Christmas Fruit Cake 圣诞干果蛋糕
I love Fruit Cake that is moist, rich and jam-packed with mixed dried fruit and nuts and full of rum flavor. Fruit cake can be made at least 2 weeks in advance (some even said 1 month in advance) and this is my 3rd Fruit Cakes that I baked for my friends as Christmas gift and I’m going to bake this for Chinese New Year too. Hope you love this recipe :)) Enjoy!
Christmas Fruit Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: serves 10
Ingredients
- 250g Butter
- 125g Sugar
- 4 Eggs (about 65-70g each with shell)
- 200g Plain flour (sifted with baking powder)
- ½ tsp Baking powder
- ½ tsp Mixed spice
- 500g Mixed dried fruit
- 100g Pitted prune - cut to small pieces
- 8 tbsp Rum
- 100g Walnut - chop to small pieces
- 2 tbsp Rum
- 2 tbsp Rum compound (optional)
- 2 tbsp Orange juice
- Orange zest from one orange
- 1 tsp Vanilla extract
Instructions
- In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
- Beat butter and sugar till light and fluffy, slowly add in rum (2 tbsp), rum compound, orange juice, orange zest and vanilla extract, mix well.
- Add eggs, one at a time and scrape bowl.
- Add ¼ portion of flour to the mixed dried fruit. Slowly add ¾ portion of flour and mixed spice to butter mixture, mix well. Stop machine. Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.
- Bake at preheated oven at 160C for 1½ hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
- Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
- Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
- Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.
Notes
Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin
圣诞干果蛋糕
材料：准备一个8寸正方形烤盘，铺上2张油纸
- 250克 牛油 （稍软）
- 125克 细砂糖
- 4个 全蛋 （约65-70克一个）
- 200克 面粉 和 1/2 茶匙 发粉，一起过筛
- 1/2茶匙 混合香料
- 500克 干杂果
- 100克 西梅，切粒
- 8 汤匙 兰姆酒
- 100克 核桃，切小
- 2 汤匙 兰姆酒
- 2 汤匙 兰姆香精 （可不放）
- 2 汤匙 鲜榨橙汁
- 橙屑 （从一粒鲜橙取出）
- 1茶匙 Vanilla香精
做法：
- 先将干杂果和西梅放入一个大碗中，加入8汤匙兰姆酒拌匀，用保鲜纸包紧，浸泡过夜。（不须收冰箱）
- 准备一个8寸方烤盘，铺上两张烘焙纸，让纸的边缘高过烤模侧壁，备用。预热烤箱160度。
- 用中速度将牛油和细糖打至发，慢慢的加入兰姆酒(2 汤匙)，兰姆香精，橙汁，橙屑和vanilla香精拌均。
- 然后调慢速度加入鸡蛋。鸡蛋必须分次加入；每打入一个鸡蛋，确定它完全融合，方可继续加入下一个鸡蛋。
- 将1/4过筛面粉和发粉加入干杂果上，剩余的面粉和混合香料慢慢的加入蛋糊里，用慢速度拌均即可。
- 轻轻搅拌面粉和干杂果 （不须搅匀），和核桃一起倒入面糊里，用橡胶刮刀翻拌均匀。倒入烤盘，再用橡胶刮刀抹平表面，轻轻震一下烤盘。
- 放入预热160度烤箱，烘烤1个小时半即可。（预防蛋糕烘烤时过于太黑，可在30-40分钟烘烤时加盖锡纸）
- 蛋糕取出炉后，马上淋上3-4大匙兰姆酒（份量外）在蛋糕表面上。
- 等蛋糕待凉后，用保鲜纸包好，放入冰箱冷藏。
- 每隔三天在蛋糕表面淋上2-3大匙的兰姆酒。大概10天左右即可享用。
Wishing all my dear Friends and Readers
A Merry Christmas & Happy New Year bright with joy and success.
*************
Hi Ann can check why my cake soft, and it crack when unmould
Hi Christine, The cake baked for 1 1/2 hour, it should be on the dryer side. Did you remove the cake from the pan immediately after baked or reduced the sugar? It should also be cut after chilled.
Hi Ann,
½ tsp Mixed spice? What is the ingredient of mixed spice? Thanks.
Hi Melinda, Mixed spice or all spice consist of cinnamon, clove, nutmeg and ginger. You can omit it if you don’t have it on hand.
Hi Ann, can I use two 6 inches square pan for this cake, as I don’t have a 8″ square pan? Thank you
Hi Cathy, Yes you can use 2 six inches square pan for baking this fruit cake but the baking time would be a little shorter. Please monitor your cake after 40 mins of baking. Make sure the cake is fully baked when skewer inserted comes out clean.
Hi Ann, thank you for your prompt reply. Initally I used 7″ square pan & cake is uncooked. This time using two 6″ square pans, but I still follow the baking time as per recipe. The cakes were out 10mins ago. So, far & pray hard they are cooked😅
Hopefully your cake came out well. You may show your pic here, so that our readers can see your fruit cake.
Hi, may I know how to store the cake for a longer period if I want to? Cli g wrap and foil wrap and Freeze them? Or just put in the fridge? Usually how long u Can store them? TIA
Hi Zee, Wrap the cake with cling wrap and aluminium foil and can be kept in fridge not freezer for about a month.
Hi Ann, I have soaked my mixed fruits in brandy for 1 month before I came across your recipe. Would like to try your recipe. May I know at Step 2, instead of adding rum & rum compound, can I change it to adding brandy instead since it was soaked in brandy?
Hi Juliana, Yes, no problem to change to add brandy in Step 2 instead of rum.
i like your recipe, i will try it…also your packaging , where did you purchase your box? if you don’t mind me asking…
Hi Susan, I got the boxes from our local ingredients supply shop (Phoon Huat) long time ago.
Ann, the fruit cake looks good but the gift box even looks greater. Wish you a merry xmas and happy new year!
Merry Christmas & Happy New Year!!!
I love fruit cake and this looks so very festive!! Happy Christmas to you and your family!
Lucky friends. This fruitcake would not last long at my house – and I wouldn't share!
so nice.. Must be very tasty
Beautiful fruit cake Ann. Like you I like my fruitcake jam packed with fruits. I still like to bake my own as the store bought one here are too sweet for my asian tastebud. Wishing you and your family Merry Christmas and Happy New Year!!
I used to like rich moist fruit cake (still like it but sometimes they can be really "heavy"!). Ever since I tried panettone (the lighter version), I found that I could eat the light fluffy soft version more often!
your fruit cake is perfect. I don't think it looks overly rich!
Your friends are lucky to receive such a delicious and beautiful gift from the heart. Happy holidays, Merry Christmas, and a happy new year to you and your family, Ann!
Looks delicious, i love fruit cake.
Very nice fruit …. I should have placed my order with you.
Hi Ann,
Your fruitcake looks moist n rich of mixs fruit,yummy thanks for sharing d recipe.
Merry Christmas N Happy New Year.
Ling
Hi Ann, saw some post, they soak the dried fruits 3 months ago, in between do we need to stir it? Thanks
Hi Adeline, my recipe is to save your time of soaking the dried fruits. Sure you have to stir the dried fruits everyday. If you want to soak the dried fruits for 3 months, then is better for you to follow the recipe not mine.
Hi Ann, thanks for your info. I did follow your recipes twice and proven from friends is very good. Will definitely follow your recipe. Sorry i just curious about the 3 months soaking only.
Ann I was reading your chrustmas fruit cake receipe, may i know what size cake tin? I would like to bake a square shape
Thanks
Hi Belinda, Is an 8 inch square tin. Please read on the Notes below the recipe.
Hi Ann, if i use non stick loaf pan, do i need to grease the side and line with baking paper ? Thanks
Hi Adeline, No need to grease. Just line the pan with baking paper all sides up.
Ann, thanks for your info. 1st cake i used rum, is very good. 2nd one i used whisky, not yet taste…and thinking bake for coming CNY….. 🙂
Hi Ann, can I use those 7.5″ aluminium bake tray ? And do i need grease the side ? Thanks
Hi Adeline, you can use the aluminium bake tray without greasing.
Hi Ann, actually is aluminium foil bake tray. Can I use that type to bake? Thanks
Hi Adeline, yes you can use the aluminium fail bake tray but I still think baking pan is the best because the cake is about 1.5 kg after baked.
Ann, thank you 🙂
Ann, thanks for your reply. Will try this coming X’mas. Happy X’mas in advance from Penang 🙂
Hi Ann, where did you get those lovely packaging?
Hi Angela, The packaging is available at Phoon Huat.
Hi Ann
I cannot find the packaging in Clementi Phoon Huat. Which Phoon Huat did you biy ypurs?
Hi Angela, I bought it at Bencoolen PH. You may check with Kitchen Capers at Kent Ridge MRT.
Hi Ann, may I ask if we could use dark muscovado sugar to bake? Can’t wait to try this recipe. Thanks in advance!
Hi Irene, sure you can use muscovado sugar in this recipe.
请问蛋糕烘好后酒每隔几天直接用汤匙淋上去吗?还是刷在表面上?直接淋上去水分过多不会发霉吗?
Hi Chui Min, 我是用酒瓶的盖将酒淋在蛋糕上。只要蛋糕烤熟,淋上酒就没问题。
谢谢。请问如果没放兰姆香精需要用兰姆酒还是什么代替吗?
不用兰姆酒,可以用whisky或完全不要放好了。
Thanks for reply. And the last question it is salted butter or unsalted butter? Thankyou!
I usually used salted butter unless otherwise stated.
请问酒是直接用汤匙淋上去?还是刷在表面上?直接淋上去蛋糕不会发霉
Glade to chance upon this old post. The fruit cake turned out awesome! Just the right sweetness, packed with fruit and rich rum taste!! Super good! Thanks for the recipe.
Hi Ann I just baked your fruit cake last night. The cake looks perfect except that the cake is short in height (1 and a half inch) compared to yours. I baked in an 8 inch square baking tin. How do I get a taller cake? Thks.
Hi Elaine, My cake is actually not very tall, about 2 inches high. Is better to use large egg, about 70g and you can also bake this cake in loaf pan if you want a taller cake.
Hi Ann it was nice of you to give me a prompt reply. Will bake in a loaf pan next time. Thank you.
Hi Ann, may I know whether I need to drain the mixed fruit or pour in the mixed fruit together with the rum?
Hi Jessica, The mixed fruit will absorbed the rum after soaking. So just pour everything together with the rum into the batter.
Hi Ann , if I use 8″ x 4″ non stick round cake tin to bake this Christmas fruit cake. Will there be any changes in textures n volume.
Thank you very much.
Hi Susan, If the batter can fit into 8 x 4 inch pan, then texture will not be much different. Anyway, I think the pan is quite small.
Hi Ann,
What do I substitute rum with as I don’t take alcohol. TQ
Hi Ellyna, you can just omit the rum and bake as a normal fruit cake. Chill the cake for a neat cutting.
Hi Ann sorry I have another question. What is the reason for a short cake? Is it overmixing? Cos I seem to have rather short cakes in my baking when I use a normal baking pan though cake tastes good. Thank you.
Hi Elaine, There are various reasons for a short cake.
1. the butter not beaten to light and fluffy enough. Most recipes required soft butter, that is soft to touch for easy beating.
2. baking powder must be fresh. You can also use double action baking powder.
3. Do not overmix the flour.
Good morning Ann. Thank you for your useful tips. Have a nice day.!
Define mixed spice?
All spice? cinnamon? dont think can get mixed spice here in Malaysia
Hi Yewjinn, You may want to check your local baking supplies stores about the mixed spice. The mixed spice is also popular for making Indonesian layeredd cake. You can omit the spices if you can’t find anywhere else.
Hi Ann
Do I hv to toast the walnut?
May I ask what is rum compound.
Can’t wait to bake this recipe for this yr xmas.
Many thks
Hi Susan,
Yes, you can toast the walnut for 5 mins at 180 deg C.
Rum compound is a concentrated thick paste and you can get at Phoon Huat.
Hi Susan,
Yes, you can toast the walnut for 5 mins at 180 deg C.
Rum compound is a concentrated thick paste and you can get at Phoon Huat.
Hi Ann, can l omit the rum and replace it with something else?
Hi Charlotte, yes, you can omit the rum completely or use brandy instead.
Hi, after wrapping the cake and must I put it in the container before putting into the refrigerator.
Hi Murphi, Yes, you can store the cake in the refrigerator after wrapping up.
Hi Ann. Thank you for sharing all the wonderful recipes. Do I have to be accepted in order to follow you? Thanks again.
Hi Lat Tang,
Thank you for following me. Only first time commenter needs to be moderated 😀
You may like to enter your email in the subscription box at the sidebar to receive regular updates.
Cheers!
Ann
Dear Ann, may i know if dried fruits must be soaked in a glass and air-tight container pls? And can i leave the cake wrapped up in airtight container to age for a few days without refrigeration before serving pls?
Hi Jasmine, No problem to soak the dried fruits in any type of container. Sure, you can leave the baked cake at room temp for 3-4 days or keep it in the fridge. Then thaw the cake for a few hours at room temp before serving.
Hi Ann, thank you for the receipe! Can I reduce the amount of sugar use as my family prefer less sweet cakes. How much would you recommend to reduce?
Hi Jennifer, the sugar added in this recipe is already minimal and the sweetness is from the mixed dried fruits. Anyway you can reduce the mixed dried to 400g.
Hi Ann, may i know what kind of rum did u use pls?
Hi Wendy, I used Meyer Dark Rum, bought from the duty free shop at the airport.
Thanks so much Ann! I can't seem to get this Rum here, i want to replace with brandy but do not know how much to put! Please advise. TQVM
Hi Ann, Merry Xmas and thank you for sharing this wonderful fruitcake recipe. Unlike your fruitcake my turns out quite short ( I used a 8inch square tin to bake this cake). Is it suppose to be short or have I over mixed the batter? Your advice will be greatly appreciated. Thank you.
Merry Christmas to you too, Mel! 🙂
The height of this is slightly more than 2 inch. My 8 inch cake is narrow at the bottom, so the cake came out slightly higher than a 8 inch square cake. So shouldn’t be any problem.
Hi Ann
Thanks for the speedy reply, really appreciate it. Wish you a wonderful weekend!
Love your fruit cake. Love with lots of rum smell and taste 😀 Your packaging is just beautiful. I must learn 😛 Hope you have a wonderful Christmas time there. Hugs. Mary
Hello Ann, I am already drooling looking at all your lovely Christmas goodies 😀 I want to try your Fruit Cake recipe for Christmas. Just wanna know if the final result of cake is very strong in rum taste?? If we do not
like too strong taste can reduce to preference? will it affect the moisture of the cake?
Oic ann, so the rum is the thing that makes the cake so moist! And the soaking of the fruits – can reduce the amount of rum to 5 tbsp? and the flour so little can carry the cake – so amazing?
Hi Jamie, No worries. You can omit the rum and bake the cake like a normal fruit cake or just add rum into the batter (no need to add rum every 2-3 days after baked). Without adding the rum, the cake will be on the dry side.
thanks a lot, Ann! Merry Christmas to you and your family!
Jamie, Sure you can use 5 tbsp of rum.. This cake is packed with full of dried fruits (700g) and I assure you it is very fragrant.
Wow this looks terrific..love that the fruits are evenly distributed and all the pictures are stunning.. I think i missed so many post of urs.
Ooo… the cake looks gorgeous! Merry Christmas to you & your family too. Enjoy & have lots of fun.
Blessings, Kristy
@muimui
Thanks Muimui 🙂 Happy Holidays!
You are a cake guru Ancoo.. from the all of your cake images, lemon icecream cake is my fav and soon i will try it.. this one is also fantastic.. i had seen friut cake snaps in many blogs and found alwayz that fruits are in half of the cake and remaining blank.. this looks perfect Ancoo.. :)and im sure that i will try this.. :0
Ann, your fruit cake looks yummy. How do you cut your fruit cake (with all the mixed fruit and nuts) so nicely without breaking into bits and pieces? Wish I could have a piece of your fruit cake yummmmmmyy. Wishing you and family Merry Christmas and Happy New Year and looking forward to your new and exciting recipes! Angie CTY
Your baking is always so pristine =) Perfect-looking fruit cake! Though I must say you are sparing with your rum! I made about 3 big fruit cakes and 6 small ones and used an entire bottle of rum! The drunker the better! hahaha
The cake looks so FRUITY and FESTIVE!
Happy Holidays!
Angie
looks perfect for a chritsmas giveaway!
merry christmas for you and yours!