As the scent of sweet spices wafts through my kitchen, I’m reminded of the magic that the holiday season brings. This Festive Christmas Fruitcake Traybake captures that spirit effortlessly, blending buttery richness with brandy-soaked fruits that promise to delight your senses. Not only is this delightful dessert a true crowd-pleaser—perfect for festive gatherings—but it’s also surprisingly simple to make, allowing you to put your own spin on a traditional favorite. Whether you’re looking to impress guests or simply enjoy a nostalgic slice of holiday cheer, this recipe delivers on all fronts. Are you ready to transform your holidays with a dessert that brings everyone together? Let’s dive into this festive treat!
Why is this Fruitcake Traybake special?
Easily Adaptable: This recipe allows for ingredient substitutions, letting you customize your festive treat to suit your tastes.
Deliciously Rich: Featuring buttery smoothness and the sweetness of brandy-soaked fruits, each bite offers a burst of flavor that screams holiday cheer.
Visually Stunning: The layers of marzipan and fondant create a beautiful centerpiece that will impress at any gathering.
Crowd-Pleasing: Perfect for family gatherings or holiday parties, this cake is sure to be a hit with guests of all ages.
Simple to Prepare: Though it looks impressive, the process is straightforward, making it accessible for bakers of any skill level.
If you’re a fan of festive flavors, you might also enjoy making a Tres Leches Cake or a batch of Pumpkin Pie Balls for variety this holiday season!
Festive Christmas Fruitcake Traybake Ingredients
For the Cake Base
- Dried Mixed Fruits – Adds sweetness and texture; you can substitute with dried figs, dates, or cranberries for a unique twist.
- Butter (175g) – Provides richness and moisture; use unsalted butter for a balanced flavor.
- Caster Sugar (175g) – Sweetens the cake; granulated sugar may be used in a pinch, though it may alter texture slightly.
- Eggs (4) – Binds ingredients and adds structure; ensure eggs are at room temperature for better emulsification.
- Self-Raising Flour (225g) – Creates lift and structure in the cake; can be replaced with all-purpose flour and baking powder if not available.
- Almonds (225g) – Adds crunch and flavor; substitute with walnuts or pecans if preferred.
- Brandy (1 tablespoon) – Deepens flavor and enhances the fruit’s richness; use orange juice or apple cider for a non-alcoholic version.
For the Decoration
- Marzipan (500g) – Smooth sweet layer for decoration; fondant can be used as an alternative for a smoother finish.
- Fondant (500g) – Decorative layer that adds sweetness and a polished look.
Step‑by‑Step Instructions for Festive Christmas Fruitcake Traybake
Step 1: Prep for Baking
Preheat your oven to 160°C (320°F) and prepare a rectangular baking tray by greasing it with butter and lining it with parchment paper. This helps the cake to release easily after baking, ensuring your Festive Christmas Fruitcake Traybake has a smooth, beautiful finish.
Step 2: Soak Fruits
In a medium bowl, combine your dried mixed fruits with a tablespoon of brandy, allowing them to soak for at least one hour. This step infuses the fruit with rich flavor while softening them, ensuring each bite of your cake bursts with moist, fruity goodness.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together 175g of softened unsalted butter and 175g of caster sugar until the mixture is pale and fluffy, about 3-5 minutes. The texture should be light and airy, creating a rich base for your Festive Christmas Fruitcake Traybake.
Step 4: Add Eggs
One at a time, incorporate 4 room-temperature eggs into the creamed mixture, beating well after each addition. This ensures a smooth batter without lumps, helping to create the rich and tender crumb that is characteristic of a delightful fruitcake.
Step 5: Fold in Dry Ingredients
Gradually sift and fold in 225g of self-raising flour and 225g of chopped almonds into the batter, using a spatula rather than a mixer to maintain the texture. Mix gently until just combined, as overmixing could lead to a denser cake, detracting from the Festive Christmas Fruitcake Traybake’s intended fluffiness.
Step 6: Incorporate Soaked Fruits
Carefully stir in the soaked fruits and any remaining brandy, ensuring they are evenly distributed throughout the batter. This will give your cake the signature delicious bursts of flavor from the fruits.
Step 7: Bake
Pour the mixture into your prepared tray and smooth the top with a spatula. Bake in the preheated oven for approximately 1 hour, or until a skewer inserted into the center comes out clean. Once done, your cake should be golden brown and slightly pulling away from the edges of the pan.
Step 8: Cool and Decorate
Allow the Festive Christmas Fruitcake Traybake to cool completely in the tray on a wire rack. Once cooled, remove it from the tray and carefully cover it first with a layer of marzipan followed by fondant for a polished, festive look. This decorative touch adds sweetness and elevates your holiday dessert to show-stopping status.
Storage Tips for Festive Christmas Fruitcake Traybake
Room Temperature: Store undecorated cake in an airtight container at room temperature for up to five days to maintain its moisture and flavor.
Fridge: If you prefer, the decorated Festive Christmas Fruitcake Traybake can be kept in the refrigerator for up to a week; just ensure it’s well covered to prevent drying out.
Freezer: For longer storage, wrap the cooled cake tightly in plastic wrap or aluminum foil, then store it in a freezer bag for up to three months. Thaw in the fridge overnight before serving.
Reheating: If you’ve frozen the cake, allow it to thaw completely at room temperature before enjoying. For a warm treat, gently warm individual slices in the microwave for about 10-15 seconds.
Expert Tips for Festive Christmas Fruitcake Traybake
• Soak Time Matters: Ensure you soak your dried mixed fruits in brandy (or juice) for at least one hour. This step enhances their flavor and moisture, making your cake irresistible.
• Egg Temperature: Use room-temperature eggs for better emulsification. Cold eggs can cause a lumpy batter, compromising the festive Christmas fruitcake traybake’s texture.
• Gentle Mixing: When folding in dry ingredients, mix gently until just combined. Overmixing can lead to a dense cake—your goal is a light and fluffy treat!
• Cooling Technique: Allow the cake to cool completely in the tray before decorating. This ensures stability and prevents marzipan and fondant from sliding off.
• Storage Tips: If making ahead, store the undecorated cake in an airtight container at room temperature for up to five days. It keeps the flavors fresh for your festivities!
Festive Christmas Fruitcake Traybake Variations
Feel free to put your own spin on this delectable cake by exploring these creative variations!
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Dried Fruit Swap: Replace traditional mixed dried fruits with your favorites like cherries, figs, or apricots for a unique flavor twist. The possibilities are endless!
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Nutty Alternatives: Instead of almonds, try using pistachios or hazelnuts to add a delightful crunch and a different taste. Nuts elevate the texture, making each bite even more satisfying.
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Gluten-Free: Substitute self-raising flour with a gluten-free blend and a bit of baking powder for a deliciously inclusive version. You won’t sacrifice flavor or texture!
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Citrus Zest: Add lemon or orange zest to the batter for an extra layer of freshness that beautifully complements the fruits and enhances the holiday vibe.
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Spice It Up: Consider adding spices like cinnamon, nutmeg, or ginger to warm up the flavors and evoke childhood memories of holidays past. A sprinkle of warmth can awaken the senses!
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Alcohol-Free Twist: For a non-alcoholic version, swap out brandy with apple juice or a spiced tea infusion, keeping all the flavor while making it accessible to everyone.
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Marzipan-Free Option: If marzipan isn’t your thing, dust the top with powdered sugar or a light sprinkle of cocoa for a charming and simple finish.
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Fruity Glaze: Drizzle a simple glaze made from icing sugar and citrus juice over the cooled cake for an enticing glossy finish that adds sweetness. This easy variation takes your cake to the next level!
If you’re in the mood for more festive treats, consider whipping up a show-stopping Tres Leches Cake or a batch of our delicious Pumpkin Pie Balls to impress your guests.
Make Ahead Options
These Festive Christmas Fruitcake Traybake are perfect for busy home cooks looking to streamline their holiday baking! You can prepare the cake itself up to 3 days in advance; simply cool it completely before wrapping it tightly in plastic wrap and storing it at room temperature. If you want to take it a step further, the cake can even be frozen for up to 3 months, just make sure it’s wrapped well to prevent freezer burn. For the best flavor, allow it to thaw overnight in the refrigerator before decorating with marzipan and fondant. When you’re ready to impress your guests, simply add the final touches and serve—a delectable dessert with minimal effort!
What to Serve With Festive Christmas Fruitcake Traybake
Welcoming the holiday season brings a temptation of delightful flavors, and pairing your traybake creates a joyful dining experience.
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Creamy Mashed Potatoes: The silky smoothness of buttery mashed potatoes offers a savory counterpart to the sweet fruitcake, providing comfort with every bite.
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Warm Spiced Cider: A cup of rich, warm spiced cider enhances the festive feeling, perfectly complementing the brandy-soaked flavors of your dessert.
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Cheese Platter: A variety of sharp and creamy cheeses can create a delightful contrast, balancing the sweetness of the cake and enhancing your holiday spread.
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Fruit Salad: A light and fresh medley of seasonal fruits offers a refreshing palate cleanser, harmonizing with the dense and rich nature of the fruitcake.
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Chocolate Truffles: Indulge in rich, chocolate truffles for a decadent add-on that pairs beautifully with the flavors of dried fruits in your traybake.
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Eggnog: This classic holiday drink, with its creamy texture and warm spices, adds seasonal warmth, enhancing the experience of enjoying your festive cake.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting alongside your fruitcake creates a heavenly contrast of temperatures and textures.
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Gingerbread Cookies: The spiced notes from gingerbread perfectly echo the flavors of the fruitcake, making them a delightful addition to your holiday dessert table.
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Peppermint Hot Chocolate: Warm, chocolatey goodness topped with whipped cream and crushed peppermint offers a festive beverage that pairs delightfully with every slice of fruitcake.
Festive Christmas Fruitcake Traybake Recipe FAQs
How do I choose the best dried mixed fruits for my cake?
Choosing the right dried mixed fruits is essential for the flavor of your Festive Christmas Fruitcake Traybake. Look for fruits that are plump and vibrant in color, avoiding any with dark spots or a hard texture, which indicate they may be past their prime. You can use a mix of raisins, sultanas, currants, and even dried apricots or cranberries for a unique twist. For maximum flavor, soaking them in brandy (or orange juice for a non-alcoholic version) for at least one hour helps enhance their sweetness and moisture before adding them to your batter.
How should I store my Festive Christmas Fruitcake Traybake?
Once your traybake is completely cooled, store it in an airtight container at room temperature for up to five days. This keeps the cake moist and flavorful. If you’ve decorated it with fondant and marzipan, you can refrigerate it for up to a week, but ensure it’s well covered to prevent it from drying out. For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and freeze it for up to three months, thawing it in the fridge overnight when you’re ready to enjoy it again!
Can I freeze my Festive Christmas Fruitcake Traybake?
Absolutely! Freezing your traybake is a fantastic option if you want to prepare ahead for the holidays. To freeze, allow the cooled cake to rest on a wire rack while completely wrapping it in plastic wrap, followed by a layer of aluminum foil. This method protects it from freezer burn. When you’re ready to serve, simply transfer it to the fridge for about 24 hours to thaw. If you prefer a warm slice, you can gently microwave it for about 10-15 seconds after thawing.
What should I do if my cake is too dense?
If you find that your Festive Christmas Fruitcake Traybake turns out too dense, this is often caused by overmixing the batter. When incorporating the dry ingredients, mix gently until just combined to keep the air in the batter, resulting in a lighter cake. Additionally, ensuring that your eggs are at room temperature can help create a better emulsification, leading to a fluffier texture. If the issue persists, consider reducing the mixing time or introducing more aeration by using a whisk when creaming butter and sugar.
Are there any dietary considerations for this cake?
Yes, when making your Festive Christmas Fruitcake Traybake, be mindful of dietary restrictions! You can modify the recipe to meet various needs; for example, use gluten-free flour as a substitute for self-raising flour to make it suitable for gluten-sensitive guests. For those with nut allergies, simply omit the almonds or replace them with pumpkin seeds for crunch. Also, ensure the marzipan and fondant are nut-free if needed. Always inform your guests about the ingredients used to accommodate any allergies.
Can I make this cake ahead of time?
Definitely! I often make my Festive Christmas Fruitcake Traybake in advance to allow the flavors to develop. Treat it like a fine wine; the longer it sits after baking (up to a week), the better it can taste! You can also freeze it for even longer storage; just make sure it’s well-wrapped. Preparing this fruitcake ahead of time allows you to enjoy less stress during the busy holiday season, making your celebrations more joyous!
Deliciously Festive Christmas Fruitcake Traybake to Delight All
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F) and prepare a rectangular baking tray by greasing it with butter and lining it with parchment paper.
- In a medium bowl, combine your dried mixed fruits with a tablespoon of brandy, allowing them to soak for at least one hour.
- In a large mixing bowl, beat together softened butter and caster sugar until pale and fluffy, about 3-5 minutes.
- Incorporate room-temperature eggs one at a time, beating well after each addition.
- Gradually sift and fold in self-raising flour and chopped almonds into the batter, mixing gently until just combined.
- Carefully stir in the soaked fruits and any remaining brandy.
- Pour the mixture into your prepared tray and smooth the top. Bake for approximately 1 hour.
- Allow the cake to cool completely in the tray on a wire rack, then cover with marzipan and fondant.
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