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–+ servings

Simple Christmas Fruit Cake

A delicious 7" rich fruit cake, perfect for Christmas! It's easy to add in your favourite fruits and nuts, and soaking the fruit in brandy or orange juice beforehand gives the cake an extra depth of flavour. This simple light fruit cake is perfect to decorate as a Christmas cake!
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Prep Time:10 minutes
Cook Time:1 hour 40 minutes
Course: Dessert
Cuisine: British
Keyword: Christmas Baking, Christmas Cake, Fruit Cake
Servings: 6

Equipment

Ingredients

  • 180 grams dried mixed fruit (1 cup)
  • 90 grams dried cranberries (1/2 cup)
  • 120 mililitres orange juice or brandy (1/2 cup)
  • 2 tablespoons golden syrup
  • 1 tablespoon orange zest
  • 145 grams dark brown sugar (2/3 cup)
  • 110 grams butter (1/2 cup)
  • 220 grams plain flour (1 3/4 cups)
  • 1.5 teaspoons baking powder
  • 3 medium eggs
  • 3 tablespoons olive oil
  • 60 grams chopped pecans or walnuts (1/2 cup)
  • pinch salt
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger (optional)
  • 0.5 teaspoon nutmeg (optional)

Instructions

  • Grease and line a 7" round cake tin.
  • Place the dried fruit into a saucepan, add the butter and orange juice/brandy (reserve 3 tablespoons), orange zest, sugar and golden syrup.
  • Bring to a boil and simmer for 5 minutes, stirring until well mixed. Leave to cool.
  • Preheat the oven to 140ºC or 285ºF. Whisk the eggs and olive oil together in a small jug, then add to the saucepan with dried fruits. Stir until well mixed.
  • In a large mixing bowl add the flour, baking powder, salt and spices) and give a light mix.
  • Add the wet ingredients to the dry ingredients and combine. Don't overmix - the cake mixture should be smooth but only just.
  • Transfer the batter to your cake tin. Cover the pan with foil and bake for 30 minutes.
  • Remove the foil and bake the cake for another 30-35 minutes, until a skewer comes out almost clean. As all ovens are different, this timing is only a guide.
  • Let the finished cake cool for about 15 minutes, then remove from the pan.
  • Brush the top of the cake with the remaining orange juice or brandy. When completely cooled, you can serve. If you're planning to decorate your cake, wrap it in cling film and leave to cool completely.