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
Units
Scale
- 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 apricot marmalade
- 3 tbsp sunflower oil
- 2 tbsp sour cream
- 1 tbsp honey
- 2 tsp vanilla extract
- 1 cup currants
- 1 cup raisins
- 1/2 cup chopped almonds
- 1/2 cup 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: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 0