This Easy Christmas Fruit Cake is filled with the warmest spices and flavor, rich and absolutely delicious. Baked without eggs or butter, the cake has a luxurious light texture and can be enjoyed either plain or frosted.
Whether you like a decorated cake with snowy-white glace icing or something super-quick and easy, I have all the inspiration you need.
Which fruit to use in Easy Christmas Fruit Cake
The beauty of this cake is that you can use whatever dried fruit you have, add nuts and cherries - anything you like or have.
The only thing you have to remember is to keep the total weight to 2 cups (300g).
I mixed in a combination of cranberries, currants, raisins, dried apricots. I also tossed in some chopped cashews and pecans for added texture and crunch.
How long to soak the fruit
As for soaking the fruit overnight or months in advance? Forget that. With my quick easy recipe, the fruit is simply simmered in orange juice or water for just 5 minutes.
Leave to soak and plump up with all that delicious citrus while you prepare the batter and you're good to go!
If you not too keen on citrus flavours, then use 1 cup (240ml ) of just water or apple juice (or a combination of both) to soak the fruit.
No more dense heavy Christmas Fruit Cake
The secret Ingredients: Oil and buttermilk!
These two ingredients keep the cake soft tender and light. Use plain unflavoured full fat yogurt if you don’t have buttermilk.
A neutral unflavoured oil like canola, sunflower is best to use.
Serve plain or with frosting
Due to the softest most fluffy texture, this cake is never dry. So even without frosting, it has amazing flavor.
Without frosting: Without frosting it makes a great any time, any day dessert or treat.
Without frosting decorating ideas:
- Reserve about 2 to 4 Tablespoons of the soaked fruit to spread over the batter before baking. This gives the cake a beautiful appearance if served without the frosting.
- Dust with powdered sugar and top with fresh fruit like cherries, berries or nuts
- For a little decadence, serve with my easy 3 ingredient homemade custard (also egg free). Or enjoy served with whipped cream.
With Frosting: I used a simple glacé icing for this cake. It dries to a smooth finish and is the perfect canvas for beautiful decorations.
If you are frosting the cake, I suggest you turn it out onto a cooking rack, so that the bottom of the cake is now the top.
This part of the cake has a much flatter surface and makes for a flawless, smoother spread glacé icing
The recipe for the glacé icing is included in the printable recipe below.
How to store Christmas Fruit Cake
- At room temperature: Keep covered in an in an airtight container for up to 4 days.
- In the fridge: Store in an airtight container for up to 2 weeks. Serve at room temperature
- To Freeze: Freeze without frosting. Wrap the completely cooled cake tightly in plastic wrap and place in an airtight freezer safe container. Freeze for up to 2 months. Defrost overnight in the fridge and serve at room temperature. Frost if preferred only once the cake has reached room temperature.
Watch how to make it
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