Homemade flavourful Christmas Fruit Cake

A soft, moist, festive fruit cake packed with plump dried fruits and warm spice—perfect for Christmas!

⭐ Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

Wet Ingredients

• ½ cup unsalted butter, softened

• ½ cup white sugar

• ½ cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk

• ¼ cup oil (vegetable or canola; adds extra moisture)

Fruits

• 1 ½ cups mixed dried fruits
  (raisins, currants, chopped cherries, cranberries, apricots—any mix you prefer)

• ¼ cup orange juice or warm water (for softening)

🍒 Optional Add-ins

• ¼–½ cup chopped nuts (walnuts, pecans, almonds)

• Extra spices: nutmeg, allspice, cloves

• Zest of 1 orange or lemon for a citrus lift

🎁 Instructions

1. Prepare the Fruits

1. Place the dried fruits in a bowl.

2. Pour in the orange juice or warm water and stir to coat.

3. Let the mixture sit for 10–15 minutes to plump the fruits.

4. Drain off any excess liquid and set aside.
   (Fruits should be slightly softened, not soggy.)

2. Prepare the Batter

1. Preheat your oven to 350°F (175°C).

2. Grease and line a loaf pan or round cake pan with parchment paper.

3. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

4. In a separate large bowl, beat the softened butter, white sugar, and brown sugar until light and creamy.

5. Add the eggs one at a time, mixing well after each addition.

6. Stir in the vanilla extract.

7. Add the dry ingredients gradually, alternating with the milk and oil.

   • Start with the dry ingredients and end with dry.

   • Mix gently—do not overbeat.

8. Fold in the prepared dried fruits (and nuts if using).

3. Bake

1. Pour the batter into the prepared pan and spread evenly.

2. Bake for 45–60 minutes, depending on your oven and pan size.

3. The cake is done when:

   • The top is golden

   • A toothpick inserted into the center comes out clean

4. Allow the cake to cool completely in the pan before slicing.
   (Cooling helps the structure firm up and the flavours settle.)

🎅 Serving & Storage

• This cake tastes even better the next day.

• Wrap in foil or store in an airtight container for up to 5–7 days.

• You can warm slices slightly before serving for a lovely aroma.