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However, for those allergic to dried fruits, the traditional recipe can seem a little out of reach. But worry not, because this alternative version is just as indulgent, without a raisin or currant in sight!
This rich Christmas cake, full of festive spices, nuts, and fresh fruit, will fill your home with the same comforting aromas while keeping your celebrations allergen-free.
Ingredients:
For the Cake:
250g unsalted butter (softened)
200g dark brown sugar
4 large eggs
300g plain flour
100g ground almonds
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
100g chopped nuts (pecans, almonds, or walnuts – your choice!)
200g grated fresh apple (choose a firm variety like Granny Smith)
150g fresh or frozen cranberries (if you prefer a touch of tartness)
Zest of 1 orange
Zest of 1 lemon
100ml orange juice (freshly squeezed if possible)
For Decoration:
200g marzipan
400g fondant icing
Festive decorations (e.g. edible gold stars, sugar snowflakes, or holly)
Method:
Prepare the Cake Tin
Preheat your oven to 150°C (130°C fan). Grease a deep, 20cm round cake tin and line the base and sides with baking parchment. Make sure to double-line the sides if you want to protect your cake from overbaking, especially since this cake will need a long, slow cook.
Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and dark brown sugar until light and fluffy. This can take a good 3–5 minutes. Don’t rush – this step helps to ensure a tender cake.
Add the Eggs
Add the eggs one at a time, beating well between each addition. If the mixture looks like it’s curdling, add a tablespoon of the flour to bring it back together.
Mix in the Dry Ingredients
In a separate bowl, combine the plain flour, ground almonds, baking powder, and spices (cinnamon, nutmeg, and ginger). Sift these into the wet mixture, gently folding them in until just combined.
Fold in the Fresh Ingredients
Stir in the chopped nuts, grated apple, fresh cranberries, orange zest, lemon zest, and orange juice. These will add texture, moisture, and a natural sweetness to your cake, making up for the absence of dried fruit.
Bake the Cake
Spoon the mixture into your prepared tin and level the top with the back of a spoon. Bake for 2–2½ hours, checking after 2 hours. The cake is done when a skewer inserted into the centre comes out clean. If the cake starts browning too quickly, cover it with a sheet of foil.
Cool the Cake
Once baked, leave the cake to cool in its tin for 30 minutes before transferring it to a wire rack to cool completely. This cooling process is essential for the cake to set properly.
Decorating Your Christmas Cake:
Once your cake is fully cooled, it’s time for the fun part: decorating! Roll out your marzipan to about 0.5cm thickness and cover the entire cake, smoothing the sides and top. Leave it to set for a few hours or overnight if possible.
After the marzipan has set, roll out the fondant icing and cover the cake in the same way. Now you can add your personal festive touch with edible decorations – whether that’s simple sugar snowflakes, shimmering gold stars, or a classic holly and berries design.
Storage:
This cake keeps beautifully when stored in an airtight tin, making it perfect to bake ahead. While it doesn’t contain dried fruit that traditionally preserves a Christmas cake, it still lasts well for up to 2 weeks, staying moist and rich in flavour.
Final Thoughts:
This rich Christmas cake offers all the luxury of the festive season, minus the dried fruit. Its moist texture, packed with nuts, fresh apple, cranberries, and spices, makes it a showstopper for anyone at your Christmas table. Plus, it’s an ideal alternative for those who need a cake that’s allergen-friendly without compromising on that festive indulgence we all love. Happy baking and Merry Christmas!