Description
A moist, spiced Christmas fruit cake with brandy-soaked dried fruit, walnuts and orange zest, baked in one bundt pan.
Ingredients
Scale
For the fruit soak
- 3 cups mixed dried fruit (cranberries, apricots, golden raisins, cherries, dates), chopped
- 1/2 cup mixed candied fruit, finely diced
- 1/2 cup brandy or rum (or orange juice for an alcohol-free cake)
- 1/2 cup orange juice
For the cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups muscovado sugar or dark brown sugar
- 4 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup sour cream
- zest of 1 orange
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped walnuts or mixed nuts
Instructions
- Put the dried fruit, candied fruit, brandy and orange juice in a microwave-safe bowl. Microwave 1 minute, stir, then microwave 1 more minute. Let the fruit soak for 1 to 2 hours, stirring now and then.
- Heat the oven to 300°F. Grease and flour a 10-inch bundt pan well.
- Beat the butter and sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well and scraping the bowl after each.
- Mix in the sour cream, orange zest, vanilla, spices, baking powder and salt.
- Add the flour in 3 batches, mixing just until combined.
- Gently fold in the soaked fruit with any liquid left in the bowl, and the walnuts.
- Spoon the batter into the pan and smooth the top. Bake 1 hour 15 minutes, until a wooden pick in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack. If you like, brush the warm cake lightly with 1 to 2 tablespoons of brandy. Cool completely, 5 to 6 hours or overnight, before slicing.
Notes
- Calories are about 470 per slice. They were added up from USDA FoodData Central values for the listed ingredients and divided by 16 slices. The optional brandy brushing is not counted.
- Storage: once the cake is completely cool, wrap it tightly and refrigerate. Eat it within 3 to 4 days, or freeze slices for up to 3 months (USDA guidance for leftovers).
- Alcohol-free: use orange or apple juice instead of brandy or rum.
- Nut-free: leave out the walnuts. The texture will be a little softer.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (1/16 of the cake)
- Calories: 470