Christmas Cake
This Christmas Cake is a rich, spiced holiday loaf filled with dried fruit, pecans, molasses, and bright citrus zest. It is moist, deeply flavorful, and even better after resting overnight, making it perfect for festive gatherings.
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Servings: 8
Ingredients
- Dried fruit such as: 1 cup raisins, 2/3 cup dates, 1 1/4 cups prunes, 1 1/4 cups cranberries
- Spices such as cardamom, nutmeg, cloves, ginger, cinnamon, and allspice
- 1/2 cup chopped pecans
- 1 3/4 cups all-purpose flour
- 1 cup butter
- 1/2 cup brown sugar
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- Orange zest
- Lemon zest
- Eggs added one at a time as directed in the method
Instructions
Prepare the fruit mixture.
- Place the dried fruit, sugar, water, and molasses in a saucepan over high heat. Bring the mixture to a simmer and cook for 3 to 4 minutes.
Cool the fruit mixture.
- Remove the saucepan from the heat and allow the fruit mixture to stand on the stove for approximately 45 minutes, or until completely cooled.
Prepare the batter.
- In a large mixing bowl, combine the flour, baking powder, salt, spices, and all remaining cake ingredients.
Add the eggs.
- Add the eggs one at a time, beating well after each addition.
Add the citrus zest.
- Stir in the orange zest and lemon zest once the batter is otherwise fully mixed.
Add the fruit.
- Drain the fruit mixture thoroughly, then fold the fruit into the batter.
Prepare the pan.
- Preheat the oven to 325°F. Grease a loaf pan thoroughly.
Bake the cake.
- Pour the batter into the prepared loaf pan and bake for 70 to 85 minutes, or until the cake is fully baked through.
Cool the cake.
- Remove the cake from the oven and allow it to cool completely on the counter.
Rest the cake.
- Once fully cooled, wrap the cake tightly in plastic wrap and place it in the refrigerator overnight. The flavor and texture improve after resting.
Serve.
- Slice and serve the following day.
Notes
To make this recipe gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum, or add xanthan gum if your blend does not include it. Also confirm that the baking powder, molasses, dried fruit, spices, and any packaged ingredients are certified gluten free or free from cross-contact concerns. Because gluten-free fruit cakes can be slightly more delicate, grease the loaf pan thoroughly and allow the cake to cool completely before wrapping and slicing. If preparing in a shared kitchen, use clean cookware, utensils, and work surfaces to help avoid gluten contamination.