The Claxton fruit cake Recipe is a classic that has been savored during festive seasons across many generations. Known for its luscious mix of candied fruits, nuts, and spices, this cake embodies the spirit of celebration and togetherness.
Whether it’s a family gathering or a special event, making a Claxton fruit cake offers a chance to partake in a baking tradition that has delighted taste buds for decades.
The process of selecting quality ingredients and combining them into this beloved recipe not only fills the kitchen with an irresistible aroma but also infuses every holiday with warmth and sweetness.
Share Personal Experience
Every Christmas, my kitchen is filled with the nostalgic aromas of baking fruit cake. My version of the Claxton fruit cake has become a cherished gift among friends and family, loved for its moistness and festive flavors.
Equipment List
- Large mixing bowl
- Wooden spoon or electric mixer
- Measuring cups and spoons
- Baking paper or parchment paper
- 9-inch round cake pan
- Cooling rack
Ingredients List
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons mixed spice
- ½ cup orange juice
- 4 cups mixed dried fruits (raisins, currants, cherries, candied citrus peel)
- 1 cup chopped nuts (walnuts, pecans)
Claxton Fruit Cake Recipe – Step by Step Preparation
Step 1:
Preheat your oven to 300°F (150°C). Prepare the cake pan by lining it with parchment paper.
Step 2:
In a large mixing bowl, whisk together butter and sugar until the mixture is pale and fluffy.
Step 3:
Gradually add eggs, beating well after each addition, then mix in the vanilla extract and orange zest.
Step 4:
In another bowl, whisk together flour, baking powder, salt, and mixed spice.
Step 5:
Gradually mix dry ingredients into the creamed mixture alternately with orange juice.
Step 6:
Gently fold the dried fruits and nuts into the mixture until they are thoroughly incorporated.
Step 7:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8:
Bake for about 2 to 2.5 hours or until a toothpick inserted into the center comes out clean.
Step 9:
After baking, let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips For Success
- Soak your dried fruits in orange juice or rum overnight to enhance their flavor and moistness.
- To ensure a uniform batter, make sure all ingredients are brought to room temperature before mixing.
- Avoid overbeating the batter once the flour is added to maintain the cake’s soft texture.
- Bake the cake slowly on a low temperature to prevent burning and ensure even cooking.
- Wrap the cooled cake in alcohol-soaked linen before storing to preserve its moistness and enhance its flavor.
Variations
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour mix..
- Alcohol-Free: Use grape juice or additional orange juice instead of soaking fruits in alcohol.
- Nut-Free: Omit the nuts and add extra dried fruits or seeds like pumpkin seeds.
- Chocolate Chip: Stir in ½ cup of dark chocolate chips for a chocolate twist.
- Tropical Flair: Include dried tropical fruits like pineapple and mango for a sunny twist.
Conclusion
Ending on a sweet note, the Claxton fruit cake Recipe is not just a dessert; it’s a storied tradition that brings together culinary craft and festive cheer.
Each slice is packed with flavors that tell tales of holidays past and present. So, as you share this delightful confection, you’re not just sharing food, but also the love and history that come baked into every bite.
Enjoy the timeless taste of the Claxton fruit cake, and may it add a touch of joy to your celebrations.
FAQs
Can the Claxton fruit cake recipe be made gluten-free?
Yes, you can make a gluten-free version of the Claxton fruit cake by substituting the all-purpose flour with a gluten-free flour blend.
Be sure to check that all other ingredients used are certified gluten-free to avoid cross-contamination.
How should I store Claxton fruit cake to keep it fresh?
Claxton fruit cake can be wrapped in alcohol-soaked linen and then in an airtight container to keep it moist and flavorful.
Store it in a cool, dry place, and it can last for several months. To preserve the cake for an extended period, consider storing it in the freezer.
What makes the Claxton fruit cake a good holiday gift?
Its rich flavors, dense texture, and the tradition behind it make the Claxton fruit cake a thoughtful and appreciated holiday gift.
Its longevity also means it can be enjoyed by the recipient over a period of time, making it a gift that keeps on giving.
Can Claxton fruit cake be made vegan?
Yes, to make a vegan Claxton fruit cake, substitute the butter for vegan butter and use a plant-based egg alternative, such as flax eggs or commercial vegan egg replacers.
Ensure that the other ingredients, like sugar and alcohol, are vegan-friendly.
Claxton Fruit Cake Recipe
Equipment
- Large mixing bowl
- Wooden spoon or electric mixer
- Measuring cups and spoons
- Baking paper or parchment paper
- 9-inch round cake pan
- 9-inch round cake pan
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons mixed spice
- ½ cup orange juice
- 4 cups mixed dried fruits raisins, currants, cherries, candied citrus peel
- 1 cup chopped nuts walnuts, pecans
Instructions
- Preheat your oven to 300°F (150°C). Prepare the cake pan by lining it with parchment paper.
- In a large mixing bowl, whisk together butter and sugar until the mixture is pale and fluffy.
- Gradually add eggs, beating well after each addition, then mix in the vanilla extract and orange zest.
- In another bowl, whisk together flour, baking powder, salt, and mixed spice.
- Gradually mix dry ingredients into the creamed mixture alternately with orange juice.
- Gently fold the dried fruits and nuts into the mixture until they are thoroughly incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for about 2 to 2.5 hours or until a toothpick inserted into the center comes out clean.
- After baking, let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Soak your dried fruits in orange juice or rum overnight to enhance their flavor and moistness.
- To ensure a uniform batter, make sure all ingredients are brought to room temperature before mixing.
- Avoid overbeating the batter once the flour is added to maintain the cake’s soft texture.
- Bake the cake slowly on a low temperature to prevent burning and ensure even cooking.
- Wrap the cooled cake in alcohol-soaked linen before storing to preserve its moistness and enhance its flavor.
