Suits-all Christmas cake

Suits-all Christmas cake

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(3 ratings)

Prep: 30 mins Cook: 3 hrs - 3 hrs, 20 mins plus overnight soaking

Easy

Makes 1 x 20cm or 22cm round or square cake (each cuts into 20 pieces)
Give the classic Christmas fruitcake a makeover with cinnamon, rose, orange blossom and tropical mango for a fruity and fragrant cake

Nutrition and extra info

  • Freezable

Nutrition: per serving (20)

  • kcal396
  • fat16g
  • saturates8g
  • carbs57g
  • sugars46g
  • fibre3g
  • protein5g
  • salt0.4g
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Ingredients

  • zest 1 orange or 2 clementines, plus 100m juice
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • zest 2 lemons, plus 100ml juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp orange blossom water
  • 1 tsp rosewater
  • 3 tbsp clear honey
  • 200g glacé cherries
  • 200g mixed peel
  • 200g dried apricots, diced
  • 175g golden sultanas
  • 140g dried cranberries or sour cherries, or a mix
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g dried mango, diced
  • 280g butter at room temperature, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 140g light muscovado sugar
  • 4 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g plain flour
  • 100g ground almonds
  • 2 tsp ground cinnamon

To feed the cake

  • 1 tsp orange blossom water
  • 50ml orange juice

Method

  1. Mix together the orange and lemon zests and juice, the orange blossom water, rosewater and honey in a large bowl. Stir in all of the dried fruit, cover and leave overnight to soak.

  2. The next day, heat oven to 160C/140C fan/ gas 3. Grease and double-line a 22cm round or square cake tin (for a flatter cake) or a 20cm round or square tin (for a deeper cake) with baking parchment. In another big bowl, beat the butter and sugars together with an electric mixer until pale and fluffy. Beat in the eggs, one by one, then fold in the flour, almonds and cinnamon.

  3. Tip in the soaked fruits and any juices left in the bowl, and stir in. Spoon the mix into the prepared tin and level the top. If you want your cake flat rather than slightly rounded, make a gradual dip in the centre of the mix with the back of a wooden spoon. Bake for 1 hr 30 mins, then turn the oven down to 140C/120C fan/gas 1 and bake for another 1 hr 30 mins for 22cm cakes, or 1 hr 50 mins for 20cm cakes, until a skewer poked into the centre comes out clean. Cool in the tin, sitting on a wire rack.

  4. While the cake is still warm, mix together the feeding ingredients, pepper the cake with holes using a thin skewer and spoon over the liquid. If you’re making the cake ahead of time, feed once a week for up to 4 weeks. Keep well wrapped in parchment, inside an airtight container, for up to 1 month. If you’re not getting ahead, this cake tastes just as delicious a day or two after baking.

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Comments, questions and tips

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lizfisher56
3rd Jan, 2015
5.05
I made this on a whim as an alternative to my tried and trusty recipe and I'm very pleased that I did. I made it about 3 weeks before Christmas but didn't feed it once it was made. I'm glad I didn't as it is a very moist cake. It is also not a 'heavy' cake although it weighs a lot when you take it out of the oven ;) I will certainly make this again.
ldupuy
5th Dec, 2014
The marinating fruit looks & smells great, though subtle. But, since my family isn't keen on any form of icing, can this be served with "brandy" butter or cream? maybe rather "orange blossom/rosewater" butter? would you have any recipe for that? thanks a lot
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi Idupuy this cake is fine to serve with any of those accompaniments you have suggested or you could try the apricot butter icing from this recipe http://www.bbcgoodfood.com/recipes/1837666/fruitcake-with-apricot-butter-icing however, if you leave the cake un-iced make sure you keep it well wrapped up so that it doesn't dry out. 
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