Delightful Christmas Fruitcake Traybake

This jolly Christmas fruitcake traybake fits the holiday mood perfectly when you want that old-fashioned taste without the hassle of making a regular fruitcake. I can't wait to whip this simple traybake up each December as it cooks fast, makes my home smell like Christmas, and gives everyone a taste of childhood memories with each mouthful.

It's become a must-have in our family every Christmas Eve and by morning, there's not a single bit left.

Round Up Your Ingredients

• Dried apricots chopped: pick bright, soft ones for better taste and texture
• Brandy: gives that cozy holiday feeling, swap with rum if that's what you like
• Butter softened: makes everything rich and soft, try American butter for best results
• Light brown sugar: brings sweet caramel hints and keeps things moist, get the fresh soft kind
• Large eggs beaten: hold everything together, cage-free eggs taste way better
• Plain flour: makes the cake airy, run it through a sifter for smoother mixing
• Raisins: give that classic fruitcake taste, go for plump dark ones
• Currants: little bursts of sweet-sour flavor, make sure they're fresh and juicy
• Cherries halved: add pretty color and sweet bits, try to find real candied cherries
• Apricot jam warmed: helps stick the decorations on, look for smooth jam without bits
• Marzipan: that yummy almond layer everyone loves, get one that bends without breaking
• Ready-to-roll fondant: makes decorating super easy, always work it in your hands before using
• Extra brandy for brushing: keeps everything juicy and adds holiday kick

How to Make It

Prepare the Fruit:

Cut up the apricots and mix them with the raisins, currants and cherries in a bowl. Pour three tablespoons of brandy over them and let them sit while you work on the rest. This step makes the fruit juicy and way more flavorful.

Cream the Butter and Sugar:

Mix the soft butter and light brown sugar in a big bowl until it looks fluffy and light. This usually takes around 4 minutes. When you cream butter right, your cake won't be heavy.

Add the Eggs:

Slowly pour in your beaten eggs bit by bit, mixing well each time. If it starts looking weird, throw in some flour to fix it. This step helps your cake stand tall.

Fold in the Flour:

Sift your flour into the mix. Stir it in gently with a spatula till it's all mixed. This keeps your cake soft instead of tough.

Combine with Fruits:

Throw in the soaked fruit with all the tasty liquid. Stir carefully so every bite has fruit but the cake stays light.

Bake the Cake:

Put the mix into a paper-lined baking pan, smooth the top and bake at 170°C till it's golden and bounces back when touched. Most folks find it takes 30 to 45 minutes. Stick a toothpick in - it should come out clean.

Cool and Decorate:

Let the cake cool in the pan. After cooling, brush some warm apricot jam on top. Roll out the marzipan and lay it over the cake, pressing down softly. Brush the marzipan with more brandy before covering with rolled fondant to lock in all that Christmas flavor.

Storage:

Wrap any extras tight with plastic wrap or put in a sealed container for up to five days. It actually tastes better after sitting a day or two.

That almond marzipan layer gets me every Christmas, always taking me back to when my grandma would hum holiday tunes while rolling it out and sneaking me tiny bits to taste.

Flavor Boosters

Want more zing? Throw in some cinnamon or nutmeg in your batter for extra warmth. For crunch, add some toasted almonds or pecans. Switching a spoonful of sugar with golden syrup can make it taste even more like caramel.

Serving Suggestions

Cut big slices and enjoy with hot black tea or warm spiced brandy. It fits perfectly at a Christmas morning breakfast or as the sweet ending to your big dinner. For extra sparkle, dust with edible gold or festive decorations.

Creative Twists

Try using orange marzipan for half your layer or put some tangy lemon curd under the fondant. If you don't love super sweet desserts, use less fondant or just stick with marzipan. Children love to help cut Christmas shapes to put on top.

Make sure your butter sits out till it's room temperature for the best mixing. Always soak your dried fruits if you want them juicy and bursting with flavor in every bite.

Common Questions About This Recipe

→ How do I keep fruitcake moist?

Pour some extra brandy over the cake after baking and wrap it tightly to trap moisture. The marzipan and fondant coverings also help keep everything nice and fresh.

→ Can I substitute other dried fruits?

Absolutely, you can switch out apricots, raisins, or currants for cranberries, sultanas, or dates. Just make sure the amounts work well together.

→ Is alcohol necessary for this traybake?

Brandy brings extra flavor and helps the cake last longer, but orange juice works fine for a booze-free option.

→ How far in advance can I prepare this fruitcake?

You can make this traybake up to seven days before serving, which lets the flavors get better over time. Just keep it wrapped in an airtight container.

→ Do I need to let the cake mature before serving?

Unlike old-school fruitcakes that need weeks to age, this traybake is good to go as soon as it's cooled down and you've added the marzipan and fondant toppings.