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 (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