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Festive Christmas Fruitcake Traybake

The holiday season is a time to gather friends and family around the table, sharing warmth, laughter, and delicious treats. If you’re looking for something that captures this festive spirit beautifully, look no further than this delightful Festive Christmas Fruitcake Traybake. Bursting with plump dried fruits and topped with a glossy layer of fondant, this cake is not just a dessert but a centerpiece—inviting, warm, and wholly comforting. Let me take you through the process of creating this holiday staple that is sure to become a favorite at your festive gatherings.

Why Make This Recipe

Creates a festive atmosphere with its rich flavors and beautiful presentation.
Perfect for sharing with family and friends or to gift during the holiday season.
A unique twist on traditional fruitcake, combining ease of preparation with a nostalgic flavor.

This recipe is special because it combines quality ingredients with straightforward preparation, making it accessible even for novice bakers. Plus, the traybake style means you can slice and serve it with minimal fuss, leaving you more time to enjoy the festivities.

Step-by-Step Guide to Making Festive Christmas Fruitcake Traybake

Creating this traybake is an enjoyable process, allowing you to embrace the joy of baking while filling your home with the enchanting scents of the holiday season. Let’s break it down into manageable steps.

Step 1: Soak the Fruits

Begin by preparing your fruits to ensure they are plump and flavorful. In a medium bowl, combine the dried apricots, raisins, currants, and halved cherries. Pour over 3 tablespoons of strong cold tea or orange juice. This step is crucial as it adds moisture and elevates the flavors of the fruits. Stir the mixture well, cover it, and let it sit overnight, or at least 4-6 hours, for the best results.

Step 2: Prepare Your Traybake Tin

While the fruits soak, you can get your traybake tin ready. Grease a 30cm x 20cm (12 x 8 inches) traybake tin that is about 5cm (2 inches) deep. To ensure easy removal, line it with a double layer of baking parchment. Let the parchment rise 2-3 cm (1 inch) above the edges for insulation—this helps prevent burning and ensures even baking.

Step 3: Cream Butter and Sugar

Move on to the star of the cake—your batter. In a large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer. Aim for a light, fluffy texture—this should take about 5-8 minutes. Don’t forget to scrape down the sides of the bowl occasionally to incorporate all the ingredients evenly.

Step 4: Incorporate the Eggs

Once your butter and sugar are suitably creamed, it’s time to add in the beaten eggs. Introduce the eggs gradually, beating well after each addition to ensure they are fully incorporated. If you notice the mixture curdling, don’t panic! Just add a tablespoon of plain flour to bring everything back together.

Step 5: Sift Dry Ingredients

While the wet ingredients come together beautifully, it’s essential to prepare your dry mix. In a separate bowl, whisk together the plain flour along with any desired spices, such as ground mixed spice, cinnamon, nutmeg, or cloves. Sifting the mixture ensures even distribution and aeration, enhancing the cake’s texture.

Step 6: Combine Wet and Dry

Slowly fold the sifted dry ingredients into the creamed butter and egg mixture. Use a large metal spoon or spatula and fold gently until just combined. Avoid overmixing here; a few flour pockets are okay! The goal is a well-integrated but slightly lumpy batter.

Step 7: Prepare and Fold in Fruits

Next, it’s time to introduce the flavors from the soaked fruits. Make sure to drain any excess liquid from the mixture. To prevent the fruits from sinking to the bottom while baking, dust them generously with a tablespoon or two of plain flour. Now, gently fold the floured fruits into the cake batter until they are incorporated evenly.

Step 8: Preheat Your Oven

Preheat your oven to a moderate 140°C (275°F / Gas Mark 1). Fruitcakes, including this traybake, benefit from slow cooking at a low temperature, promoting even baking and allowing the flavors to develop fully.

Step 9: Transfer Batter to Tin

Spoon the dense fruitcake batter into your prepared traybake tin. Use the back of a spoon to level the top gently, being careful to create a slight hollow in the center to counteract any doming as it bakes.

Step 10: Bake

Place your tin in the center of your preheated oven and let it bake for approximately 2 to 2.5 hours. To prevent the top from browning too quickly, loosely cover it with foil after about 1.5 hours.

Step 11: Test for Doneness

At the end of the baking time, insert a long, thin skewer or metal cake tester into the center of the cake. If it comes out clean, with no wet batter clinging to it, your cake is done. Be sure to test in a couple of different places just to be sure.

Step 12: Cooling

Once your cake is finished baking, remove the traybake from the oven but leave it in its tin. Allow it to cool completely on a wire rack. This slow cooling process allows the cake to firm up and makes handling it much easier later on.

Step 13: First Feeding

Once completely cool, take the cake out of the tin but keep it wrapped in parchment. Prick holes all over the top surface with a skewer—this will allow for better absorption of the flavor. Slowly spoon or brush about a third of the extra strong cold tea or orange juice over the surface. Let the cake soak it in for maximum flavor.

Step 14: Wrap and Store

After the first feeding, it’s essential to wrap the cake properly. Start by wrapping it in its baking parchment, followed by a layer of foil. For added protection, wrap it a second time or place it in an airtight container. Store your cake in a cool, dark place — but not in the refrigerator!

Step 15: Continue Feeding

To enhance the flavor and moisture, repeat the feeding process weekly for the next 2-3 weeks, or even up to a month. Each week, unwrap the cake, prick a few more holes, spoon over the liquid, and re-wrap it carefully. The cake will become richer and more flavorful with each feeding.

Step 16: Prepare for Marzipan

About a week before you’re ready to serve, unwrap the matured fruitcake. In a saucepan, warm the tablespoon of apricot jam until it is runny, then push it through a fine-mesh sieve. Brush a thin, even layer of this sieved jam over the top and sides of the cake — this helps the marzipan adhere beautifully.

Step 17: Apply Marzipan

Lightly dust your work surface with icing sugar to prevent sticking. Knead the 500g of marzipan until it becomes pliable. Roll it out into a rectangle that is slightly larger than the top of your cake (make sure it’s enough to cover the sides too). Carefully lift and drape the marzipan over the cake, smoothing out any air bubbles as you go. Trim any excess and let the marzipan-covered cake sit uncovered in a cool, dry place for at least 24-48 hours to dry slightly.

Step 18: Prepare Fondant

For a lovely finish, knead the 500g of ready-to-roll fondant until it’s pliable and smooth. If necessary, lightly dust your work surface with icing sugar to prevent sticking.

Step 19: Apply Fondant

Just like with the marzipan, roll the fondant into a rectangle that’s large enough to cover the top and optionally the sides of your cake. Lift and drape the fondant over the cake gently, smoothing it down from the center outward to remove air bubbles. Trim any excess neatly around the edges with a sharp knife. Allow the fondant to set and firm up.

Step 20: Final Festive Touches

Once the fondant is firm, it’s time for the fun part—decorating your traybake! You can arrange candied cranberries, artificial holly sprigs, or edible glitter. For an elegant touch, a dusting of gold or silver edible lustre dust can add a sparkle that catches the eye. Finally, slice your cake into generous portions, and it’s ready to impress!

Storage Tips for Festive Christmas Fruitcake Traybake

To keep your festive creation fresh and flavorful, follow these storage recommendations:

Room temperature for 2-3 weeks in a cool, dark place.
Refrigerate for up to 1 week at 40°F.
Freeze for up to 2 months in an airtight container for optimal freshness.

By adhering to these guidelines, your fruitcake will remain as delightful as the day it was made, enhancing its flavors over time thanks to the feeding process.

Best Ways to Serve Festive Christmas Fruitcake Traybake

When it comes to enjoying this delightful traybake, here are some wonderful serving suggestions:

Serve slices at holiday gatherings with a cup of spiced tea or mulled wine.
Pair with a dollop of freshly whipped cream for an indulgent treat.
For a simple yet elegant presentation, dust with powdered sugar just before serving to add a snowy effect.
Surprise your guests by pairing the cake with a scoop of creamy vanilla ice cream for a warm-cold dessert experience.
For a special touch, offer a selection of cheese on the side, as the sweetness of the cake contrasts beautifully with tangy cheeses.

Tips to Make Festive Christmas Fruitcake Traybake

Here are a few quick tips to ensure your cooking experience is as smooth as possible:

Preparation is key: Chop and soak the fruits a day in advance to save time during the busy holiday season.
Don’t skip the feeding: Feeding the cake weekly will enhance its flavors immensely, making it even more delicious.
Use quality ingredients: Choose high-quality butter and organic dried fruits for the best flavor.

Variations or Substitutions

If you want to put your spin on this festive fruitcake or accommodate dietary preferences, consider these options:

For a nutty flavor, add chopped pecans or almonds, or substitute part of the dried fruits with your favorite nuts for a delightful crunch.
If you prefer a lighter cake, swap out half of the fruit mixture with finely grated carrots or zucchini for added moisture and nutrition.

FAQs

Q: Can I make this ahead of time?
A: Yes! The flavors improve as the cake sits; making it a few weeks in advance is ideal.

Q: Can I use different dried fruits?
A: Absolutely. Feel free to substitute with any mix of dried fruits you enjoy, such as prunes, sultanas or apricots to customize your cake.

Q: What can I do if it turns out too dry?

Brush with extra tea or fruit juice to moisten.
Serve with a sauce, such as warm custard or a syrup, for added moisture.

With its enchanting flavors and beautiful presentation, your Festive Christmas Fruitcake Traybake will undoubtedly be the star of your holiday celebrations. Enjoy the process, embrace the aromas that fill your kitchen, and most importantly, savor every bite. Your friends and family will treasure this delightful addition to the festivities, creating memories to last a lifetime!