“Who would have thought that holiday baking could be so simple yet so stunning?” That’s the reaction I aim for when I unveil my Festive Christmas Fruitcake Traybake at family gatherings. This recipe offers a delightful mix of brandy-soaked fruits and buttery cake, topped with a festive marzipan layer that’s not just beautiful but also incredibly easy to prepare. Whether you’re an experienced baker or just starting out in the kitchen, this dish provides a stress-free way to impress your loved ones and add a special touch to your celebrations. Plus, it’s adaptable to your taste! You can easily swap the dried fruits or modify the toppings to suit your preferences, making it a wonderfully versatile holiday dessert. Curious to discover how you can create this joyful treat that embodies the spirit of Christmas? Let’s dive into the festive baking adventure together!
Why is this Christmas Fruitcake Traybake special?
Stunning Presentation: The layer of marzipan creates a gorgeous finish, perfect for holiday gatherings.
Flavorful Fusion: Brandy-soaked fruits add a depth of flavor that elevates the cake beyond traditional desserts.
Versatility: Easily adapt the recipe by swapping dried fruits or trying different toppings like an icing glaze for a unique twist.
Stress-Free Baking: With straightforward steps, even novice bakers can shine with this festive treat.
Make-Ahead Friendly: Bake in advance and impress guests without last-minute chaos—just store it properly! Enjoy this beautiful, delicious centerpiece at your festive table!
Christmas Fruitcake Traybake Ingredients
For the Cake
• Butter (175 g) – Provides moisture and richness to the cake; substitute with margarine for a dairy-free option.
• Sugar (175 g) – Sweetens the cake and aids in browning; use brown sugar for added depth.
• Eggs (4) – Essential for binding; ensure they are at room temperature for better mixing.
• Self-Raising Flour (225 g) – Gives the cake its rise; substitute with all-purpose flour plus baking powder (1 tsp per 100 g).
• Mixed Dried Fruit (500 g) – Adds flavor and texture; can be replaced with any combination of dried fruits like figs, dates, or cranberries.
• Brandy (30 ml) – Enhances flavor and moistness; replace with orange juice or apple cider for a non-alcoholic version.
For the Decoration
• Marzipan (175 g) – Used for decoration; fondant or leaving it plain for a rustic look are also great options.
• Apricot Jam (as needed) – Glazes the cake for a shiny finish; honey or another fruit preserve can serve as a substitute.
Dress up your holiday table with this delightful Christmas Fruitcake Traybake, a stunning centerpiece that makes festive gatherings extra special!
Step‑by‑Step Instructions for Christmas Fruitcake Traybake
Step 1: Preheat and Prepare
Begin by preheating your oven to 160°C (320°F). While it warms, grease a traybake tin with butter or non-stick spray to ensure your festive Christmas fruitcake traybake releases easily after baking. You may also line the base with parchment paper for extra protection, allowing for a clean release of the cake when it’s done.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine 175 grams of softened butter and 175 grams of sugar. Using a hand mixer or a stand mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-5 minutes. This step is crucial as it helps to incorporate air, ensuring a tender texture in your fruitcake.
Step 3: Incorporate Eggs
One at a time, crack in 4 eggs, mixing well after each addition. Continue to beat the mixture on medium speed until all the eggs are fully incorporated and the batter looks creamy. This process takes about 2-3 minutes. Make sure your eggs are at room temperature for optimal mixing, which creates a smooth batter.
Step 4: Add Flour and Fruit
Sift 225 grams of self-raising flour into the mixing bowl, ensuring there are no lumps. Gently fold the flour into the batter using a spatula or wooden spoon, being careful not to over-mix. Next, add 500 grams of mixed dried fruit and 30 ml of brandy; fold these in until evenly distributed throughout the mixture, achieving a rich, thick batter.
Step 5: Transfer to Tin
Pour the batter into the prepared traybake tin, smoothing the top with a spatula to ensure an even layer. This will help your Christmas fruitcake traybake bake uniformly. Make sure the batter reaches the edges of the tin and is level; this is essential for an appealing final presentation.
Step 6: Bake the Cake
Place the traybake tin in the preheated oven and bake for approximately 1 hour, or until a skewer inserted into the center comes out clean. Keep an eye on it toward the end of baking—if the top begins to brown too quickly, you can cover it loosely with aluminum foil to prevent burning.
Step 7: Cool Completely
Once baked, remove the traybake from the oven and allow it to cool in the tin for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely. This step is essential—cooling allows the flavors to develop in your Christmas fruitcake traybake and ensures it has the perfect texture.
Step 8: Glaze and Decorate
After the cake is completely cool, brush it generously with apricot jam to create a shiny glaze. Roll out 175 grams of marzipan and place it over the cake, smoothing it down gently. This festive layer not only enhances the flavor but also supports a beautiful top layer of fondant, if you choose to add it for decoration.
What to Serve with Christmas Fruitcake Traybake
Looking to create a festive feast that perfectly complements the rich and inviting flavors of your Christmas Fruitcake Traybake?
- Mulled Wine: The warm spices enhance the fruity notes of the cake, creating a cozy holiday atmosphere.
- Creamy Custard: A smooth, velvety custard adds a luxurious touch that contrasts beautifully with the cake’s dense texture.
- Spiced Tea: A cup of spiced chai or Earl Grey pairs well, echoing the fruitcake’s aromatic undertones while adding a comforting warmth.
- Cheese Platter: Include a mix of sharp and creamy cheeses for a savory balance, offering contrasting flavors that make each bite interesting.
- Chocolate Truffles: Rich chocolate truffles provide a delightful contrast; their sweetness and richness complement the fruitcake beautifully.
- Cranberry Sauce: A dollop of tart cranberry sauce brightens up the sweetness of the cake, adding a refreshing burst of flavor.
- Ice Cream: Vanilla or cinnamon ice cream serves as a cool, creamy accompaniment that pairs harmoniously with the warmth of the fruitcake.
- Fresh Fruit Salad: A light fruit salad adds a fresh note, balancing the heaviness of the cake while introducing bright, juicy flavors.
- Eggnog: This classic holiday drink with its nutmeg undertones echoes the festive spirit, perfect for toasting as you enjoy your dessert.
Christmas Fruitcake Traybake Variations
Feel free to get creative with your fruitcake traybake for a personalized touch that enhances this festive delight!
-
Dairy-Free: Swap butter with margarine or vegan butter for a delicious dairy-free version without sacrificing flavor.
For those with dietary restrictions, enjoy the same rich texture and taste while sharing a sweet treat with everyone. -
Different Fruits: Use individual dried fruits like figs, apricots, or even dried pineapple to create a unique flavor combination.
Experimenting with your favorite dried fruits adds character and a touch of personal flair to the cake. -
Reduced Sugar: Opt for a mix of half sugar and half applesauce to lower the sugar content without compromising on moisture.
This simple swap can lead to a guilt-free festive indulgence, perfect for health-conscious bakers. -
Sugar Alternatives: Try coconut sugar or maple syrup in place of regular sugar for a more natural sweetness.
These substitutions introduce deeper flavors that not only enhance the cake but also align with a more wholesome approach to dessert. -
Flavor Boost: Enhance the cake with spices like cinnamon, nutmeg, or allspice for an aromatic twist.
Adding these warm spices elevates the holiday spirit, wrapping you in festive scents and flavors. -
Nutty Crunch: Fold in chopped nuts such as pecans, walnuts, or almonds for a delightful crunch and added texture.
The contrast of crunchy nuts with the moist cake creates a fun experience for your taste buds. -
Fruity Glaze: Instead of apricot jam, brush a citrus glaze made with orange juice and powdered sugar for a zesty finish.
This refreshing twist brightens the overall flavor profile and enhances the cake’s visual appeal. -
Icing Options: Top with a simple icing or even a light dusting of powdered sugar instead of fondant for a simpler yet charming look.
This way, you can focus on the cake’s beloved flavors without the extra decorative fuss.
By exploring these ideas, you can make each festive gathering unforgettable, and don’t forget to pair your fruitcake with a lovely cup of tea, as it enhances the holiday spirit even further!
Expert Tips for Christmas Fruitcake Traybake
- Flavor Development: Allow the cake to rest for 1-2 days before serving. This enhances the flavors, making it even more delicious.
- Uniform Fruit Size: Ensure all dried fruits are chopped into similar sizes for even distribution and texture throughout your Christmas fruitcake traybake.
- Gentle Mixing: Avoid over-mixing after adding flour to keep your cake light and fluffy, ensuring the best texture.
- Cool Completely: Let the cake cool entirely in the tin before transferring to a wire rack to prevent it from breaking apart.
- Glazing Technique: Brush apricot jam while the cake is still slightly warm; this helps the glaze adhere better and create a beautiful finish.
Make Ahead Options
These Christmas Fruitcake Traybakes are perfect for busy hosts who want to enjoy the holiday festivities without last-minute stress! You can bake the cake up to 3 days in advance, ensuring you have a delicious dessert ready to go. Simply bake, cool completely, and then wrap the undecorated cake tightly in plastic wrap and store it in an airtight container at room temperature. To maintain quality, avoid frosting until just before serving; this keeps the marzipan and fondant fresh and beautiful. When it’s time to present, brush the cooled cake with apricot jam, cover it with marzipan, and add any decorative touches. With a bit of prep, your Christmas gathering will feel effortless and joyful!
How to Store and Freeze Christmas Fruitcake Traybake
Room Temperature: Store the decorated cake in an airtight container at room temperature for up to 5 days; this keeps it moist and fresh for holiday enjoyment.
Fridge: If you prefer, the fruitcake can be refrigerated for up to 2 weeks, wrapped tightly to prevent it from absorbing other odors—ternatively, let it return to room temperature before serving for optimal flavor.
Freezer: For long-term storage, freeze the undecorated Christmas fruitcake traybake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw slowly in the fridge or at room temperature before decorating.
Reheating: If you prefer a warm slice, gently warm individual pieces in the microwave for about 10-15 seconds or enjoy it at room temperature with a cup of tea.
Christmas Fruitcake Traybake Recipe FAQs
What fruits are best for a Christmas fruitcake traybake?
Absolutely! You can use a variety of mixed dried fruits such as raisins, currants, sultanas, figs, dates, or cranberries. The key is to ensure they’re evenly chopped for a consistent texture throughout the cake. Personally, I love using a mix of figs and cranberries for a delightful sweetness!
How should I store my Christmas fruitcake traybake?
Storing your decorated cake is straightforward! Keep it in an airtight container at room temperature for up to 5 days. If you wish to extend its life, feel free to refrigerate it wrapped tightly for up to 2 weeks. Just remember to let it warm up to room temperature before serving for the best taste.
Can I freeze the Christmas fruitcake traybake? How do I do it?
Certainly! To freeze your undecorated cake, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn, and it will keep well for up to 3 months. For thawing, place the wrapped cake in the fridge overnight or leave it at room temperature for a few hours before decorating. This ensures the moisture is retained, keeping your cake delicious!
What should I do if my fruitcake traybake is too dense?
If your cake comes out too dense, it may be due to over-mixing after adding the flour or not incorporating enough air when creaming the butter and sugar. To avoid this next time, mix gently after adding flour and ensure the butter and sugar are well-creamed before adding the eggs. If it’s too late, don’t fret! You can still enjoy it by serving warm with a scoop of vanilla ice cream for a delightful treat.
Are there any dietary considerations for the Christmas fruitcake traybake?
Yes! If you’re baking for guests with dietary restrictions, there are a few easy swaps. Substitute butter with margarine for a dairy-free option, or use orange juice instead of brandy for a non-alcoholic version. Always check the specific dried fruits used, as some individuals may have allergies. If you’re unsure, feel free to ask about allergies beforehand.
Can I decorate the Christmas fruitcake traybake differently?
Very! The beauty of this recipe lies in its adaptability. Besides marzipan, you can use fondant, a simple icing glaze, or even a dusting of powdered sugar for a rustic look. Don’t hesitate to get creative with how you decorate it; a sprinkle of edible glitter can also add a festive touch!
Delicious Christmas Fruitcake Traybake for Effortless Festivity
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F) and grease a traybake tin with butter or non-stick spray.
- Combine 175 grams of softened butter and 175 grams of sugar, then beat until light and fluffy.
- Add 4 eggs one at a time, mixing well after each addition to achieve a creamy batter.
- Sift 225 grams of self-raising flour into the mixture and gently fold it with 500 grams of mixed dried fruit and 30 ml of brandy.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for approximately 1 hour, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10-15 minutes before transferring it to a wire rack.
- Brush the cooled cake with apricot jam and roll out 175 grams of marzipan to cover the cake.
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