Christmas Keeping Cake Fruitcake Like Less Fruit

Delight in the festive charm of the "Christmas Keeping Cake Fruitcake Like Less Fruit," a light and versatile twist on traditional fruitcake. Perfect for those who enjoy their holiday cake with a balance of rich flavors and fewer fruits, this recipe combines the warmth of dark brown sugar, the zestiness of orange, and a hint of indulgent spices like cinnamon and nutmeg. Enhanced with a touch of rum or brandy for optional festive flair, this cake is a showstopper for holiday celebrations. With a moist, buttery crumb studded with dried fruits and crunchy nuts, this cake is designed to mature beautifully over time, making it an ideal make-ahead treat. Serve it as a standalone centerpiece or pair it with a dollop of whipped cream for an unforgettable dessert! Keywords: Christmas cake, light fruitcake, holiday dessert, spiced cake, make-ahead Christmas recipe.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 10

Ingredients

• 250 g All-purpose flour
• 175 g Unsalted butter (softened)
• 175 g Dark brown sugar
• 3 Eggs
• 1 tsp Baking powder
• 150 g Mixed dried fruit (raisins, sultanas, currants)
• 50 g Chopped nuts (walnuts or pecans)
• 1 tbsp Orange zest
• 2 tbsp Fresh orange juice
• 3 tbsp Dark rum or brandy (optional)
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.25 tsp Salt
• 2 tbsp Milk

Directions

Step 1

Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

Step 2

In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition to fully incorporate them.

Step 4

Sift the flour, baking powder, cinnamon, nutmeg, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.

Step 5

Fold in the mixed dried fruit, chopped nuts, orange zest, orange juice, and optional rum or brandy.

Step 6

Spoon the batter into the prepared cake tin, smoothing the surface with the back of a spoon. Tap the tin gently on the counter to remove air bubbles.

Step 7

Place the cake in the preheated oven and bake for 2 hours, or until a skewer inserted into the center comes out clean. Check after 90 minutes to ensure the top isn’t browning too quickly. If it is, cover the top loosely with foil.

Step 8

Once baked, remove the cake from the oven and allow it to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.

Step 9

For best results, wrap the cooled cake tightly in parchment paper and foil, and store in an airtight container. Allow it to rest for at least a week, feeding it with a teaspoon of rum or brandy every few days, if desired, for deeper flavor.

Nutrition Facts

Serving size	(1076.4g)

Amount per serving	% Daily Value*
Calories	4019.7

Total Fat 193.0g	0%
Saturated Fat 98.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 942.7mg	0%
Sodium 1356.9mg	0%
Total Carbohydrate 501.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 265.7g
Protein 59.4g	0%

Vitamin D 222.3IU	0%
Calcium 488.7mg	0%
Iron 20.4mg	0%
Potassium 2241.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 6.0%

Carbs: 50.4%