Traditional Candied Fruit Christmas Cake

Traditional Candied Fruit Christmas Cake

Ingredients

For the Cake Batter

  • 375g (3 cups) wheat flour
  • 300g (1½ cups) granulated sugar
  • 5 large eggs, room temperature
  • 190ml (¾ cup) vegetable oil
  • 300ml (1¼ cups) fresh orange juice
  • 30g (2 tablespoons) baking powder
  • 15g (2 tablespoons) orange zest
  • 5ml (1 teaspoon) vanilla essence
  • Pinch of salt

For the Fruit Mixture

  • 250g (1½ cups) mixed candied fruit
  • 50g (⅓ cup) raisins

Time Requirements

  • Preparation: 25 minutes
  • Baking: 60 minutes
  • Cooling: 30 minutes
  • Total Time: 1 hour 55 minutes

Step-by-Step Instructions

Initial Preparation

  1. Preheat and Prepare
  • Set oven temperature to 180°C (350°F)
  • Line 24cm (9-inch) cake pan with parchment paper
  • Grease sides and bottom thoroughly
  1. Prepare Fruits
  • Soak raisins in warm water for 15 minutes
  • Drain and pat dry thoroughly
  • Cut any large candied fruit pieces to uniform size

Making the Batter

  1. Create Base Mixture
  • Beat eggs and sugar until pale and doubled in volume
  • Continue mixing until ribbons form when beater is lifted
  • Gradually stream in vegetable oil while mixing
  • Add orange juice, zest, and vanilla essence
  1. Incorporate Dry Ingredients
  • Sift together flour, baking powder, and salt
  • Add to wet ingredients in three additions
  • Fold gently until just combined
  • Avoid overmixing to maintain tenderness
  1. Add Fruits
  • Fold in candied fruits and drained raisins
  • Distribute evenly throughout batter
  • Ensure fruits are well-coated with batter
See also  Banana Cocoa Walnut Loaf

Baking Process

  1. Transfer and Bake
  • Pour batter into prepared pan
  • Smooth top with spatula
  • Bake 60 minutes or until tester comes clean
  • Tent with foil if browning too quickly

Nutritional Information

Per slice (based on 12 servings):

  • Calories: 425
  • Protein: 6g
  • Carbohydrates: 65g
  • Fat: 17g
  • Fiber: 2g
  • Sugar: 42g

Professional Tips

  1. Temperature Management
  • Ensure all ingredients reach room temperature
  • Maintain consistent oven temperature
  • Cool completely before serving
  1. Texture Control
  • Beat eggs and sugar thoroughly for proper structure
  • Fold dry ingredients gently to maintain airiness
  • Distribute fruits evenly to prevent sinking
  1. Quality Assurance
  • Use fresh orange juice and zest
  • Select high-quality candied fruits
  • Check cake doneness in multiple spots

Variations and Substitutions

  1. Fruit Options
  • Substitute dried cranberries for raisins
  • Add candied citrus peel
  • Include chopped nuts for texture
  1. Liquid Alternatives
  • Replace orange juice with apple juice
  • Use mixed citrus juices
  • Add spiced tea for complexity