This Christmas Fruit Cake is filled with some of my favorite fruits: shredded coconut, raisins, fresh orange juice plus orange and freshly grated nutmeg which ties everything together. It is basically a Christmas party in the mouth.
Preheat oven to 350 degrees Fahrenheit (180 degrees C). Rub a 9-inch baking pan with some of the butter then dust the pan with some of the flour.
Place sugar and butter in a bowl then cream together until fluffy. I use an electric mixer to ensure it turns out fluffy with me sweating me out with my hands (it is quite a workout!) However if you do not have a mixer, use a fork to cream them together.
Add the eggs, orange zest and orange juice then mix until just combined.
Add the nutmeg then sieve in the flour, baking powder, and salt. Mix until just combined and you can't see any more flour but be careful not to overmix. Add the raisins and coconut then gently fold in until just combined.
Pour the batter into prepared pan and level the top. Place in preheated oven and bake for about 30 minutes until a toothpick inserted in the middle of the cake comes out clean.
1. I love grating my own nutmeg for this recipe because that way, the flavor is more intense. However, if you can't find whole nutmeg, feel free to use pre-ground nutmeg.
2. Note that the batter for this Christmas Fruit Cake is thicker than you will expect a cake batter to be. It is not runny/dripping. And that's okay! It turns out perfectly melt-in-your-mouth buttery because of all the butter in it. It is also great for soaking up rum if you intend to go down that route!
3. This cake is a little on the sweet side for those who do not have a sweet tooth. Feel free to cut down on the sugar if you do not want it too sweet or do not sprinkle it with powdered sugar.
4. You could use other dried fruits you like. Just make sure all the fruits in the recipe stay at about 1 cup.