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Festive Christmas Fruitcake Traybake

Festive Christmas Fruitcake Traybake That's Simply Irresistible

This Festive Christmas Fruitcake Traybake combines rich flavors and simple preparation, making it a must-have for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Christmas
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 150 g Butter Use dairy-free alternative for vegan options.
  • 200 g Sugar Consider coconut sugar for a healthier twist.
  • 300 g Dried Fruits e.g., raisins, currants; can substitute with figs or cranberries.
  • 1 tsp Baking Powder Ensure it’s fresh for best results.
  • 250 g All-Purpose Flour A gluten-free flour blend works well for gluten-free options.
  • 3 large Eggs Flax eggs can be used for a vegan alternative.
  • 50 ml Brandy Swap with orange juice or apple cider for non-alcoholic version.
For the Decorations
  • 200 g Marzipan If unavailable, use simple icing glaze.
  • 200 g Fondant Can skip for a more rustic look.

Equipment

  • Electric mixer
  • Baking Tray
  • Spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160°C (320°F) and prepare a baking tray lined with parchment paper.
  2. Cream together 150g of butter and 200g of sugar until light and fluffy, about 4–5 minutes.
  3. Incorporate 3 large eggs one at a time, beating well after each addition until smooth.
  4. Fold in 300g of dried fruits, 1 tsp of baking powder, and 50ml of brandy until evenly mixed.
  5. Gradually sift in 250g of all-purpose flour, folding gently until just combined.
  6. Pour the batter into the prepared tray and smooth the top before baking for 60 minutes.
  7. Check for doneness using a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool in the tray for 15 minutes, then transfer to a wire rack to cool completely before decorating.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For the best flavor, allow the fruitcake to rest for 1–2 days after baking. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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