This elegant holiday cake draws upon centuries-old European baking traditions, combining fresh citrus, candied fruits, and warm spices into a celebratory dessert. The recipe reflects the rich history of fruit cakes as symbols of prosperity and celebration during the winter season.
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
- 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
- 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
- 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
- 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
- Add Fruits
- Fold in candied fruits and drained raisins
- Distribute evenly throughout batter
- Ensure fruits are well-coated with batter
Baking Process
- 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
- Temperature Management
- Ensure all ingredients reach room temperature
- Maintain consistent oven temperature
- Cool completely before serving
- Texture Control
- Beat eggs and sugar thoroughly for proper structure
- Fold dry ingredients gently to maintain airiness
- Distribute fruits evenly to prevent sinking
- Quality Assurance
- Use fresh orange juice and zest
- Select high-quality candied fruits
- Check cake doneness in multiple spots
Variations and Substitutions
- Fruit Options
- Substitute dried cranberries for raisins
- Add candied citrus peel
- Include chopped nuts for texture
- Liquid Alternatives
- Replace orange juice with apple juice
- Use mixed citrus juices
- Add spiced tea for complexity
Frequently Asked Questions
Q: Can I make this cake in advance?
A: Yes, prepare up to 3 days ahead. Wrap well and store at room temperature.
Q: How do I prevent fruits from sinking?
A: Coat fruits lightly with flour before adding to batter.
Q: Can I freeze this cake?
A: Yes, wrap tightly and freeze up to 3 months. Thaw overnight before serving.
Q: What is the best way to test for doneness?
A: Insert skewer in center; it should come out clean with no wet batter.
Storage and Make-Ahead Tips
Short-Term Storage
- Store at room temperature up to 5 days
- Wrap tightly in plastic wrap
- Keep in airtight container
Long-Term Storage
- Freeze whole or in portions
- Double-wrap in plastic and foil
- Label with date and contents
Make-Ahead Strategies
- Measure ingredients day before
- Prepare pan in advance
- Soak fruits overnight for enhanced flavor
This traditional Christmas cake embodies the warmth and generosity of the holiday season. Its rich flavors develop further over time, making it an excellent make-ahead dessert for holiday entertaining.
