Festive Christmas Fruitcake Traybake is here to revolutionize your holiday baking! Are you tired of the age-old debate about fruitcake? Do you long for that classic, rich, and deeply satisfying flavor without the traditional fuss? Well, I have just the solution for you. Fruitcake, with its storied history dating back centuries, has long been a centerpiece of Christmas celebrations, often symbolizing abundance and good fortune. While its reputation has seen its ups and downs, there’s no denying the nostalgic warmth and incredible depth of flavor a truly well-made fruitcake brings to the festive table.
My take on this beloved classic transforms it into a convenient traybake, making it infinitely easier to prepare, slice, and share. People adore this dish not only for its incredible taste – a perfect symphony of candied fruits, nuts, and warming spices, all bound together in a moist, rich crumb – but also for its sheer convenience. It’s perfect for gifting, potlucks, or simply enjoying with a cup of tea by the fire. This Festive Christmas Fruitcake Traybake embraces all the traditional charm while being delightfully approachable, ensuring every bite evokes the true spirit of the season. Forget dry, dense bricks; prepare for a moist, flavorful, and utterly delightful experience that will convert even the staunchest fruitcake skeptics!
Ingredients:
Creating this magnificent Festive Christmas Fruitcake Traybake truly begins with gathering the finest ingredients. Each component plays a crucial role in building layers of flavour and texture that make this cake so special. Think of it as assembling a treasure chest of festive delights!
- For the Soaked Fruits:
- 300g (approx. 2 cups) mixed dried fruit (sultanas, raisins, currants)
- 100g (approx. ⅔ cup) glacé cherries, halved or quartered
- 50g (approx. ¼ cup) candied peel, finely chopped
- 125ml (½ cup) good quality brandy, dark rum, or strong cold tea/orange juice for an alcohol-free version
- For the Fruitcake Batter:
- 200g (¾ cup + 2 tbsp) unsalted butter, softened at room temperature
- 200g (1 cup) dark brown muscovado sugar, packed
- 4 large eggs, at room temperature
- 250g (2 cups) plain flour, plus extra for dusting fruits
- 1 teaspoon baking powder
- 1 teaspoon ground mixed spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of ground cloves (optional, but adds wonderful depth)
- 50g (½ cup) blanched almonds, roughly chopped
- Zest of 1 large orange
- 1 tablespoon black treacle or molasses
- 2 tablespoons milk (whole milk preferred)
- For Feeding the Traybake (Optional but Recommended):
- Another 100ml (⅓ cup + 1 tbsp) of brandy, dark rum, or strong cold tea/orange juice
- For Decoration:
- 3-4 tablespoons apricot jam, warmed and sieved
- 300g (approx. 11 oz) good quality marzipan
- Icing sugar, for dusting work surface
- 250g (approx. 9 oz) royal icing sugar, plus water (or prepared royal icing)
- Optional festive decorations: cranberries, holly sprigs (non-edible), edible glitter, gold dust, sugared almonds
Phase 1: Preparing Your Festive Fruits and Baking Tin
Let’s kick things off by giving our dried fruits a luxurious spa treatment! This initial step is absolutely crucial for a moist, flavourful Festive Christmas Fruitcake Traybake. It plumps up the fruits and infuses them with a deep, warming flavour, whether you choose alcohol or a non-alcoholic alternative.
-
Soak the Fruits: In a medium bowl, combine your mixed dried fruit, glacé cherries, and chopped candied peel. Pour over your chosen liquid – be it brandy, dark rum, or the comforting aroma of strong tea or vibrant orange juice. Stir everything together gently to ensure all the fruits are well coated. Now, cover the bowl and let it sit. Ideally, you want to soak these beauties overnight, or for a minimum of 4-6 hours. This allows the fruits to fully absorb the liquid, becoming incredibly plump and juicy, which is key to preventing a dry cake. I often do this the day before I plan to bake, making the whole process feel much more relaxed.
-
Prepare Your Traybake Tin: While your fruits are luxuriating, it’s time to get your baking vessel ready. For this Festive Christmas Fruitcake Traybake, I recommend using a rectangular traybake tin, approximately 30cm x 20cm (12 x 8 inches) and about 5cm (2 inches) deep. First, grease the tin lightly with butter. Then, line it with baking parchment. For fruitcakes, especially those destined for maturing, it’s a good idea to create a double layer of parchment on the bottom and ensure the parchment rises about 2-3 cm (1 inch) above the edges of the tin. You can secure the overhanging parchment with a couple of metal clips if you wish. This extra lining acts as insulation, helping the cake bake evenly and preventing the edges from drying out or burning during its long baking time. It also makes for much easier removal later on, a little gift to your future self!
Phase 2: Crafting the Aromatic Fruitcake Batter
Now for the heart of our Festive Christmas Fruitcake Traybake – creating the rich, spiced batter that will bind all those wonderful fruits and nuts together. This is where the magic truly starts to happen, filling your kitchen with the most incredible festive aromas.
-
Cream Butter and Sugar: In a large mixing bowl, using an electric hand mixer or a stand mixer with the paddle attachment, cream together the softened unsalted butter and dark brown muscovado sugar. You want to beat them together until the mixture is light, fluffy, and significantly paler in colour. This can take anywhere from 5 to 8 minutes, so be patient! This creaming process is vital as it incorporates air into the mixture, which contributes to a lighter texture in the finished cake, despite its density. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
-
Incorporate the Eggs: Add the large eggs one at a time, beating well after each addition. If the mixture starts to look a little curdled (which can sometimes happen, don’t panic!), add a tablespoon of the plain flour from your measured amount and continue beating. This helps to bring the mixture back together. The final egg mixture should be smooth and emulsified, ready for the dry ingredients.
-
Sift Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground mixed spice, ground cinnamon, freshly grated nutmeg, and optional pinch of ground cloves. Sifting these ingredients together ensures they are evenly distributed and helps to aerate the flour, preventing lumps in your batter. This also awakens the incredible spice aromas that are so characteristic of a Christmas fruitcake.
-
Combine Wet and Dry: Gradually add the sifted dry ingredients to the creamed butter and egg mixture, folding them in gently with a large metal spoon or spatula. Do not overmix here; we want to just combine until no streaks of flour remain. Overmixing can develop the gluten in the flour too much, leading to a tough cake, and we definitely want a tender Festive Christmas Fruitcake Traybake!
-
Prepare and Fold in Fruits and Nuts: Drain any excess liquid from your soaked fruits (though there shouldn’t be much if they’ve soaked properly). Dust the soaked fruits generously with a tablespoon or two of plain flour. This little trick helps to prevent the fruits from sinking to the bottom of the cake during baking, ensuring they are beautifully distributed throughout. Now, gently fold the floured fruits and the roughly chopped blanched almonds into the cake batter. Add the orange zest and the black treacle (or molasses) and milk, folding them in until everything is just combined. The treacle adds a wonderful dark colour and rich, deep caramel notes that are essential for a traditional fruitcake flavour.
Phase 3: The Gentle Baking Process
Baking a fruitcake is a slow and steady affair, rather like a gentle embrace in the oven. Patience is key here, but the aroma that will fill your home as this Festive Christmas Fruitcake Traybake bakes is truly unparalleled and worth every minute!
-
Preheat Your Oven: Preheat your oven to a moderate 140°C (275°F / Gas Mark 1). Fruitcakes prefer a lower temperature and a longer baking time, which allows them to cook through gently without drying out or burning the rich ingredients.
-
Transfer Batter to Tin: Spoon the dense, aromatic fruitcake batter into your prepared traybake tin. Use the back of a spoon or a spatula to level the top gently. You can also make a slight hollow in the centre of the cake; this helps to counteract the tendency of fruitcakes to dome in the middle, ensuring a flatter surface for decoration later on.
-
Bake: Place the tin in the centre of your preheated oven. Bake for approximately 2 to 2.5 hours. Baking time can vary significantly depending on your oven, so consider this a guide. After about 1.5 hours, it’s a good idea to check on your cake. If the top is browning too quickly, you can loosely cover it with a piece of foil to prevent further browning. This is a common practice for fruitcakes to ensure the surface doesn’t get too dark before the interior is cooked. Every oven is different, so trust your instincts and adjust as needed.
-
Test for Doneness: To check if your Festive Christmas Fruitcake Traybake is ready, insert a long, thin skewer or a metal cake tester into the centre of the cake. When it comes out clean, with no wet batter clinging to it, your cake is done! If it comes out with wet batter, return the cake to the oven for another 15-20 minutes and test again. Be sure to check in a couple of places to be certain. Sometimes a clean skewer from one spot can be misleading.
-
Cooling: Once baked, remove the traybake from the oven. Leave it in its tin to cool completely on a wire rack. This slow cooling process allows the cake to firm up and prevents it from cracking. Resist the urge to remove it too soon, as a warm fruitcake can be fragile. It might take several hours for it to cool down entirely, especially given its density. Patience is a virtue, and it truly pays off for a perfect fruitcake.
Phase 4: Nurturing Your Fruitcake Traybake (Feeding and Maturing)
This is where the Festive Christmas Fruitcake Traybake truly transforms into something extraordinary – developing a depth of flavour and incredible moistness that only time and a little nurturing can provide. If you’re planning to decorate it for Christmas, starting this process a few weeks beforehand is ideal.
-
First Feeding: Once your cake is completely cold (and I mean completely, a warm cake will absorb the liquid differently and could spoil), carefully remove it from the tin, but keep it wrapped in its baking parchment. Using a skewer or a thin knitting needle, gently prick holes all over the top surface of the cake. Don’t go right to the bottom, just deep enough to allow the liquid to penetrate well. Slowly spoon or brush about a third of your extra brandy, rum, or chosen non-alcoholic liquid over the entire surface of the cake, allowing it to soak in. The fruitcake will eagerly drink up this liquid, enriching its flavour and moisture.
-
Wrap and Store: After feeding, wrap the cake first in its baking parchment, then in a layer of foil, and finally in another layer of foil. You can also place it in an airtight container. Store it in a cool, dark place (like a pantry or a cupboard), but not in the refrigerator unless your kitchen is exceptionally warm. The goal is to keep it away from extreme temperatures and light, which can degrade its flavour and texture.
-
Continue Feeding: Repeat the feeding process weekly for 2-3 weeks, or up to a month if you wish, using the remaining liquid. Each time, unwrap the cake, prick a few more holes (you don’t need to go crazy with new holes every time, just enough to open up channels), and spoon over another portion of liquid. Re-wrap it carefully after each feeding. You’ll notice the cake becoming increasingly fragrant, moist, and wonderfully complex in flavour with each feeding. This maturing process is what makes a true Christmas fruitcake unforgettable.
Phase 5: The Festive Decoration
The grand finale! Decorating your Festive Christmas Fruitcake Traybake is where you can unleash your creativity and make it truly your own. Whether you prefer a simple, elegant finish or a more elaborate, traditional look, this step brings all your hard work to a beautiful conclusion.
-
Prepare for Marzipan: About a week before you plan to serve or a few days before you apply royal icing (the marzipan needs time to dry and harden slightly), carefully unwrap your matured fruitcake. Warm the apricot jam in a small saucepan over low heat until it’s runny, then push it through a fine-mesh sieve to remove any lumpy bits. Brush a thin, even layer of this sieved apricot jam all over the top and sides of your fruitcake traybake. This jam acts as a delicious glue, helping the marzipan adhere smoothly.
-
Apply Marzipan: Lightly dust your work surface with icing sugar. Knead the marzipan gently until it’s pliable. Roll out the marzipan into a rectangle slightly larger than the top of your cake. For a traybake, you can often just cover the top, or you can roll out enough to cover the sides as well, depending on your preference. Carefully lift the marzipan and drape it over the top of the cake. Smooth it down gently with your hands or a marzipan smoother, working from the centre outwards to remove any air bubbles. Trim any excess marzipan neatly around the edges with a sharp knife. If covering the sides, roll out strips and carefully adhere them, blending the seams as best you can. Let the marzipan-covered cake sit uncovered in a cool, dry place for at least 24-48 hours. This allows the marzipan to dry out a little, creating a firm base for the royal icing.
-
Prepare Royal Icing: If using royal icing sugar, follow the package instructions to mix it with water until you achieve a thick, spreadable consistency. You want it firm enough to hold its shape but soft enough to spread. If using pre-made royal icing, give it a good stir. For a traditional “snowdrift” effect, aim for a slightly stiffer consistency. For a smooth finish, it can be a little looser.
-
Apply Royal Icing: Spread a generous layer of royal icing over the top and optionally the sides of your marzipan-covered Festive Christmas Fruitcake Traybake. You can aim for a smooth, elegant finish using a palette knife, or create dramatic peaks and swirls using the back of a spoon to mimic freshly fallen snow. Get creative! Allow the royal icing to set completely. This can take several hours, or even overnight, depending on the thickness and humidity.
-
Final Festive Touches: Once the royal icing is firm, it’s time for the final decorations! This is your chance to really make it shine. You could arrange beautiful candied cranberries, sprigs of artificial holly, or delicate edible glitter. A dusting of gold or silver edible lustre dust can add a touch of sparkle. For a more rustic look, you might arrange blanched almonds or dried orange slices. Remember to use only non-toxic decorations if they are not edible. Slice your magnificent Festive Christmas Fruitcake Traybake into generous portions and serve with a hot cup of tea or coffee, or even a glass of mulled wine. Each bite will be a testament to your patience and passion, a true taste of Christmas!
Conclusion:
Well, we’ve journeyed together through the delightful process of creating what I truly believe will become a new holiday staple in your home! I’ve poured my heart into crafting this recipe, and I am absolutely confident that it delivers on every promise of festive cheer and scrumptious flavor. This isn’t just any ordinary baked good; it’s a celebration in a square, a testament to the joy of holiday baking without the usual fuss or intimidation that traditional fruitcakes can sometimes bring. The sheer ease of preparing a traybake, combined with the rich, comforting aroma that will fill your kitchen, makes this recipe an absolute must-try this season. Imagine the smiles when you present something so beautifully adorned, yet so wonderfully simple to make. It truly captures the essence of Christmas, offering all the joy with none of the stress.
What makes this particular iteration so special, you ask? It’s the perfect harmony of moist, fruit-laden sponge, infused with warming spices that dance on your palate. Every bite is a delightful combination of chewy dried fruits, crunchy nuts, and a tender crumb, all working together to evoke those cherished holiday memories. We’ve managed to encapsulate all the beloved characteristics of a classic fruitcake – its depth of flavor, its satisfying texture, and its inherent ability to transport you to a cozy fireside scene – but in a format that’s incredibly approachable and shareable. It’s ideal for busy schedules, ensuring you can still deliver homemade deliciousness without feeling overwhelmed. This recipe stands out because it perfectly balances the traditional with the convenient, making it accessible to even novice bakers while still impressing seasoned dessert connoisseurs. I honestly can’t wait for you to experience the pure joy of pulling this golden treat from your oven and sharing it with your loved ones.
When it comes to enjoying your magnificent creation, the possibilities are wonderfully diverse. For a simple yet elegant treat, serve a slice of your Festive Christmas Fruitcake Traybake alongside a steaming mug of tea or coffee – it’s an afternoon delight that truly hits the spot, providing a moment of cozy indulgence. If you’re feeling a bit more indulgent, try warming a piece slightly and pairing it with a generous dollop of clotted cream or a decadent spoonful of brandy butter; the creaminess beautifully complements the fruitcake’s richness, creating an unparalleled dessert experience. For a truly show-stopping dessert, serve it warm with a scoop of vanilla bean ice cream or a drizzle of homemade custard. It also makes an incredible addition to any festive spread, offering a comforting, traditional element amidst other holiday goodies, fitting in seamlessly whether it’s a casual gathering or a formal dinner. Don’t underestimate its power as a delightful accompaniment to a cheese board, offering a sweet counterpoint to savory flavors. This traybake is incredibly versatile, ready to shine in any setting you choose, from a simple snack to an elaborate dessert.
And here’s where you can truly make this recipe your own! While I’ve provided what I believe to be the perfect foundation, don’t hesitate to experiment with variations.
Fancy a different nut?
Go ahead and swap out the pecans for walnuts, almonds, or even a mix of your favorites to change the textural dynamics and introduce new nutty notes. Similarly, the dried fruits are ripe for customization; try adding dried cranberries for a tart zing, or swapping some raisins for chopped dried apricots or figs to alter the flavor profile and add layers of complexity. For an extra touch of richness, consider incorporating a handful of good quality dark chocolate chips into the batter – chocolate and fruitcake are a surprisingly delightful pairing that adds a modern twist! If you prefer an alcohol-free version, simply substitute the brandy or rum with orange juice or strong brewed black tea for a similar depth of moisture and flavor, ensuring everyone can enjoy a slice. Conversely, if you love a boozy fruitcake, feel free to ‘feed’ the traybake with a little extra brandy or rum after it’s baked and cooled, wrapping it tightly and allowing the flavors to meld over a few days for an even deeper, more complex taste. You could also experiment with your glazes; a simple lemon glaze instead of orange, or even a dusting of powdered sugar can offer a different aesthetic and flavor. The beauty of this recipe lies in its adaptability and your creative freedom.
So, there you have it! My sincerest invitation for you to dive into your kitchen and experience the magic of this recipe firsthand. Gather your ingredients, put on some festive tunes, and let the comforting aromas fill your home. I promise you, the effort will be richly rewarded with a delicious, crowd-pleasing treat that embodies the spirit of the season. Once you’ve baked and tasted your creation, please, please come back and share your experience with me! I absolutely adore hearing about your culinary adventures. Did you try a fun variation that you think others should know about? Did it become an instant family favorite, cherished by all? Snap a picture, leave a comment below, or tell us all about your baking journey. Your feedback and creativity not only inspire me but also help build a wonderful community of fellow home bakers. Happy baking, and may your holidays be filled with warmth, joy, and plenty of delicious moments!
Festive Christmas Fruitcake Traybake
Revolutionize your holiday baking with this Festive Christmas Fruitcake Traybake! Enjoy the classic, rich, and deeply satisfying fruitcake flavor without the traditional fuss. This convenient traybake offers a perfect symphony of candied fruits, nuts, and warming spices in a moist, rich crumb, perfect for gifting or enjoying by the fire. Forget dry, dense bricks; prepare for a moist, flavorful, and utterly delightful experience that will convert even the staunchest fruitcake skeptics!
Ingredients
-
175 g dried apricots, chopped
-
3 tablespoons strong cold tea or orange juice (plus extra for brushing)
-
175 g butter, softened
-
175 g light brown sugar
-
4 large eggs, beaten
-
175 g plain flour
-
225 g raisins
-
225 g currants
-
225 g cherries, halved
-
1 tablespoon apricot jam, warmed
-
500 g marzipan
-
500 g ready-to-roll fondant
-
30ml strong cold tea or orange juice
Instructions
-
Step 1
In a medium bowl, combine dried apricots, raisins, currants, and halved cherries. Pour over 3 tablespoons of strong cold tea or orange juice. Stir, cover, and let sit overnight (or a minimum of 4-6 hours) to plump up the fruits. -
Step 2
Grease a 30cm x 20cm (12 x 8 inches) traybake tin, about 5cm (2 inches) deep. Line it with a double layer of baking parchment, ensuring the parchment rises 2-3 cm (1 inch) above the edges for insulation. -
Step 3
In a large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light, fluffy, and paler in color (5-8 minutes). Scrape down the bowl sides occasionally. -
Step 4
Add the beaten eggs gradually, beating well after each addition. If the mixture curdles, add a tablespoon of plain flour to bring it back together. -
Step 5
In a separate bowl, whisk together the plain flour and any desired fruitcake spices (not explicitly listed in new ingredients, but implied by article text like ‘ground mixed spice’, ‘cinnamon’, ‘nutmeg’, ‘cloves’). Sifting ensures even distribution and aeration. -
Step 6
Gradually fold the sifted dry ingredients into the creamed butter and egg mixture with a large metal spoon or spatula until just combined, avoiding overmixing. -
Step 7
Drain any excess liquid from your soaked fruits. Dust the soaked fruits generously with a tablespoon or two of plain flour to prevent sinking. Gently fold the floured fruits into the cake batter until just combined. -
Step 8
Preheat your oven to a moderate 140°C (275°F / Gas Mark 1). Fruitcakes prefer a lower temperature and longer baking time. -
Step 9
Spoon the dense fruitcake batter into your prepared traybake tin. Level the top gently with the back of a spoon, creating a slight hollow in the center to counteract doming. -
Step 10
Place the tin in the center of your preheated oven and bake for approximately 2 to 2.5 hours. If the top browns too quickly after about 1.5 hours, loosely cover it with foil. -
Step 11
Insert a long, thin skewer or metal cake tester into the center of the cake. It should come out clean, without wet batter clinging to it, indicating the cake is done. Test in a couple of places. -
Step 12
Once baked, remove the traybake from the oven and leave it in its tin to cool completely on a wire rack. This slow cooling process allows the cake to firm up. -
Step 13
Once completely cold, remove the cake from the tin but keep it wrapped in parchment. Prick holes all over the top surface with a skewer. Slowly spoon or brush about a third of the extra strong cold tea or orange juice (from the 30ml allowance) over the surface, allowing it to soak in. -
Step 14
After feeding, re-wrap the cake first in its baking parchment, then in a layer of foil, and finally in another layer of foil or place it in an airtight container. Store in a cool, dark place (not the refrigerator). -
Step 15
Repeat the feeding process weekly for 2-3 weeks, or up to a month, using the remaining 30ml of strong cold tea or orange juice. Unwrap, prick a few more holes, spoon over liquid, and re-wrap carefully each time. -
Step 16
About a week before serving, unwrap the matured fruitcake. Warm the 1 tablespoon apricot jam in a saucepan until runny, then push through a fine-mesh sieve. Brush a thin, even layer of this sieved jam over the top and sides of the cake. -
Step 17
Lightly dust your work surface with icing sugar. Knead the 500g marzipan until pliable. Roll it out into a rectangle slightly larger than the top of your cake (or enough to cover sides too). Carefully lift and drape it over the cake, smoothing out air bubbles. Trim excess. Let the marzipan-covered cake sit uncovered in a cool, dry place for at least 24-48 hours to dry slightly. -
Step 18
Knead the 500g ready-to-roll fondant until pliable and smooth. If necessary, lightly dust your work surface with icing sugar to prevent sticking. -
Step 19
Roll out the fondant into a rectangle large enough to cover the top and optionally the sides of your marzipan-covered cake. Carefully lift and drape the fondant over the cake. Smooth it down gently with your hands or a fondant smoother, working from the center outwards to remove any air bubbles. Trim any excess neatly around the edges with a sharp knife. Allow the fondant to set and firm up. -
Step 20
Once the fondant is firm, decorate your traybake! Arrange candied cranberries, artificial holly sprigs, or edible glitter. A dusting of gold or silver edible lustre dust can add sparkle. Slice into generous portions and serve.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.