This is another recipe from my Christmas series. I was never keen on fruitcakes, creamy cakes were my cup of tea. But I have gradually learned that a piece of fruitcake goes so well with a cup of tea, mulled wine and coffee. I started experimenting with flavors and different types of dried fruit.
The smell of fruitcake is such a Christmas classic…lovely. You can play with dried fruits you have in your pantry. This time I added some sour cream to it, to make it moister. I added some honey as well, for that extra winter flavor. 
Christmas baking: Fruitcake
- Total Time: 1 hour 10 minutes
- Yield: 1 round cake 1x
Description
This moist and flavorful Christmas fruitcake is packed with dried fruits and nuts, enhanced with honey and sour cream for a delightful holiday treat.
Ingredients
- 3 cups (400 g) flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp powdered ginger
- Pinch of salt
- 3 tbsp (45 ml) apricot marmalade
- 3 tbsp (45 ml) sunflower oil
- 2 tbsp sour cream
- 1 tbsp honey
- 2 tsp vanilla extract
- 1 cup (240 ml) currants
- 1 cup (240 ml) raisins
- 1/2 cup (120 ml) chopped almonds
- 1/2 cup (120 ml) chopped figs
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Preheat your oven to 359°F (180°C). Grease a round cake pan and line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, powdered ginger, and salt.
- In another bowl, combine the apricot marmalade, sunflower oil, sour cream, honey, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the currants, raisins, chopped almonds, chopped figs, and the zest of orange and lemon.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Feel free to use any combination of dried fruits you have on hand.
- The addition of sour cream keeps the cake moist.
- This cake pairs wonderfully with tea, coffee, or mulled wine.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
Why does this fruitcake include sour cream?
The article explains that the author added 2 tbsp of sour cream specifically to make the cake moister — a common complaint about traditional fruitcakes. The notes confirm this: sour cream keeps the cake moist, which combined with the 3 tbsp each of apricot marmalade and sunflower oil keeps the texture tender despite the large quantity of dry fruit.
Can I change which dried fruits I use?
Yes — the article and notes both say to use whatever dried fruits you have in your pantry. The base recipe uses 1 cup currants, 1 cup raisins, 1/2 cup chopped almonds, and 1/2 cup chopped figs, but the author started experimenting with different types; any combination of similar total volume will work.
How long does this fruitcake keep?
The notes say to store it in an airtight container for up to a week. The article mentions it pairs well with tea, mulled wine, and coffee — all good companions for a slice throughout the holiday season.
Wow! Looks yummy! I love the snowflake design present on the cake. I am going to bake this fruit cake on this Christmas for sure. Thanks a lot for the recipe.
Alisha, thank you for the compliment!
A perfect fruit cake for the festivities..So loved the snowflake design on top!!!
Tamara this is my idea of a fruit cake, and it has to be the prettiest one I’ve seen!