to give as gifts for the holidays.
Serving Suggestions
Serve the Traditional Christmas Cake alongside some warm Qahwa (Arabic Coffee) or a comforting cup of Ginger Cardamom Chai (Indian-style milk tea) to complete your festive experience. Whether you’re celebrating with family, friends, or gifting this special treat, it’s sure to bring joy to everyone’s hearts and palates.
Tips for the Perfect Christmas Cake
- Longer Soaking for More Flavor: The longer the dry fruits soak, the more intense the flavors will be. If you can, start soaking them a month ahead of time for the best results.
- Store the Cake Properly: For optimum freshness, wrap the cake tightly and store it in a cool, dry place. If stored correctly, the cake will last for several months, and the flavors will only improve over time.
- Personalize the Cake: Feel free to add other dried fruits like cherries or currants, or include different nuts like pecans or walnuts to make the cake truly your own.
This Traditional Christmas Cake is not just a dessert—it’s an experience. The deep, aromatic flavors that develop through the fermentation process create a cake that’s perfect for the holiday season. With its delightful texture and rich taste, it’s a cake that embodies the essence of Christmas itself.
This recipe is perfect for anyone looking to create a memorable and flavorful Christmas cake. The blend of dried fruits, spices, and the aging process makes it a unique treat that will bring holiday cheer to any occasion.
