Description
A rich and moist Christmas cake packed with a variety of dried fruits soaked overnight in citrus juices and aromatic waters, then baked slowly for a tender crumb. This suits-all Christmas cake is perfect for holiday celebrations, and its unique blend of orange blossom and rosewater adds a fragrant twist to the traditional festive dessert.
Ingredients
Scale
Fruit Soaking Mix
- Zest of 1 orange or 2 clementines
- Zest of 2 lemons
- 100ml orange or clementine juice
- 100ml lemon juice
- 1 tbsp orange blossom water
- 1 tsp rosewater
- 3 tbsp clear honey
- 200g glacé cherries
- 200g mixed peel
- 200g dried apricots, diced
- 175g golden sultanas
- 140g dried cranberries or sour cherries, or a mix
- 100g dried mangoes, diced
Cake Batter
- 280g butter, at room temperature, plus extra for greasing
- 140g golden caster sugar
- 140g light muscovado sugar
- 4 large eggs, beaten
- 250g plain flour
- 100g ground almonds
- 2 tsp ground cinnamon
- 1 tsp orange blossom water
- 50ml orange juice
Feeding Liquid (for after baking)
- Ingredients not specifically listed, but implied to be the soaking juices mixed with honey or similar (refer to soaking liquids and honey)
Instructions
- Soak the Fruits: Combine the orange and lemon zests and juices with 1 tablespoon orange blossom water, 1 teaspoon rosewater, and 3 tablespoons clear honey in a large bowl. Stir in all the dried fruits, ensuring they are well coated, then cover and leave to soak overnight to infuse the fruits with the citrus and floral flavors.
- Prepare the Oven and Tin: Preheat the oven to 160°C (140°C fan/gas mark 3). Grease and double line a 22cm round or square cake tin for a flatter cake, or a 20cm round or square tin for a deeper cake, using baking parchment to prevent sticking and ensure easy removal.
- Make the Cake Batter: In a large bowl, use an electric mixer to beat the 280g softened butter together with both sugars (golden caster and light muscovado) until pale and fluffy. Beat in the 4 beaten eggs one at a time, mixing well after each addition. Gently fold in the flour, ground almonds, and ground cinnamon to combine evenly without overmixing.
- Combine with Soaked Fruits: Add the soaked fruits along with any remaining soaking juices from the bowl to the batter. Also stir in 1 tsp orange blossom water and 50ml orange juice. Mix the batter carefully to distribute the fruits throughout the mixture.
- Fill the Tin and Bake: Spoon the batter into the prepared cake tin and level the surface. To achieve a flat cake top, create a gentle dip in the center using the back of a wooden spoon. Bake for 1 hour 30 minutes at 160°C (140°C fan), then reduce the oven temperature to 140°C (120°C fan/gas mark 1). Continue baking for an additional 1 hour 30 minutes for a 22cm cake, or 1 hour 50 minutes for a 20cm cake, until a skewer inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the tin on a wire rack to prevent condensation and sogginess, allowing it to set properly.
- Feed the Cake: While still warm, gently poke holes all over the cake using a thin skewer. Spoon over the feeding liquid made from the soaking juices and honey to nourish the cake and enhance its moisture and flavor. If preparing in advance, feed the cake once a week for up to 4 weeks. Store well wrapped in parchment paper inside an airtight container for up to one month. The cake is also delicious enjoyed a day or two after baking without feeding.
Notes
- You can choose either a 22cm tin for a flatter cake or a 20cm tin for a deeper one; baking times vary slightly between these sizes.
- This cake improves in flavor when fed regularly over several weeks but is still delicious fresh.
- Ensure the butter is at room temperature for easier mixing and better texture.
- Use a mix of dried fruits for texture and flavor complexity; feel free to adjust based on preference or availability.
- Feeding liquid is made from the soaking juices and honey; keep the cake moist and flavorful by feeding as described.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 3 hours (including temperature adjustment)
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Christmas cake, festive cake, dried fruit cake, holiday dessert, slow baked cake
