Festive Fruit Cake Recipe

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Festive Fruit Cake Recipe – A Classic Holiday Delight

Bring warmth and joy to your home with this rich and moist Festive Fruit Cake — a timeless classic that celebrates the best of the season. Bursting with naturally sweet raisins, tangy cranberries, and crunchy walnuts, this cake is wonderfully aromatic with hints of cinnamon, nutmeg, and orange. Each bite is soft, tender, and perfectly spiced — ideal for holidays, special gatherings, or simply to enjoy with a hot cup of tea on a cozy afternoon.

Unlike traditional versions, this recipe skips the alcohol yet remains incredibly flavorful thanks to the orange juice soak, which infuses the fruits with a refreshing citrus brightness. As the cake rests, the flavors deepen beautifully, making it even more delicious the next day.

Ingredients

Dry Ingredients

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar
  • 3 large eggs
  • ¼ cup (60 ml) milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60 ml) fresh orange juice
  • 1 tablespoon orange zest (optional, for extra flavor)

Add-ins

  • 1 cup (150 g) raisins
  • 1 cup (150 g) dried cranberries
  • 1 cup (100 g) chopped walnut kernels

Instructions

  1. Soak the Fruits
    In a small bowl, combine the raisins and cranberries. Pour the orange juice over them and let soak for 20–30 minutes. This helps soften the fruits and enhances their flavor.
  2. Prepare the Pan and Oven
    Preheat the oven to 325°F (160°C). Grease an 8-inch (20 cm) round or square cake pan with butter and line the bottom and sides with parchment paper. Let the parchment extend slightly above the rim for easy removal.
  3. Mix the Dry Ingredients
    In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine and set aside.
  4. Cream Butter and Sugar
    In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy. This step ensures a tender cake texture.
  5. Add the Eggs and Flavorings
    Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and orange zest, scraping down the sides of the bowl as needed.
  6. Combine Wet and Dry Mixtures
    Reduce the mixer speed to low. Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake soft.
  7. Add the Fruits and Nuts
    Drain the soaked fruits and lightly coat them in 1–2 tablespoons of flour to prevent them from sinking to the bottom. Gently fold the fruits and chopped walnuts into the batter until evenly distributed.
  8. Bake the Cake
    Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
  9. Cool and Serve
    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve — or wrap it tightly and let it rest overnight to allow the flavors to develop fully.

Expert Tips for Perfect Results

  • Soak Thoroughly: Softened fruits add moisture and prevent a dry texture.
  • Use Room-Temperature Ingredients: This ensures even mixing and smooth batter.
  • Check Early: Start testing for doneness after 50 minutes to avoid overbaking.
  • Flour the Fruits: Lightly coating them keeps them evenly distributed.
  • Rest Before Serving: Letting the cake sit for a few hours (or overnight) deepens the flavor beautifully.

Variations and Customization Ideas

  • Nut Swap: Try pecans, almonds, or hazelnuts instead of walnuts.
  • Fruit Mix: Add dried apricots, figs, or dates for extra variety.
  • Spiced Version: Enhance the warmth with a pinch of ground ginger or cloves.
  • Gluten-Free Option: Replace all-purpose flour with a gluten-free baking blend.
  • Vegan Option: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 2½ tbsp water per egg), and use plant-based butter and milk.

Serving Suggestions

  • Everyday Treat: Perfect with a warm cup of tea, coffee, or hot cocoa.
  • Elegant Dessert: Serve with whipped cream or a scoop of vanilla ice cream.
  • Festive Touch: Dust the top with powdered sugar or decorate with extra nuts and dried fruit.

Storage and Make-Ahead Tips

  • Storage: Wrap the cooled cake tightly in plastic wrap and store in an airtight container. Keep at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
  • Freezing: Freeze for up to 3 months. Thaw overnight at room temperature before serving.
  • Reheating: Warm individual slices in the microwave for 10–15 seconds for a just-baked texture.
  • Make Ahead: Bake the cake 2–3 days in advance — the flavor actually improves as it rests.

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