Christmas Cake with Dried Fruit and Citrus

Bake an alcohol-free Christmas cake with dried fruit, citrus and warm spices. Get tips for fruit preparation, moisture and checking the center.

Course Dinner

Cuisine American, British

Keyword christmas cake, christmas cake recipe

Prep Time 20

Cook Time 2 45

Total Time 3 5

Servings 16 slices

Calories 355kcal

Author C. Sophie

In a medium saucepan, combine the dark raisins, golden raisins, dried cranberries, chopped apricots, and apple juice. Bring to a gentle simmer over medium heat, then remove from heat and let the fruit soak for at least 2 hours, or overnight for best results.
Preheat your oven to 300°F (150°C). Grease a 9-inch deep round cake pan and line the bottom and sides with a double layer of parchment paper to prevent the edges from over-browning.
In a large mixing bowl, cream together the softened butter and dark brown sugar using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, cloves, ginger, and salt.
Gradually fold the dry flour mixture into the creamed butter mixture until just combined.
Stir in the soaked fruit along with any remaining liquid in the pan, followed by the chopped walnuts and slivered almonds.
Spoon the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the center of the oven for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover the top loosely with foil after 90 minutes.
Remove the cake from the oven and let it cool in the pan for 30 minutes. Transfer to a wire rack to cool completely before removing the parchment paper and slicing.

Nutritional information:

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.