Jessica’s Magical Christmas Cake Recipe
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.
- 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
