Festive Christmas Pudding Cake
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups mixed dried fruit (raisins, sultanas, and currants)
- 1/2 cup glacé cherries, halved
- 1/4 cup brandy or dark rum (substitute with orange juice for alcohol-free)
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- In a small bowl, combine the mixed dried fruit, glacé cherries, and brandy. Stir well and let the mixture sit for at least 30 minutes, or overnight if possible. This softens the fruit and infuses it with deep flavor.
- Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan or a decorative bundt pan thoroughly with butter and line the bottom with parchment paper to ensure the cake releases easily after baking.
- In a large mixing bowl, beat the softened butter and dark brown sugar together until the mixture is light and fluffy. This should take about 3 to 5 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the fresh orange zest until the batter is smooth and well-combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt. Sifting these together ensures there are no lumps and that the spices are evenly distributed.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake tough.
- Using a spatula, gently fold in the soaked fruit mixture (including any remaining liquid) and the chopped nuts if you are using them. Ensure the fruit is evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil halfway through.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This resting time helps the structure of the cake set properly.