Christmas Cake
A rich and spiced Christmas Cake made with dried fruit, molasses, warm spices, citrus zest, and pecans—perfectly festive and best enjoyed after resting overnight.
8 Servings
Ingredients
Cake:
- 1 cup raisins
- ⅔ cup dates
- 1 ¼ cups prunes
- 1 ¼ cups dried cranberries
- ½ cup pecans chopped (or walnuts)
- 1 ¾ cups all-purpose flour
- 1 cup unsalted butter
- ½ cup brown sugar
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup water
- Zest of 1 orange
- Zest of 1 lemon
- Assorted spices: cardamom, nutmeg, cloves, ginger (to taste)
- 2 large eggs
Instructions
Prepare the fruit mixture
- In a saucepan, combine the raisins, dates, prunes, cranberries, brown sugar, molasses, and water. Bring to a boil, then reduce to a simmer for 3–4 minutes. Remove from heat and allow the mixture to cool completely for approximately 45 minutes.
Prepare the batter
- In a large mixing bowl, combine flour, baking powder, salt, cinnamon, allspice, and additional spices as desired. Add the butter and beat until incorporated. Incorporate the eggs one at a time, mixing well after each addition. Stir in the lemon zest and orange zest.
Incorporate the fruit
- Drain the cooled fruit mixture thoroughly and fold it into the prepared batter until evenly distributed.
Bake the cake
- Preheat the oven to 325°F (160°C). Grease a loaf pan generously with butter or non-stick spray. Transfer the batter into the pan, smoothing the surface evenly. Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool and rest
- Allow the cake to cool in the pan before transferring it to a wire rack. Once completely cooled, wrap the cake tightly in plastic wrap and refrigerate overnight before serving. This resting period enhances the depth of flavor.
Notes
To prepare a gluten-free version of this Christmas Cake, substitute the all-purpose flour with a certified gluten-free flour blend. Ensure baking powder is labeled gluten-free, and check dried fruits for potential cross-contamination. The batter may require 1–2 additional tablespoons of liquid (water or milk) to achieve the proper consistency.