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Christmas Cake

Christmas Cake, a.k.a. not your grandmother's fruit cake. This incredibly dense cake is packed with rum-soaked dried fruit and has tons of flavor!
Course Dessert
Cuisine American
Prep 40 minutes
Cook 2 hours 30 minutes
resting time 1 day 20 hours 50 minutes
Total 2 days
Servings 12 servings
Calories 654 kcal
Author Michelle

Ingredients

  • 2 Granny Smith apples peeled, cored and grated
  • cups raisins
  • cups golden raisins
  • 1 cup chopped dried figs
  • 1 cup chopped dates
  • ½ cup chopped dried apricots
  • ½ cup slivered almonds
  • cups spiced rum
  • 10½ ounces unsalted butter, at room temperature (21 tablespoons)
  • cups light brown sugar
  • 2 vanilla beans split lengthwise and seeds scraped
  • 4 eggs
  • cups all-purpose flour
  • ¼ teaspoon baking soda
  • teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ cup spiced rum for drizzling
US Customary - Metric

Directions

  1. Place the grated apples, raisins, golden raisins, figs, dates, apricots, almonds, and rum in a medium bowl and stir to combine. Cover and allow to soak in a cool, dark place for at least 24 hours, stirring occasionally.
  2. Preheat oven to 275 degrees F. Grease a 9-inch springform pan and line the bottom and sides with a double layer of parchment paper; set aside.
  3. Place the butter, sugar and vanilla seeds in the bowl of an electric mixer and beat on medium speed for 8 minutes - the mixture will become extremely light and creamy. Add the eggs one at a time, beating well after each addition.
  4. Sift the flour, baking soda, cinnamon and allspice into a large bowl. Add the soaked fruit and mix well with a rubber spatula, ensuring that all of the fruit is evenly coated with flour. Add the butter mixture and continue to stir and fold until the batter is completely combined.
  5. Scrape the batter into the prepared pan and smooth the top. Cover the top with a round of parchment paper and bake for 2 hours 15 minutes to 2 hours 45 minutes, or until a skewer inserted in the center comes out clean.
  6. As soon as the cake comes out of the oven, remove the parchment from the top and drizzle the extra rum evenly all over the top of the cake. Allow the cake to cool completely in the pan, then remove the sides, bottom and the parchment paper before serving. The cake can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month. Bring to room temperature before serving.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Christmas Cake
Amount Per Serving
Calories 654 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 107mg36%
Sodium 62mg3%
Potassium 586mg17%
Carbohydrates 90g30%
Fiber 5g21%
Sugar 47g52%
Protein 7g14%
Vitamin A 915IU18%
Vitamin C 3.1mg4%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.