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Fig, Apricot and Pistachio Christmas Cake Recipe

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★★★★

3.9 from 69 reviews

A rich and festive Christmas cake bursting with dried figs, apricots, dates, cherries, and pistachios, soaked in golden rum and infused with warming spices. This traditional cake is slow-baked to perfection, creating a moist, flavorful dessert ideal for holiday celebrations and perfect for aging over time with regular rum feedings.

Ingredients

Scale

Soaked Fruit

  • 250g dried figs, trimmed
  • 125g dried apricots
  • 125g stoned dates
  • 125g dried morello cherries (Taste the Difference pack)
  • 500g mixed dried fruit
  • Finely grated zest and juice of 1 large orange
  • 100ml golden rum, plus extra for feeding the cake

Cake Batter

  • 275g unsalted butter, softened, plus extra for greasing
  • 275g dark muscovado sugar
  • 3 tbsp pomegranate molasses
  • 4 large eggs, beaten
  • 100g pistachio kernels
  • 350g plain flour
  • 1½ tsp ground cinnamon
  • ¾ tsp ground or freshly grated nutmeg
  • ½ tsp ground cardamom (crushed seeds from 12 pods)
  • ¾ tsp ground cloves
  • 75g ground almonds

Instructions

  1. Soak the fruit: Cut figs, apricots, and dates into small pieces approximately the size of the cherries. Place them in a large bowl with the cherries, mixed dried fruit, orange zest and juice, and golden rum. Cover with clingfilm and let sit for 2-3 hours or overnight, stirring occasionally until the fruit is plump and has absorbed the liquid.
  2. Prepare for baking: Preheat the oven to 140°C (fan 120°C, gas mark 1). Grease and double-line an 18cm diameter, 9cm deep round cake tin with baking paper, ensuring the paper extends well above the rim to contain the batter.
  3. Make the batter: Beat the softened butter and dark muscovado sugar with a whisk or electric mixer until light and fluffy. Add the pomegranate molasses, then gradually beat in the eggs one at a time, mixing well after each addition. Stir pistachios into the soaked fruit. In a separate bowl, combine plain flour, ground cinnamon, nutmeg, cardamom, cloves, and ground almonds. Fold the mixed flour and spices alternately with the soaked fruit mixture into the butter and sugar mixture until fully combined.
  4. Bake the cake: Spoon the batter into the prepared tin; the level will rise above the rim. Level the surface and tap the tin to release air bubbles. Wrap the tin with brown parcel paper secured with string to protect the cake during the long bake. Bake in the preheated oven for 4 hours 45 minutes to 5 hours, until the cake is dark golden brown and firm to the touch. If browning too fast, cover with foil after 3 hours.
  5. Check for doneness: Insert a thin skewer into the cake center. If it comes out clean with a few moist crumbs, the cake is done. If not, bake for another 15 minutes and test again. Allow the cake to cool completely in the tin.
  6. Store the cake: Remove the baking paper from the cooled cake. Wrap it in a double layer of fresh baking paper followed by a double layer of foil. Secure with an elastic band and store in an airtight container in a cool, dark place.
  7. Feed the cake: To mature the flavor, unwrap and pierce small holes in the top and bottom using a thin skewer. Drizzle 1 tablespoon rum over the top, flip the cake, and spoon 1 tablespoon over the bottom. Rewrap and repeat every 3-4 weeks until you are ready to ice the cake. Do not feed in the last week before icing to allow the surface to dry out.

Notes

  • Ensure the cake tin is well lined with baking paper extending above the rim to prevent overflow and protect the cake during long baking.
  • Wrapping the cake with parcel paper helps insulate it during the slow bake, avoiding burnt edges.
  • Feeding the cake with rum regularly enhances the flavor and keeps it moist for weeks or months ahead of serving.
  • Do not feed the cake in the final week before icing for better icing adhesion.
  • The cake improves in flavor and texture after resting and feeding, so prepare it ahead of holiday celebrations.

Keywords: Christmas cake, fig cake, apricot cake, pistachio cake, holiday baking, festive dessert, rum cake, dried fruit cake

Find it online: https://epicrecipebox.com/fig-apricot-and-pistachio-christmas-cake-recipe/