First days of December are the most magical! It is the start of the festive season and we are all here for that! To bring some calmness after all the noise of sales, we brought the delicious recipe for you to try. This recipe is from the RecipeTin Eats blog, so you can be sure this is tried-and-tested!

Christmas Fruit Cake Recipe Card

You can:
Always read the recipe on our blog.
Download the recipe card to send to loved ones or print it as a holiday keepsake.

Christmas Fruit Cake Recipe

Ingredients

Fast soaked fruit (Note 1):
300g / 10 oz raisins
150g / 5 oz diced dried apricots, chopped 8 mm
75g / 2.5 oz mixed peel, diced 5mm
150g / 5 oz glace cherries, chopped 8 mm
180g / 6 oz dates, diced 5mm
280 ml apple juice, OR 1/3 brandy + 2/3 juice (Note 2)

1. Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
2. Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).

1. Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
2. Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
3. Add oil and molasses, beat until combined.
4. Add salt, spices and baking powder - beat until incorporated.
5. Add eggs, one at a time, beating until just incorporated.
6. Stir in the flour.
7. When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
8. Pour into cake pan, cover with foil and bake for 2 1/2 hours. Remove the foil then bake for another 30 to 45 minutes, or until a skewer inserted into middle comes out clean with no batter on it (check first at 30 minutes).
9. Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.

Notes:

Cake is moist and so full flavoured, it can be eaten plain.
Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
Storage - a month in an airtight container in the fridge, 2 to 3 months wrapped in parchment paper and foil (for fridge) and a year in the freezer.
Note 1. Dried fruit - any fruit of choice can be used as long as it totals 855g / 30 oz and it's finely chopped. 
Note 2. Juice / brandy - this cake tastes just as good made with or without alcohol, it comes down to personal taste.
Note 3. Dark brown sugar - makes the cake a rich dark brown colour. Can sub with normal brown sugar - will make cake lighter.
Note 4. Molasses / golden syrup - adds to the richness of flavour and colour of cake.