Traditional Christmas Fruit Cake

Ingredients

For the Fruit Mixture

• 1 cup raisins
• 1 cup mixed dried fruit or candied fruit
• ½ cup chopped dates
• ½ cup dried cherries or cranberries
• ½ cup orange juice or apple juice
• 2 tablespoons rum, brandy, or additional orange juice, optional
• 1 teaspoon orange zest

For the Cake

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans
• 2 tablespoons molasses or dark corn syrup
• 2–4 tablespoons milk, as needed

Optional Decoration

• Whole or chopped nuts
• Glacé cherries
• Dried cranberries
• A light dusting of powdered sugar

Instructions

Step 2: Prepare the Pan

1. Grease a 7-inch round cake pan or a similar small cake pan that fits comfortably inside your air fryer basket. Line the bottom with parchment paper.
2. For the oven, you can use a 7- or 8-inch round cake pan.
3. If your air fryer tends to brown cakes quickly, prepare a piece of aluminum foil to loosely cover the cake during part of the cooking process.
4. Intensity: Easy

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
2. These spices create the classic Christmas flavor. You can slightly increase the cinnamon or nutmeg if you prefer a stronger spice profile.
3. Set the dry ingredients aside.

Step 4: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and brown sugar together for about 2–3 minutes until lighter and creamy.
2. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and molasses.
3. Don’t worry if the mixture looks slightly curdled after adding the eggs. Once the flour is incorporated, the batter will come together.
4. Intensity: Medium

Step 5: Combine the Batter

1. Gradually add the dry ingredients to the butter mixture.
2. Mix gently until just combined. Add the milk, one tablespoon at a time, if the batter seems excessively thick.
3. Fold in the soaked fruit mixture and chopped walnuts or pecans using a spatula.
4. Avoid overmixing. The batter should be thick and loaded with fruit and nuts.
5. Intensity: Low

Step 6: Fill the Cake Pan

1. Transfer the batter into the prepared cake pan and spread it evenly.
2. Gently tap the pan on the counter once or twice to remove large air pockets.
3. If desired, decorate the top with a few walnuts, pecans, and glacé cherries.
4. Because fruit cakes are dense, don’t fill the pan more than about ⅔ to ¾ full .
5. Preheat your air fryer to 320°F (160°C) for 3–5 minutes .
6. Place the cake pan into the air fryer basket. Cook at 320°F (160°C) for approximately 40–50 minutes .
7. After about 25–30 minutes, check the top. If it is becoming too dark, loosely cover the cake with aluminum foil and continue cooking.
8. Cooking time varies between air fryer models, so begin checking the cake around the 40-minute mark.
9. Insert a wooden skewer or toothpick into the center. It should come out clean or with a few moist crumbs attached.
10. If the center is still wet, continue cooking in 5-minute increments .
11. Air Fryer Intensity: Moderate, gentle heat
12. Allow the cake to cool in the pan for about 15 minutes , then carefully transfer it to a wire rack.
13. Preheat your oven to 325°F (165°C) .
14. Place the cake pan on the center rack and bake for approximately 50–60 minutes .
15. If the top starts browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
16. Check the center with a skewer. When it comes out clean or with a few moist crumbs, the cake is ready.
17. Oven Intensity: Moderate, low-and-slow baking
18. Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes before transferring it to a wire rack.

Step 7: Cool Completely

1. Let the Christmas fruit cake cool completely before slicing.
2. This is important because fruit cakes continue to set as they cool. Cutting into the cake while it is very hot can make the crumb appear gummy or cause the slices to fall apart.
3. For the best texture, wrap the cooled cake tightly in parchment paper and then place it in an airtight container.
4. Allowing it to rest overnight gives the spices and fruit time to develop a deeper flavor.

Notes

Store the completely cooled cake in an airtight container at room temperature for up to 4–5 days . For longer storage, refrigerate it for up to 1–2 weeks . Bring slices to room temperature before serving for the best flavor and texture. The cake can also be wrapped tightly and frozen for up to 2–3 months . Thaw it overnight in the refrigerator and allow it to come to room temperature before serving.

Nutrition

Calories: 345 kcal · Protein: 5 g · Fat: 14 g · Carbohydrates: 52 g · Saturated Fat: 7 g · Fiber: 3 g · Sugar: 32 g · Sodium: 190 mg