Traditional Candied Fruit Christmas Cake

Ingredients

For the Cake Batter

• 375g (3 cups) wheat flour
• 300g (1½ cups) granulated sugar
• 5 large eggs, room temperature
• 190ml (¾ cup) vegetable oil
• 300ml (1¼ cups) fresh orange juice
• 30g (2 tablespoons) baking powder
• 15g (2 tablespoons) orange zest
• 5ml (1 teaspoon) vanilla essence
• Pinch of salt

For the Fruit Mixture

• 250g (1½ cups) mixed candied fruit
• 50g (⅓ cup) raisins

Time Requirements

• Preparation: 25 minutes
• Baking: 60 minutes
• Cooling: 30 minutes
• Total Time: 1 hour 55 minutes

Step-by-Step Instructions

Initial Preparation

1. Preheat and Prepare

• Set oven temperature to 180°C (350°F)
• Line 24cm (9-inch) cake pan with parchment paper
• Grease sides and bottom thoroughly

1. Prepare Fruits

• Soak raisins in warm water for 15 minutes
• Drain and pat dry thoroughly
• Cut any large candied fruit pieces to uniform size

Making the Batter

1. Create Base Mixture

• Beat eggs and sugar until pale and doubled in volume
• Continue mixing until ribbons form when beater is lifted
• Gradually stream in vegetable oil while mixing
• Add orange juice, zest, and vanilla essence

1. Incorporate Dry Ingredients

• Sift together flour, baking powder, and salt
• Add to wet ingredients in three additions
• Fold gently until just combined
• Avoid overmixing to maintain tenderness

1. Add Fruits

• Fold in candied fruits and drained raisins
• Distribute evenly throughout batter
• Ensure fruits are well-coated with batter

Baking Process

1. Transfer and Bake

• Pour batter into prepared pan
• Smooth top with spatula
• Bake 60 minutes or until tester comes clean
• Tent with foil if browning too quickly

Nutritional Information

Per slice (based on 12 servings):

• Calories: 425
• Protein: 6g
• Carbohydrates: 65g
• Fat: 17g
• Fiber: 2g
• Sugar: 42g

Professional Tips

1. Temperature Management

• Ensure all ingredients reach room temperature
• Maintain consistent oven temperature
• Cool completely before serving

1. Texture Control

• Beat eggs and sugar thoroughly for proper structure
• Fold dry ingredients gently to maintain airiness
• Distribute fruits evenly to prevent sinking

1. Quality Assurance

• Use fresh orange juice and zest
• Select high-quality candied fruits
• Check cake doneness in multiple spots

Variations and Substitutions

1. Fruit Options

• Substitute dried cranberries for raisins
• Add candied citrus peel
• Include chopped nuts for texture

1. Liquid Alternatives

• Replace orange juice with apple juice
• Use mixed citrus juices
• Add spiced tea for complexity