Introduction

Jessica’s Magical Christmas Cake is a festive treat packed with rich flavors and wholesome ingredients. This dense, spiced cake filled with dried fruit is perfect for sharing during the holiday season. It’s easy to make and will fill your kitchen with warm, inviting aromas.

Jessica’s Magical Christmas Cake Recipe - Recipe Image

Ingredients

Dried fruit – 2 cups
Flour – 2 cups
Butter – 1 cup (softened)
Eggs – 3 large
Spices (cinnamon, nutmeg, and cloves) – 2 teaspoons total

Instructions

Step 1: Preheat your oven to 325°F (165°C). In a large bowl, cream the softened butter until smooth.
Step 2: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 3: In a separate bowl, combine the flour and spices. Gradually add this dry mixture to the wet ingredients, stirring gently.
Step 4: Fold in the dried fruit until evenly distributed throughout the batter.
Step 5: Pour the batter into a greased and lined cake pan, smoothing the top with a spatula.
Step 6: Bake for 60-75 minutes, or until a skewer inserted in the center comes out clean. The cake should be rich and dense.
Step 7: Allow the cake to cool completely before removing it from the pan and serving.

Tips & Variations

Soak the dried fruit in warm brandy or juice overnight to enhance flavor and keep the cake moist.
Use a mix of fruits like raisins, currants, and chopped dried apricots for added texture and taste.
Replace some of the butter with applesauce for a slightly lighter, moist cake.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to one week. For longer storage, freeze the cake wrapped well for up to three months. To reheat, thaw at room temperature and warm gently in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of dried fruit?

Fresh fruit contains more moisture, which can affect the texture and baking time. It’s best to stick to dried fruit for this recipe to maintain the cake’s rich and dense texture.

How do I know when the cake is fully baked?

Insert a skewer or toothpick in the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If it has wet batter on it, bake for a little longer and check again.

Jessica’s Magical Christmas Cake Recipe

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★★★★★

4.7 from 131 reviews

Jessica’s Magical Christmas Cake is a rich, dense, and flavorful holiday dessert filled with dried fruits and warm spices, perfect for festive gatherings. This classic Christmas cake blends traditional ingredients into a moist and spiced treat that captures the essence of the season.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 1 (9-inch) cake, serves 10-12 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Dried Fruit

2 cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
1/2 cup chopped candied citrus peel

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1/4 cup brandy or orange juice (optional for soaking fruits)

Instructions

Prepare the dried fruits: If desired, soak the dried fruit in brandy or orange juice for several hours or overnight to plump and enhance the flavor. Drain before adding to batter.
Mix dry ingredients: In a large bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of spices and leavening agents.
Cream butter and sugar: In a separate bowl, beat the softened butter and brown sugar together until light and fluffy, creating a creamy base for the cake.
Add eggs: Beat in the eggs one at a time to the creamed butter and sugar mixture, making sure each is fully incorporated before adding the next.
Combine ingredients: Gradually fold the dry ingredients into the wet mixture. Then gently fold in the soaked and drained dried fruits along with the candied citrus peel to ensure everything is evenly mixed without overworking the batter.
Bake the cake: Pour the batter into a well-greased and lined cake pan. Bake in a preheated oven at 325°F (163°C) for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be rich and dense.
Cool and serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This cake is best served after being allowed to mature for a day or two.

Notes

Soaking dried fruits enhances moisture and flavor but is optional.
This cake can be stored wrapped tightly and allowed to mature for several days or weeks for improved taste.
Use high-quality spices for the best flavor impact.
You may add chopped nuts for added texture if desired.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Christmas cake, holiday dessert, dried fruit cake, festive baking, spiced cake