Oh it’s Fruit Cake season again! Time just flies so fast ! One minute I’m putting away the Christmas baubles , next thing I know the Christmas ads start popping up. Wasted on me, as I’m never that organised. I leave everything to the last minute , I must love the drama. Anyway, I’ve never liked the heavy Fruit Cakes. I find them too dense for an Australian summer Christmas. But what’s Christmas without a Christmas Fruit Cake? It’s like Halloween without the lollies and Valentines without chocolates.
My friend Maggie loves them and it’s her tradition to make them on the first Sunday of December. But in 2020, she was having chemotherapy and wasn’t well enough to bake, so to carry on her tradition, I volunteered to make them for her. This is how I got intrusted with her Christmas Fruit Cake recipe and how I started making them myself, but with a few minor tweaks.
I make my fruit cake in mini loaf, muffin and friand pans. This is because I would never serve a huge Fruit Cake at a Christmas do. Instead, I make this mini fruit cakes to give as presents, part of the cookie boxes I make for gifting this time of the year. However, this recipe is also good for two loaves (7 x 5 inch) or two 7 inch diameter Bundt tins. Also, I only put the dried fruits I love and no brandy ( I’m of the group that thinks alcohol is wasted here) so feel free to personalise them yourself, I won’t be offended. A little dusting of icing sugar and they’re ready to be wrapped in Christmasy clear wrappers. Not only do they look pretty, but the wrappers also keep them moist.
What makes a good fruit cake?
Don’t you think they would be nice as edible gifts? With Christmas such a busy time, it’s great to know that you can bake and prepare this mini cakes in advance. In fact , it’s flavour mature over time and gets better as they age. They also make a great Christmas centrepiece on a coffee table if heaped together in a nice platter.
- Obviously a fruit cake has to be loaded with fruits and nuts . Put any dried fruits /nuts you want.
- It should be moist and rich
- It should have a hint of spice, but not too much
- Texture should be soft and fudgy
- Above all, it must be easy to make. Christmas is already such a busy time, you don’t need another hassle.
What you need to make the it…
- Variety of diced dried fruits , 7.5 cups in total plus the grated zest of one orange
- Apple Juice
- Spices – cinnamon is a must, nutmeg ,cocoa powder
- Toasted Nuts – choice of almonds, walnuts and pecans
- Golden Syrup
- Pantry Staples – eggs butter flour brown sugar icing sugar and baking powder
- Christmas Stencils – Use in stencilling pretty patters with icing sugar, optional
Christmas Fruit Cake
24-36
servings30
minutes1
hourMoist and delicious Mini Christmas Fruit Cakes
Ingredients
1 1/2 cups diced dried Pineapple
1 1/2 cups sultanas
1 1/2 cups diced dried apricots
1 1/2 cups diced dates
1 cup red or green glacé cherries, cut in halves
1/2 cup dried apples, diced
3/4 cup Apple juice
grated zest of one orange- Batter
250g butter, room temperature
2 cups brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
4 eggs
3 cups plain flour
2 tablespoons cocoa powder
1/4 cup golden syrup
1/2 cup apple juice
1 cup toasted pecans
1 cup toasted walnuts
- Topping
Sugar syrup
Icing Sugar, optional
- Sugar Syrup
1/2 cup water
1/2 cup sugar
1 teaspoon Brandy essence /brandy essence
Directions
- Combine the dried fruits in a microwave safe bowl. Add the apple juice and microwave on high for 1 minute. Set aside while you prepare the batter. Spray muffin/friand tray or loaf pans with cooking spray. Preheat oven to 150°C/ 300°F.
- Batter
- Place butter and sugar in a mixing bowl with paddle attachment. Beat together until well combined.
- Add eggs one at a time and beat well after each addition. Add golden syrup to the mixture and stir to combine.
- In a separate bowl, whisk flour, cocoa,baking powder, cinnamon, nutmeg and salt together.
- Add flour mix to the egg mixture and mix gently to combine.
- Stir in the apple juice , dried fruit mix and nuts. Use a spatula to fold everything together until well combined.
- Spoon batter into prepared pans about 3/4 full. Bake for about 1 hour or until done.
- If baking in a loaf pan, bake for 1 1/2 hours or until done.
- Cool cakes completely. Brush with sugar syrup . Dust with icing sugar with Christmas patterns if desired. Wrap in clear cello and tie with ribbons, if gifting.
- Sugar Syrup
- Place sugar and water in a saucepan. Heat over medium while whisking until all the sugar crystals dissolve. You can add a drop or so of brandy essence.
- Cool completely before using.
Notes
- The recipe makes 2 9 x 5 inch loaf OR 36 minis. Increase the baking time to 1.5 hours if baking in a bigger pan.
